Salted Pecan Pie Brownies
Jun 30, 2021 2:29:08 GMT -5
Post by Honoria on Jun 30, 2021 2:29:08 GMT -5
SALTED PECAN PIE BROWNIES
PREP TIME
35 minutes
COOK TIME
50 minutes
TOTAL TIME
1 hour 25 minutes
COURSE
Dessert
CUISINE
American
SERVINGS
16 servings
INGREDIENTS
CHOCOLATE FUDGE BROWNIES
1 cup 139 grams All-Purpose Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 cup 47 grams Unsweetened Cocoa Powder
1 tsp Espresso Powder
1/4 cup 55 grams Minerva Dairy™ Unsalted Butter, softened
1/4 cup 54 grams Vegetable Oil
1 1/2 cup 319 grams Granulated Sugar
2 Large Eggs, room temperature
2 tsp Vanilla Extract
SALTED PECAN PIE TOPPING
1/4 cup 57 grams Granulated Sugar
1/4 cup 53 grams Dark Brown Sugar
1 tbsp 11 grams All-Purpose Flour
1/4 cup 91 grams Light Corn Syrup
1 Large Egg, slightly whisked
1/4 cup 55 grams Minerva Dairy™ Sea Salt Butter
1 tsp Vanilla Extract
1/2 cup Pecans, coarsely chopped
1 tbsp Sea Salt Flakes, for topping, optional
INSTRUCTIONS
Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray an 8 inch square baking pan with a flour-based baking spray, then set to the side.
If you prefer to cut your brownies outside of the pan after they've cooled, you can add a parchment paper sleeve that's been cut to the size of the pan. Make sure to re-spray the top of the parchment paper with the baking spray if you go this route.
In a medium bowl, whisk together the all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder.
Set to the side.
Using a hand mixer or a stand mixer fitted with a paddle attachment, mix together the Minerva Dairy™ unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract on medium-high speed until blended.
Reduce the mixer speed to a slower setting, gradually adding the dry mixture to the wet ingredients until just combined. The brownie batter will be towards the thicker side, but mushy, and easily spreadable.
Scoop the brownie batter into the prepared 8 inch square pan, then spread it out using a spatula.
Place into the oven and bake for 25-30 minutes at 350ºF. For reference, I took my brownies out after baking for 25 minutes.
While the brownies bake, take out a medium-size saucepan and, over medium heat, continuously stir to combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, Minerva Dairy™ sea salt butter, and vanilla extract. Remove from heat and add in the chopped pecans.
When ready, remove the brownies from the oven and pour the salted pecan pie topping over the top. Sprinkle the sea salt flakes, then place the brownies back into the oven for another 15-20 minutes at the same temperature of 350ºF. For reference my brownies baked for additional 20 minutes before I removed them from the oven.
When done, remove the brownies from the oven and allow to cool and set completely before cutting them. The brownies will have some jiggle to them in the middle of the pan. This is okay!
After they've cooled, you can place them in the refrigerator for 30 minutes to an hour to help set.
Keep stored in an airtight container in the refrigerator for up to 3 days.
RECIPE NOTES
Baking times listed in the recipe below are recommending baking times only. Please make sure to begin checking your brownies at the earliest baking time given. All ovens are different—additional minutes may need to be added to get the results you want.
The 35 minute prep time listed is for both the preparation of the brownies and pecan pie topping.
For a more cake-like brownie, add 1 more large egg to the chocolate fudge brownie recipe. You can add a few minutes to your baking time too.
If using a brownie mix, I recommend adding 2 teaspoons of vanilla extract and the 1 teaspoon of espresso powder to the brownie mix to give it a boost of flavor!
link
PREP TIME
35 minutes
COOK TIME
50 minutes
TOTAL TIME
1 hour 25 minutes
COURSE
Dessert
CUISINE
American
SERVINGS
16 servings
INGREDIENTS
CHOCOLATE FUDGE BROWNIES
1 cup 139 grams All-Purpose Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 cup 47 grams Unsweetened Cocoa Powder
1 tsp Espresso Powder
1/4 cup 55 grams Minerva Dairy™ Unsalted Butter, softened
1/4 cup 54 grams Vegetable Oil
1 1/2 cup 319 grams Granulated Sugar
2 Large Eggs, room temperature
2 tsp Vanilla Extract
SALTED PECAN PIE TOPPING
1/4 cup 57 grams Granulated Sugar
1/4 cup 53 grams Dark Brown Sugar
1 tbsp 11 grams All-Purpose Flour
1/4 cup 91 grams Light Corn Syrup
1 Large Egg, slightly whisked
1/4 cup 55 grams Minerva Dairy™ Sea Salt Butter
1 tsp Vanilla Extract
1/2 cup Pecans, coarsely chopped
1 tbsp Sea Salt Flakes, for topping, optional
INSTRUCTIONS
Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray an 8 inch square baking pan with a flour-based baking spray, then set to the side.
If you prefer to cut your brownies outside of the pan after they've cooled, you can add a parchment paper sleeve that's been cut to the size of the pan. Make sure to re-spray the top of the parchment paper with the baking spray if you go this route.
In a medium bowl, whisk together the all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder.
Set to the side.
Using a hand mixer or a stand mixer fitted with a paddle attachment, mix together the Minerva Dairy™ unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract on medium-high speed until blended.
Reduce the mixer speed to a slower setting, gradually adding the dry mixture to the wet ingredients until just combined. The brownie batter will be towards the thicker side, but mushy, and easily spreadable.
Scoop the brownie batter into the prepared 8 inch square pan, then spread it out using a spatula.
Place into the oven and bake for 25-30 minutes at 350ºF. For reference, I took my brownies out after baking for 25 minutes.
While the brownies bake, take out a medium-size saucepan and, over medium heat, continuously stir to combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, Minerva Dairy™ sea salt butter, and vanilla extract. Remove from heat and add in the chopped pecans.
When ready, remove the brownies from the oven and pour the salted pecan pie topping over the top. Sprinkle the sea salt flakes, then place the brownies back into the oven for another 15-20 minutes at the same temperature of 350ºF. For reference my brownies baked for additional 20 minutes before I removed them from the oven.
When done, remove the brownies from the oven and allow to cool and set completely before cutting them. The brownies will have some jiggle to them in the middle of the pan. This is okay!
After they've cooled, you can place them in the refrigerator for 30 minutes to an hour to help set.
Keep stored in an airtight container in the refrigerator for up to 3 days.
RECIPE NOTES
Baking times listed in the recipe below are recommending baking times only. Please make sure to begin checking your brownies at the earliest baking time given. All ovens are different—additional minutes may need to be added to get the results you want.
The 35 minute prep time listed is for both the preparation of the brownies and pecan pie topping.
For a more cake-like brownie, add 1 more large egg to the chocolate fudge brownie recipe. You can add a few minutes to your baking time too.
If using a brownie mix, I recommend adding 2 teaspoons of vanilla extract and the 1 teaspoon of espresso powder to the brownie mix to give it a boost of flavor!
link
