Spicy Pecan Brownies

Southern Living

This is our adaptation of a recipe many of our foodies use from Baker's Chocolate.

Makes 16 servings


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4 (1-oz.) unsweetened chocolate baking squares
3/4 cup butter
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
3 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon ancho chile powder
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon freshly cracked pepper
1 1/2 cups chopped pecans


Prep: 10 Minutes
Cook: 1 Minute
Bake: 42 Minutes
Cool: 1 Hours

1. Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and 1/8 teaspoon salt.

3. Pour mixture into prepared pan.

4. Whisk together chile powder, maple syrup, cinnamon, 1/8 tsp. salt, and cracked pepper in a medium bowl. Stir in pecans. Sprinkle pecan mixture over batter.

5. Bake at 350° for 42 to 46 minutes or until a wooden pick inserted in center comes out with a few moist crumbs, shielding with aluminum foil during last 15 minutes of baking to prevent excessive browning, if necessary. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

Created date

July 2009