• 4-1 ounce squares unsweetened chocolate
  • 1/2 lb butter (2 sticks)
  • 1  cup granulated sugar
  • 1 cup packed light brown sugar
  • 4  eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup pecan meal
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 cup chopped pecans


Makes 1 dozen

Preheat the oven to 325 degrees. Lightly butter a 9x13-inch baking pan and set aside.

Melt the chocolate and the butter in a heavy saucepan over very low heat. Gradually beat in the granulated and brown sugar and stir until the sugars are completely dissolved.

Add the eggs, one a time, incorporating each one before adding another. And the flour, pecan meal, vanilla extract and the chopped pecans, and stir to mix well.

Pour the batter into prepared pan and bake until a cake tester inserted in the center comes out clean, 30 to 35 minutes. Remove from the oven and cool.

Meanwhile, prepare the icing

1 stick (8 tablespoons) butter
1/4 cup unsweetened cocoa powder
2 tablespoons honey
3 tablespoons heavy cream
1 pound confectioner's sugar, sifted

Combine all the ingredients in a bowl and whisk until smooth. If the mixture is too thin, add more sugar; if too thick, add more cream. Spread the icing over the baked cake and cut into squares.

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