bake: pecan shortbread brownies.

As promised, I’m gettin’ busy with my fall baking list.

First up is Pecan Shortbread Brownies from The Fat Witch Cookbook (which I love, by the way.)

These brownies are delicious! A buttery shortbread crust dotted with pecans, topped with famously fudgy brownies and more pecans. These make a delicious, comforting fall treat.

I want to experiment a little more with this recipe, because I think there’s too much butter and flour in the brownie batter. It still tastes great, but almost a cup of butter seems unnecessary.

I’ll let you know if and when I change the recipe!

Adapted from the Fat Witch Cookbook.
Ingredients: (for a 9×9, or an 8×8)

Crust
7 tbsp butter, at room temperature
2 tbsp sugar
1 tbsp packed brown sugar
1 egg yolk
scant 1 cup flour
1 tbsp cornstarch
½ cup finely chopped pecans

Brownies
1 ½ sticks butter (12 tbsp)
1 cup semisweet chocolate chips
¾-1 cup packed light brown sugar
2 eggs (use only egg yolks for extra fudginess)
1 tsp vanilla
1 cup flour
1 tsp baking powder
½ tsp salt
1/4 cup semisweet chocolate chips
1/3 cup chopped pecans

Directions:

1. Grease a 9×9 or 8×8 baking pan, and preheat oven to 350F.

2. To make the crust, beat together butter and both sugars until combined, but still a little crumbly. Add the egg yolk and beat until smooth.

3. Gently mix in the flour, then add the pecans.

4. Evenly press the dough into the pan. It will seem too crumbly and like it’s not going to work, but I promise it will come together. Prick the crust with a fork a few times.

5. Bake for 8 minutes, then remove to a rack to cool.

6. Start the brownie batter. Over low heat, melt the butter and chocolate together, stirring constantly. Once completely smooth, remove from heat and let cool to room temperature.

7. Beat together brown sugar, eggs, and vanilla until smooth. Stir in the melted chocolate mixture.

8. Gently mix in the dry ingredients with a spatula, then the chocolate chips and pecans.

9. Using a spatula, spread the brownie batter evenly over the cooled shortbread crust. Bake for 25 minutes, or until it passes the clean toothpick test. If you’re using an 8×8 pan, you’ll need to bake for almost 35 minutes.

10. Remove to a rack to let cool for one hour, and cut just before serving.

Notes:
Sticking the brownies in the fridge after cooling ensures maximum fudginess.
The brownies taste better the next day.
They also taste great cold.

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