{"id":2747,"date":"2012-11-12T01:20:38","date_gmt":"2012-11-12T01:20:38","guid":{"rendered":"https:\/\/lacasadesweets.com\/?p=2747"},"modified":"2012-11-20T02:36:26","modified_gmt":"2012-11-20T02:36:26","slug":"pecan-pie-brownies","status":"publish","type":"post","link":"https:\/\/lacasadesweets.com\/2012\/11\/12\/pecan-pie-brownies\/","title":{"rendered":"Pecan Pie Brownies"},"content":{"rendered":"

\"\"<\/img><\/div><\/div><\/p>\n

Chocolate Pecan Pie has to be my absolute favorite Thanksgiving<\/del>\u00a0fall dessert. \u00a0I love everything about it, the nutty, chocolatey gooeyiness in every bite. \u00a0I\u2019ll eat it all, except the crust. \u00a0I just don\u2019t like crust, at all. \u00a0I usually scoop out the pecan pie filling and eat it, leaving the crust behind. \u00a0Kinda sad. So, I came up with my own crustless version of pecan pie for this year: ooey gooey chocolate pecan brownies.<\/p>\n

You start by making fudgy brownies. \u00a0{If you\u2019re in a time crunch, feel free to use your favorite boxed version, and add the pecan pie topping.} \u00a0Then, you make chocolate pecan pie filling, and spread it on the brownies. \u00a0What you get is a chocolate cobbler-like pecan pie, without the crust. \u00a0It\u2019s that easy, and that good.<\/p>\n

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

Pecan Pie Brownies<\/span><\/h3>\n

Makes 12 brownies<\/em><\/span><\/p>\n

Ingredients:<\/strong><\/p>\n

Brownies<\/span><\/p>\n

    \n
  • 1 stick unsalted butter<\/li>\n
  • 1 cup semi-sweet chocolate chips<\/li>\n
  • 1-1\/2 cups sugar<\/li>\n
  • 2 eggs<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n
  • 1 cup flour<\/li>\n
  • Pinch of salt<\/li>\n<\/ul>\n
    Pecan Pie Topping<\/span><\/div>\n
      \n
    • 1\/2 cup honey or corn syrup<\/li>\n
    • 1\/2 cup brown sugar<\/li>\n
    • 2 eggs<\/li>\n
    • 2 tablespoons vanilla extract<\/li>\n
    • 1\/2 stick unsalted butter, melted<\/li>\n
    • 2 cups chopped pecans<\/li>\n
    • 1 cup chocolate chips<\/li>\n<\/ul>\n
      Instructions:<\/strong><\/div>\n
      <\/div>\n

      <\/p>\n

      Brownies<\/span><\/div>\n
        \n
      • Pre-heat the oven to 350\u00b0, and line a 9\u00d79 baking pan with lightly greased foil.<\/li>\n
      • In a large glass bowl,\u00a0microwave the chocolate chips and butter in 30-second increments, stirring after every 30 seconds, until the chocolate and butter have melted. \u00a0Stir until combined.<\/li>\n
      • Whisk in the sugar, then the eggs and the vanilla extract.<\/li>\n
      • Slowly whisk in the flour and salt, and whisk until combined.<\/li>\n
      • Pour the brownie mixture into the lined baking pan, and bake at 350\u00b0 for 10 minutes.<\/li>\n<\/ul>\n
        Pecan Pie Topping<\/span><\/div>\n
          \n
        • While the brownies are baking, make the pecan pie topping. \u00a0In the bowl of your mixer, beat the honey (or corn syrup) and sugar until combined.<\/li>\n
        • Beat in the eggs and vanilla extract.<\/li>\n
        • Slowly add the melted butter, and mix until combined.<\/li>\n
        • Stir in the chopped pecans and chocolate chips.<\/li>\n<\/ul>\n
          Assemble<\/span><\/div>\n
            \n
          • After 10 minutes, remove the brownies from the oven.<\/li>\n
          • Spread the pecan pie topping on top of the brownies.<\/li>\n
          • Return to the oven, and bake at 350\u00b0 for an additional 40-45 minutes, until the pecan pie topping is completely set to the touch.<\/li>\n
          • Let cool for 1-2 hours before cutting.<\/li>\n
          • Serve warm, topped with ice cream.<\/li>\n<\/ul>\n
            \"\"<\/img><\/div><\/div><\/div>\n

            Original recipe by La Casa de Sweets<\/p>","protected":false},"excerpt":{"rendered":"

            Ooey, gooey chocolate pecan pie brownies…all the yumminess of chocolate pecan pie, without the crust!<\/p>\n","protected":false},"author":2,"featured_media":2749,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[49,43,22,110],"tags":[227,454],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/2747"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=2747"}],"version-history":[{"count":22,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/2747\/revisions"}],"predecessor-version":[{"id":2751,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/2747\/revisions\/2751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/2749"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=2747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=2747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=2747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}