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Hello November!! That means hello to the best part of the year as we welcome the start of the holidays. Once I hang up my Halloween costume, my mind just shifts to Thanksgiving even though we’re about three weeks away from it. There is so much I love about Thanksgiving, like the family getting together or the insane food menu we only get to eat once or twice a year. Desserts are a must and I’m gonna share a new recipe this year with the family just to switch it up a bit. On this blog we’ll be baking a Pecan Pie Brownies, this is a take on the pecan pie but instead of a crust it's a brownie. I mean, how good does that sound? Get your apron on and give this easy but delicious recipe a try.
- Start by preheating the oven at 350F, and grease your pan (in this case i'm using my ceramic Romertopf Grill bowl, but you can use a 9” regular baking pan) To make it easier to remove the brownie, you can line it with parchment paper so it hangs over each side.
- Starting with the brownie ingredients. In a medium heat proof bowl, add the butter and the chocolate chips. Place the bowl on top of a pot with simmering water (make sure the water does not touch the bowl as it will burn) until incorporated, once done remove from heat.
- Add the two sugars and whisk until it's all combined and let it cool off for a few minutes.
- Add in the eggs, vanilla and with the whisk or a handheld mixer, mix it for about two minutes
- Now we’re going to add our dry ingredients: flour and cocoa powder and carefully fold together with a silicone spatula until just combined and transfer the mixture into the lined pan
- Bake for 20 mins. It won’t fully be cooked, but the top should be set - if not add 5 more minutes.
- In the meantime we make the pecan pie topping. We start by whisking together the egg, brown sugar, maple syrup, butter, vanilla until combined. Then we incorporate the chopped and whole pecans
- Once you remove the brownie, add the pecan topping and spread it evenly on top of the brownie while it's still hot and put it back in the oven for another 15-20 minutes. The topping has to be set and shows no signs of liquid.
- Remove from oven when done and let it cool off for 2 hours so you can slice it easily (as you can see I didn’t have enough patience and sliced it too early).
Unfortunately, my husband always takes the first bite without me noticing - I can’t bake anything sweet around him because he has a MAJOR sweet tooth, but I could tell from his reaction it was really good and that’s how I know it's a success! I gave it a try, and he was right (the only time I will admit him being right!) safe to say I will be adding this recipe to the menu for my family to try. It is definitely not traditional, but it still has a kick to the traditional taste. The one thing that I’ve made sure to add to this recipe is to let it cool for a long time, because I didn’t and the brownie was not set enough giving me a hard time cutting it, you can even put it in the fridge to harden, but do allow plenty of cooling time. Let me know if you decide to give it a try in the comments! Happy Cooking!!