Instructions: Lightly grease 13x9-inch cake pan; line with foil, leaving 2-inch overhang on each long side. Lightly grease foil.

In food processor or bowl, combine flour, sugar and cocoa. Add butter, vanilla and water; pulse or cut in with pastry blender until fine crumbs form. With fingers, knead portions into balls of dough; pat into prepared pan. Bake in 350F 180C oven for 20 minutes.

Topping: Meanwhile, in top of double boiler over hot (not boiling)

water, melt chocolate with butter; remove from heat. Whisk in sugar, then egg; whisk in corn syrup and vanilla. Stir in pecan halves. Pour over base, spreading evenly.

Bake for 20-25 minutes longer or until filling is just set. Let cool completely in pan on rack. Refrigerate until firm.

With knife, cut along ends of pan; using foil overhang, loosen from pan. invert onto back of baking sheet; peel off foil. Invert onto board; cut into squares.

[Squares can be covered and stored in refrigerator for up to 5 days or frozen in airtight container for up to 1 month.]

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