Smoked Pecan Brownies Recipes

PECAN BROWNIES

Steps:

• In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BEER-SPIKED BROWNIES WITH PECAN ICING

Steps:

• Make the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on the two short ends; coat with cooking spray. Bring the beer to a simmer in a large saucepan over medium heat and cook until reduced to about 1/3 cup, about 15 minutes. Pour into a bowl and set aside.
• Wipe out the saucepan and add the butter and chopped chocolate. Cook over medium-low heat, stirring, until smooth. Remove from the heat and let cool slightly, about 5 minutes. Add the granulated sugar and eggs and stir until glossy and smooth. Stir in the reduced beer. Add the flour, cocoa powder and salt and stir until no lumps remain. Stir in the chocolate chips.
• Pour the batter into the prepared pan. Bake until a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer the pan to a rack. Meanwhile, make the glaze: Mix 2 tablespoons beer with the granulated sugar in a small bowl until the sugar is dissolved; spoon or brush over the warm brownies and set aside.
• Make the icing: Combine the butter, all but 2 tablespoons pecans and the salt in a medium saucepan over medium heat. Cook, stirring, until the butter is melted and the nuts are lightly toasted, about 5 minutes. Add the cocoa powder and stir until smooth. Remove from the heat and add the confectioners' sugar in two batches, alternating with the remaining 1/4 cup beer. Stir until smooth, then pour over the warm brownies and gently spread. Sprinkle with the remaining 2 tablespoons pecans. Let cool completely. Lift the brownies out of the pan using the foil overhang and cut into pieces.

GLUTEN-FREE FUDGY PECAN BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
• Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
• Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

SMOKED PECAN BROWNIES

Steps:

• Put wood chips on stove or grill until smoking.
• Place pecans in a bowl, then place it in a much larger bowl. Drop the wood chips into the larger bowl, surrounding the pecan bowl. Cover immediately with foil and let smoke for five minutes.
• Melt butter and chocolate chips over a double boiler. Slowly whisk in eggs.
• Sift together remaining ingredients and pecans. Gently incorporate into the chocolate.
• Pour final mixture into a cast-iron skillet (or regular ol' pan), filling about two inches deep.
• Bake at 325° for approximately 40 minutes.
• Serve warm, topped with your favorite ice cream.

PECAN BROWNIES

Steps:

• Heat oven to 350 degrees F. Grease a 13 by 9-inch pan. In medium saucepan over low heat, melt margarine. Add sugar, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and salt; mix well. Add chocolate and pecans. Pour into prepared pan. Bake for 30 to 40 minutes or until set. Cool. Cut into 36 bars.

SOUTHERN PECAN BROWNIES

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.