pecan pie fudge brownies

I accidentally pleased three people from J’s run club with these confections. Maybe I have ESPN or something.

J sometimes asks the run club what types of goodies they’d for me to make, since all of our leftovers from Monday snacking usually go to that ensemble. He forgot to tell me the votes this time, and two of them became this recipe by total coincidence: brownies, and pecan pie. My intuition was spot on this week.

Pecan pie brownies are an ultra indulgence. I never had pecan pie during family Thanksgivings when younger but I did make one on an errant year, I don’t even recall which one. We erred on the side of pumpkin pie, sweet potato pie once, and usually shoveled down so many of my mom’s homemade crescent rolls that I didn’t really care about the sweets afterwards.

Nowadays, we’re far more creative with holiday eats and especially since I eschew meat – though that little tidbit is irrelevant to these brownies so I’m not even sure why I mentioned it. My point – these brownies are a beautiful autumn dessert for any old occasion, but also if you’re thinking turkey day and want to bookmark some goodies now to prevent stress and scrounging later.

One glimpse at the brownies gives away how decadently chocolate-laden they are. I use both cocoa powder and mini chocolate chips because I’m excessive and I think brownies warrant some serious excessiveness. Especially ones with pecan pie atop.

Just resist plucking off individual pecans and leaving the brownies naked. The topping is half the marriage, and forcing divorce is rather archaic of you, man.

Flying Brownie Batter Eater

Brownies are among the most forgiving desserts, I think. So long as you don’t go apeshit or ape-constipated with one ingredient or another, the texture will likely remain edible and the flavor unscathed. These brownies are definitely on the soft, fudgy side. My favorite.

Get the oven rolling at 350 degrees and line a 9 x 9 inch baking pan with parchment. Leave a bit of a parchment overhang on two sides to make brownie removal and preservation much easier.

To start, grab a microwave-safe dish and add the butter, sugar, and brown sugar. Heat in 30 second increments until the butter melts and the sugars dissolve smoothly into the butter when stirred. This took me three turns, but your microwave may be more finicky and require more time.

Then, whisk on vanilla extract and a pair of eggs until well incorporated.

Add the dry ingredients: cocoa powder, flour, instant espresso powder (to raise the chocolate essence a notch), and salt. Stir into the wet components with a wooden spoon until the last streak of flour vanishes. No more than that. Fold in mini chocolate chips until you achieve a fairly even dispersal.

Pour the thick batter into the prepared baking pan and spread as evenly as possible. A lightly greased spatula makes this job easier.

Bake for 20 minutes, and while the brownies sunbathe…

Pee-can or peh-cahn?

…Pecan pie filling!

Sidebar: I actually find myself pronouncing the nut both ways because I am a linguistic heathen. Which direction do you lean?

The filling is simple to whip up, but my key to a bit of extra punch is a hint of bourbon and cinnamon. Stir these two secret flavor blasts into a rich combination of brown sugar, maple syrup, butter, vanilla, and an egg. Then, fold the luscious custard around plenty of pecan halves. You can use whole pecans if you want, too, but I find halves easier to work with.

When the brownie timer dings, remove them from the oven and pour the pecan pie filling overtop. Be very diligent and patient with spreading the nuts so you don’t crack the tender brownies. Once you’ve quit holding your breath and the pecans are nice and even, pop the pan back into the oven for 15-20 more minutes. Do the toothpick test – if it’s mostly clean, they’re done.

Cool the brownies 5 minutes in the pan, then use your handy dandy parchment handles and pull the brownies, still on the paper, onto a wire rack.

I won’t go as far as to spew out an “ermagerd you’ll NEVER need another brownie again!” mostly because a) Campfire S’mores Brownies exist, b) I’ve other brownie tricks up my brownie sleeve, and c) I’m not an elitist snob. These, though, are worth adding to your recipe box, particularly for upcoming cozy days where the ovens are always hot and the sweaters ever thicker.

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Serious chocolate cravings?

Triple Layer Chocolate Explosion Cake with Whipped Chocolate Buttercream

Skillet Dulce de Leche Stuffed Chocolate Chip Cookie