Patty Ann's Chocolate Diamonds

These dense little squares of chocolate sit somewhere between a brownie and a fudgy cookie bar. Unsweetened chocolate gets melted with butter for a deep, almost adult cocoa flavor that the cup of sugar tames into something rich rather than bitter.

The batter comes together in a single saucepan: melt, stir, beat, fold. Chopped pecans provide the crunch contrast against the soft, fudgy interior. Don’t be tempted to overmix once the flour goes in, a few extra strokes will tighten the crumb and rob you of that signature dense-but-tender texture.

The diamond cut is more than presentation. Slicing on a diagonal gives smaller serving portions from a 9×13 pan and creates pretty pointed edges that look impressive on a holiday cookie tray.

Pro Tips

• Cool the bars completely in the pan before cutting, warm bars crumble and lose those clean diamond edges.
• Use a sharp chef’s knife wiped clean between cuts for crisp lines, a serrated knife will tear the soft crumb.
• Check at 14 minutes, the bars should look set on top with a faint shine. They firm up as they cool.
• Layer cut bars between sheets of waxed paper in a tin to keep them from sticking together.
• Toast the pecans for 5 minutes before chopping to deepen their flavor.

Variations

• Swap pecans for chopped walnuts or hazelnuts for a different nutty profile.
• Add a teaspoon of espresso powder with the flour to amplify the chocolate.
• Drizzle melted white chocolate over the cooled bars before cutting for a contrasting finish.