Pecan Shortbread Brownies - April, 2023.

I’ve always loved the ‘layered look’ and this recipe is an homage to baking for the fashionable.

I promise you – the results will be run-way delicious!

• Ingredients
• Crust
• 7 tablespoons unsalted butter, at room temperature
• 2 tablespoons granulated sugar
• 1 tablespoon tamped down light brown sugar
• 1 large egg yolk
• 1 cup all-purpose flour
• ½ cup chopped pecans)
• Brownie Batter
• 12 tablespoons (1 ½ sticks) unsalted butter
• 1 cup bittersweet (60% cacao or higher) chocolate chips
• 1 cup packed (tamped down) light brown sugar
• 2 large egg yolks
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup finely chopped pecans

• Directions
• Grease a 9” square baking pan with butter or cooking spray.
• Dust with flour and tap out the excess.
• Preheat the oven to 350 degrees F.
• For the Crust – beat the butter and sugars together.
• The dough will be crumbly. Add the yolk and beat until the batter is smooth.
• Sift the flour directly into the batter.
• Mix gently until combined. Add the pecans and stir with a wooden spoon.
• Press the dough evenly onto the bottom of the prepared pan
• Bake for 8 minutes.
• Do NOT turn off the oven when you remove the pan from the oven.
• Let the crust cool.
• For the Batter – melt the batter butter and chocolate together in a small heavy-bottomed saucepan over low heat
• When smooth, remove from heat and let cool to room temperature
• In a large mixing bowl, beat together the brown sugar, yolks and vanilla until smooth.
• Sift the flour baking powder and salt directly into the batter.
• Mix gently until combined.
• Stir in the pecans. With a spatula, spread the batter evenly on top of the crust.
• Bake 25 minutes or until a toothpick inserted in the middle of the pan comes out clean or with only crumbs.
• Remove the pan from the oven.
• Let cool for at least one hour before cutting.
• 12-16 pieces.