Pecan Pie Brownies

I am going to say something that may shock a lot of people...

I don't like pies much...like...I will pretty much only eat pumpkin pie and that's it.

Nick loves pie though and his favorite is definitely pecan pie. I've tried to compromise over the years because I do like pecans. I've made pecan pie cheesecake - which is something he brags about excessively to anyone who will listen and I ended up making for him when he got home from deployment.

Since I couldn't find any sugar pumpkins at Thanksgiving time, I decided to try a different variation of pecan pie. Nick wasn't home for Thanksgiving, so I pretty much had free reign to pick whatever I wanted. I decided upon these brownies from Dorothy of Crazy for Crust.

They have this layer of flaky buttery crust and then I used Ghirardelli brownies because they are literally the best kind there is. The pecan pie filling on top is so perfect. I just can't take the way these 3 layers work together, but they really do and it's one of the best desserts I've ever made for a holiday.


(Print)
What you need:
For the crust:

• 2 sticks butter, at room temperature
• 3/4 cup sugar
• 1 3/4 cups flour
• 1/4 tsp. salt

For the brownies:

• 1 box brownie mix (the family size, plus ingredients called for on box)

For the topping:

• 1/4 cup butter, melted
• 1 Tbsp. flour
• 1/8 tsp. baking powder
• 1/4 cup brown sugar
• 1/4 cup light corn syrup
• 2 eggs
• 1 tsp. vanilla
• 2 cups chopped pecans

Directions:

1. For the crust: Pulse all ingredients in a food processor until combined. Press into a greased 9x13" pan. You can line it with parchment paper if you've had problems with sticking, but with my glass one, as long as it's greased, it's usually fine.
2. For the brownies: mix brownies according to box directions. Pour on top of crust and spread with a spatula to even out.
3. For the topping: mix butter, flour, baking powder, brown sugar, and corn syrup together.
4. Then add eggs, one at at time.  Stir in vanilla and pecans.
5. Pour over the brownie layer and spread with spatula until as even as possible.
6. Bake at 325* for 50 to 60 minutes. Watch carefully towards the end. The center should slightly jiggle when shaken.
7. Cool completely and then slice.

Recipe from Crazy For Crust

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