Pecan Pie Brownies -- Version II
"Here's how to please chocolate lovers and pecan pie lovers with one scrumptious bar. These are the creation of Camilla V. Saulsbury and appeared in her book: Brownie Mix Bliss. These bars have a bottom of chewy chocolate brownie topped with the familiar brown sugar pecan goodness of pecan pie. The author prefers a cakey brownie to contrast with the pecan filling which is why she calls for the three eggs in the brownie batter. But if you want a fudgy brownie, reduce the eggs to 2. Do give these a try!"
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
24 brownies
ingredients
- 1⁄4 cup unsalted butter (1/2 stick)
- 2 tablespoons flour
- 1⁄4 cup brown sugar, packed
- 1⁄4 cup corn syrup
- 5 large eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups pecans, very coarsely chopped
- 1 (19 1/2-19 7/8 ounce) box brownie mix
- 1⁄2 cup vegetable oil
- 1⁄4 cup water
directions
- Preheat oven to 350 degrees F. Position a rack in the lower third of the oven. Spray the bottom only of a 13x9-inch baking pan with nonstick cooking spray.
- In a medium saucepan over medium heat, melt the butter; stir in flour until blended. Stir in brown sugar, corn syrup and 2 of the eggs until well blended. Cook over medium heat about 4-5 minutes, stirring constantly, until bubbly. Remove from heat. Stir in vanilla and pecans. Set aside.
- In a medium-sized mixing bowl, mix the brownie mix, oil, water and remaining 3 eggs with a wooden spoon until just blended and alll dry ingredients are moistened. Spread batter into prepared pan; spoon pecan mixture evenly over top.
- Bake 32-35 minutes or until a toothpick inserted 2 inches from side of pan comes out clean or almost clean (do NOT overbake).
- Transfer to a wire rack and cool completely. Cut into squares. Makes 24 large brownies or 36 small ones.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale
