These not too sweet, slightly chewy and very delicious, chocolatey bites are great to have on hand for a mouth-watering hit any time. They're also easy to make in a large batch, perfect for a Christmas or holiday gathering.
CHOCOLATE PECAN FUDGE SQUARES
150 gm unsalted butter
375 gm dark couverture chocolate, chopped into small pieces
3 eggs
300 gm brown sugar
1 teaspoon vanilla extract
120 gm sour cream
120 gm Revenge almond plain flour mix
75 gm pecans, roughly chopped
Preheat oven 175°. Grease a 30 x 20 m rectangular slice pan and line it with baking paper, allowing the paper to extend above the long sides.
Combine the butter and 300gm of the chocolate in a saucepan and stir to melt over a low heat. Set aside to cool for 10 minutes.
Put the eggs, sugar and vanilla into a mixer bowl and beat to combine. Pour in the cooled butter chocolate mix, add the sour cream and beat briefly to combine.
Fold in the flour, remaining 75gm chocolate pieces and the pecans, pour the mix into the pan and bake for 50 minutes, turning the pan every 10 minutes.
Cool in the pan and then lift the cake out by the paper.
Cut into squares and decorate as you prefer.