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Kentucky Bluegrass Fudge Pie

This fudge pie a cross between a brownie and a dense chocolate cake, and better than either.
  • 2/3 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 1-1/2 cups toasted pecan pieces (see note)
Preheat oven to 350F degrees. Grease an 8 x 1-1/2-inch cake pan and set it aside. Combine the flour, cocoa and salt in a bowl, stirring with a whisk to break up any cocoa lumps.

Beat the butter, sugar, eggs and vanilla until light and fluffy. Stir in the flour mixture. Add the pecans, mixing well. Pour into the cake pan. Bake about 30 minutes, until a wooden pick inserted in the center comes out with a few moist crumbs attached. Do not over-bake. Cool in the pan on a wire rack. The pie may be dusted with powdered sugar or served with ice cream.
Yields 8 servings.

Prep time: 15 minutes; Cooking time: 30 minutes; Total time: 45 minutes

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Note: To toast the pecans, preheat the oven to 350F degrees. Spread pecan halves, or pieces, on a cookie sheet and place in the oven. Stir every 2 minutes to allow even toasting. Bake about 10 minutes for halves and about 6 minutes for pieces. The nuts will darken slightly - don't let them burn. Although they may not look very toasty, they will have a different taste from regular pecans. If halves are used, coarsely chop before adding to the recipe.

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