articles Food & Cuisine Recipes

Ana María Flores Sánchez

Makes 30 – 1 1/2″ squares


  • 1 1/2 C.butter (4 sticks)
  • 8 Tbsp. unsweetened cocoa powder
  • 4 eggs
  • 2 C. sugar
  • 2 tsps. vanilla
  • 2 C. flour
  • 2 tsps. baking powder
  • 1 pinch baking soda
  • 1 pinch salt
  • 1 C. chopped pecans
  • milk
  • Powdered sugar


In a small saucepan, melt the butter and add the cocoa one tablespoon at a time, stirring after each addition so no lumps form. Once all the cocoa has been incorporated, remove the mixture from the heat and allow to cool a bit.

Sift together the flour, salt, baking powder and baking soda.

In a blender, combine the eggs, sugar and vanilla blending until smooth. Add the cocoa/butter mixture and blend again.

In a bowl, combine the mixture from the blender with the dry ingredients and stir to combine. Add a little milk and half of the chopped pecans.

Spoon this mixture into a greased and floured baking dish. Sprinkle with the remaining nuts pressing them lightly into the batter.

Bake in a 175°C oven 40 – 45 minutes or until a toothpick inserted in the center comes out clean.

Cut in 1 1/2″ squares, dust with powdered sugar and serve.

Published or Updated on: January 1, 2006 by Ana María Flores Sánchez © 2008


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