Chocolate Pecan Pie Brownies Recipes

BROWNIE PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Slowly and gently unroll the pie crust. Place the crust in an ungreased 9-inch pie plate, pressing it against the sides and bottom. Refrigerate while you prepare the filling.
• For the brownie filling: In a medium saucepan over low heat, add the butter and chocolate and cook, stirring, until completely melted. Pour the chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until combined. Add the flour, vanilla, salt and eggs and mix to combine. Stir in the chocolate chips.
• Spread the filling in the bottom of the pie crust. Bake until the top is firm and the crust is golden brown, 40 to 45 minutes.
• For the pecan topping: While the pie is baking, mix the brown sugar, cinnamon, salt and nutmeg in a small bowl until blended; set aside.
• Melt 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast, stirring frequently, 3 to 4 minutes. Reduce the heat to low. Stir in the corn syrup, vanilla, remaining 1 tablespoon butter, 2 tablespoons water and the brown sugar mixture. Cook, stirring, until the butter is melted and mixture has become a thick syrup, 5 to 8 minutes.
• Top the pie with the pecan topping and add a scoop of your favorite ice cream to make it a perfect combination!

PECAN PIE BROWNIES

Steps:

• Preheat oven to 325°F. Grease a 9- x- 13-inch metal baking pan with cooking spray and line the bottom with parchment paper; set aside.
• Make Brownie Batter: Melt butter in a saucepan over medium-high. When butter begins to boil, remove from heat and add chocolate chips, stirring once to coat. Allow to sit for 5 minutes before whisking together until fully combined. In a large mixing bowl, whisk together brown sugar, granulated sugar, eggs, vanilla, and salt. Add chocolate mixture and whisk to combine. Sift cocoa powder and flour into wet ingredients and gently stir until fully incorporated. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
• Make Pecan Pie Topping: While brownies are baking, whisk together brown sugar, eggs, vanilla, salt, and melted butter until everything is well combined and the sugar is dissolved. Stir in pecans and set aside.
• Once the brownies are baked through, pour the pecan mixture overtop the brownies and spread evenly with a spoon. Return to the oven until the Pecan Pie Topping is set, about 25 minutes. Allow to cool completely before slicing.

CHOCOLATE PECAN PIE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray 8x8 pan with non-stick cooking spray or lightly grease an 8x8 baking pan. For easy removal, line with parchment paper and lightly spray with non-stick cooking spray.
• In a large, microwave safe bowl, melt the butter and chocolate in microwave for 30 seconds, stir and repeat microwaving for another 30 seconds until chocolate is melted.
• Add sugar and beat well, then add in eggs and mix in.
• Add flour and salt and stir until just combined, do not overmix for chewy brownies, if you do, you get cake-like brownies. Pour batter into baking pan. Bake for 25-30 minutes. Let brownies cool.
• In a small saucepan set over medium heat, combine the butter and brown sugar. Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn. Stir in pecans, heavy cream and salt. Remove from heat.
• While the filling is still hot, spoon topping over cooled brownies. Spread topping evenly over the top of the brownies and add a couple tablespoons of mini chocolate chips if desired.
• Store brownies covered, in the refrigerator or room temperature.
• Heat up in microwave for a sweet treat with a scoop of ice cream and fudge or caramel sauce. Enjoy!
• If using brownie mix, prepare to make in 8x8 pan, or double the filling and bake brownies in a 9x13 pan.

CHOCOLATE BROWNIE PECAN PIE

Steps:

• 1. Preheat oven to 375. Place pie shells on a baking sheet and add 1 1/2 cups of pecans to each pie shell and arrange evenly. Set aside.
• 2. Combine sugar, cocoa, flour, and salt. Add eggs and melted butter until all dry ingredients are incorporated.
• 3. Pour mixture into pie shells over pecans to the top of the shells.
• 4. Bake for 40 minutes.
• 5. Remove pies from baking sheet onto a rack to cool.

CHOCOLATE BROWNIE PECAN PIE

Steps:

• Preheat oven to 350°; in a saucepan, gently heat the corn syrup, brown sugar, and butter together until the butter melts.
• Turn off the heat and add in the chocolate and salt; let stand 5-7 minutes, occasionally tilting and shaking the pan so the liquid runs over the chocolate.
• Whisk the mixture until smooth, the pour into a bowl and let cool for 10 minutes.
• Whisk the eggs and egg yolk together in another bowl until frothy; blend in vanilla.
• Add about half of the slightly cooled chocolate mixture and whisk until smooth; blend in the remaining chocolate mixture.
• Add in the pecans and stir well; pour filling into the cooled pie shell.
• Using a fork, gently rake the nuts to distribute them evenly.
• Place the pie in the center oven rack and bake about 40 minutes, until the filling has puffed and cracked slightly, especially around the edge.
• Rotate the pie 180° halfway through the baking.
• When done, it may be slightly wobbly at the center; don't worry, the residual heat will continue to cook the pie.
• Transfer the pie to a wire rack and let cool; serve warm or at room temperature; or let cool thoroughly, cover with loosely tented foil and refrigerate for several hours before serving.
• May serve with whipped cream or ice cream on top.

PECAN PIE BROWNIES

Steps:

• For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray the parchment with nonstick cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, cocoa powder, vanilla, salt, baking powder and espresso powder, if using. 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 to 3 minutes.
• Add the melted butter mixture to the bowl 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, if using, in a medium bowl until well combined and the sugar is dissolved. Add the pecans and stir until the nuts are completely coated.
• Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden, set and no longer jiggly, 30 to 35 minutes. Let cool completely, about 3 hours, before slicing into 9 squares.