Monday, December 3, 2012

Pecan Pie Brownies


What can be more delicious than homemade brownies? How about homemade Pecan Pie Brownies? These brownies are rich, decadent and delicious. The topping and exterior are crisp, nutty and slightly chewy while the interior is rich and gooey. These brownies are best served slightly warmed up topped with a large scoop of vanilla bean ice cream and a generous drizzle of chocolate syrup.



Pecan Pie Brownies
Makes One 9x9 pan, serves 12

Brownie Ingredients:
1 stick unsalted butter
1 cup semi-sweet chocolate chips
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt


Pecan Pie Topping Ingredients:
1/2 cup light corn syrup
1/2 cup dark brown sugar
2 eggs
1 1/2 tablespoons vanilla extract
2 cups pecans, coarsely chopped
1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees farenheight

Line a 9x9" baking pan with non-stick foil or spray regular foil with non-stick spray.

In a small bowl, combine the flour and salt. Set aside.

In a large glass bowl, microwave the butter and chocolate chips in 30 second intervals until melted , stirring well after each interval.



Whisk in the sugar until completely incorporated. Then whisk in the eggs and vanilla extract.

Whisk in the flour and salt just until combined.



Pour the batter into the prepared pan and spread evenly.



Bake for 10 minutes.

While the brownies are baking, make the pecan pie topping.

In a large bowl using an electric hand mixer (or in the bowl of your stand mixer fitted with the paddle attachment), mix together the corn syrup and brown sugar until completely combined.

Beat in the eggs and vanilla extract.

Slowly add the melted butter (I did mine in 1/2 tablespoon increments) and mix until combined.

Stir in the chopped pecans and chocolate chips.



Remove the brownies from the oven after 10 minutes and pour the pecan pie topping over the brownies distributin g evenly over the top.



Return the pan to the oven and bake for 45-50 minutes more or until the top is set. If the edges start to brown too much during the baking process, tent the pan with foil.

When the top feels completely set to the touch, remove from the oven and allow to cool on a wire rack for 2 hours.



Cut into squares using a sharp knife and serve topped with vanilla bean ice cream and chocolate sauce. Yummm.....



Store leftovers for up to 2 days tightly wrapped in foil or in an air tight container at room temperature.


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