Smoked Pecan Brownies Recipes

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.

Steps:

• Heat oven to 350 degrees F. Grease a 13 by 9-inch pan. In medium saucepan over low heat, melt margarine. Add sugar, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and salt; mix well. Add chocolate and pecans. Pour into prepared pan. Bake for 30 to 40 minutes or until set. Cool. Cut into 36 bars.

Steps:

• Put wood chips on stove or grill until smoking.
• Place pecans in a bowl, then place it in a much larger bowl. Drop the wood chips into the larger bowl, surrounding the pecan bowl. Cover immediately with foil and let smoke for five minutes.
• Melt butter and chocolate chips over a double boiler. Slowly whisk in eggs.
• Sift together remaining ingredients and pecans. Gently incorporate into the chocolate.
• Pour final mixture into a cast-iron skillet (or regular ol' pan), filling about two inches deep.
• Bake at 325° for approximately 40 minutes.
• Serve warm, topped with your favorite ice cream.

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray, or line pan with nonstick foil overhanging at opposite ends of pan.
• In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake about 24 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
• In large bowl, stir brown sugar, corn syrup, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
• Bake 22 to 26 minutes or until topping is set. Cool completely, about 1 hour.
• In small microwavable bowl, place chocolate chips. Microwave uncovered on High 45 to 60 seconds or until chocolate can be stirred smooth. Place chocolate in small resealable food-storage plastic bag; cut off small corner of bag. Squeeze to drizzle diagonally over brownies. Refrigerate 10 to 15 minutes or until chocolate is set. To make 24 triangles, cut into 4 rows by 3 rows, then cut each in half diagonally.

Steps:

• Preheat oven to 350.
• Line a 13x9 pan with heavy duty foil, letting ends hang over side, spray foil wiht nonstick spray.
• Melt butter andchocolate, set aside to cool.
• In a large bowl, beat sugar and eggs at high speed with an electric mixer until fluffy. Gradually add flour and salt, beating until combined.
• Add melted chocolate mixture, stiring well.
• Stir in vanilla, chocolate morsels, and pecans.
• Pour into prepared pan.
• Bake 35 to 38 minutes, or until center is firm.
• Cool completely on wire rack.
• Lift brownies using foil as handles. Spread chocolate frosting on top.
• Frosting.
• In medium saucepan, bring sugar and cream to simmer over medium heat; simmer for 6 minutes.
• Remove from heat and add chocolate and butter, stirring until melted.
• Wisk in confectioners' sugar.