Derby Pie Brownie Bar recipe is the best combination of a dark chocolate brownie and a pecan pie. It’s rich, delicious, and perfect for any occasion.
One thing I love about the winter months is all of the amazing baking going on for the holidays. So when I found out about the Freaky Friday Virtual Cookie Exchange blog hop, I was all in. The Freaky Friday blog hop is a group of bloggers that are secretly assigned each others’ blogs from which we choose a recipe appropriate for the theme. I chose her Decadent Derby Pie Brownie Bar recipe. Let me tell you a bit about the recipe and creator.
The blog that I was given was Take Two Tapas. Take Two Tapas is the brain project of the amazing Jennifer. Jennifer started her blog because she enjoyed grazing on several different dishes instead of filling up on a big plate. I’m with her! She enjoys entertaining and is a real magician when it comes to transforming a dish into a delicious lighter version.
I had so many things to pick from including her Star Crunch Truffle Balls that looked delicious and would be amazing on a cookie tray or her Dark Chocolate Toasted Coconut Cookies! You’ve just got to visit her site and take a look at her recipes.[Tweet “The Best Virtual Cookie Exchange! #FreakyFridayRecipes”]
When I tasted her Derby Pie Brownie Bars, I thought it was like a rich chocolatey brownie and a pecan pie had a collision and the result was a luscious dish of rich chocolate pecan bars. I used to think that people who whined about a dish being too rich were dessert wimps. Well, this recipe makes a 9×13 pan, and it will feed an army. The white flag has been raised, this is a delicious, rich dessert that will be perfect for entertaining.
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- 3/4 cup semi-sweet chocolate chips or 4oz of semi-sweet chocolate chopped
- 3/4 cup butter melted
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 cup dark brown sugar packed
- 1 cup dark corn syrup
- 1/2 cup butter melted
- 4 large eggs slightly beaten
- 3 tablespoons bourbon I used Crown Royal Vanilla Whiskey
- 1 cup semi-sweet chocolate chips
- 2 cups chopped toasted pecans
- Preheat oven to 350°F. Spray a 9x13 pan with non-stick cooking spray. Line with parchment paper and spray again. Set aside.
- In a large glass bowl melt the butter in the microwave. Add chocolate and stir until melted. Cool slightly. Add the sugar, vanilla, and slowly drizzle in the egg, whisking continuously until combined.
- Add flour and stir until combined.
- Bake for 25 minutes. Remove from the oven and set aside.
- Mix the brown sugar, corn syrup, butter, eggs and bourbon together until combined.
- Add toasted pecans and chocolate chips.
- Pour on the brownie layer.
- Bake for 35 minutes.
- Remove from oven and cool completely.
- Store covered at room temperature.
Recipe originator is Jennifer of http://taketwotapas.com/