Paula Deens Southern Pecan Brownies Recipe 455

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SOUTHERN PECAN BROWNIES



Southern Pecan Brownies image

Make and share this Southern Pecan Brownies recipe from Food.com.

Provided by cchrest

Categories     Bar Cookie

Time 1h8m

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 14

1 1/2 cups butter
5 ounces unsweentned chocolate
2 1/2 cups sugar
6 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chocolate chips
1 cup toasted and chopped pecans
1 cup sugar
1 cup heavy whipping cream
5 ounces unsweetened chocolate
1/2 cup butter
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350.
  • Line a 13x9 pan with heavy duty foil, letting ends hang over side, spray foil wiht nonstick spray.
  • Melt butter andchocolate, set aside to cool.
  • In a large bowl, beat sugar and eggs at high speed with an electric mixer until fluffy. Gradually add flour and salt, beating until combined.
  • Add melted chocolate mixture, stiring well.
  • Stir in vanilla, chocolate morsels, and pecans.
  • Pour into prepared pan.
  • Bake 35 to 38 minutes, or until center is firm.
  • Cool completely on wire rack.
  • Lift brownies using foil as handles. Spread chocolate frosting on top.
  • Frosting.
  • In medium saucepan, bring sugar and cream to simmer over medium heat; simmer for 6 minutes.
  • Remove from heat and add chocolate and butter, stirring until melted.
  • Wisk in confectioners' sugar.

Nutrition Facts : Calories 483.1, Fat 31.9, SaturatedFat 17.8, Cholesterol 107.1, Sodium 182.6, Carbohydrate 51.1, Fiber 3.1, Sugar 38.3, Protein 5.2

PAULA DEEN'S SOUTHERN PECAN BROWNIES RECIPE - (4.5/5)



Paula Deen's Southern Pecan Brownies Recipe - (4.5/5) image

Provided by Dolphl1970

Number Of Ingredients 16

1 1/2 cups butter
5 (1 oz each) squares unsweetened chocolate
2 1/2 cups sugar
6 large eggs
2 cups flour
1/2 tsp salt
1 tsp vanilla
1 cup milk chocolate chips
1 cup toasted chopped pecans (to toast spread pecans evenly on cookie sheet and bake at 350 5-10 minutes, don't let get too dark)
chocolate frosting
1 cup sugar
1 cup heavy cream
5 1 oz squares unsweetened chocolate
1/2 cup butter
1 cup confectioners sugar
In a med saucepan bring sugar and cream to a simmer over med low heat, simmer for 6 mins. Remove from heat and add chocolate and butter, stirring until melted. Whisk in confectioners sugar.

Steps:

  • Preheat oven to 350. Line a 9x13 pan with tin foil and lightly grease the foil. In a medium bowl, combine butter and unsweetened squares. microwave at 30 second intervals, stirring after each, until butter and chocolate are melted and smooth, about 2 minutes total. set aside to cool. In a large bowl, beat sugar and eggs with an electric mixer on high speed until fluffy. Gradually beat in flour and salt. Add melted butter mixture, stirring (not electric mixer) well. Stir in vanilla, chocolate chips and pecans. pour into pan. Bake 35-38 minutes or until center is firm. once cool, lift brownies from pan using foil as handle. Dust with powdered sugar if desired.

PAULA DEEN'S RICH CHOCOLATE CARAMEL PEANUT BROWNIES



Paula Deen's Rich Chocolate Caramel Peanut Brownies image

These look so rich and fudgy! Drizzle with caramel sauce. Can't wait to try them, but I will leave out the peanuts or use pecans. Found in Paula's magazine from Nov/Dec 2005.

Provided by IAcupcake

Categories     Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 11

1 (14 ounce) package caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup butter
8 (1 ounce) unsweetened chocolate squares
2 cups brown sugar
1 1/4 cups sugar
5 eggs
2 cups flour
1 teaspoon vanilla extract
1 cup chopped salted peanuts
caramel sauce, for topping (optional)

Steps:

  • Preheat oven to 350 degrees. Line 9x13 pan with foil and grease.
  • Melt caramels with milk over low heat, stirring occasionally. Set aside.
  • Melt chocolate and butter over low heat, stirring occasionally. Let cool.
  • Beat sugars and eggs on medium-high speed until fluffy. Gradually beat in flour and vanilla. Stir in chocolate.
  • Pour half the batter into pan, top with melted caramels, sprinkle with chopped nuts, and pour the rest of the batter over top the nuts.
  • Bake at 350 degrees for 35-40 minutes, cool and drizzle with caramel sauce if you want to.

Nutrition Facts : Calories 404.7, Fat 20.2, SaturatedFat 9.6, Cholesterol 67.3, Sodium 202.3, Carbohydrate 54.5, Fiber 2.6, Sugar 39.5, Protein 7.1

PAULA DEEN'S BROWN SUGAR CHEWIES



Paula Deen's Brown Sugar Chewies image

Make and share this Paula Deen's Brown Sugar Chewies recipe from Food.com.

Provided by CookingONTheSide

Categories     Bar Cookie

Time 30m

Yield 9 serving(s)

Number Of Ingredients 8

1/4 cup butter
1 cup packed light brown sugar
1 egg, beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees F.
  • Spray an 8-inch square pan with vegetable oil cooking spray.
  • In a small saucepan, melt the butter.
  • Turn off the heat, add the brown sugar and stir until smooth.
  • Stir in the egg.
  • Stir together the flour and baking powder and stir into the brown sugar mixture.
  • Stir in the vanilla and pecans.
  • Pour the batter into the prepared pan and bake for 20 minutes.
  • When cool, dust the top with a sifting of confectioners' sugar.

Nutrition Facts : Calories 205.8, Fat 7.9, SaturatedFat 3.6, Cholesterol 34.2, Sodium 100.3, Carbohydrate 32.5, Fiber 0.6, Sugar 23.9, Protein 2.1

PAULA DEEN'S CREME DE MENTHE BROWNIES



Paula Deen's Creme De Menthe Brownies image

Make and share this Paula Deen's Creme De Menthe Brownies recipe from Food.com.

Provided by CookingONTheSide

Categories     Bar Cookie

Time 55m

Yield 48 serving(s)

Number Of Ingredients 12

4 ounces unsweetened baking chocolate
1 cup unsalted butter
4 large eggs
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup flour
1/2 cup unsalted butter, softened
2 cups sifted confectioners' sugar
4 tablespoons green creme de menthe (or use green food coloring plus a dash of peppermint extract)
6 ounces semi-sweet chocolate chips
6 tablespoons unsalted butter

Steps:

  • Preheat oven to 350 degrees.
  • Mist 9x13 baking pan with cooking spray.
  • Prepare brownies: In double boiler, melt baking chocolate and 1 cup butter over simmering water; cool slightly.
  • In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy.
  • Add cooled chocolate mixture, salt, vanilla and flour.
  • Keep whisking until thoroughly blended.
  • Pour batter into prepared pan and bake 25 minutes.
  • Remove from oven and leave brownies to cool in pan.
  • Make filling: Using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners' sugar together until well blended.
  • Stir in the creme de menthe and blend well.
  • Spread over cooled brownies.
  • Refrigerate in original baking pan until filling is firm.
  • Make icing: Melt the chocolate chips and 6 T butter in the top of a double boiler, stirring until smooth. (You can do this in the microwave, just monitor closely and stir a few times.).
  • Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.
  • Refrigerate until chocolate hardens.
  • To cut, allow brownies to come to room temperature in the pan so chocolate doesn't crack.

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