PECAN PIE FUDGE BROWNIES
Pecan pie and brownies combined into a delicious bar -- what could be better? Try eating just one!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray, or line pan with nonstick foil overhanging at opposite ends of pan.
- In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake about 24 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
- In large bowl, stir brown sugar, corn syrup, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
- Bake 22 to 26 minutes or until topping is set. Cool completely, about 1 hour.
- In small microwavable bowl, place chocolate chips. Microwave uncovered on High 45 to 60 seconds or until chocolate can be stirred smooth. Place chocolate in small resealable food-storage plastic bag; cut off small corner of bag. Squeeze to drizzle diagonally over brownies. Refrigerate 10 to 15 minutes or until chocolate is set. To make 24 triangles, cut into 4 rows by 3 rows, then cut each in half diagonally.
Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie, Sodium 100 mg, Sugar 21 g, TransFat 0 g
GLUTEN-FREE FUDGY PECAN BROWNIES
Skipping wheat flour doesn't have to mean forgoing decadent baked goods. These rich, nutty brownies are irresistible -- and easy to make. Don't worry about specialty ingredients; these brownies use ordinary pantry items.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
- Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.
- Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.
Nutrition Facts : Calories 257 g, Fat 17 g, Fiber 2 g, Protein 3 g, SaturatedFat 7 g
PECAN FUDGE BROWNIES
This recipe comes from reader Melissa McMacken of Au Gres, Michigan. Her neighbors in the Midwest rave about this chocolate lover's dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides. Butter paper; set pan aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Place butter and chocolates in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat until smooth, 2 to 3 minutes, stirring occasionally. Remove from heat, and stir in sugars, eggs, vanilla, flour mixture, and half of pecans. Transfer batter to prepared pan; smooth top. Sprinkle with remaining pecans.
- Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Set pan on a wire rack; let cool completely. Using paper overhang, lift brownie onto a cutting board; cut into 16 squares.
Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 3 g
FUDGE PECAN BROWNIE TART
I love inventing my own recipes and entering contests-I won a blue ribbon at the Iowa State Fair for this one!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Combine flour, brown sugar and nuts in a large bowl; cut in butter until mixture resembles coarse meal. Mix in milk and vanilla with a fork just until blended. Pat onto bottom and up the sides of an 11-in. tart pan; set aside. , For filling, melt chocolate and chips in the top of a double boiler over hot water. Remove from heat and stir in butter. Place in a large bowl and combine with sugar. Add eggs and vanilla; blend well. Gradually add flour, blending well after each addition. Add nuts. Pour over crust. , Bake at 350° for 30-35 minutes, or until center is just set and toothpick comes out clean. Cool on wire rack. , Meanwhile, for frosting, melt chocolate in a small saucepan over low heat. Add milk, butter, yolk and vanilla. Heat, stirring vigorously, until smooth and thick, about 5 minutes. Spread over tart. Garnish with whipped cream and pecans if desired.
Nutrition Facts : Calories 580 calories, Fat 37g fat (17g saturated fat), Cholesterol 128mg cholesterol, Sodium 236mg sodium, Carbohydrate 61g carbohydrate (43g sugars, Fiber 3g fiber), Protein 7g protein.
EASY PECAN PIE BROWNIES
Two favorites - pecan pie and fudge brownies come together in this dessert that's made with Betty Crocker® brownie mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake 25 minutes.
- In large bowl, stir brown sugar, corn syrup, vanilla, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
- Bake 25 to 30 minutes or until topping is set. Cool completely in pan on cooling rack. Refrigerate 2 hours. Use foil to lift from pan. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 400, Carbohydrate 45 g, Fat 5, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 160 mg
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