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.

The BEST Brownie Recipe Ever

The Best Brownie Recipe

 

Ingredients :-

1.     Nonstick vegetable oil spray
2.     10 tbsp  unsalted butter, cut into 1-inch pieces
3.     1 1/4 cups sugar
4.     3/4 cup natural unsweetened cocoa powder
5.     2 tsp water
6.     1 tsp vanilla extract
7.     2 large eggs, chilled
8.     1/3 cup plus 1 tablespoon unbleached all purpose flour
9.     1/2 cup hickory smoked almonds, crushed

Directions:

•     Position rack in bottom third of oven; preheat to 325°F. Line 8×8 baking pan with foil and leaving 2-inch overhang. Coat foil with nonstick spray.
•     Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water and vanilla. Stir to blend. Let cool 5 minutes.
•     Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.
•     When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to pan. Batter will be thick.
•     Bake brownies for 25 minutes. Check brownies by inserting toothpick, a few moist crumbs might stick to toothpick. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into squares. Store in an air tight container.