Pecan Pie Brownies
Next time you need a quick fall dessert, whip up a batch of these pecan pie brownies. The mashup of chocolaty brownies and a gooey pecan topping is irresistible!
Prep time:
Cook time:
Serves: 12
Calories per serving: 415
Ingredients:
Cook time:
Serves: 12
Calories per serving: 415
BROWNIES:
1 cup sugar
3/4 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup canola oil
3 large eggs, room temperature
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/4 cup hot water
TOPPING:
1/2 cup packed brown sugar
4 tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 cup butter, melted
2 large eggs, room temperature, beaten
2 cups chopped pecans
Directions:
Preheat the oven to 350°F. Line an 8x8-inch square baking pan with parchment. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder and salt.
Whisk in the oil, eggs, corn syrup, vanilla extract and hot water until a thick batter forms. Pour the batter into the prepared pan.
Bake the brownie layer until the batter is set, 20 to 25 minutes. Editor’s Tip: Don’t bake the brownies until they’re completely done baking. The brownies will be baked further once the pecan topping is added on.
While the brownies are baking, in a large bowl, whisk together the brown sugar, corn syrup, vanilla extract, melted butter and eggs until incorporated. Fold in the pecans. Pour the pecan mixture on top of the brownies and spread the pecan topping into an even layer. Pop the pan back in the oven and bake until the pecan mixture is set, 20 to 25 minutes longer.
Once the brownies are baked, remove the pan from the oven and allow the brownies to fully cool at room temperature, about one hour. Then, once cooled, transfer the pecan pie brownies to the fridge to chill for one hour before cutting.
Source: tasteofhome.com
Whisk in the oil, eggs, corn syrup, vanilla extract and hot water until a thick batter forms. Pour the batter into the prepared pan.
Bake the brownie layer until the batter is set, 20 to 25 minutes. Editor’s Tip: Don’t bake the brownies until they’re completely done baking. The brownies will be baked further once the pecan topping is added on.
While the brownies are baking, in a large bowl, whisk together the brown sugar, corn syrup, vanilla extract, melted butter and eggs until incorporated. Fold in the pecans. Pour the pecan mixture on top of the brownies and spread the pecan topping into an even layer. Pop the pan back in the oven and bake until the pecan mixture is set, 20 to 25 minutes longer.
Once the brownies are baked, remove the pan from the oven and allow the brownies to fully cool at room temperature, about one hour. Then, once cooled, transfer the pecan pie brownies to the fridge to chill for one hour before cutting.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.