A classic pecan pie is one of my favourite desserts but i also love a good brownie, so we're combining the two to create a very indulgence but insanely delicous dessert recipe.
Category
Dessert
Servings
8-10
Prep time
20 minutes
Cook time
1 hour 10 minutes
A classic pecan pie is one of my favourite desserts but i also love a good brownie, so we're combining the two to create a very indulgence but insanely delicious dessert recipe.
My mate Sarah created this one for my most recent birthday and it was so good, I had to remake it for you all. Shout out to Sarah for the recipe and letting me share it on here.
Ingredients
- 200g dark chocolate (50% cocoa solids), chopped
- 150g unsalted butter
- 200g brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 75g (½ cup) plain flour
- 2 tbsp cocoa powder
- pinch of salt
- 60g dark chocolate (70% cocoa solids), chopped
- 60g unsalted butter
- 30ml espresso
- 80g brown sugar
- 50g malted milk powder
- 3 eggs
- 175g golden syrup
- 200g pecans
-
ice cream, to serve
Brownie layer
Pecan layer
Directions
Make the brownie layer
Pre-heat oven to 160°C fan forced (320°F). Grease a 22cm round cake tin and place 2 long strips of baking paper across the base and up the sides to act as “handles” to lift the cake out. Line the sides then base with baking paper.
- Combine the chocolate and butter in a medium saucepan and place over low heat. Stir until melted and combined, then remove from the heat.
- Combine the sugar, eggs and vanilla and whisk until smooth. Add the chocolate butter mixture and whisk again until well combined.
- Whisk in the sifted flour, cocoa and salt. Pour into the prepared pan and bake for 22-25 minutes, until just set on top. Set aside for 10 mins.
Make the pecan layer
While the brownie layer is cooling, set aside enough of the whole pecans to decorate the top in a concentric pattern, then finely chop the remainder in a small food processor.
- Melt the chocolate and butter in a small saucepan over low heat, stirring until smooth. Remove from the heat and whisk in the coffee.
- In a large bowl, whisk the sugar, milk powder, eggs and golden syrup, until smooth. Slowly whisk in the chocolate butter mixture, then fold in the chopped pecans.
Once the brownie mixture has cooled, pour the mixture over the brownie base, then make a pattern of pecans on the top.
Cook and serve
- Bake for 35-38 mins, until just set on top with a little wobble in the centre still.
- Let the pie cool for 1 hour before lifting out of the tin with the baking paper handles.
- Slice into wedges and serve with ice cream.
