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Pecan Pie Brownies
2021-11-30
https://www.metro.ca/userfiles/image/recipes/brownies-tarte-pacanes-11793.jpg
PT10M
PT45M
PT55M
Preheat the oven to 350°F. Coat a 9-by-9-inch baking pan with nonstick cooking spray and line with parchment paper, extending the paper over the edges for easier removal.Make Pecan Pie topping: Whisk together the brown sugar, flour, cornstarch and salt in a medium bowl, until there are no lumps.In a separate small bowl, whisk together the egg, corn syrup, melted butter and vanilla. Pour the liquid mixture into the dry mixture and whisk until combined. Let the mixture stand while preparing the crust.Make brownies: In a medium size pot over low heat melt butter, chocolate, and sugar stirring often until fully combined and smooth. Remove from heat and allow to cool for 1-2 minutes.Whisk in the eggs and vanilla, until well incorporatedStir in the cocoa powder, flour, and salt until combinedPour the batter into the baking pan and bake for 20 minutes. Then remove from oven onto a cooling rack.Fold in the chopped pecans into the pecan pie topping and spoon over top of the hot browniesCarefully return the brownies back into the oven and bake for an additional 15-20 minutes until topping is set.Allow the brownies to cool completely before cutting.Source : Metro
9
Metro
4
7
5
2
brownies:
1/2 cup (125 ml) unsalted butter
9 ounces (255 g) Chocolate chopped (Blend of Selection Premium 45% and 72% Cocoa Dark Swiss Chocolate)
1/2 cup (125 ml) lightly packed brown sugar
3 large eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
1/4 cup (60 ml) Dutch-processed cocoa
1 cup (250 ml) all-purpose flour
1/2 teaspoon (2,5 ml) salt
pecan Pie Topping:
1/2 cup (125 ml) brown sugar
1 tablespoon (15 ml) all-purpose flour
1 teaspoon (5 ml) corn starch
1/4 cup (60 ml) light corn syrup
1 large egg, at room temperature
1/4 cup (60 ml) unsalted butter, melted and cooled slightly
1 1/2 teaspoon (7,5 ml) vanilla extract
1 1/2 cup (375 ml) chopped pecan
Pecan Pie Brownies
9
desserts
0:10
Preparation
0:45
COOKING
0:55
TOTAL TIME
Ingredients
-
brownies:
-
1/2 cup
(125 ml)unsalted butter
-
9 ounces
(255 g)Chocolate chopped (Blend of Selection Premium 45% and 72% Cocoa Dark Swiss Chocolate)
-
1/2 cup
(125 ml)lightly packed brown sugar
-
3
large eggs, at room temperature
-
1 teaspoon
(5 ml)vanilla extract
-
1/4 cup
(60 ml)Dutch-processed cocoa
-
1 cup
(250 ml)all-purpose flour
-
1/2 teaspoon
(2,5 ml)salt
-
pecan Pie Topping:
-
1/2 cup
(125 ml)brown sugar
-
1 tablespoon
(15 ml)all-purpose flour
-
1 teaspoon
(5 ml)corn starch
-
1/4 cup
(60 ml)light corn syrup
-
1
large egg, at room temperature
-
1/4 cup
(60 ml)unsalted butter, melted and cooled slightly
-
1 1/2 teaspoon
(7,5 ml)vanilla extract
-
1 1/2 cup
(375 ml)chopped pecan
Preparation
Preheat the oven to 350°F. Coat a 9-by-9-inch baking pan with nonstick cooking spray and line with parchment paper, extending the paper over the edges for easier removal.
Make Pecan Pie topping: Whisk together the brown sugar, flour, cornstarch and salt in a medium bowl, until there are no lumps.
In a separate small bowl, whisk together the egg, corn syrup, melted butter and vanilla. Pour the liquid mixture into the dry mixture and whisk until combined. Let the mixture stand while preparing the crust.
Make brownies: In a medium size pot over low heat melt butter, chocolate, and sugar stirring often until fully combined and smooth. Remove from heat and allow to cool for 1-2 minutes.
Whisk in the eggs and vanilla, until well incorporated
Stir in the cocoa powder, flour, and salt until combined
Pour the batter into the baking pan and bake for 20 minutes. Then remove from oven onto a cooling rack.
Fold in the chopped pecans into the pecan pie topping and spoon over top of the hot brownies
Carefully return the brownies back into the oven and bake for an additional 15-20 minutes until topping is set.
Allow the brownies to cool completely before cutting.
Source : Metro
Source :
Metro
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