Chocolate brownie cake

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 731, total fat 46 G., saturated fats 20 G., proteins 8 G., carbohydrates 79 G., fiber 5 G., cholesterol 92 mg, sodium 333 mg, sugar 54 G.

Fans of two amazing desserts—pecan pie and brownie—no longer have to choose! Jeff Mauro has thought of everything in his recipe: the pie is filled with brownie filling and topped with crunchy pecans in rich syrup. And if that's not enough, top it with your favorite 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:

Cake

1 chilled sheet of pie dough (pie)

Brownie filling

110 g unsalted butter
60 g unsweetened chocolate, coarsely chopped
1 cup granulated sugar
3/4 cup premium flour
1 tsp vanilla extract
0.5 tsp coarse salt
2 large eggs
1 tbsp. semi-sweet chocolate granules

Pecan topping

1/4 cup dark brown sugar
0.5 tsp ground cinnamon
1/4 teaspoon coarse salt
1/8 tsp ground nutmeg
3 tablespoons unsalted butter
1 cup coarsely chopped pecans
1/4 cup light corn syrup
1 tsp vanilla extract
Ice cream for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, brown sugar, cinnamon, corn syrup

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Cake:

Slowly and carefully roll out the pie dough. Place it in an ungreased 9-inch pie pan, pressing it into the sides and bottom of the pan. Refrigerate while you prepare the filling.

Brownie filling:

Place the butter and chocolate in a medium saucepan and cook over low heat, stirring, until completely melted. Pour the chocolate mixture into a large bowl. Add the granulated sugar and whisk until smooth. Add the flour, vanilla, salt, and eggs and mix thoroughly. Stir in the chocolate chips.
Spread the filling over the dough in the pan. Bake until the top is set and the edges are golden brown, 40–45 minutes.
Pecan topping:

While the cake is baking, whisk together the brown sugar, cinnamon, salt, and nutmeg in a small bowl until smooth; set aside.
In a large skillet over medium heat, melt 2 tablespoons butter. Add the pecans and cook, stirring frequently, for 3–4 minutes. Reduce heat to low. Add the corn syrup, vanilla, the remaining 1 tablespoon butter, 2 tablespoons water, and the brown sugar mixture. Cook, stirring, until the butter melts and the mixture turns into a thick syrup, 5–8 minutes.
Top the pie with a nutty topping and enjoy with a scoop of your favorite ice cream.