Pecan Pie Brownies

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These are dense, rich brownies topped with something resembling pecan pie filling (just less goopy).

The recipe was originally taken from the New York Times. This is a modified version, mainly in terms of sugar content.

Ingredients

Directions

1. Preheat the oven to 350F/77C and line a baking pan with parchment paper.
2. Melt the butter and chocolate in a small pot on low heat, stirring as needed to avoid burning. Once everything has melted, move the mixture into a large bowl and add the sugar. Let the mixture cool until it's lukewarm.
3. Whisk the eggs into the chocolate, then add the dry ingredients and vanilla extract. Scrape the batter into the pan.
4. Bake the brownies for about 30 minutes.
5. Shortly before the brownies are finished baking, mix together the butter, honey, brown sugar, cream, and salt, then add the pecans and mix to coat. Take the brownies out of the oven and spread the pecans in an even layer on top. Top with more salt if desired.
6. Put the brownies back in the oven for 20-30 more minutes. Let cool completely before cutting.

Notes

I used an 8 inch square brownie pan and that gave me 9 brownies that were 3/4-ish of an inch thick. The brownie-to-pecan ratio was about 2/3 to 1/3.

The original recipe calls for 250g sugar in the brownies and 55g sugar in the pecans. On my first attempt, I cut the sugar in the pecans by half and still found it to be way too much. You can taste the chocolate and pecan coating while you're adding sugar, so I would err on the side of less to begin with and gradually add and taste until you're happy with the sweetness level.

These brownies are very dense. The "batter" is more like wet cookie dough.

It is a very good idea to exercise restraint and let these cool all the way before you cut them.