Fudgy brownies and pecan pie filling finally together
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Wishes | 2023-10-31 17:54:02 |  250,027 Views |
Pecan Pie Brownies | Food Wishes
The fir eats / Diana Chistruga
Pecan pie has been a Southern staple since the 1800s but when Karo started putting a recipe for corn syrup on their label in the early 1900s it took the pie to new heights. It theoretically became a Thanksgiving staple since pecans are harvested in the fall so the timing is perfect. The filling is almost always made with the same ingredients: sugar corn syrup eggs butter and of course pecans all baked in a brownie pan. This creates a gooey sugary curd-like center that provides the perfect backdrop for the crunchy buttery pecans. If we’re being honest here I’ve never been a huge fan of pecan pies. I’m not against them but they just don’t do much for me since I’m more of a fruit pie person. But I’ll tell you what I am a fan of: these pecan pie brownies. Wow these are good! While I was testing them out I almost gave them all away to my friends. I was bummed though because I didn't save enough for myself so I literally made an extra pan just to eat.
The fudgy brownie is half baked and the pecan topping is half cooked on the stove to thicken. This creates layers of brownie and gooey caramelized pecans. Some of the sugar custard ends up being absorbed into the brownie layer making it extra moist. I sprinkle the top of mine with some flaky Maldon salt to really bring out the flavors but a smoky Bourbon salt would be delicious too – or even a dash of bourbon added to the pecan topping itself.
