"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pecan Pie Brownies Recipe

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This recipe for Pecan Pie Brownies, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Stout
Added: Friday, October 30, 2009


1 (2-lb. frozen pecan pie, thawed)
1 cup butter
1 cup (11.5- oz. package semisweet chocolate chunks)
1 cup sugar
2 large eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon baking powder

Cut pie into cubes. Set aside.
Microwave butter and chocolate chunks in a microwave-safe bowl at High for 1 minute. Stir and microwave 1 more minute. Stir until mixture is smooth.

Preheat oven to 350 degrees. Beat chocolate mixture, sugar, eggs, milk, and half of pie cubes at low speed with a heavy-duty stand mixer until blended.

Add flour and baking powder, stirring with a wooden spoon until blended. Stir remaining half of pie cubes into batter. (Batter will be thick.) Spoon
batter into a 13x9 inch pan coated with cooking spray.

Bake at 350 degrees for 50 minutes. Cool brownies completely on wire rack. Cut into squares. Yield 40 small or 20 large brownies.




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