Which would you rather have…pecan pie or brownies? Well, you don’t have to choose now because you can have both at one time. Would you believe the folks at Southern Living combined a pecan pie with homemade brownies? We’re not talking about a little bit of pie y’all…this is a whole 2 pound pie! When I saw this recipe in the Southern Living Classic Southern Desserts Cookbook, I did a double-take…wouldn’t you? This sounded so incredible that I had to bake a pan of these to try for myself.
Let me tell you, these are some of the best and thickest brownies I’ve ever had. They are absolutely amazing and are yummm to the max! The longer the brownies sit, the moister they become. Hmmm…I’m thinking of adding a scoop of vanilla ice cream next time with some hot fudge or caramel drizzled on top (a little much maybe?…nah)! Enjoy your brownies and pecan pie all at once!
Make sure to stay tuned for my upcoming giveaway to win a copy of the fabulous Southern Living Classic Southern Desserts Cookbook. You don’t want to miss out on this one!
Yield: Makes 24 brownies*
- 1 (2-pound) frozen pecan pie, thawed and cut into cubes (see Notes)
- 1/2 cup butter
- 1 3/4 cups (11.5 ounce package) semisweet chocolate chunks
- 1 cup sugar
- 2 large eggs
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- Preheat oven to 350 degrees F. Spray 13x9-inch pan with non-stick cooking spray.
- In a medium microwave-safe bowl, microwave butter and chocolate chunks on High for 1 minute. Stir and microwave 1 more minute. Stir until mixture is smooth.
- In large bowl of heavy-duty stand mixer, combine chocolate mixture, sugar, eggs, milk and half of pie pieces. Beat at low speed with heavy-duty stand mixer until blended.
- Add flour and baking powder; stir with a wooden spoon until well blended. Stir remaining half of pie pieces into batter (batter will be thick). Spoon and spread batter into prepared pan.
- Bake for 50 minutes. Cool brownies completely on a wire rack. Cut into squares.
I used a Mrs. Edward’s Frozen Pecan Pie and thawed it in the refrigerator overnight. Even though the recipe calls for cutting the pie in cubes, I found it easier to chop the pie in small pieces.
*Original recipe says 40 small or 20 large brownies, but I cut mine into 24 squares.
Source: Southern Living