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Butter Pecan Frosted Fudge Brownies

These brownies are to die for! Super rich and buttery, with lots of crunchy pecans- in the batter, in the frosting, on top of the frosting- they’re everywhere!

It all starts with the dense, fudgy brownie base, which has melted chocolate in the batter and then chocolate chips and chopped pecans scattered throughout- so good! Now, if you can believe it, the frosting is even richer than the brownie portion of the dessert! Made with a homemade caramel sauce, you can taste the uber sweet confectioners’ sugar, the smooth butter, and the melted brown sugar from the caramel sauce. All of these flavors are then enhanced by the candied pecans that first get folded into the frosting and then used as a garnish on top of the entire dish.

This mouthwatering confection exists thanks to a sponsorship with the American Pecan Council. It must be true what they say about Southern hospitality, because the APC sent us the most amazing swag bag when they mailed us their product. They included an informative pamphlet, a tee shirt, a sticker, a handwritten cursive note, and, of course, a bag of pecans. Since the shirt was a large, Shaughn got the shirt and I got the pamphlet so I would have inspiration to write this post. (On the 4th of July, no less. Really, though, how perfect when we’re working with the American Pecan Council?!)
While I was perusing the pamphlet, I learned that pecans are the only nut native to North America. And even today, North America supplies more than 80% of the entire world’s supply of pecans. I didn’t know any of this- probably because I don’t really spend much time thinking about pecans. I also learned that it can take 10 years of TLC to grow a sapling pecan tree into a mature, productive plant. I’m hoping that timeline doesn’t translate to small businesses, like Breezeway Bakery. 10 years is a loooong time to wait for a mature, productive business- and I’m afraid I don’t have that much patience.

AuthorMackieDifficultyBeginner

Brownies
 1 cup Unsalted Butter
 4 oz Dark Chocolate (chopped)
 1 ½ cups Sugar
 1 tbsp Vanilla
 4 Eggs
 1 cup Cocoa Powder
 1 cup Flour
 ¼ tsp Salt
 ½ cup Dark Chocolate Chips
 ¾ cup Pecans (chopped)
Frosting
 1 ½ cups Unsalted Butter (divided)
  cup Heavy Cream
 1 cup Brown Sugar
 2 tsp Vanilla
Candied Pecans
 1 ½ cups Pecans
 2 tbsp Brown Sugar
 2 tbsp Bourbon (optional)
 1 tsp Vanilla
 ¼ tsp Cinnamon

Brownies
1

Preheat the oven to 350 degrees.

2

In a small bowl, combine the butter and 4 ounces of chocolate. Microwave until melted; set aside. In a large bowl, combine the sugar, vanilla, and eggs; beat until smooth. Add the melted chocolate and beat until homogenous.

3

Stir in the dry ingredients, taking care not to over mix. Fold in the chocolate chips and pecans. Pour the batter into a greased 9 x 13 inch pan and bake for 25-30 minutes or until the top of the brownie has set. Remove from the oven and cool completely.

Frosting
4

In a medium saucepan, melt the half stick of butter, heavy cream, and brown sugar together. Bring to a boil and cook for 1 minute or until the sugar is completely dissolved.

5

Pour the hot caramel mixture into a heat proof bowl and place the bowl in the freezer (or fridge) for 15-20 minutes or until the mixture is cool. Add the remaining stick of butter, vanilla, and confectioners' sugar. Beat together until well combined.

Candied Pecans
6

Place all of the ingredients in a bowl and toss to coat. Pour candied pecans onto a baking sheet and bake at 350 degrees for 10-15 minutes, stirring occasionally.

7

Remove once toasted and let cool for 10 minutes, then roughly chop. Divide pecans in half. Fold one half of the candied pecans into the frosting and spread the frosting over the cooled brownies. Garnish the top of the frosted brownies with reserved half of the candied pecans.

Ingredients

Brownies
 1 cup Unsalted Butter
 4 oz Dark Chocolate (chopped)
 1 ½ cups Sugar
 1 tbsp Vanilla
 4 Eggs
 1 cup Cocoa Powder
 1 cup Flour
 ¼ tsp Salt
 ½ cup Dark Chocolate Chips
 ¾ cup Pecans (chopped)
Frosting
 1 ½ cups Unsalted Butter (divided)
  cup Heavy Cream
 1 cup Brown Sugar
 2 tsp Vanilla
Candied Pecans
 1 ½ cups Pecans
 2 tbsp Brown Sugar
 2 tbsp Bourbon (optional)
 1 tsp Vanilla
 ¼ tsp Cinnamon

Directions

Brownies
1

Preheat the oven to 350 degrees.

2

In a small bowl, combine the butter and 4 ounces of chocolate. Microwave until melted; set aside. In a large bowl, combine the sugar, vanilla, and eggs; beat until smooth. Add the melted chocolate and beat until homogenous.

3

Stir in the dry ingredients, taking care not to over mix. Fold in the chocolate chips and pecans. Pour the batter into a greased 9 x 13 inch pan and bake for 25-30 minutes or until the top of the brownie has set. Remove from the oven and cool completely.

Frosting
4

In a medium saucepan, melt the half stick of butter, heavy cream, and brown sugar together. Bring to a boil and cook for 1 minute or until the sugar is completely dissolved.

5

Pour the hot caramel mixture into a heat proof bowl and place the bowl in the freezer (or fridge) for 15-20 minutes or until the mixture is cool. Add the remaining stick of butter, vanilla, and confectioners' sugar. Beat together until well combined.

Candied Pecans
6

Place all of the ingredients in a bowl and toss to coat. Pour candied pecans onto a baking sheet and bake at 350 degrees for 10-15 minutes, stirring occasionally.

7

Remove once toasted and let cool for 10 minutes, then roughly chop. Divide pecans in half. Fold one half of the candied pecans into the frosting and spread the frosting over the cooled brownies. Garnish the top of the frosted brownies with reserved half of the candied pecans.

Butter Pecan Frosted Fudge Brownies

Thanks to Half Baked Harvest for the recipe!Sponsored by American Pecan Council**(My review of the product is completely autonomous. My opinions are mine alone and are completely genuine.)

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