Pecan Pie Brownies: A Chocolate Lovers Dream!

I found this recipe and made some minor changes. It is delicious and very chocolatey. If you like German Chocolate Cake, it is very similar to it, but has more of a rich chocolate flavor and brownie consistency. We gave it 5 stars at our house.

Pecan Pie Brownie

Brownie Layer

4 large eggs

1-1/4 cup unsweetened cocoa powder

1 Tablespoon vanilla extract

1 teaspoon kosher salt salt

1 teaspoon baking powder

1 teaspoon instant espresso, optional

2 sticks margarine or butter

2-1/2 cups sugar

1-1/2 cups flour

1cup semisweet chocolate chips

Pecan Layer

3/4 cup packed light brown sugar

1/2 cup light corn syrup

1/2 stick of butter or margarine (4 Tablespoons)

1 Tablespoon vanilla extract

1/2 teaspoon kosher salt

2 large eggs

1 Tablespoon bourbon (optional)

2 1/2 cups chopped pecans

1 cup sweetened coconut

Directions

For the brownie layer: Preheat oven to 350 degrees. Line a 9 x 9 inch baking pan with parchment paper. (Do not use wax paper, the brownie will stick to it). Spray the parchment paper with nonstick spray.

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

Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir until mostly dissolved, 2-3 minutes.

Add the melted butter mixture to the bow and mix on medium-low speed until the batter is smooth and shiny, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, mixing until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownie layer is cooked through, 32 to 34 minutes.

For the pecan layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs and bourbon in a medium bowl until well combined and the sugar is dissolved. Add pecans and coconut, stir until the nuts are completely coated.

Gently pour the pecan mixture over the baked brownie, using a spoon or small spatula to carefully spread all the way to the edges. Bake until the pecan layer is golden, set, and no longer jiggly, 30-35 minutes. Let cool completely, about 3 hours, before slicing into squares.

Makes 9 squares

Comments:

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