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Celebrate National Brownie Day With This Fudgy Pecan Pie Brownie Recipe!

Fudgy or cakey? Corner Piece or center? Homemade or from a box? Whatever way you like to indulge in the chocolatey treat, it's National Brownie Day!

In 1896, Frannie Farmer shared a recipe for the brownie in the Boston Cooking School Cookbook. In 1897, the Sears Roebuck Catalog also published a recipe. Over the past century, bakers have tweaked the original recipes to add their own signature flair. Today you will find thousands of recipes online for varieties of brownies. 

A theory of the origin of brownies is that a woman in Boston was making a chocolate cake and forgot to add baking powder. Instead of deeming it trash, she served the flat pieces of dense chocolate cake. Another legend is that Brownies were created at the Palmer House Hotel in Chicago. Mishap or intentional - however they originated, many around the world sure are glad they are a common treat.

As a baker, I have searched high and low for the perfect brownie recipe. I am a fan of rich, fudgy brownies and have combined elements of different recipes that I enjoy. To celebrate the national day, I am sharing my own personal recipe for Fudgy Pecan Pie Brownies. With Christmas right around the corner, these are the perfect dessert to take to a family gathering. I hope you love them as much as I do!

          Pecan Pie Brownies with chopped pecans

Fudgy Pecan Pie Brownies

For the Brownie Batter

1 cup Melted Butter (I prefer salted)

2 Tablespoons cooking oil

2 cups sugar

2 large eggs

4 teaspoons vanilla extract

1 cup all purpose flour 

1 cup cocoa powder

½ teaspoon salt

1 ½ cups semi-sweet chocolate chips (Optional for extra "fudgy-ness")

For the Pecan Pie Filling

1 cup sugar

1 cup Light Corn Syrup

4 Eggs

¼ cup butter (I prefer salted)

2 teaspoons vanilla extract

2 cups chopped pecans

Preheat oven to 350 degree Fahrenheit (175 degrees celsius) 

Grease and line a 9x13 pan with parchment paper.

Combine melted butter, oil, and sugar in a bowl. Add in eggs and vanilla. Stir for about a minute. Add in dry ingredients until just combined. Do not over mix - this will affect the texture!

Pour brownie batter into the lined pan and pre-bake for 20 mins

*Do this step immediately after putting the brownies in the oven: Combine sugar, corn syrup, eggs, butter, and vanilla in a small saucepan over medium high heat and cook while stirring continuously. Once it is thick enough to cover your spoon, stir in the pecans and stir for 2-3 minutes. At this point, your brownies should have been in the oven for about 20 minutes. Take them out and pour the pecan pie mixture over top, completely covering the brownies. 

Place the pan back into the oven and continue to bake for 25-30 minutes or until pecan mixture jiggles only slightly in the middle.

Let cool to room temperature before cutting.

Comment below to let me know if you make them and how they turn out!

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