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Preheat oven to 350 degrees F.
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Add flour, sugar, cocoa, and salt to the bowl of a food processor fitted with a knife blade. Pulse to combine.
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Add the diced butter. Pulse until it resembles coarse crumbs (mixture will be dry).
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Reserve 2 cups of the crumb mixture in a bowl to be used for the topping.
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Pour the remaining crumb mixture into a 9- X 13-inch baking pan, spread evenly, and firmly press down.
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Bake the crust for 15 minutes.
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Beat cream cheese until fluffy. Add condensed milk, egg, and vanilla. Beat until smooth. Pour over warm baked crust.
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Stir pecans into the reserved crumb mixture. Sprinkle evenly over cream cheese mixture.
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Return the pan to the oven and bake 25 minutes or until bubbly.
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Cool completely on a wire rack then refrigerate for at least 2 hours.
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Slice into bars or squares. Store covered in the refrigerator.