Pecan Pie Brownies

Ingredients

• FOR THE BROWNIE:
• 4 whole Eggs
• 1-¼ cup Unsweetened Cocoa Powder
• ½ teaspoons Sea Salt
• 1 teaspoon Baking Powder
• 2 teaspoons Bourbon Or Millk
• 2 teaspoons Vanilla
• 1 cup Sugar
• ½ cups Packed Brown Sugar
• ½ cups Nonfat Vanilla Greek Yogurt
• ½ cups Butter, Melted
• ¾ cups Whole Wheat Pastry Flour
• ½ cups All-purpose Flour
• FOR THE PECAN PIE TOPPING:
• ¼ cups Butter
• ½ cups Brown Sugar
• ⅓ cups Honey
• 1 Tablespoon Milk
• 1 cup Pecans, Slightly Broken

Preparation Instructions

Preheat the oven to 350ºF and grease two 9-inch round cake pans with cooking spray.

In a large bowl, whisk together the eggs, cocoa, salt, baking powder, bourbon, and vanilla until well combined.

Stir in the sugar, brown sugar, yogurt, and melted butter until well combined. Then stir in both flours. Divide the batter equally between the two greased pans, using a spatula to smooth it out.

Bake the brownies for 15 minutes then remove them from the oven and set aside. While the brownies are baking, prepare the pecan pie topping by combining the butter, brown sugar, honey and milk in a saucepan, stirring over medium heat. Simmer the mixture for 1 minute, then stir in pecans.

When brownies are done remove them from the oven. Immediately pour the pecan pie topping over the brownies, dividing it equally between the two pans. Return the brownies to the oven for 15 minutes, or until the brownie is fully cooked.

Remove the brownies from the oven and allow them to fully cool in the pans. Use a sharp knife to cut around the edges, remove the brownies from the pan, and then slice and serve.

Enjoy.

Recipe adapted from Better Homes & Gardens.