Chocolate Brownie Pecan Pie Recipes

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.

Steps:

• 1. Preheat oven to 375. Place pie shells on a baking sheet and add 1 1/2 cups of pecans to each pie shell and arrange evenly. Set aside.
• 2. Combine sugar, cocoa, flour, and salt. Add eggs and melted butter until all dry ingredients are incorporated.
• 3. Pour mixture into pie shells over pecans to the top of the shells.
• 4. Bake for 40 minutes.
• 5. Remove pies from baking sheet onto a rack to cool.

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.

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.

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.

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.