Pecan Pie Brownies


For the Brownie Batter

1/2 cup dark brown sugar packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla

10 tablespoons s butter

1 cup dark chocolate chips

1/4 cup bourbon 3/4 cup + 1 tbsp all-purpose flour

1/3 cup unsweetened dutch cocoa powder

1/4 teaspoon salt

For the Pecan Pie Custard

1/4 cup sugar

1/4 cup light brown sugar packed

1 tablespoon flour

1/4 cup + 1 tbsp honey

1 large egg slightly whisked

4 tablespoons unsalted butter, softened

1 teaspoon vanilla

1 cup chopped pecans

1/2 teaspoon flaky sea salt, for topping

For the Brownies

Preheat your oven to 350 then, line a 9" x 9" baking pan with parchment paper and set it aside.

In a bowl, whisk sugars, eggs, egg yolk and vanilla until light and fluffy.

With a mixer running on low, stream melted butter and chocolate into a bowl and mix until just combined.

Whisk in the bourbon, then fold in flour, cocoa powder and salt.

Pour into the lined baking pan.

Bake for 25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

While they bake, make the pecan pie custard.

For the Pecan Pie Custard

In a saucepan, combine sugars, flour, honey, whisked egg and vanilla.

Stir constantly over medium heat until the sugar dissolves, for 5 minutes.

Then stir in the pecans and butter, and stir until the everything is well combined and the mixture is a pale cream color.

When the brownie timer goes off, remove it from the oven.

Stir the pecan filling then pour it evenly over the top.

Continue baking brownies for an additional 15 to 20 minutes or until the pecan layer is set and when the pan is lightly tilted the liquid does not move.

Remove the pan from the oven, sprinkle with the flaky sea salt, and then let it cool completely on a wire rack.

Once the brownies are completely cool, remove the brownies from the pan and plcae them on a cutting board.

Chill it in the freezer for 15 to 20 minutes.

Then use a hot sharp knife to cut the brownies into squares. Enjoy!
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