Butter Pecan Brownies Recipe 425 Food

PECAN PIE BROWNIES

Steps:

• For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray the parchment with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, cocoa powder, vanilla, salt, baking powder and espresso powder, if using. Beat on medium-low speed until smooth, about 2 minutes.
• Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir until mostly dissolved, 2 to 3 minutes.
• Add the melted butter mixture to the bowl and mix on medium-low speed until the batter is smooth and shiny, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, mixing until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownie layer is cooked through, 32 to 34 minutes.
• For the pecan layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs and bourbon, if using, in a medium bowl until well combined and the sugar is dissolved. Add the pecans and stir until the nuts are completely coated.
• Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden, set and no longer jiggly, 30 to 35 minutes. Let cool completely, about 3 hours, before slicing into 9 squares.

PECAN BROWNIES

Steps:

• In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BUTTER PECAN BROWNIES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350 degrees. Mix cake mix, 1 egg, and 1 stick melted butter and pat into 13x9 pan. Mix cream cheese, 1 egg, 1 stick butter (softened), and box of powdered sugar until smooth. Pour on top of cake mixture. Sprinkle pecans on top, if desired. Bake for 60 minutes.

PECAN BROWNIES

Steps:

• Heat oven to 350 degrees F. Grease a 13 by 9-inch pan. In medium saucepan over low heat, melt margarine. Add sugar, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and salt; mix well. Add chocolate and pecans. Pour into prepared pan. Bake for 30 to 40 minutes or until set. Cool. Cut into 36 bars.

RED VELVET-PECAN COOKIE BROWNIES

Steps:

• Make the brownie layer: Oil a 12-by-17-inch rimmed baking sheet and line with parchment paper. Melt the butter and chopped chocolate in a small saucepan, stirring, until smooth. Mix the granulated sugar, cocoa powder and vanilla in a stand mixer fitted with the paddle attachment. Add the butter-chocolate mixture and mix on medium speed until combined. Mix in the eggs until combined. Mix in the flour and salt until partially combined, then scrape down the bowl and continue mixing until just combined. Spread the batter in the prepared pan; set aside.
• Make the pecan filling: Bring the butter, brown sugar and heavy cream to a boil in a medium saucepan over medium-high heat, stirring occasionally. Add the pecans and stir until well coated. Remove from the heat, let cool briefly and spoon on top of the raw brownie batter in the pan; set aside.
• Make the cookie layer: Oil another 12-by-17-inch rimmed baking sheet and line with parchment paper. Wipe out the mixer bowl; add the butter and both sugars and beat until smooth. Add the egg and vanilla and mix until combined, scraping the bowl with a rubber spatula halfway through. Add the flour, corn syrup, cocoa powder, baking powder, baking soda and salt and mix until smooth. Mix in the food coloring and vinegar. Stir in the white chocolate chips. Spread the cookie dough in an even layer in the prepared pan. Freeze until firm, about 30 minutes.
• Preheat the oven to 335 degrees F. Once the cookie dough is firm, flip it on top of the pecan-topped brownie layer. Discard the parchment paper, then press down gently to bond the layers together. Put the empty baking sheet upside down on top of the cookie layer to act as a lid and transfer to the oven. Bake 30 minutes, then remove the top baking sheet. Continue baking until a knife inserted into the center comes out clean, 20 to 45 more minutes.

BUTTER PECAN CAKE BROWNIES

Steps:

• Preheat oven to 300°.
• Mix first three ingredients and press into a 9 x 13" pan.
• Mix confectioners' sugar, melted butter eggs and cream cheese together, pour on bottom layer.
• Sprinkle with pecan chips.
• Bake for 55 minutes or until cake tests done.
• Cut into bars when cool.

TOFFEE-PECAN SKILLET BROWNIES

Steps:

• Make the brownies: Preheat the oven to 325˚. Butter a 10-inch cast-iron skillet. Combine the butter and chocolate in a medium saucepan over medium heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from the heat and stir in both sugars until dissolved. Whisk in the eggs, one at a time, until smooth and glossy, then whisk in the vanilla. Whisk in the flour and kosher salt until combined, then whisk in the pecans. Spread the batter evenly in the prepared skillet.
• Transfer the skillet to the oven and bake until the brownies are slightly cracked on top and a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Transfer to a rack and let the brownies cool in the skillet.
• As soon as the brownies come out of the oven, make the toffee topping: Combine the brown sugar, butter and corn syrup in a medium saucepan over medium-high heat and bring to a boil, stirring occasionally. Reduce the heat to medium to maintain a steady simmer and cook, without stirring, until the sugar is completely dissolved, about 2 minutes. Carefully pour in the heavy cream (it might boil up slightly) and simmer until thickened, 5 to 8 minutes. Remove from the heat and stir in the pecans. Let cool until thickened but still pourable, about 20 minutes.
• Pour the topping on the brownies and let set, 1 hour. Sprinkle with flaky sea salt, if using. Serve with ice cream.

BUTTER PECAN BROWNIE SUNDAE

Steps:

• Top prepared brownies with scoops of butter pecan ice cream. Drizzle with caramel sauce and sprinkle with chopped pecans.

PECAN PIE BROWNIES

Steps:

• Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
• Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
• Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.
• Make the pecan layer: In a medium bowl, whisk together butter, honey, brown sugar, heavy cream and fine sea salt. Fold in pecans until well coated.
• Pour pecan mixture in an even layer on top of the brownie batter. Sprinkle the top lightly with flaky sea salt. Bake until the top is set and firm to touch, especially in the center, 45 to 55 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.

EASY PECAN PIE BROWNIES

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake 25 minutes.
• In large bowl, stir brown sugar, corn syrup, vanilla, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
• Bake 25 to 30 minutes or until topping is set. Cool completely in pan on cooling rack. Refrigerate 2 hours. Use foil to lift from pan. Cut into 4 rows by 4 rows.

BUTTER PECAN BROWNIES

Steps:

• 1. Preheat oven to 350* and spray a 9X13 baking pan with baking spray. Combine butter, flour, sugar, eggs, vanilla and mix well...Stir in pecans....Pat into your baking pan and bake 15-20 minutes depending on your oven. Insert tooth pick to make sure brownies are done.