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Pecan Pie Brownies

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Level: Easy

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Description

Fudgy chocolate brownies topped with pecan pie filling. A new holiday tradition!

Ingredients

  • FOR THE BROWNIES:
  • ½ cups Canola Oil
  • 4 Tablespoons Butter, Melted
  • 4 Tablespoons Cocoa Powder
  • 2 whole Eggs
  • ¾ cups Sugar
  • ½ teaspoons Vanilla Extract
  • ¾ cups Flour
  • ¼ teaspoons Salt
  • ¼ cups Chocolate Chips
  • FOR THE PECAN TOPPING:
  • 1 cup Karo Syrup
  • 1 cup Packed Brown Sugar
  • 4 whole Eggs
  • 2 Tablespoons Vanilla Extract
  • ½ cups Butter, Melter
  • 2 Tablespoons Bourbon
  • 3 cups Pecans, Chopped
  • ½ cups Chocolate Chips

Preparation

For the brownies:
Preheat oven to 350ºF. Grease a 9×13 Pyrex pan.

In a large bowl use a mixer to combine canola oil and butter. Add cocoa and mix until well blended. Beat in the eggs then add sugar and vanilla and beat well. Add flour and salt. Stir in chocolate chips.

Spread evenly in pan; it will make a thin layer. Bake at 350ºF for 10 minutes.

While the brownies bake, make the pecan topping.

For the topping:
In a mixing bowl using an electric mixer, cream Karo syrup and sugar until smooth. Add in eggs and vanilla and beat until combined, then add butter and bourbon. Once mixture is thoroughly combined, fold in chopped pecans and chocolate chips, then pour over the warm brownies. Spread the topping evenly over the brownies then continue to bake for 30-35 minutes, or until pecan filling is set. A little jiggle is OK.

Let brownies cool completely before cutting. Top with whipped cream if desired.

Adapted from NBC Sunday Night Football cookbook, via Jessica at How Sweet it Is.

One Comment

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Profile photo of Judy Buber

Judy Buber on 11.7.2012

I didn’t see how much flour was in the recipe. Could you correct it? Thanks alot. It looks really good.

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