Toast pecans in the oven for 10 minutes or until they smell toasty. Chop them
fine.
To make the bottom layer, combine flour, sugar and cocoa in a medium bowl. Add
butter and use 2 knives or a pastry blender to cut the butter into the cocoa
mixture until the mixture resembles coarse meal. Stir in the pecans. Add egg and
stir to blend. Press the mixture into the bottom of an ungreased 9-by-9-inch
baking pan. Bake 15 minutes.
Meanwhile, to make the top layer, beat cream cheese with sour cream and sugar
until the mixture is creamy and evenly mixed, scraping the bowl several times as
you beat. Add egg and beat briefly to mix. Add milk and flour and beat again to
combine evenly. Spread on baked crust in pan. Sprinkle with pecans. Bake for 25
minutes or until set. Cool, chill thoroughly and cut in squares.
