Ghirardelli Brownie Pecan Parfait Recipes

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PECAN PIE BROWNIES



Pecan Pie Brownies image

A fudgy and decadent chocolate brownie topped with a sweet and crunchy layer of pecan pie is a match made in heaven. To ensure the layers stay distinct when these two classic desserts come together, the brownie is baked first then the nut filling is layered over it and baked again. In the oven, the syrup seeps into the brownies, keeping them moist and rich. Try serving them with a scoop of vanilla ice cream.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 9 servings

Number Of Ingredients 19

Nonstick cooking spray
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 tablespoon pure vanilla extract
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon instant espresso, optional
16 tablespoons (2 sticks) unsalted butter
2 1/4 cups granulated sugar
1 1/2 cups all-purpose flour (see Cook's Note)
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1 tablespoon bourbon, optional
3 1/2 cups coarsely chopped pecans

Steps:

  • For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray the parchment with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, cocoa powder, vanilla, salt, baking powder and espresso powder, if using. Beat on medium-low speed until smooth, about 2 minutes.
  • Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir until mostly dissolved, 2 to 3 minutes.
  • Add the melted butter mixture to the bowl and mix on medium-low speed until the batter is smooth and shiny, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, mixing until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownie layer is cooked through, 32 to 34 minutes.
  • For the pecan layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs and bourbon, if using, in a medium bowl until well combined and the sugar is dissolved. Add the pecans and stir until the nuts are completely coated.
  • Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden, set and no longer jiggly, 30 to 35 minutes. Let cool completely, about 3 hours, before slicing into 9 squares.

GHIRARDELLI AWARD WINNING BROWNIES



Ghirardelli Award Winning Brownies image

This recipe came from the can of Ghirardelli Brand Sweet Ground chocolate and Cocoa (found with the baking supplies). They were so great that I made them twice in one day! I omitted the walnuts but added the chocolate chips.

Provided by Darma

Categories     Bar Cookie

Time 40m

Yield 16-20 serving(s)

Number Of Ingredients 10

2 eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup butter or 1/2 cup margarine, melted
3/4 cup Ghirardelli sweet ground chocolate and cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts, chopped
1 cup chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Using a spoon, stir eggs, sugar, and vanilla; add butter.
  • Sift together Sweet ground chocolate, flour, salt and baking powder.
  • Stir into egg mixture.
  • Add nuts and/or chocolate chips.
  • Spread into 8" or 9" square baking pan.
  • Bake 20-30 minutes.
  • For chewy brownies use 8" pan and less baking time.
  • For cake like brownies use 9" pan and more baking time.
  • Cut into squares.

Nutrition Facts : Calories 199, Fat 12.5, SaturatedFat 6.2, Cholesterol 38.5, Sodium 103.8, Carbohydrate 23, Fiber 2.2, Sugar 15.3, Protein 3.1

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