Christmas is arguably the most loved holiday in America. Some will say that the true greatest holiday is quickly skipped over year after year. Thanksgiving is a time to gather family and friends to eat, sleep, watch football, and participate in other traditions. The older I get, the more I appreciate turkey day. No, there aren’t fancy decorations and beautiful ornaments hung on a glistening tree, but there is togetherness, which is the most important things to me lately. Not to say that there isn’t togetherness at Christmas, thanksgiving for my family is just much more casual.
This year, I’ve decided I will go the extra mile and contribute by own dessert to the table. Pie is an essential thanksgiving item but I’m not a huge fan. To compromise with everyones love of pie and my love of all things chocolate, I will make pecan pie brownies. After searching Pinterest I finally discovered this brilliant recipe.
My test run took just under and hour and turned out great! It was fairly simple for someone who uses the oven maybe once a month. To start, you can pick up your favorite brownie mix from the store or if you are feeling fancy, make your brownies from scratch. I went with the store bought option (baby steps).
Follow the instructions on the box for the brownies, and as those are starting to bake you will begin creating your pecan pie filling that will later go on top of the brownies.
For the filling you will need:
1 Cup of sugar
1 ½ cups of light corn syrup
¼ cup of unsalted butter
1 ½ teaspoons of vanilla extract
2 cups of chopped pecans
For the filling: stir the sugar, corn syrup, eggs, and vanilla extract on medium heat until it thickens enough to cover the spoon. After the filling has thickened, add the pecans!
After the brownies have baked for about 15 minutes and the filling is finished, layer the sauce over the brownies and place the baking pan back in the oven for 20-25 min.
Also seen on my JMC blog