Hello there- At Thanksgiving, some people just can’t wait for the pumpkin pie. Not me. I always hold out for pecan, my favorite. And who doesn’t love brownies? So when I saw this recipe with my two “faves” in one baking pan, I couldn’t wait to make them. And I wasn’t disappointed. The richness of the mocha brownies, the sticky, caramel-y nutty top– were just about perfect. So I’m happy to pass this recipe on to you…
PECAN PIE BROWNIES
1/2 cup butter, melted
1/2 cup Hershey’s dark unsweetened cocoa
1 tsp. instant coffee crystals (1 packet)
1 cup sugar
1 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
Mix the melted butter, cocoa and coffee crystals. The stir in the sugar, vanilla, flour, baking powder and salt. Finally stir in 2 eggs, quickly so the warm batter doesn’t make scrambled eggs! Spoon the batter into a 9″ cake pan or springform pan, sprayed with cooking spray. Put this in the oven and bake at 350 degrees for 20 minutes.
Pecan Pie layer:
1/2 cup butter
1 cup packed brown sugar
1/3 cup honey
2 tab. cream or half and half
2 cups pecans, whole or chopped
While the brownie layer is starting to bake, Mix the butter, brown sugar, honey and cream in a heavy pan. Heat and stir until it bubbles and simmers 1 minute. Then mix in the pecans. When the brownie has cooked 20 minutes, take it out and carefully spoon on the pecan mixture. Put it back into the oven for 15 to 20 minutes, until the brownies layer is set (stick in a knife to see if it’s still gooey) and the pecan layer is firm.
Take it out of the oven and let it cool, before you cut it into lovely slices. Delish.