Photo: Natalie Levin
If there’s a dessert that I make almost every week (and sometimes even more than just once a week) it is brownies. Brownies are the kind of dessert I’ll never get tired of, and I like the fact it can be made differently each and every time – varying the flavors, texture and even the different kinds of chocolate. Frankly, I don’t really know people who do not like these delicious chocolate squares.
I made these following brownies with a twist – a nutty pie filling on top. It’s kind of a hybrid between brownies and caramel nut pie (or pecan pie, if you prefer) and are simply delicious! If you like pecan or any other nut pie – I’m sure you’ll like them. These fudge brownies are a melt-in-your-mouth treat with caramel nut filling and thin chocolate strips on top.
Photo: Natalie Levin
Pecan Pie Brownies
Ingredients
For the brownies:
- 200 grams dark chocolate
- 150 grams (3/4 cup) butter see notes for nondairy version
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 150 grams (3/4 cup) sugar
- 3 large eggs
- 50 grams (1/2 cup) almond meal
- 50 grams (5 tbsp.) cornstarch
For the pecan pie filling:
- 2 large eggs
- 120 grams (1/3 cup) corn syrup or golden syrup
- 120 grams (1/2 cup) dark brown sugar
- Pinch of salt
- 100 grams coarsely chopped pecans or other nuts
For decoration:
- 100 grams dark chocolate
Instructions
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Brownies: preheat oven to 170c degrees and grease the pan.
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In a large bowl, put chocolate and butter and melt together in a microwave or over double boiler. Mix well until everything is melted and the mixture is uniform.
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Add salt, vanilla and sugar and whisk until you get a uniform mixture.
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Add the eggs one after the other while mixing between additions.
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Add almond meal and cornstarch and mix until combined.
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Pour the batter into the pan and straighten the top.
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Bake the brownies for 15-20 minutes or until set at the edges but still slightly soft in the center.
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Cool at room temperature and prepare the filling.
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Pecan pie filling: in a large bowl, mix eggs, corn syrup, brown sugar and salt until combined.
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Add chopped nuts and mix until incorporated.
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Pour the filling over the baked brownies and return for 10-15 minutes or until the filling is bubbling and golden.
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Cool completely at room temperature.
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Refrigerate for about an hour in the refrigerator before cutting into squares.
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Using a long knife cut the brownies into squares of the desired size.
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Decoration: chop the chocolate and put in a bowl. Dissolve in the microwave or over double-boiler until melted and shiny.
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Transfer the melted chocolate to a small piping bag and drizzle thin strips on top of each brownie.
Recipe Notes
- You can use any type of nuts that you like and combine different types.
- Keep the brownies in a closed container in the refrigerator for up to a week.
- It is important not to give up the salt in the brownie batter and filling because it emphasizes the flavors and balances the sweetness.
- Instead of dark chocolate for decoration you can use milk or white chocolate in the same amount.
- Nondairy version: use 120 grams of coconut oil instead of butter in the brownie batter.
Photo: Natalie Levin