6 tablespoon butter, cold, unsalted, cut into pieces
2 tablespoon butter, unsalted
1/3 cup water
1/3 cup unsweetened cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
confectioner's sugar for dusting
Preheat oven to 350 degrees. Grease sides and bottom of 8-inch square, glass baking pan.
Pull 2 Tbs. from 1/3 c. sugar and grind with pecans in food processor or blender.
In large bowl, combine ground pecans, remaining 1/3 c. sugar, and flour. With pastry blender, cut in cold butter until mixture resembles coarse crumbs. (Or put all ingredients in food processor on coarse grind). Pat pecan mixture into bottom of prepared pan in even layer. Bake 25 minutes.
To make topping, melt 2 Tbs. butter with water. Whisk in cocoa and sugar. Remove from heat, stir in vanilla and salt. Set aside for 5 minutes to cool. Whisk in eggs until blended (will thicken).
Pour chocolate mixture over crust after it has baked for the 25 minutes. Return to oven and bake for another 20 minutes. Cool for 2 hours before cutting. Dust with confectioner's sugar. Store in refrigerator.