Pecan Shortbread Brownies From The Fat Witch Baker Recipe

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Pecan shortbread brownies from The Fat Witch Baker

Lynnda Cloutier

By
@eatygourmet

Headnotes from the book:
these bars layer crisp, buttery shortbread with chewy, chocolatey brownie. Something about the crunchy pecan crust and end-all to chocolate top makes these extremely comforting. These are great on a rainy day when you want to curl up on the couch with a good book and a great snack.


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Ingredients

crust:
7 tablespoons unsalted butter, softened to room temperature
2 tablespoon sugar
1 tablespoon packed light brown sugar
one large egg yolk
1 cup unbleached flour
1/2 cup finely chopped pecans
brownie batter:
12 tablespoons unsalted butter, 1 1/2 sticks
1 cup bittersweet chocolate chips
1 cup packed light brown sugar
two large egg yolks
1 teaspoon pure vanilla extract
1 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoons salt
1/3 cup finely chopped pecans, optional

Directions Step-By-Step

1
grease a 9 x 9" baking pan with butter. Dust with flour and tap out the excess. Preheat the oven to 350°.
To make the crust, beat the butter, sugar, and Brown sugar together until combined but still crumbly. Add the egg yolk and beat until smooth.
2
Measure the flour and then sift it directly into the batter. Gently until well combined and no trace of the dry ingredients remains. Add pecans and mix by hand. Press the dough evenly into the bottom of the prepared baking pan.Bake the crust for eight minutes. Remove from oven and set aside on a rack to cool.
3
To make the brownie batter, melt the butter and chocolate together in a small pan over low heat until smooth, stirring frequently. Remove from the heat and set aside to cool to room temperature.
Beat the Brown sugar, egg yolks, and vanilla until smooth. Measure the flour, baking powder and salt and then sift directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains.
4
If desired, stir in the pecans by hand. Using a spatula, spread the batter evenly on top of the cooled crust. Bake for 25 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.
5
Remove from the oven and cool on a rack for one hour. Cut just before serving. Makes 12 to 18 brownies

About this Recipe

Course/Dish: Chocolate