Pecan Pie Brownies

Bless Melissa Clark for all the good she does!

Melissa - do you think the topping could be simply poured over a boxed mix such as Trader Joes excellent Truffle brownies? thanks!

These were good! Solid Melissa. The pecan layer felt a bit too thick in proportion to the brownie layer but we liked the different textures and flavors. Ours needed to bake closer to 55 minutes and you definitely want to let it cool COMPLETELY before lifting because you really want that pecan layer to set.

These were fabulous and turned out beautifully. In regard to the question of there being too much flour, the recipe is definitely written correctly. The brownie was very moist, no hint of stodginess and the top did not collapse.

I agree with Gigi that 1 c. flour is correct, for the reason she suggests: the pecan layer is dense and so needs a firm brownie to support it. But though up to the job, the brownie is still tender and fudgy. I pulled the pan from the oven after 50 minutes, when the top looked set, though it couldn't be described as firm to the touch. They were perfect, though I do agree with John Golden that they're almost--almost!--unbearably sweet.

I thought I had an insatiable sweet tooth, but I’ve met my match with these pecan-topped brownies. They’re so sweet even I can’t fathom eating more than one little square. Truly way too sweet.

I often use evaporated milk. I freeze any leftover milk in small containers rouse in future recipes.

Let these babies sit for a day before indulging... the flavor just went from 5 to 50!!!

I believe this is a denser brownie so that the base can support the pecan topping

Perfectly delicious! I might have overcooked a little around the edges but they were a hit. Everyone asked for the recipe. I did not think they were too sweet - maybe make sure you used unsweetened chocolate?

Didn’t have unsweetened chocolate and used same amount of semisweet and cut the sugar slightly. Turned out fine.

I agree with SharonATX - The pecan layer is disproportionately thick. I'll reduce it when I make the recipe again and I most assuredly will, because these are excellent.

I suspect your oven is too hot. A simple, analog oven thermometer costs like $5 and is a vast improvement to baking accuracy.

I made these for the first time today -- and my husband has already picked them as one of his all-time favorites. The combination of chocolate and pecan / chewy and crunchy / salty and sweet is terrific. I baked them for about 53 minutes, because I just wasn't sure when the top was considered set and firm. I think I ended overcooking them a bit. I will take them out at 45 minutes next time. They're pretty hefty (basically two desserts in one), so I might also cut them smaller next time.

Really good--and the brownie layer needed the 1 c. flour to support the pecan layer. They're really rich--but isn't that the point? I added the optional mini chips and wouldn't change one thing about this recipe.