Mother's Chocolate Diamonds (Christmas)

Somewhere between a brownie and a bar cookie, these chocolate diamonds get their intense flavor from real unsweetened chocolate melted with butter. The batter comes together in one bowl, bakes in a 9×13 pan, and gets cut into diamond shapes for the cookie tin.

The unsweetened chocolate is what gives these their deep, not-too-sweet character. Paired with pecans and vanilla, you get a fudgy bite with a slight crunch. They bake quickly, so watch them closely. You want the edges set and the center barely firm. Overbaking turns fudgy into dry.

Chef Tips

• Cut diamonds by making diagonal lines across the pan in both directions. A bench scraper works better than a knife for clean cuts.
• Let the pan cool completely before cutting. The bars firm up as they cool and will crumble if you rush it.
• Store between layers of wax paper in a tin. They keep well for about a week, which makes them ideal for holiday gifting.
• Use real butter for the best flavor. Margarine works in a pinch but won’t give you the same richness.

Variations

• Add a pinch of espresso powder to the melted chocolate mixture. It deepens the chocolate flavor without making them taste like coffee.
• Swap pecans for walnuts or toasted hazelnuts.
• Dust the cooled diamonds with powdered sugar for a snowy holiday look.