Pecan Pie Brownies

Pecan Pie Brownies

1. Prep Time: 20 minutes
2. Cook Time: 45 minutes
3. Total Time: 1 hour, 5 minutes
4. Yield: 14-18 Bars

Fudgy chocolate brownies topped with pecan pie filling. A new Holiday tradition!

Ingredients ---

Brownies:

• 1/3 cup canola oil
• 4 tablespoons butter, melted
• 4 tablespoons cocoa powder
• 2 eggs
• 3/4 cup sugar
• 3/4 Flour
• 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 cup chocolate chips
• Pecan Topping:
• 1 cup packed brown sugar
• 1 cup brown Karo syrup
• 4 eggs
• 2 tablespoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/2 cup butter, melted
• 2 tablespoons whiskey
• 4 cups chopped pecans
• 1/2 cup Chocolate Chips

Instructions

• To Make Brownies:
• Pre-heat oven to 350. Grease a 9x13 pyrex pan.
• Mix canola oil and butter, add cocoa and stir until well blended.
• Beat eggs with a mixer. Add sugar and vanilla, beat well.
• Add flour and salt. Stir in chocolate chips.
• Spread evenly in pan, it will make a thin layer.
• Bake at 350 degrees for 10 minutes.
• Well the brownies bake make the pecan topping.
• Topping:
• Using an electric mixer, cream karo syrup and sugar until smooth. Add in eggs and vanilla and beat until combined, then add butter and whiskey. Once mixture is thoroughly combined, fold in chopped pecans and chocolate chips, then pour over brownies. Bake for 30-35 minutes, or until pecan filling is set. A little jiggle is ok.
• Let cool completely before cutting*. Top with whipped cream if desired.

Notes

*Please do not cut them well warm! If you need to cut right away stick them in fridge to set for a few minutes.

Chocolate Mint Brownies

Chocolate Mint Brownies

Ingredients:

Brownie:

• 1/2 cup unsalted butter (1 stick), cut into pieces
• 4 ounces unsweetened chocolate, chopped
• 1/4 c Andes creme de menth baking chips
• 1 1/4 cups granulated white sugar
• 1 teaspoon vanilla extract
• 1/2 tsp mint extract
• 2 large eggs, room temperature
• 1/2 cup (65 grams) all purpose flour
• 1/4 teaspoon salt

Mint Filling:

• 1/2 cup unsalted butter (1 stick), softened
• 2 c confectioners’ sugar
• 1 Tbls water
• 1/2 tsp mint extract
• 4 drops green food coloring

Chocolate Ganche:

• 1 cup heavy whipping cream
• 1 cup (8 ounces) bittersweet chocolate, chopped

Directions:

• Preheat oven to 325 degrees. Prepare an 8×8 inch baking dish by lining it with foil and set aside.
• Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.
• Stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth (about 50-60 strokes).
• Pour the brownie batter evenly into the prepared pan and bake for about 25 minutes. Place on a wire rack to cool completely.

For the filling:

• Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
• Spread over the cooled brownies. Place in the refrigerator while preparing the ganache. We’re almost done!

For the chocolate ganache:

• Place the chips in a medium bowl. Bring the whipping cream just to a simmer. You need to watch it carefully because once it starts to bubble it can bubble over quickly.
• Pour the whipping cream over the chocolate and whisk until nice and smooth.
• Let the ganache cool in the bowl for 10-20 minutes before pouring over the mint layer.
• If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.

Note : -

Place the finished brownies in the refrigerator for at least another 30 minutes (I know – torture!) before slicing and serving. You will want to cut these into small pieces – smaller than your average brownie because they are seriously RICH! Store in an airtight container in the refrigerator.

Chocolate Pretzel Caramel Brownies

The little one is upstairs sleeping in her crib, a cake is baked and ready for decorating tomorrow,  I am sitting here blogging and watching one of my favorite shows - Shark Tank.  Life is good.   Any one else like this show?  I love seeing the new ideas and inventions people are coming up with.  It is interesting  to see if the Shark's actually bite on their ideas.  Even if people don't get an offer the publicity from this show probably saves several businesses.  The effort and money that has gone into some of these products is shocking but also inspiring.  There are a lot of creative and determined people out there hoping to make their products the next best thing.  My aunt and uncle actually ended up buying a product off of QVC that was originally on Shark Tank.  A special magnetic clip to hold glasses and now this guy is probably a millionaire.  Pretty cool I think.  Mark Cuban is my favorite.  He is the nicest and I think has great business sense.  Some of the others just seem to snobby and too much about the money.  I wouldn't want a partner like that.

I should go on Shark Tank with these brownies,  they would love me.

Chocolate Pretzel Caramel Brownies
(base adapted from Scientifically Sweet)

INGREDIENTS:

• 2 1/2 cup confectioners sugar
• 1/2 cup gluten free all purpose (or regular all purpose) flour
• 1/2 cup unsalted butter
• 1/2 tsp espresso powder
• 1/2 cup cocoa powder
• 1/2 tsp salt
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 tbsp warm water
• 1/2 cup toffee bits
• 30-35 caramels, unwrapped
• 2 tbsp half and half (10% cream)
• 1 1/2 - 2 cups dark chocolate covered pretzels, chopped

INSTRUCTIONS:

1) Preheat oven to 350F.  Line a 8x8 square pan with parchment, spray with non stick spray. 

2) In a large bowl combine flour, sugar and salt. 

3) In a medium saucepan add butter and melt over medium low heat.  

4) Add espresso powder and cocoa and whisk all together.   Set aside to cool. 

5) Add eggs, vanilla, hot water and butter mixture to the bowl with the flour/sugar mixture.   Whisk all together until almost combined. Fold in toffee bits. 

6) Pour batter into pan, bake about 20-25 minutes. A toothpick should come out with minor crumbs.

Let the brownies cool completely.  

7) In a small saucepan add caramels and cream, heat on low stirring occasionally until caramels are completely melted.  Turn of heat and let cool just slightly.   Spread over brownies using an offset spatula.

8) Cover the caramel with the chocolate pretzels, pressing them in gently. 

9) DEVOUR, it will be hard not too. 

Chewy, Gooey, Crunchy, Salt, Sweet - These brownies have it all!!!!

MEG's RATING : D-EEEEE-LICIOUS!