Microwave 1/2 cup butter and chocolate chunks in a glass bowl at HIGH 1 minute. Stir and microwave 1 more minute. Stir until mixture is smooth.
Beat chocolate mixture, sugar, eggs, milk, and half of pie cubes at low speed with a heavy-duty stand mixer until blended.
Add flour and baking powder, stirring with a wooden spoon until blended. Stir remaining half of pie cubes into batter. (Batter will be thick.) Spoon batter into a 13- x 9-inch pan coated with cooking spray.
Bake at 350º for 50 minutes. Cool brownies completely on a wire rack. Cut into triangles or squares.
Note: For testing purposes only, we used Mrs. Edward's Frozen Pecan Pie.
I made this recipe to the letter and noticed that the formula doesn't include salt.
The finished brownies are sweet and chocolatey, but even 1/4 teaspoon of sea salt would have made them better.
Also, adding extra pecans—approx. one cup, prior to baking—would heighten the "pecan pie" aspect of this dessert.
I make a variation of this, make your regular brownie batter and spread in baking dish, open one can of coconut pecan ready made frosting. Stir it well inside the can, dot TBLSPs of the frosting all over the surface of the brownies, swirl with a knife. Bake per instructions on the brownie mix. Very easy and there are never leftovers when taken to a potluck.
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