Chocolate (Bourbon) Pecan Pie Brownies
December 23, 2012 in Fall Food, Jessica, Sweets
Wow that’s a lot of great adjectives for a food item, and positively Southern at that!
During Christmas I like to try out recipes I’ve dog eared or stowed away, so I can share them with everyone (as opposed to eating them all myself!) This year, Mark saw one of my recipes I left sitting out and insisted I make it. Being the good chef that I am, I made it two ways: with the bourbon and without the bourbon. Surprisingly, we determined that we liked the version without the bourbon better, but I think that’s only because we put too much in the alcohol-filled batch (I didn’t think that was possible either). The chocolate taste is much stronger without the alcohol. We also discovered we liked the milk chocolate chips instead of the semi-sweet, but the choice is yours.
Another forewarning about this one: You can’t serve it right away, there are several “resting periods” but they are well worth it!
This original recipe for this chocolate pecan pie brownies came from Southern Living, so you know you’re in for a treat.
Here’s how you do it:
lightly modified from Southern Living Magazine
Ingredients:
3 cups pecan pieces
1 3/4 cups all purpose flour
3/4 cups powdered sugar
3/4 cups of cold butter, cubed
1/4 cup unsweetened cocoa powder
1 1/2 cups milk chocolate chips
3/4 cup firmly packed brown sugar
3/4 cup Karo syrup
1/4 cup butter, melted
3 large eggs, lightly beaten
1 cup of coconut flakes
2 tbsp – 1/4 cup of bourbon to taste (optional)
Directions:
1. Preheat oven to 350. Place pecans on baking sheet and let cook 10 minutes.
2. Cover 9×13 dish with aluminum foil and grease (we sprayed with canola oil).
3. Pules flour, powdered sugar, 3/4 cup cold butter and the cocoa in a food processor until crumbly.
4. Cover the bottom and sides of the dish by pressing the mixture into it.
5. Bake at 350 for 15 minutes.
6. Once crust is done, immediately poor chocolate chips into crust and spread evenly. They get nice and melty.
7. Let the crust sit for about 30 minutes.
8. Whisk brown sugar, Karo syrup, 1/4 cup melted butter and eggs until smooth. (This is where you add the bourbon if you want to).
9. Add pecans and coconut flakes and mix.
10. Put mixture in crust.
11. Bake at 350 for 25-30 minutes.
12. Once done, let cool for an hour, then stick it in the fridge for another 1-2 hours.
Note: We discovered the longer these sit in the fridge, the better they are!
Pecan pie + brownies = genius!