CHOCOLATE PECAN PIE BROWNIES
These outrageous brownies are poppin' with rich, dark chocolate flavor and are topped with an insane, gooey pecan pie filling. A real yummy fall classic mash-up!
Provided by Kim Lange
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray 8x8 pan with non-stick cooking spray or lightly grease an 8x8 baking pan. For easy removal, line with parchment paper and lightly spray with non-stick cooking spray.
- In a large, microwave safe bowl, melt the butter and chocolate in microwave for 30 seconds, stir and repeat microwaving for another 30 seconds until chocolate is melted.
- Add sugar and beat well, then add in eggs and mix in.
- Add flour and salt and stir until just combined, do not overmix for chewy brownies, if you do, you get cake-like brownies. Pour batter into baking pan. Bake for 25-30 minutes. Let brownies cool.
- In a small saucepan set over medium heat, combine the butter and brown sugar. Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn. Stir in pecans, heavy cream and salt. Remove from heat.
- While the filling is still hot, spoon topping over cooled brownies. Spread topping evenly over the top of the brownies and add a couple tablespoons of mini chocolate chips if desired.
- Store brownies covered, in the refrigerator or room temperature.
- Heat up in microwave for a sweet treat with a scoop of ice cream and fudge or caramel sauce. Enjoy!
- If using brownie mix, prepare to make in 8x8 pan, or double the filling and bake brownies in a 9x13 pan.
PECAN PIE BROWNIES
If you're into cakey brownies, these are not the treats for you. In fact, everything about these brownies is gooey, moist, and rich-a truly decadent affair for chocolate lovers and pecan pie lovers alike. Made by baking a sheet of thick chocolatey brownies and then adding a layer of pecan pie filling spiked with a touch of bourbon, these brownies pack a lot of flavor into each bite. The two layers intermingle into squares of dense chocolate, crunchy pecan, and syrupy pecan pie filling. The brownie batter itself is made by melting chocolate chips in warm butter before whisking in sugar, eggs, vanilla, and salt. Equal parts of cocoa and flour are then added to this liquid mixture to make a brownie batter that's amazingly rich in chocolate flavor.Most brownies are not made from a base of melted chocolate, but this secret is what keeps the brownies moist, dense, and chocolatey. While the brownies are in the oven, whisk together brown sugar, eggs, vanilla, melted butter, and bourbon to simulate the flavor of a pecan pie. Instead of an actual pecan pie filling that requires a long time to set in the oven, this filling is an amalgamation of ingredients modified to bake into a sliceable layer in just 25 minutes. Stir pecans into the liquid filling, and pour it over the brownie base. Then, bake it until the two distinct layers have melded into one sheet of decadent pecan pie brownies.
Provided by Micah A Leal
Categories Desserts
Time 1h20m
Yield 12 brownies
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Grease a 9- x- 13-inch metal baking pan with cooking spray and line the bottom with parchment paper; set aside.
- Make Brownie Batter: Melt butter in a saucepan over medium-high. When butter begins to boil, remove from heat and add chocolate chips, stirring once to coat. Allow to sit for 5 minutes before whisking together until fully combined. In a large mixing bowl, whisk together brown sugar, granulated sugar, eggs, vanilla, and salt. Add chocolate mixture and whisk to combine. Sift cocoa powder and flour into wet ingredients and gently stir until fully incorporated. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
- Make Pecan Pie Topping: While brownies are baking, whisk together brown sugar, eggs, vanilla, salt, and melted butter until everything is well combined and the sugar is dissolved. Stir in pecans and set aside.
- Once the brownies are baked through, pour the pecan mixture overtop the brownies and spread evenly with a spoon. Return to the oven until the Pecan Pie Topping is set, about 25 minutes. Allow to cool completely before slicing.
BROWNIE PECAN PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Slowly and gently unroll the pie crust. Place the crust in an ungreased 9-inch pie plate, pressing it against the sides and bottom. Refrigerate while you prepare the filling.
- For the brownie filling: In a medium saucepan over low heat, add the butter and chocolate and cook, stirring, until completely melted. Pour the chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until combined. Add the flour, vanilla, salt and eggs and mix to combine. Stir in the chocolate chips.
- Spread the filling in the bottom of the pie crust. Bake until the top is firm and the crust is golden brown, 40 to 45 minutes.
- For the pecan topping: While the pie is baking, mix the brown sugar, cinnamon, salt and nutmeg in a small bowl until blended; set aside.
