Beautiful on the outside…
and glorious on the inside
The great part about this recipe is that it makes two pies. TWO! Great to bake and take.
The topping is made using basic pecan pie ingredients. I used the same ingredients from this pecan pie recipe and scaled them down to accommodate.
Mix brown sugar and flour.
Add corn syrup and vanilla. Yum!
And melted butter. Yummer!
A couple of eggs…
And pecans of course.
Then the chocolate part. This is easy. Just mix up a regular box of brownies according to the directions on the box.
Divide the brownie batter between two frozen deep dish pie shells.
Then divide the pecan pie topping right on top of that. Tah dah… two pies.
And bake away!
So the original intent when I decided to use brownies as the base, was to have the brownie texture inside the pie crust with the pecan pie right on top. But it turns out TOO much pecan pie mixture will yield a fudgy, syrupy center. The heaviness basically combined with the brownie batter instead of sitting on top.
Good, but I wanted to try it again to have a cakey, brownie texture instead.
So I baked two more pies.
This time I decreased the amounts of the ingredients for the pecan pie mixture and also used regular size pie shells instead of deep dish.
Brownie Pecan Pie!
But now, after all that, I think I like the first one better. Especially straight out of the fridge. Fudgy and cold. Either way, it’s my kind of pie. Chocolatey!
FYI - The fudgy version is really good refrigerated and I liked the brownie version best at room temperature.
BROWNIE BASE VERSION
Add melted butter. Fold into mixture until it disappears.
Remove from oven and cool.