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Chewy, Chocolaty Pecan Pie Brownie Bars

source: shaunasever.com


For the crust:
8 ounces chocolate wafers (about 40)
4 tablespoons (1/2 stick) unsalted butter, melted
2 tablespoons granulated sugar
1/4 teaspoon salt

For the chocolate pecan topping:
6 tablespoons dark brown sugar
1/4 cup light agave nectar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 large egg plus 1 large egg yolk
3/4 cup (4 ounces) chopped bittersweet chocolate chips (60 to 70% cacao–see note)
1 cup chopped pecans


1. Position a rack to the center of the oven and preheat it to 350 degrees. Line an 8-inch square baking pan with aluminum foil.

2. To make the crust, in the bowl of a food processor, grind the chocolate wafers to fine crumbs. Add the melted butter, sugar and salt and process until well-blended and evenly moistened. Turn the crumbs out into the prepared pan and press firmly across the bottom of the pan in an even, compact layer. Bake until firm and fragrant, 10 to 15 minutes. Remove the pan from the oven and set aside.

3. To make the topping, in a medium bowl whisk together the brown sugar, agave nectar, vanilla, and salt. Add the egg and egg yolk and whisk to blend well. stir in the chopped chocolate and pecans Scrape the mixture over the crust and smooth evenly.

4. Bake until the topping is set, 28 to 32 minutes (the topping will puff up for a bit, then deflate, and will firm up soon after–check often after the first 25 minutes or so). Let cool completely in the pan on a wire rack, about 1 hour, before removing the slab of bars and cutting into squares (speed up the cooling process by popping the pan in the fridge for 30 minutes or so). Store in an airtight container at room temperature for up to 5 days.

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