PIES AND TACOS
These Pecan Brownies are a decadent treat, featuring creamy white chocolate and crunchy pecans in every bite.
Begin by preparing the batter. Combine the white chocolate and unsalted butter in a heat-proof bowl and melt them together using either a microwave in 15–30 second intervals or a double boiler over simmering water. Stir after each interval until the mixture is fully melted and smooth.
Next, add the granulated sugar and whisk. Add the eggs, one at a time to the bowl, whisking until combined before adding the next egg. Then add the egg yolk along with the vanilla extract and whisk to combine.
Add in the dry ingredients: flour, cardamom (if using), and quarter teaspoon salt, and mix gently on low speed or fold in with a spatula until just combined. Add the chopped pecans, folding them evenly through the batter with a rubber spatula.
Pour the batter into your prepared pan, using a spatula to smooth the surface. Bake in the preheated oven for about 35 minutes, or until the edges are set and a toothpick inserted into the center comes out with only a few moist crumbs.
If the top begins to brown too quickly before the center is set, cover the pan loosely with foil to prevent over-browning. Once baked, remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.
While the flavors might remind some of blondies due to the absence of cocoa, the texture and preparation method firmly place these in the brownie category. They’re a white chocolate lover’s version of a classic brownie!
They’re like a pecan pie and a brownie had a delicious love affair, with a hint of cardamom adding cozy warmth and depth to each bite.