- Melt 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast, stirring frequently, 3 to 4 minutes. Reduce the heat to low. Stir in the corn syrup, vanilla, remaining 1 tablespoon butter, 2 tablespoons water and the brown sugar mixture. Cook, stirring, until the butter is melted and mixture has become a thick syrup, 5 to 8 minutes.
- Top the pie with the pecan topping and add a scoop of your favorite ice cream to make it a perfect combination!
PECAN PIE BROWNIES
Two favorite desserts in one! Gooey brownie with caramel pecan pie topping. Your guests will thank you! Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored, in an airtight container, at room temperature.
Provided by Julie Hubert
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 3h35m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.
- Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.
- Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula.
- Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.
Nutrition Facts : Calories 361.6 calories, Carbohydrate 33.6 g, Cholesterol 54.1 mg, Fat 25 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 165 mg, Sugar 6.9 g
CHOCOLATE PECAN BROWNIES
Make and share this Chocolate Pecan Brownies recipe from Food.com.
Provided by Kikimony
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°.
- Grease a 9-inch pan.
- In a small bowl, mix flour and baking soda.
- In a small saucepan combine sugar, butter and water.
- Bring to boil over medium heat: remove immediately from heat.
- Stir in 1 cup of chocolate morsels and vanilla until melted and smooth.
- Transfer mixture to a medium bowl and cool completely.
- Stir in eggs beating well.
- Gradually stir in flour until smooth.
- Stir remaining chocolate morsels and nuts into batter.
- Pour into pan.
- Bake until inserted toothpick is clean, 30-35 minutes.
- Place pan on rack and cool completely.
PECAN PIE BROWNIES
Steps:
- HEAT oven to 350 degrees F. Spray bottom only of 13 x 9-inch pan with no-stick cooking spray. Melt butter in medium saucepan; stir in flour until smooth. Add brown sugar and 2 eggs; mix well.
- COOK over medium-low heat 5 minutes, stirring constantly. Remove from heat; stir in vanilla and pecans. Set aside.
- COMBINE all brownie ingredients in large bowl; beat 50 strokes with spoon. Spread in prepared pan. Spoon topping evenly over top.
- BAKE 30 to 35 minutes or until set. Cool completely. Cut into bars.
- High Altitude (above 3500 ft.):
- ADD 1/4 cup flour to dry mix. Bake as directed above.
PECAN PIE BROWNIES
Topping a panful of brownie batter with honey-spiked pecan pie filling adds a gooey sweetness and crunch to the fudgy bars beneath. You can substitute any other nut for the pecans: Walnuts, almonds, pistachios, cashews or a combination will all work perfectly. This recipe calls for an 8-inch square pan, but, if you only have a 9-inch square pan, shave a few minutes off the baking time.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h15m
Yield 16 brownies
Number Of Ingredients 16
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.
CHOCOLATE BROWNIE PECAN PIE
Serve at room temperature or chilled. Don't use an unbaked pie shell; the filling is fairly wet and may make the pastry taste slightly raw.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; in a saucepan, gently heat the corn syrup, brown sugar, and butter together until the butter melts.
- Turn off the heat and add in the chocolate and salt; let stand 5-7 minutes, occasionally tilting and shaking the pan so the liquid runs over the chocolate.
- Whisk the mixture until smooth, the pour into a bowl and let cool for 10 minutes.
- Whisk the eggs and egg yolk together in another bowl until frothy; blend in vanilla.
- Add about half of the slightly cooled chocolate mixture and whisk until smooth; blend in the remaining chocolate mixture.
- Add in the pecans and stir well; pour filling into the cooled pie shell.
- Using a fork, gently rake the nuts to distribute them evenly.
- Place the pie in the center oven rack and bake about 40 minutes, until the filling has puffed and cracked slightly, especially around the edge.
- Rotate the pie 180° halfway through the baking.
- When done, it may be slightly wobbly at the center; don't worry, the residual heat will continue to cook the pie.
- Transfer the pie to a wire rack and let cool; serve warm or at room temperature; or let cool thoroughly, cover with loosely tented foil and refrigerate for several hours before serving.
- May serve with whipped cream or ice cream on top.
Nutrition Facts : Calories 689.8, Fat 45.6, SaturatedFat 15.8, Cholesterol 161.1, Sodium 236.8, Carbohydrate 72.8, Fiber 5.7, Sugar 36.1, Protein 9.3
EASY PECAN PIE BROWNIES
Two favorites - pecan pie and fudge brownies come together in this dessert that's made with Betty Crocker® brownie mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 400, Carbohydrate 45 g, Fat 5, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 160 mg
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