HOW TO MAKE PECAN-PIE-BROWNIES
This recipe for pecan Pie Brownies is a decadent and chocolatey treat that you are going to want to make again and again all through the year! These Pecan Pie Brownies take the gooey, nutty filling that is everyone’s favorite portion of the pecan pie and bake it right on top of the rich chocolate brownies. These brownies were so delicious that they were out of this world! The filling of this pie, which has both chocolate and pecans, is even more delicious than the traditional pecan pie.
Because the pecan pie filling seeps into the brownie while it bakes, the brownies will have a dense and fudgy texture despite their very wet nature. The pièce de résistance of this dish is the pecan pie topping, which I prepared by adapting the recipe for pecan pie filling that belonged to my mother.
When those Pecan Pie Brownies came out of the oven, it took all in me not to plunge right in. I have to tell you, the kitchen smelt fairly wonderful, and it took all of my resolve not to dive right in.
However, the wait was well worth it, and after the brownies had cooled down, I cut a few pieces to try them out, and all of my taste testers agreed that they were delicious enough to be included on the Thanksgiving dessert menu this year!
THE INGREDIENTS LIST:
A « Brownie mix » box + all the ingredients listed on it.
200 grams.Of white Sugar.
1½ Cups.Of Light Corn syrup.
4 whole Eggs; medium-sized.
¼ Cups.Of Unsalted butter – at room temp.
1½ Tsp.Of Vanilla extract.
2 Cups.Of roughly chopped Pecans.
Begin preheating the oven following the directions provided on the brownie packaging.
In a small saucepan, combine the sugar, corn syrup, eggs, butter, and vanilla extract by whisking them together. Start the cooking process by placing the pan on the stovetop over medium-high heat and stirring it often while it’s cooking.
Prepare brownies by following the directions on the box. After mixing the brownie mixture in a large bowl, pour it into a prepared 13×9-inch baking pan. Bake for 20 minutes.
During the period that the brownies are in the oven, the filling in the pot should have become enough thick to coat a spoon (about 15 minutes).
Mix in the pecans and continue to simmer for another 2-3 minutes until the mixture approaches the consistency of runny oatmeal. You want it to be pourable over the brownies without being completely liquid, but not too loose.
When the brownies are done pre-baking, take them out of the oven and pour the pecan pie filling over them. Spread it out so that it completely covers the brownies.
Put them back in the oven and bake for another 25 to 30 minutes, or until the filling barely wiggles slightly when the pan is moved in the center.
Before trying to cut, ensure that the brownies have cooled to room temperature.