A while back boxed brownie mix was on super sale so we ended up with quite a few boxes for the pantry. I’ve been making different variations on brownies for months trying to use them up. When I saw this recipe from Bakerella I knew it would be a great way to have another box gone.
This dressed them up enough that I felt comfortable serving it for dessert on Christmas. The fact that this recipe makes two pies is even better – I froze the second to serve when we had company for dinner on New Years Day.
Brownie Pecan Pie
Makes 2 Pies
1/4 c. melted butter
1/4 c. packed brown sugar
1 T. flour
1/4 c. light corn syrup
1 t. vanilla
2 c. pecans
1 package brownie mix and ingredients listed on the box
2 frozen regular pie shells
Preheat oven to 350 degrees.
Place brown sugar in a large bowl and work out lumps. Add flour and stir together until the flour disappears. Add corn syrup and vanilla. Stir until thoroughly until combined. Add melted butter. Fold into mixture until it disappears. Loosely beat two eggs in a separate bowl and fold into mixture until the eggs disappear. Stir in pecans and set aside.
Prepare brownie batter as instructed on package.
Remove two frozen pies shells from freezer and divide brownie batter evenly between the two. Spoon pecan pie mixture evenly between the two pie shells.
Bake brownie regular pie shell version for about 35 minutes.
Remove from oven and cool.