- 1 cup (250 mL) butter, softened
- ½ cup (125 mL) superfine granulated sugar
- 1¾ cups (425 mL) all purpose flour
- ¼ cup (50 mL) cornstarch
- 4 squares (1 oz/28 g each) bittersweet chocolate, coarsely chopped
- 2/3 cup (150 mL) coarsely chopped pecans, toasted
- 13- by 9-inch (3 L) cake pan, ungreased
- Preheat oven to 350°F (180°C).
- In a bowl, beat butter and sugar until light and creamy. Combine flour and cornstarch. Stir into butter mixture, mixing well. Stir in chocolate and pecans. Press evenly into pan.
- Bake in preheated oven until lightly browned around eges, 30 to 35 minutes. Let cool completely in pan on rack. Cut into bars or squares.