Base:
Place 3/4 cup flour, 1 Tbs cocoa & 2 Tbs icing sugar into food processor with 75g butter, crumb. Add 1 egg & pulse to mix. Roll out & press mixture to the base of 24x20cm tin. Spread with 1/2 cup raspberry, plum or blackcurrant jam.
Topping:
Mix 3/4 cup flour, 2 tsp baking powder, 1/2 cup baster sugar, 1/2 cup chopped pecans & 1 cup chocolate bits/chips. Add 2 eggs lightly beaten with 100g melted butter, stir to mix. Spread evenly over base & bake 180 degC 35 mins. Stand 10 mins. Remove from tin & drizzle with chocolate icing.