November 24, 2010 by buttermilkbaker
Yup, you read that right. Pecan Pie. Brownies. Together.
Now, I won’t lie to you and tell you this was easy. There are a few steps in here that take a while and aren’t the most pleasant (i.e. stirring the cocoa, sugar and butter over a double boiler for 10 minutes…) but oh.my.god. are these worth it.
First I have to thank Jessica for this amazing recipe. She has a beautiful blog over at How Sweet It Is, where I not only found this recipe, but have about a dozen others bookmarked. I also love her subtitle “Where Gluttony Meets Fitness”, because that’s pretty much my motto. Eat healthy when you can, and splurge when it’s worth it.
This is definitely one of those times when it’s worth it.
Starting from the top…
Amazing brownies, party of nine.
Whisk the eggs and the vanilla.
Add zee sugar, cocoa, butter and salt.
Stir over a double boiler until it looks like this. Try not to sweat into mixture.
Taa dah! Brownies.
Popped into the oven at 325 for about 20 minutes. Meanwhile…
Mixed with corn syrup, brown sugar, eggs and a leetle bit of salt. (I omitted the bourbon from Jessica’s recipe–didn’t have any–so I felt like it needed that extra layer of flavor.)
Nice and thick.
Ohhhh yeahhhh. Pour, baby, pour.
Look at dem layers.
Beauteous! Back into the oven she goes (325 again) for 30-35 minutes.
Look at that shadow! Blast.
Say hello to our inspiration: Buttermilk Bro’s blueberry pie. What an artist.
Brownies can be art too, you know. Look at those cracks! Ooey gooey pecan goodness.
So I made these late last night, and decided to give them all night to cool. I fridged them and pulled them out this morning to slice. Things didn’t exactly go as planned…
It seems the brownies fused to the pan.
Never fear! Spatula is here.
Buttermilk Mom, being the brilliant woman she is, suggested a nice hot water bath to loosen them up.
A close-up of the topping, for your viewing pleasure:
Now wipe that drool off your keyboard. Can’t be good for it.
Look at that oozage!!
What’s better than a brownie for breakfast?
How’s about two brownies for breakfast?
You must make these. Dense, fudgy brownie bottom + crunchy, buttery pecan pie top = absolute heaven. They’re a little messy so you’ll probably want to eat them with a fork. Or in a bowl. With some ice cream on top.
Or right out of the pan. Totally up to you.
Here’s the recipe:
Pecan Pie Brownies (adapted from How Sweet It Is)
Yield: about 16 brownies, Prep Time: 30 mins, Bake Time: 55 mins
For the brownies:
1/2 cup flour
1/4 teaspoon salt
3/4 cup cocoa powder
1 1/4 cups sugar
10 tablespoons butter
1 teaspoon vanilla extract
Preheat oven to 325. In a small bowl, beat eggs and vanilla and set aside. In a double boiler, add butter, cocoa, sugar and salt. Mix until the mixture becomes a batter – this will take approximately 10 minutes and at first will just look like clumps of cocoa power. Be patient! Remove the bowl from heat and whisk in the egg mixture and combined. Stir in flour until batter is smooth, then pour in a baking dish (I used 6 X 10 dish). Bake for 20 minutes, then let cool. (Recipe recommends waiting until they’ve cooled completely, but Jessica and I only waited till they were about 50% cool.)
For the pecan filling:
1/2 cup packed brown sugar
1/2 cup corn syrup (I used Karo Light)
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/4 cup butter, melted
1/4 teaspoon salt
2 cups chopped pecans
Using an electric mixer, cream corn 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, then pour over brownies. Bake for 30-35 minutes, or until pecan filling is set.
Now, I let them cool and refrigerated them overnight before slicing. I’m not sure if I just didn’t butter my pan well enough, but these babies did not want to come out. So I might recommend just letting them cool on the counter, or only fridging them for a couple hours (per Jessica’s suggestion) before slicing.