Squares:
2 c. sugar
1 c. chopped pecans
1/2 c. flour
1/2 c. unsweetened cocoa powder
3 large eggs
3 Tbs. whiskey, optional
1 tsp. vanilla extract
1/2 lb. unsalted butter, melted
Icing:
1 c. powdered sugar
1 oz. square unsweetened chocolate, melted & cooled
1 Tb. unsalted butter, softened
1 Tb. whiskey
1 Tb. milk
1 tsp. vanilla
Preheat oven to 350. Grease 9" square baking pan. In a bowl, combine the sugar, pecans, flour & cocoa & stir until thorooughly mixed. Add eggs, whiskey, vanilla & melted butter & mix until smooth. Pour batter into pan & bake 45 minutes. Let cool to room temperature on a wire rack. Meanwhile, make icing: Combine sugar, chocolate, butter, whiskey, milk & vanilla & beat with a wooden spoon until smooth & spreadable. If the icing is too thick, add more milk, a teaspoon at a time. Coat tops of the squares with icing, chill 30 minutes. Remove from refirgerator, cut into squares & serve with ice cream. 338 cal, 19g fat, 84mg chol, 16mg sod
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