Fudgy chocolate brownies meet a chewy pecan topping in a holiday dessert made for Thanksgiving dinner, Friendsgiving or any other fall gathering. Don’t skip the whipped cream!
INGREDIENTS
brownie layer
1 (18–19 oz.) box fudge brownie mix, prepared according to package directions
1 tsp. vanilla extract
pecan topping
1/4 cup unsalted butter, melted
1 cup packed light brown sugar
½ cup light corn syrup
2 large eggs
1 tsp. vanilla extract
½ tsp. kosher salt
2 cups pecans, roughly chopped
bourbon vanilla whipped cream
1 cup heavy whipping cream, very cold
2 Tbsp. powdered sugar
1 Tbsp. bourbon (optional)
1 tsp. vanilla extract
for serving
caramel sauce, store-bought (optional)
chopped pecans, garnish (optional)
cinnamon, garnish
METHOD
Brownies
Preheat oven according to brownie mix package directions. Line a 9×9-inch pan with parchment paper, leaving enough overhang on the sides to lift the bars from the pan after cooling. Prepare brownies as directed, add vanilla. Spread batter evenly in prepared pan. Bake for approximately 20 minutes, roughly half the time directed on the package, until partially set. Remove from oven.
Pecan pie topping
While brownies bake, combine melted butter and brown sugar together until smooth. Add corn syrup, eggs, vanilla and salt; whisk until combined. Fold in pecans.
Spoon pecan mixture evenly over the partially baked brownies. Return to oven and continue baking until the pecan topping is set and a toothpick inserted into the brownie layer comes out with moist crumbs, about 30 minutes. Begin checking around the total baking time recommended on the brownie package.
Remove from oven, let cool completely in the pan. Lift from pan using parchment and cut into bars. For the cleanest slices, refrigerate about 30 minutes after cooling.
Bourbon Vanilla Whipped Cream
Using an electric mixer, beat cold cream, powdered sugar, bourbon (optional) and vanilla until soft-to-medium peaks form. Refrigerate until ready to serve.
Top each bar with a dollop of whipped cream. Drizzle with caramel and sprinkle with additional pecans and cinnamon, if desired.
TAKE IT TO GO
These bars are made for sharing! Bake them a day ahead, cool completely and slice before transporting. Layer between sheets of parchment in an airtight container. Keep the bourbon whipped cream chilled in a separate container and add it just before serving. Sprinkle whipped cream with a dash of cinnamon and pecans.
NO BOURBON?
Simply leave it out and add an extra splash of vanilla for a classic vanilla whipped cream.
Find more delicious recipes at DoSouthMagazine.com.
