Pecan Pie Brownies
Prep time: 15 minutes
Cook time: 55-60 Minutes
List of Ingredients: One box of chocolate brownie mix, your choice—milk chocolate, dark chocolate, fudge
Ingredients called for on brownie box—eggs, oil, water, or substitute milk for water.
Two cups of roughly chopped pecans
1/3 cup light brown sugar
Ingredients called for on brownie box—eggs, oil, water, or substitute milk for water.
Two cups of roughly chopped pecans
1/3 cup light brown sugar
1/3 cup of corn syrup
1/2 stick unsalted butter
1 teaspoon vanilla extract
3 tablespoons heavy whipping cream
Parchment paper
9x9 square baking pan
Cooking/baking spray Cooking Instructions: Heat oven to 325 degrees. As the oven is heating, mix brownies according to the directions on box.
Coat metal baking pan with baking spray, then lay a wide piece of parchment paper on top, pressing down to fit onto corners. Make certain parchment paper hangs over the sides of the pan.
Spray cooking spray lightly on top of the first piece of parchment paper then lay another piece of parchment paper on top, perpendicular to the first piece. The parchment paper allows you to lift brownies out of the pan.
Pour batter into the pan, ensuring that the top is smooth and flat.
Place pan in oven and bake 25 minutes.
While brownies are baking, make the pecan pie topping.
Place all topping ingredients, except pecans, into a pot and stir together over a low-medium flame. Stir constantly for 2-3 minutes. The mixture will begin to bubble and thicken.
Take pan off of the heat and set aside. Pour chopped pecans into the pot and stir until well coated.
When the brownies are done, remove from oven and turn oven up to 350 degrees.
Take large scoops of pecan mixture and place on top of brownies. Spread over all of the brownies with the back of a spoon or rubber spatula.
Once oven reaches 350 degrees, place pan back inside oven and bake brownies with pecan topping an additional 25-30 minutes. The topping should be hot and bubbling.
Remove pan and place on a wire cooling rack and keep there for an hour to 90 minutes until pan and brownies are completely cool.
Take sides of overhanging parchment paper and carefully pull brownies up and out of pan.
Remove paper and place brownies on a cutting board and slice into squares. Store in air-tight container for up to four days.
Any special instructions: Keep an eye on the pecan topping to ensure it doesn’t burn. What inspired you to make this dish? I’ve been experimenting with brownies and how to enhance their flavor. You can add so many different types of ingredients to a brownie base, and they all taste delicious. Any recommended side dishes or pairings that complement your recipe?A wonderful glass of cold milk tastes great with brownies. Do you add any personal touches or variations to make the recipe your own?I’ve made brownies with Reese’s peanut butter chips and Reese’s pieces, and brownies with Ghirardelli white chocolate chips.
Any brownie mix will do, but my favorite are brownie mixes made by Ghirardelli.
1/2 stick unsalted butter
1 teaspoon vanilla extract
3 tablespoons heavy whipping cream
Parchment paper
9x9 square baking pan
Cooking/baking spray Cooking Instructions: Heat oven to 325 degrees. As the oven is heating, mix brownies according to the directions on box.
Coat metal baking pan with baking spray, then lay a wide piece of parchment paper on top, pressing down to fit onto corners. Make certain parchment paper hangs over the sides of the pan.
Spray cooking spray lightly on top of the first piece of parchment paper then lay another piece of parchment paper on top, perpendicular to the first piece. The parchment paper allows you to lift brownies out of the pan.
Pour batter into the pan, ensuring that the top is smooth and flat.
Place pan in oven and bake 25 minutes.
While brownies are baking, make the pecan pie topping.
Place all topping ingredients, except pecans, into a pot and stir together over a low-medium flame. Stir constantly for 2-3 minutes. The mixture will begin to bubble and thicken.
Take pan off of the heat and set aside. Pour chopped pecans into the pot and stir until well coated.
When the brownies are done, remove from oven and turn oven up to 350 degrees.
Take large scoops of pecan mixture and place on top of brownies. Spread over all of the brownies with the back of a spoon or rubber spatula.
Once oven reaches 350 degrees, place pan back inside oven and bake brownies with pecan topping an additional 25-30 minutes. The topping should be hot and bubbling.
Remove pan and place on a wire cooling rack and keep there for an hour to 90 minutes until pan and brownies are completely cool.
Take sides of overhanging parchment paper and carefully pull brownies up and out of pan.
Remove paper and place brownies on a cutting board and slice into squares. Store in air-tight container for up to four days.
Any special instructions: Keep an eye on the pecan topping to ensure it doesn’t burn. What inspired you to make this dish? I’ve been experimenting with brownies and how to enhance their flavor. You can add so many different types of ingredients to a brownie base, and they all taste delicious. Any recommended side dishes or pairings that complement your recipe?A wonderful glass of cold milk tastes great with brownies. Do you add any personal touches or variations to make the recipe your own?I’ve made brownies with Reese’s peanut butter chips and Reese’s pieces, and brownies with Ghirardelli white chocolate chips.
Any brownie mix will do, but my favorite are brownie mixes made by Ghirardelli.