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By Root 996 0

in the brownie batter and the filling creates gooey/crunchy pockets of pecan pie wonder. Granted, it is not low-cal. And using two boxes of brownie mix, plus a pecan pie, makes for a big pan—enough for thirty or more people. Bake this when you’ve got a crowd—for Super Bowl parties and covered dish suppers and bake sales.

makes:

at least 30 brownies

prep:

15 minutes

bake:

50 to 55 minutes

cool:

1 hour

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

2 packages (about 20 ounces each) brownie mix

1 cup (2 sticks) butter, melted

4 large eggs

1 frozen pecan pie (34 ounces; see Note)

1. Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist a 13 by 9–inch metal baking pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Place the brownie mix, butter, and eggs in a large mixing bowl and stir with a wooden spoon until the ingredients are incorporated, about 40 strokes, or beat with an electric mixer on low speed for 30 seconds. If necessary, scrape down the side of the bowl with a rubber spatula. Set the brownie batter aside.

3. Remove the pecan pie from the freezer, remove the pie from the pie pan, and place the pie on a cutting board. Cut the pecan pie into ¾- to 1-inch pieces (you’ll find it isn’t frozen solid). Fold the pieces of pie into the brownie batter until just combined. Transfer the batter to the prepared baking pan, smoothing the top with a rubber spatula.

4. Place the pan in the oven and bake the brownies until the edges have set and the center is still a little soft (press it lightly with a finger), 50 to 55 minutes. Transfer the baking pan to a wire rack and let the brownies cool completely, about 1 hour, before cutting them into bars (see page 400) and serving.

Keep It Fresh! Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the uncut brownies in the pan, covered with aluminum foil, for up to three months. Let the brownies thaw overnight on the counter before serving.

Note: If you really love pecans, top the brownie batter with ¾ to 1 cup of pecan halves before baking. Store-bought pecan pies don’t contain enough pecans for pecan lovers.

Recipe Reminders

MADE FOR

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PREP NOTES

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DON’T FORGET

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SPECIAL TOUCHES

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Raise the Bar! Get Out the Ruler and Start Slicing

There is really no exact way to cut brownies or bars baked in 13 by 9–inch pans. Sometimes I get out the ruler, but often I just eyeball it. To make things more confusing not all of these pans are exactly the same size—I have a true 13 by 9–inch metal baking pan but also one that measures slightly smaller at 12 by 8¾ inches. If you use the smaller pan, allow a little extra baking time. The bars will turn out slightly taller, which is nice. To measure your pan, place the ruler just inside the edges.

When I cut a pan of brownies I usually make the pieces as small as is reasonably possible. I have two reasons: One, this makes a pan of brownies go a lot further; and two, people often don’t want a big serving. They might eat two smaller pieces but only half of a larger piece—go figure!

I can cut thirty, thirty-two, or forty bars from a 13 by 9–inch pan and here is how.

• For thirty long bars: Starting at a short end of the pan, make two lengthwise cuts that divide the pan into three equal three-inch-wide strips. Then make a cut down the center of the long side.