Pecan Tarts and Pecan Pie Brownies

I'm not a fan of pecan pie. I know, that is near blasphemy for a Southerner to admit but I find them too sweet. For years, I added a bittersweet chocolate ganache to the pie crust before pouring in the filling and that helped a lot but I still could only eat a slim slice.

This is the year I decided to do something different. I bought frozen tart shells and after pouring in the pecan filling, I had enough left over to cover the top of a pan of brownies. 

Recipe for Pecan Pie (from Karo Syrup bottle):

1 cup Karo corn syrup
3 eggs
1 cup sugar
2 T butter, melted
1 tsp  vanilla extract
1 1/2 cup pecans

Stir first 5 ingredients thoroughly. Mix in pecans. Pour into pie crust and back on center rack of oven for 60 minutes (45 minutes if using tart shells) at 350 degrees. Pie is done when center surface springs back from a light tap.

Pecan Pie Brownies

2 sticks unsalted butter
4 oz unsweetened chocolate
1 cup cocoa
1 1/2 cup flour
1 tsp baking powder 
1 tsp salt
4 eggs
2 1/2 cups sugar
1 tsp vanilla extract
Pecan pie filling

Preheat oven to 350F, grease a 9 x 13 pan.

In a small saucepan melt butter and unsweetened chocolate. When it is melted, mix in cocoa. Set aside to cool.

In a small bowl combine flour, baking powder and salt. Set aside.

In a mixing bowl beat eggs. Mix in sugar and vanilla extract. Mix in the chocolate and combine thoroughly--should look shiny. Then add flour mixtures and combine well.

Pour into pan and distribute evenly. Pour pecan pie filling gently over top of brownies.

Bake for 35-40 minutes or until toothpick inserted into center comes out clean. 

Cool completely before slicing.