Pecan Brownie

Votes: 1

Time: 4 hours 30 minutes
Complexity: easily
Servings: 9

Nutritional value per serving:

Calories 1119, total fat 70 G., saturated fats 24 G., proteins 14 G., carbohydrates 125 G., fiber 10 G., cholesterol 192 mg, sodium 429 mg, sugar 95 G.

A divinely soft chocolate brownie topped with a sweet, crunchy layer of pecan pie is pure bliss for lovers of brownies, nuts, and chocolate in general. To ensure the layers stay distinct when these two classic desserts come together, bake the brownie first, then top it with a layer of pecan pie filling, and bake again. In the oven, the syrup from the top layer will bleed into the brownie, creating an especially moist and rich brownie. Enjoy this dessert lukewarm with a scoop of vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Brownie layer

4 large eggs
1 and 1/4 cups unsweetened cocoa powder
1 tbsp pure vanilla extract
1 teaspoon of salt
1 teaspoon baking powder
1 tsp instant espresso
220 g butter
2 and 1/4 cups granulated sugar
1.5 cups premium flour
1 tbsp. semi-sweet chocolate granules

Pecan layer

3/4 cup firmly packed light brown sugar
0.5 cup light corn syrup
55 g butter, melted
1 tbsp pure vanilla extract
0.5 tsp salt
2 large eggs
1 tbsp bourbon (optional)
3.5 cups coarsely chopped pecans

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, pecans, eggs, corn syrup, bourbon, semi-sweet chocolate, chocolate chips (granules), coffee, cocoa

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 9×9-inch baking sheet with parchment paper, leaving a 2-inch overhang on both sides. Spray the parchment paper with cooking spray.
Brownie layer:

In the bowl of a stand mixer, combine the eggs, cocoa powder, vanilla extract, salt, baking powder, and espresso powder, if using. Beat with the paddle attachment on medium-low speed until smooth, about 2 minutes.

In a small saucepan over medium heat, melt the butter. Add the sugar and stir until completely melted, 2-3 minutes. Add the melted butter mixture to the bowl and stir on medium-low speed until the batter is smooth and glossy, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, stirring until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownies are set, 32-34 minutes.
Pecan layer:

While the brownies are baking, whisk together the brown sugar, corn syrup, melted butter, vanilla extract, salt, eggs, and bourbon, if using, in a medium bowl until the sugar dissolves. Add the pecans and stir until the nuts are completely coated.
Spoon the nut mixture over the baked brownie, carefully spreading it all the way to the edges with a spoon or spatula. Bake until set and golden brown, 30-35 minutes. Let cool completely, about 3 hours, then cut into 9 squares.