Pecan Pie Brownies

As you read this, I am probably currently around 10,000 feet- cruising my way back home for the holidays.  I am also probably tightly gripping my armrest because I am a somewhat nervous flyer.

I am so ready for some big holiday fun.  It has definitely been a stressful semester, and I am ready to take a break. I love all the holiday prep and planning that will be taking place the next few weeks- especially all the holiday food we get to make and eat.

I made these pecan pie brownies for our Thanksgiving dessert since some people in our family aren’t a huge fan of traditional pecan pie.  Guys, there were absolutely amazing.  I loved them so much that I would have almost been happy just eating a big batch of these brownies for my Thanksgiving dinner.  You got a fudgey brownie sprinkled with chocolate chips and then a gooey pecan pie filling on top.  Yum.  These are so good- I think everyone should make them for their family, for a holiday party, or just for themselves.

The only way I could be happier about coming home is if a huge plate of these pecan pie brownies were brought to me immediately as I de-boarded the airplane.

PECAN PIE BROWNIES
Barely Adapted from Half Baked Harvest

INGREDIENTS

For the Brownies:
1/3 cup canola oil
4 tablespoons butter, melted
4 tablespoons cocoa powder
2 eggs, room temperature
3/4 cup granulated sugar
3/4 cup all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup chocolate chips

For the Pecan Pie Topping:
1 cup light brown sugar
1 cup brown Karo syrup
4 eggs, room temperature
2 tablespoons vanilla extract
1/2 cup butter, melted
2 tablespoons rum
4 cups pecan halves
1/2 cup chocolate chips

DIRECTIONS

For the Brownies:

Preheat oven to 350°F. Line a 9 x 13 baking pan with foil. Grease the foil.

In a large bowl, whisk together canola oil and butter. Whisk in cocoa powder, eggs, sugar, vanilla extract, and salt. Stir in flour until just combined. Stir in chocolate chips.

Spread batter into prepared baking pan. This will be a very thin layer. Bake for 8-10 minutes. Cool.

For the Pecan Pie Filling:

In a large bowl, whisk together brown sugar, Karo syrup, eggs, vanilla extract, and butter. Stir in rum, pecans, and chocolate chips. Pour mixture on top of brownies. Bake for 30-35 minutes until filling is set. The filling should still jiggle a little bit.

Cool brownies completely and chill. Cut and serve (do not attempt to cut before brownies are cold- they will not cut easily).

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