Mrs Fields Pecan Pie Brownies Food

PECAN PIE BROWNIES

Steps:

• Reserve 3/4 cup cake mix. Combine remaining cake mix and 1 egg in large bowl and beat until smooth. Add butter and mix well.
• Press into bottom of a 13x9 inch baking pan. Bake in a preheated 350 degree oven for 15 minutes.
• Meanwhile, combine brown sugar, corn syrup, 3 eggs, vanilla and almond extracts, chopped pecans and reserved cake mix in large bowl and mix well.
• Pour over the baked layer and bake for 25 minutes or until toothpick comes out clean. Cool and cut into squares.

PECAN PIE BROWNIES

Steps:

• Equipment:.
• 9x9 baking dish.
• Medium saucepan.
• Preheat oven to 350 degrees. Spray a 9x9 inch square baking pan with nonstick spray, line with parchment paper leaving an overhang of 1-inch on the sides, then spray parchment paper.
• Prepare fudge brownie batter according to package instructions and bake for 15 minutes. In a medium saucepan, melt butter and brown sugar over medium heat until sugar dissolves. Remove from heat and stir in corn syrup, eggs, vanilla extract, pecans and a pinch of salt. Spoon pecans over brownies in an even layer, then bake until topping is just set, about 30-35 minutes.
• Let cool to room temperature, then cut into squares to serve.

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.

MRS FIELDS PECAN PIE BARS

Steps:

• Preheat oven to 350-degrees F. In a medium bowl combine flour and.
• chilled butter with a pastry cutter until dough resembles coarse meal. Add.
• water gradually and mix just until dough holds together and can be shaped.
• into a ball. Or, use a food processor fitted with metal blade to combine.
• flour and butter until they resemble coarse meal. Add water by.
• tablespoonfuls and process just until a dough ball begins to form. Wrap.
• dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or.
• until firm.
• On floured board using a floured rolling pin, roll out dough into a.
• 10x10-inch pan. Fold dough in half and then into quarters. Place it in an.
• 8x8-inch baking pan. Unfold the dough and press it into the corners and up along the sides of the pan.
• Refrigerate 15 minutes.
• TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium saucepan over medium heat.
• Remove from heat, and stir in sugar and corn syrup. Mix.
• until smooth. Add vanilla and eggs, and beat with spoon until thoroughly.
• combined. Fold in chopped pecans. Pour the pecan filling into the.
• pastry-lined pan. If dough extends beyond filling mixture trim dough with.
• a knife. Place pan in center of oven and bake 50-60 minutes or until.
• filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each.
• with a pecan half. Serve at room temperature or chilled.

MRS FIELDS AUTHENTIC BROWNIE RECIPE

Steps:

• In a large bowl beat the butter, sugar and cocoa until combined, not creamed.
• Add the eggs one at a time, beating to just combine after each addition.
• Add the flour, vanilla and half the choc chips and stir until just combined. Don't over mix or the brownies will be tough.
• Pour the mixture into a greased 9x13 inch pan.
• Pour the remaining choc chips over the top, getting a little everywhere. Use your hand to gently press the choc chips into the batter so they don't burn.
• Bake at 350oF (160oC) for 32 minutes.
• Cool for one hour, then place in the fridge until chilled.
• Do not slice or eat until the next day - this is VERY important.