My parents recently came to San Francisco to visit. It was their first trip to the city, and we were so excited for their stay. We planned a wonderful weekend of food, wine and tourist attractions…unfortunately we didn’t have the best weather, but we didn’t let that stop us. Rain or shine..we enjoyed every minute of my parent’s time here.
My dad has a sweet tooth. His favorite desserts are brownies and pecan pie. I decided to combine the best of both. I made rich and chewy brownies, topped with a pecan pie layer that added a nutty flavor and the perfect amount of crunch. The result was AMAZING! I honestly couldn’t stop eating them..and neither could my dad. He loved them, and so will you. These brownies make a great holiday dessert…leaving everyone asking for more.
- 10 oz. bittersweet chocolate, coarsely chopped
- 4 oz. unsweetened chocolate, coarsely chopped
- 1 cup (16 tbsp.) unsalted butter, at room temperature
- 6 tbsp. cocoa powder
- 6 large eggs
- 2½ cups sugar
- 4 tsp. vanilla extract
- 1 tsp. salt
- 2 cups all-purpose flour
- 1 cup chopped pecans (optional to add to batter prior to baking if you want to have the pecans incorporated into the brownies as well as on top.) I did not add this cup into my batch. The only pecans I used were for the topping.
- Pecan Pie Topping:
- ½ cup packed brown sugar
- ½ cup Roger’s Golden or corn syrup
- ¼ cup butter, melted
- 2 eggs
- 2 tsp vanilla
- 2 cups pecans, chopped
- Prior to making the brownie batter, prepare a 9×13 pan by covering it in a heavy layer of aluminum foil. Lightly spray with cooking spray. This will make clean up and removal from the pan much easier.
- Combine chocolate heatproof bowl with the butter and set over a pan of simmering water. This is known as the double boiler method.
- Heat, stirring occasionally, until the butter and chocolate are completely melted and smooth.
- Whisk in the cocoa powder until smooth.
- In a separate bowl, whisk together the eggs, sugar, salt and vanilla.
- Whisk in the chocolate mixture.
- Fold in the flour with a spatula just until incorporated and no dry streaks remain.
- Spread the batter into the prepared pan in an even layer, and bake at 350 for a total of 35 minutes. (The brownies should be baking for approx. 20 minutes before you add the pecan layer.)
- While the brownies are baking, begin preparing the topping by stirring together the brown sugar, syrup, butter, eggs and vanilla until smooth.
- Stir in the pecans
- Remove brownies from oven and pour pecan topping evenly over the top
- Bake for remaining time (aprox 15 mins) until golden and set.
The ice cream on top looks like skulls! Did you notice that? These look good, even with skulls on top
That’s funny you say that…my husband said the same thing. All I know is these brownies were absolutely irresistible.
Nice recipe. I love a simple brownie recipe which is easy for the kids to help with
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Kelly
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