Pecan Pie Brownies (Print Version)
# Ingredients:
01 -
1 cup chocolate chips, semi-sweet.
02 -
1 egg yolk.
03 -
1/4 cup flour, standard.
04 -
Flaky salt for sprinkling.
05 -
2 full eggs, room temperature.
06 -
1/3 cup thick cream.
07 -
3/4 cup white sugar.
08 -
1/2 teaspoon of baking powder.
09 -
1 stick salted butter, 1/2 cup equivalent.
10 -
Chop 1 1/2 cups of pecans.
11 -
Break into chunks, 2 ounces of dark chocolate.
12 -
Add 1/3 cup maple syrup.
13 -
1/2 cup packed brown sugar.
14 -
2 teaspoons of vanilla flavoring.
15 -
2 tablespoons melted salted butter.
16 -
Powdered cocoa, unsweetened, 1/4 cup.
# Instructions:
01 -
Set oven to 350°F and use parchment to line a square 9×9 pan.
02 -
Microwave butter and 3/4 cup of chocolate chips until smooth. Stir in the vanilla and sugar.
03 -
In a separate bowl, beat eggs for 1 minute, until fluffy bubbles form. Incorporate them into the chocolate mix, stirring until it’s shiny and thicker.
04 -
Combine cocoa, baking powder, flour, and 1/4 cup of chocolate chips into the mixture. Don’t overmix. Pour it evenly in your lined baking dish.
05 -
Bake for about 15-20 minutes. Take it out once the brownies look almost solid.
06 -
Spread chunks of dark chocolate across the hot brownie.
07 -
Mix brown sugar with the 2 full eggs and yolk for 3-4 minutes. Blend until lighter and creamy, then stir in maple syrup and cream.
08 -
Add vanilla and melted butter, followed by folding in pecans. Carefully pour this over the brownie base.
09 -
Cook for 30-35 minutes until mostly firm on top. If the center jiggles, bake longer—probably another 20-25 minutes for a good set.
# Notes:
01 -
Use fresh pecans as they are, or toast them with butter for a tasty spin.
02 -
To toast, mix pecans with vanilla, bourbon, a touch of brown sugar, maple, and cinnamon. Bake 8-10 minutes.