Craving a dessert that combines the rich, fudgy goodness of brownies with the classic charm of pecan pie? Look no further! These High-Altitude Pecan Pie Brownies are a game-changing recipe that conquers the tricky world of mountain baking, delivering mind-blowing chocolate intensity and nutty perfection in every single bite. Whether you're a high-altitude home baker or just someone who loves an extraordinary dessert, this recipe will transform your baking game and impress even the most discerning chocolate lovers!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 brownies
Ingredients
- 1 cup butter, melted
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup chopped pecans
Instructions
- Preheat your oven to 325°F (165°C), adjusting for high altitude by reducing temperature by 15-25 degrees.
- Grease a 9x13 inch baking pan thoroughly with butter or line with parchment paper, ensuring complete coverage.
- In a large mixing bowl, whisk together melted butter and sugar until well combined and slightly lighter in color.
- Add eggs one at a time, mixing thoroughly after each addition to create a smooth, homogeneous mixture.
- Sift together all-purpose flour, cocoa powder, and salt to remove any potential lumps and ensure even distribution.
- Gradually fold dry ingredients into wet mixture, being careful not to overmix, which can lead to tough brownies at high altitude.
- Gently stir in vanilla extract and chopped pecans, reserving some pecans for topping.
- Pour batter into prepared pan, spreading evenly with a spatula.
- Sprinkle reserved pecans on top of the batter, pressing lightly to ensure they adhere.
- Bake for 22-25 minutes, checking doneness with a toothpick - it should come out with a few moist crumbs.
- Allow brownies to cool completely in pan for at least 1 hour before cutting to ensure clean, precise slices.
- Cut into 12 equal squares and serve at room temperature.
Tips
- Temperature Matters: Always reduce your oven temperature by 15-25 degrees at high altitudes to prevent over-baking and maintain moisture.
- Don't Overmix: Gently fold your dry ingredients to keep the brownie texture tender and prevent a tough, dense result.
- Ingredient Quality: Use high-quality cocoa powder and fresh pecans for the most intense flavor profile.
- Cooling is Crucial: Allow brownies to cool completely before cutting to ensure clean, precise slices and optimal texture.
- Pan Preparation: Line your pan with parchment paper for easy removal and perfect brownie edges.
- Moisture Check: At high altitudes, ingredients can dry out faster, so be extra careful not to overbake. A few moist crumbs on your toothpick are perfect!
- Ingredient Adjustment: Consider slightly reducing sugar and adding an extra egg for better high-altitude performance.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 48g
Protein: 7g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 130mg
