I had to rake twice yesterday. Two times in one day. For a small yard that contains approximately one modest tree. What. The. Eff.
I also had to bid farewell to my dear basil plant, as the cold mornings out on the porch have been turning its leaves black. But before I unceremoniously chucked it into the big pile of dead vegetation at the back of the yard, I harvested all the viable leaves and made a nice batch of pesto.
And then Izzy peed on my blanket and got herself banned from the couch for the rest of the night, which is painful for both of us, really.
Maybe if I shove my face in some brownies, I’ll forget about that pair of adorable brown eyes staring up at me from next to the coffee table.
But what autumnal brownie is complete without a generous dose of pecan pie resting atop it? These brownies are thick and fudgy, the pecan topping is gooey and luscious and…I think I just drooled on my keyboard. Apologies friends, but you really must make these. Now if you’ll please excuse me, I have some guilt-tripping bunny stares to avoid.
- FOR THE BROWNIES:
- ½ cup all-purpose flour
- ¼ tsp salt
- ¾ cup cocoa powder
- 1 ¼ cups sugar
- 10 Tbsp unsalted butter
- 1 tsp vanilla extract
- 2 large eggs
- FOR THE PECAN TOPPING:
- ½ cup packed brown sugar
- ½ cup light corn syrup
- 2 large eggs
- 1 Tbsp vanilla extract
- ¼ tsp cinnamon
- ¼ cup (half a stick) unsalted butter, melted
- 2 Tbsp whiskey or bourbon (optional)
- 2 cups chopped pecans
- First make the brownies. Preheat oven to 325 degrees F. Grease an 8×8” baking dish and set aside.
- In a small bowl, whisk together eggs and vanilla; set aside. In a heatproof bowl set over a saucepan filled with 1” of simmering water, melt butter, cocoa, sugar and salt.
- Mix until a batter starts to form, this will take about 8-10 minutes. Remove the bowl from heat and whisk in the egg mixture until well combined.
- Stir in flour until smooth, then scrape batter into your prepared dish. Bake for 20 minutes, then let cool completely.
- Meanwhile, make the pecan topping. In a large bowl, cream corn syrup and sugar until smooth. Add in eggs and vanilla and beat until combined, then add butter and whiskey or bourbon if using. Once mixture is thoroughly combined, fold in chopped pecans, then pour over cooled brownies.
- Bake for another 30-35 minutes, or until pecan filling is set.
- Let cool completely, then refrigerate for 2 hours before serving.
Makes one 8×8″ pan, about 8-10 servings
Adapted from How Sweet Eats