Ingredients
1 cup all-purpose flour1/4 cup packed light brown sugar1/4 cup finely chopped pecans1/2 cup cold butter2 tablespoons 2% milk1 teaspoon vanilla extractBROWNIE FILLING:3 ounces unsweetened chocolate1/2 cup chocolate chips1/2 cup butter, cut into pieces1-1/2 cups sugar3 large eggs, room temperature2 teaspoons vanilla extract3/4 cup all-purpose flour1 cup chopped pecansFUDGE FROSTING:1-1/2 ounces unsweetened chocolate2/3 cup sweetened condensed milk1/4 cup butter1 large egg yolk, beaten1/2 teaspoon vanilla extractOptional: Whipped cream and whole pecans for garnish
Preparation
Combine flour, brown sugar and nuts in a large bowl; cut in butter until mixture resembles coarse meal. Mix in milk and vanilla with a fork just until blended. Pat onto bottom and up the side of an 11-in. tart pan.
For filling, melt chocolate and chips in the top of a double boiler over hot water. Remove from heat and stir in butter. Place in a large bowl and combine with sugar. Add eggs and vanilla; blend well. Gradually add flour, blending well after each addition. Add nuts. Pour over crust.
Bake at 350° until center is just set and a toothpick comes out clean, 30-35 minutes. Cool on wire rack.
Meanwhile, for frosting, melt chocolate in a small saucepan over low heat. Add milk, butter, yolk and vanilla. Heat, stirring vigorously, until smooth and thick, about 5 minutes. Spread over tart. Garnish with whipped cream and pecans if desired.
