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.
Time 3h35m Yield 16 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray. Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on. Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula. Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.
Time 1h Yield 8 servings Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees F. For the crust: Slowly and gently unroll the pie crust. Place the crust in an ungreased 9-inch pie plate, pressing it against the sides and bottom. Refrigerate while you prepare the filling. For the brownie filling: In a medium saucepan over low heat, add the butter and chocolate and cook, stirring, until completely melted. Pour the chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until combined. Add the flour, vanilla, salt and eggs and mix to combine. Stir in the chocolate chips. Spread the filling in the bottom of the pie crust. Bake until the top is firm and the crust is golden brown, 40 to 45 minutes. For the pecan topping: While the pie is baking, mix the brown sugar, cinnamon, salt and nutmeg in a small bowl until blended; set aside. Melt 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast, stirring frequently, 3 to 4 minutes. Reduce the heat to low. Stir in the corn syrup, vanilla, remaining 1 tablespoon butter, 2 tablespoons water and the brown sugar mixture. Cook, stirring, until the butter is melted and mixture has become a thick syrup, 5 to 8 minutes. Top the pie with the pecan topping and add a scoop of your favorite ice cream to make it a perfect combination!
Time 4h30m Yield 9 servings Number Of Ingredients 19 Steps:
For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray the parchment with nonstick cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, cocoa powder, vanilla, salt, baking powder and espresso powder, if using. Beat on medium-low speed until smooth, about 2 minutes. Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir until mostly dissolved, 2 to 3 minutes. Add the melted butter mixture to the bowl and mix on medium-low speed until the batter is smooth and shiny, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, mixing until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownie layer is cooked through, 32 to 34 minutes. For the pecan layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs and bourbon, if using, in a medium bowl until well combined and the sugar is dissolved. Add the pecans and stir until the nuts are completely coated. Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden, set and no longer jiggly, 30 to 35 minutes. Let cool completely, about 3 hours, before slicing into 9 squares.
Time 3h15m Yield 40 Number Of Ingredients 8 Steps:
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Cut pie into cubes; set aside. In medium microwavable bowl, microwave chocolate chunks and butter uncovered on High 1 to 2 minutes, stirring once, until softened and chocolate can be stirred smooth. In large bowl, beat chocolate mixture, sugar, eggs, milk and half of pie cubes with electric mixer on low speed until blended. Add flour and baking powder, stirring with wooden spoon. Stir remaining pie cubes into batter. (Batter will be thick.) Spoon into pan. Bake 50 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool completely in pan on cooling rack. Cut into 8 rows by 5 rows.
Time 30m Yield 16 brownies. Number Of Ingredients 7 Steps:
In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Time 1h25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350°; in a saucepan, gently heat the corn syrup, brown sugar, and butter together until the butter melts. Turn off the heat and add in the chocolate and salt; let stand 5-7 minutes, occasionally tilting and shaking the pan so the liquid runs over the chocolate. Whisk the mixture until smooth, the pour into a bowl and let cool for 10 minutes. Whisk the eggs and egg yolk together in another bowl until frothy; blend in vanilla. Add about half of the slightly cooled chocolate mixture and whisk until smooth; blend in the remaining chocolate mixture. Add in the pecans and stir well; pour filling into the cooled pie shell. Using a fork, gently rake the nuts to distribute them evenly. Place the pie in the center oven rack and bake about 40 minutes, until the filling has puffed and cracked slightly, especially around the edge. Rotate the pie 180° halfway through the baking. When done, it may be slightly wobbly at the center; don’t worry, the residual heat will continue to cook the pie. Transfer the pie to a wire rack and let cool; serve warm or at room temperature; or let cool thoroughly, cover with loosely tented foil and refrigerate for several hours before serving. May serve with whipped cream or ice cream on top.
Time 1h15m Yield 16 brownies Number Of Ingredients 16 Steps:
Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan. Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it’s just warm to the touch, about 5 minutes. Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside. Make the pecan layer: In a medium bowl, whisk together butter, honey, brown sugar, heavy cream and fine sea salt. Fold in pecans until well coated. Pour pecan mixture in an even layer on top of the brownie batter. Sprinkle the top lightly with flaky sea salt. Bake until the top is set and firm to touch, especially in the center, 45 to 55 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.
