On Thanksgiving I made two trays of brownies and an apple pie (for two people). Thank goodness Joe adores brownies. I wasn’t even planning on making these on Thanksgiving, it just sort of happened. I wanted to make them the week before but life got in the way of my baking. How dare it!
I’m posting it now instead of right after Thanksgiving because I contemplated not even posting it. The topping for the brownies is way too sweet in my opinion and I wasn’t happy with it. But the picture turned out so lovely that I couldn’t resist sharing it with you.
This recipe is crazy. The brownies are the perfect mixture of fudge-y and cake-y batter and the pecan topping is out of this world sweet. Almost too sweet for me to handle so the next time I make it I might dial down the sugar a bit. These brownies are extremely rich so just half of one was good for even my huge sweet tooth. I’m telling you: Sugar coma. You will definitely need some milk to wash this down with, my tea was way too hot and I needed milk after each bite. If you think it will be too sweet for you to handle then I suggest just making the brownie part. This brownie recipe is perfect on its own and you don’t even really need the pecans. You could even just bake pecans into the brownies that would probably be just as good. In fact, I suggest you do that instead of making the topping. Or make the topping and see for yourself how Über sweet it is. Your choice!
You could also do what I did and half the pecan topping part of the recipe, that way you will have some regular brownies and some pecan topped fancy-pants brownies. I only put the pecan topping on half of the brownies because I wasn’t sure if I would like it or not. The brownie recipe can be made into two 8×8 pans or one 9×13 pan. Again, your choice!
Don’t say I didn’t warn you about the sugar overload.
Pecan Pie Topped Brownies
Yield: 18 brownies
Prep Time: 25
1 1/2 cups unsalted butter (3 sticks)
6 oz unsweetened chocolate bar
3 oz semi-sweet chocolate chips
2 cups granulated sugar
2 Tbsp vanilla
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1 tsp salt
5 Tbsp unsalted butter
1 cup brown sugar
4 Tbsp heavy cream
2 cup pecans (1 cup chopped - 1 cup whole)
Preheat oven to 350 °F
Melt the butter, chocolate bar and chocolate chips in a sauce pan and stir to combine. Let cool completely.
In a separate bowl, mix the flour, baking powder and salt -- set aside.
Whisk the granulated sugar, eggs and vanilla together.
Combine the dry ingredients with the sugar and egg mixture.
Once cooled, pour the chocolate and butter mixture into the other ingredients and mix thoroughly.
Lightly grease (with extra butter or spray with cooking spray) two 8x8 pans or one 8x13 dish. Pour the brownie batter into the pans and bake at 350 °F for 25 minutes. Let cool before adding the topping.
In a sauce pan, melt butter and stir in brown sugar, stirring constantly so no burning occurs. Add in the heavy cream, one Tbsp at a time. Add the pecans and stir until mixture thickens. Pour mixture onto the cooled brownies.