Pecan Pie Brownies | Food Wishes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide a similar texture and flavor at a lower cost.

Mix granulated sugar and unsweetened cocoa powder in a bowl.

Add a pinch of salt and melted butter to the mixture.

Use an electric mixer or whisk to combine until incorporated, noting it will look grainy and separated.

Add vanilla extract and one egg, mixing until combined, but it will still look terrible.

Add the second egg and mix on high speed until the mixture becomes thick, smooth, and shiny.

Add all-purpose flour and mix on low until just combined, then use a spatula to clean the bowl and incorporate any remaining flour.

Transfer the brownie batter into a greased 8x8 or 9x9 baking dish lined with parchment paper.

Spread the batter evenly, pressing it into the corners without disturbing the parchment.

Bake in a preheated 325°F oven for 20 minutes until set but not fully cooked.

Let the brownie cool while preparing the pecan pie filling.

In a bowl, mix light brown sugar, a pinch of salt, vanilla extract, corn syrup, and melted butter.

Add two large eggs and whisk until thoroughly combined, or dump everything in and mix if preferred.

Stir in chopped pecans.

Pour the pecan mixture over the partially cooked brownie batter.

Return to the oven at 350°F for about 30-35 minutes, checking for set filling.

If the filling is still liquefied after 30-35 minutes, continue baking until set, which may take over an hour.

Let cool, then refrigerate overnight for easier cutting.

Remove from the dish and peel off parchment paper before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens