Pecan Pie Brownies

When Hubby and I were visiting his family for Thanksgiving, his mom told me that we’d be having our Thanksgiving dinner at 2pm, then she invited the whole extended family over for desserts at 7pm. In the days leading up to Thanksgiving, we determined that we needed an extra dessert for the evening dessert get together.

After examining the list of desserts already on the menu, I knew I wanted to make something with chocolate. We had all of the other classic holiday flavors covered – apple, pumpkin, and cranberry. Since pecan pie is a given at my family holiday gatherings, I was originally going to make a classic pecan pie. Me being me, I decided that was too predictable and wanted to mix things up.

For some reason, I got the idea of a chocolate pecan pie in my head. But let’s not kid ourselves. Pie crust still scares the crap out of me. And we had plenty of pies already on the menu. The obvious next thought in my mind was to make something like a pie but without a crust. Then my mind went to brownies, as it does more often than I’d like to admit.

I decided to search the Internet since I was sure this had been done before. I found a recipe that I used for a guide on the proportions. I used my all-time Favorite Brownie Recipe as a base.

These Pecan Pie Brownies are rich. And fudgey. And absolutely amazing. If you like pecan pie and chocolate, you have to make these. I cut them small since they are pretty intense and served them with freshly whipped cream. If you’re looking for a dessert to make this holiday season that will knock people’s socks off, try these Pecan Pie Brownies.

One Year Ago: White Chocolate Gingerbread Blondies
Two Years Ago: Turnip Puff, Honey Yeast Rolls, and Pumpkin Praline Cake
Three Years Ago: Snickerdoodle Blondies and Mint Brownies
Four Years Ago: The Great Sugar Cookie Debate and Fudge
Five Years Ago: Soft Pretzels and Easy M&M Treats

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Pecan Pie Brownies

Yield: 16 brownies

Ingredients:

For the Brownie Layer
1/2 cup (1 stick) unsalted butter
1 cup + 2 Tbsp sugar
1/2 cup + 2 Tbsp cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp espresso powder, optional
1/2 Tbsp vanilla
2 eggs
3/4 cups flour
1 cup chocolate chips

For the Pecan Pie Layer
1/2 cup honey or corn syrup
1/2 cup brown sugar
2 eggs
2 Tbsp vanilla
1/4 cup (1/2 stick) butter, melted
2 cups chopped pecans

Directions:

For the Brownie Layer
Preheat the oven to 350°F. Lightly grease a 8"x8" pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 8"x8" pan. Bake for 10 minutes while you prepare the pecan pie layer.

For the Pecan Pie Layer
While the brownies are in the oven, mix the pecan pie layer.

In a medium bowl, combine the corn syrup and sugar. Whisk until smooth.

Mix in the eggs and vanilla. Add the melted butter and stir until combined.

Stir in the pecans.

Final Assembly
After the brownies have baked for 10 minutes, remove from oven. Pour pecan pie layer over brownies and use a spatula to spread evenly to the edges of the pan.

Return to the oven and bake for 35-45 minutes until pecan pie topping is completely set.

Remove from oven and allow to cool, preferably overnight. Cut and serve with ice cream or whipped cream.

Recipe inspired by La Casa de Sweets, adapted from My Favorite Brownies

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14 Responses to “Dairy Free Chocolate, Strawberry, and Vanilla Ice Cream Cupcakes”

  1. #
    1
    ttfn300 — May 27, 2009 at 12:47 am

    these look so fun! i, too, am LI, but i carry lactaid with me everywhere… and jp licks makes a lactose free flavor 🙂

  2. #
    2
    Jen — May 27, 2009 at 12:49 am

    Lactaid is my best friend. I have spare pills in the car, in Hubby’s wallet, in my purse and desk. Can’t ever be too prepared! I have had their lactose free flavors and they’re quite tasty. I wish they had more than one a month though!

  3. #
    3
    Sam — May 27, 2009 at 2:43 am

    Ooooh. This looks too good. I’m gonna have to try that.

  4. #
    4
    Stef — May 27, 2009 at 4:23 am

    I love the idea of using the cone method for ice cream cupcakes. I hadn’t thought of that. That strawberry down the middle of the cupcake is so perfect! I’m so glad you entered again!

  5. #
    5
    gaga — May 27, 2009 at 5:36 am

    I wouldn’t be able to live without ice cream! Your cupcakes are beautiful. Good luck in the competition!!!

  6. #
    6
    Ingrid — May 27, 2009 at 4:00 pm

    They look pretty! Love the photo of the cross section where you can see the strawberry.
    ~ingrid

  7. #
    7
    Vegiegail — May 27, 2009 at 4:31 pm

    Those cupcakes look scrumptious! Oh, and you’ve gotta try Purely Decadent made with Coconut Milk Ice Cream! It’s rich and creamy, a lot like gelatto!

  8. #
    8
    Jen — May 27, 2009 at 4:52 pm

    Thanks Vegiegail – I’ll have to check that out.

  9. #
    9
    Sara — June 1, 2009 at 11:25 pm

    So cute! These are so pretty with the strawberry in the middle and they look delicious.

  10. #
    10
    paru's_circle — June 3, 2009 at 4:23 am

    voted for your strawberry one..good luck!

  11. #
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    Bethany — June 11, 2009 at 2:21 pm

    gorgeous. love the inset strawberry. love the Neapolitan theme.

    bethany@scoopalicious

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    12
    Shoshana — June 12, 2009 at 4:46 am

    I agree with you about the non-dairy ice creams available in stores. However, If you have an ice cream maker vegan chick-0-stick ice cream is unbelievably rich, creamy and delicious.

    Here is the recipe http://couldntbeparve.blogspot.com/2008/09/chick-o-stick-ice-cream_04.html

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    13
    Karen — May 21, 2010 at 12:27 pm

    Hey, these cupcakes sound awesome! I use to be Lactose Int., but I found the best cure ever & seriously have been L.I. cured for 7 years. I could not give up my dairy & use to take 3 Lactaid every time I ate.I heard about “Lactogen” on the radio on the way home from a trip. I would do anything to get rid of my L.I. so it was $90.00 at the time so I said what the heck I spent $200.00 a year on Lactaid. I was floored that it worked & 7 years later still no signs. I drink milk every morning, cheese everyday, & ice cream when ever. It retrains your body to except lactose, so for 42 days while you take it (a mix to drink with water) you have to stay away from all dairy & anything with dairy in it. I just went to the health food store during that time. I am sure you can find it on the web. Lactogen is the name

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    Karen — May 21, 2010 at 12:35 pm

    This is my second post, it erased my first. But for all you suffering with Lactose Int. try Lactogen it really works I have been cured for going on 7 years now. It was only $90.00 when I tried it & I was spending $200 a year on Lactaid at the time. I now can drink milk every morning, & eat cheese every day & ice cream when ever. It is not an on going thing you take it once for 43 days & that is it.

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