It’s the best of two desserts in one easy recipe.
Pie is the first dessert that naturally comes to mind when thinking about Thanksgiving. How come? because, whether handmade or purchased from the store, there is generally at least one pie on the table on Turkey Day. It resembles the holiday’s unwritten rule.
But what if you’re not into pie? We understand, and we may have the perfect solution with our brand-new dessert selection. It combines joyful autumn flavours with comforting, well-known elements. Pecan Pie Brownies are our treat with the finest of both worlds.
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Chef John began this dish as an experiment, and he must admit that he wasn’t sure it would turn out well. Still, it did. It was really successful,” he remarked. “I was astounded by how extraordinarily excellent that was.”
His experiment ultimately produced a double-decker dessert with a fudgy, chewy, delicious layer below and a crisp, crackly, nutty layer on top. A superb combination of flavours was created by the crunchy pecans and velvety chocolate.
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As you may know, pecan pie filling is really sweet, so I did purposefully make the brownie less sweet than normal, said Chef John. And because of that, I felt there was a lovely balance to this.
The Best of Both Desserts
This is a really simple recipe for a two-tiered dessert. The chef claims that this is the “world’s simplest brownie batter.” They don’t use a lot of flour since the basis of these brownies is dense and fudgy, not cakey. To set the batter sufficiently so the thick topping doesn’t seep through, the brownies do require a brief par-bake.
The topping is then a traditional pecan pie filling, complete with corn syrup. The problematic part of this recipe is that the cook times for the brownie batter and pecan pie are approximately 30 minutes apart. The brownie below, though, doesn’t burn or overcook—believe it or not. It remains excellent, soft, and just chewy.We need not say more—it’s brownie crusted pecan pie. And if that even somewhat appeals to you, we implore you to bring these magnificent delicacies to the gathering rather of the countless other pies that have been offered. Everybody will be ecstatic.
How to Make Pecan Pie Brownies
The cornerstone of this recipe is an incredibly easy brownie batter. To create it, combine some warm, melted butter, white sugar, fine cocoa powder, and salt in a mixing dish and whisk until well combined. If it appears a bit blurry at this point, don’t worry.
Blend in two eggs at a time after that, along with the vanilla essence. Lastly, use a low speed mixer to whisk in some all-purpose flour until it completely vanishes.
Grease an 8 × 8-inch square pan and line it with parchment paper, allowing some hanging over the sides (this is an important step for easy removal; don’t omit it). After levelling out the batter in the pan, bake it at 325 degrees Fahrenheit for about 20 minutes on the low side.
In a separate mixing basin, thoroughly mix brown sugar, eggs, melted butter, vanilla, and a little amount of salt. Then add the chopped pecans and toss until well covered. Finally, evenly distribute the mixture over the brownies.This time, bake the bars for about an hour at 350 degrees Fahrenheit. Let cool fully, then store in the refrigerator if you would rather eat your brownie cold. After removing the brownies from the pan using the paper, cut them into squares, and serve.
3 simple baking tips from “The Great British Bake Off” for perfect pies this Thanksgiving
Some individuals find that Thanksgiving meal is the ideal occasion to indulge in a variety of comfort foods, such as mashed potatoes, green bean casserole, and turkey. For some, like myself, however, the yearly holiday is the ideal occasion to savour its most beloved dessert staple: pie.
Pies, whether you choose the traditional apple pie or something tastier, like chocolate pecan pie, are undoubtedly the pièce de résistance of a Thanksgiving meal. Naturally, creating pies from scratch is an entirely other experience. There’s rolling out the dough and assembling the filling. The pie must next be assembled and baked to perfection.
Because doing it all by yourself might be quite daunting and overwhelming, “The Great British Bake Off” is here to assist! In advance of Thanksgiving, these practical pointers and techniques can improve your pie-making skills and provide you with a much-needed confidence boost.
The colder the dough, the better the pie
Making ensuring your dough is kept cold at every stage of the pie-making process is perhaps the most crucial piece of advice. This entails mixing icy water and cold, chopped butter into your handmade pie dough. This entails putting your dough in the fridge as soon as you make it. And when you lay out your dough, form it into your pie pan, and fill it, you must refrigerate it.
Your pie will look better if you can crimp the borders of your crust more easily using cooler dough. Additionally, pie crusts made with cold dough will be flakier, as no one likes their crust to be chewy or tough.
The baking gurus also advise freezing “your ingredients, bowl, and everything else coming into contact with your pastry-in-progress” to help keep your dough ultracold. Before handling the dough, you may also give your fingers a quick soak in cold water. Before working with the dough, you may even store your rolling pin and other essential kitchen tools in the refrigerator for a short while.
Also the colder the filling, the better the pie
It’s likely that everyone has eaten or baked pie without a bottom crust. To be clear, the crust at the bottom of the pie doesn’t completely disappear; rather, the filling makes the crust so moist that it essentially disappears. Within the realm of “Bake Off,” this has earned the unsavoury nickname “soggy bottom.”
When it comes time to top your freshly baked pie crust with the filling, be sure it’s cooled. When the cooked pie is sliced into and served, the hot filling will cause a soggy bottom, allowing all of the contents to leak out.
Blind baking works wonders for your pie
The technique of blind baking involves baking a pie crust devoid of filling. While some recipes require it, others do not. However, you must always blind bake your pies in order to prevent a moist filling from causing the crust to get soggy.
The standard option for blind baking is frequently ceramic baking beads. However, experts from “The Great British Bake Off” suggest using uncooked rice or copper pennies on top of a piece of baking paper if you don’t have either of those items on hand.
Furthermore, the professionals advise baking pie crust in the centre of the oven since this “allows hot air to circulate throughout the entire pastry case and cook it evenly.” Cover the edges with tin foil to prevent them from browning any further if they are doing so more quickly than the remainder of the bake.