Brownie-Pecan Shortbread Bars
TOTAL TIME: 1:14
PREP: 0:30
COOK: 0:44
YIELD: 9 BARS
INGREDIENTS
CRUST:
½ c. unsalted butter
¼ c. sugar
1 large egg yolk
½ tsp. vanilla extract
1 c. all-purpose flour
¼ c. finely chopped toasted pecans
¼ tsp. salt
TOPPING:
3 oz. unsweetened chocolate
½ c. unsalted butter
1 tsp. vanilla extract
2 large eggs
¾ c. sugar
1 tbsp. all-purpose flour
½ tsp. baking powder
½ c. coarsely chopped pecans
DIRECTIONS
1- Crust: Crust: Heat oven to 350 degrees F. Line the bottom and sides of a 9- by 9- by 2-inch baking pan with nonstick foil, extending the foil beyond the edges of the pan.
2- In a medium bowl, with an electric mixer, beat butter and sugar until creamy. Beat in egg yolk, then vanilla. On low speed, beat in flour, pecans, and salt until just combined.
3- With floured fingertips, pat dough over bottom of prepared pan. Bake 18 to 20 minutes or until crust is lightly golden. Place pan on a rack in refrigerator to cool completely.
4- Topping: In a microwave-safe bowl, melt chocolate and butter 30 seconds to 1 minute; stir to blend. Let cool slightly, then stir in vanilla.
5- In a medium bowl, whisk eggs, sugar, flour, and baking powder. Whisk in chocolate mixture, then stir in pecans. Spread mixture over cooled crust. Bake 26 to 28 minutes, until top looks slightly puffed and a wooden toothpick inserted in the center comes out with moist crumbs. Cool in pan on a wire rack for 10 minutes. Use foil to lift cookies out to cool completely on a wire rack. Cut into 9 (big!) bars.
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