Rich, moist, pretty darned fantastic, really, these brownies only have one wee, tiny problem… I made them at the same time I made the outrageous(ly) awesome brownies.
Really, nothing could stand up to that bit of brownie beautiousness; but this recipe, from the nice folk at Southern Living magazine, still makes for a very nice brownie. The original recipe called for using a thawed frozen pecan pie, but my market doesn’t seem to carry those, so I just started with one from the bakery.
INGREDIENTS
Brownies:
•1/2 cup butter
•1-3/4 cup (11-1/2 oz package) semisweet chocolate chips
•1 (2 lb) frozen pecan pie, thawed
•1 cup sugar
•2 large eggs
•1 cup milk
•1-1/2 cup flour
•1 tsp baking powder
Pan Coating:
•1 tbsp solid shortening
•1 tbsp cooking oil
•1 tbsp flour
Heat the oven to 350º (325º if you use a glass baking pan).
Combine the shortening with the cooking oil and the flour in a small bowl, then brush over a 13×9 baking pan to coat.
Cut the pecan pie into cubes and set aside.
Place the butter and the chocolate chips in a ‘wave-safe bowl and ‘wave on high for one minute.
Stir, then ‘wave for another minute and stir until smooth.
Beat the eggs together in a mixing bowl with the sugar and half of the pecan pie cubes, then add the chocolate mixture and beat at low speed until blended.
Whisk the flour together with the baking powder in a small bowl, then stir into the chocolate, egg, and pie mixture with a spoon.
Stir in the second half of the pie cubes until well mixed, then turn the thick batter into your prepared baking pan.
Bake for 50 minutes, then remove from the oven and allow to cool completely on a rack before slicing.
Nice brownies, but mebbe don’t make these at the same time you make those.