Pecan Pie Brownies

Chocolate Pecan Pie has to be my absolute favorite Thanksgiving fall dessert.  I love everything about it, the nutty, chocolatey gooeyiness in every bite.  I’ll eat it all, except the crust.  I just don’t like crust, at all.  I usually scoop out the pecan pie filling and eat it, leaving the crust behind.  Kinda sad. So, I came up with my own crustless version of pecan pie for this year: ooey gooey chocolate pecan brownies.

You start by making fudgy brownies.  {If you’re in a time crunch, feel free to use your favorite boxed version, and add the pecan pie topping.}  Then, you make chocolate pecan pie filling, and spread it on the brownies.  What you get is a chocolate cobbler-like pecan pie, without the crust.  It’s that easy, and that good.

Serve these warm with a scoop of your favorite ice cream, and I promise no one will ask you for pecan pie again!

Pecan Pie Brownies

Makes 12 brownies

Ingredients:

Brownies

• 1 stick unsalted butter
• 1 cup semi-sweet chocolate chips
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup flour
• Pinch of salt

• 1/2 cup honey or corn syrup
• 1/2 cup brown sugar
• 2 eggs
• 2 tablespoons vanilla extract
• 1/2 stick unsalted butter, melted
• 2 cups chopped pecans
• 1 cup chocolate chips

• Pre-heat the oven to 350°, and line a 9×9 baking pan with lightly greased foil.
• In a large glass bowl, microwave the chocolate chips and butter in 30-second increments, stirring after every 30 seconds, until the chocolate and butter have melted.  Stir until combined.
• Whisk in the sugar, then the eggs and the vanilla extract.
• Slowly whisk in the flour and salt, and whisk until combined.
• Pour the brownie mixture into the lined baking pan, and bake at 350° for 10 minutes.

• While the brownies are baking, make the pecan pie topping.  In the bowl of your mixer, beat the honey (or corn syrup) and sugar until combined.
• Beat in the eggs and vanilla extract.
• Slowly add the melted butter, and mix until combined.
• Stir in the chopped pecans and chocolate chips.

• After 10 minutes, remove the brownies from the oven.
• Spread the pecan pie topping on top of the brownies.
• Return to the oven, and bake at 350° for an additional 40-45 minutes, until the pecan pie topping is completely set to the touch.
• Let cool for 1-2 hours before cutting.
• Serve warm, topped with ice cream.

Original recipe by La Casa de Sweets