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Sunday, September 6, 2015

Black Bottom Pecan Praline Bars

 I have been on a baking spree with my friends Ivy and Linda, and there will be quite a few recipes to follow. We have tried a few things out of Alice Medrich's new Ooey Gooey cookie book.  These are straight forward and easy--we made four batches at once and that worked out well.

 Brownie Layer:
1/4 lb. butter
6.5 oz. semi-sweet chocolate

 3/4 cup sugar
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 c. white flour

Praline Layer:
1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 lb. butter, melted
3/4 cup brown sugar
1 tsp. vanilla
2 egg yolks
2 1/2 c. coarsely chopped pecans

Preheat oven to 350 and line 9 x 13 pan with either aluminum foil or parchment paper for easy removal.
Brownie layer:
Melt butter and chocolate in microwave--be careful not to burn.  Stir in sugar, vanilla and salt.  Add eggs and mix.  Add flour and mix.
Praline Layer:
Combine flour, salt, and baking soda in bowl and mix.  Combine melted butter with brown sugar.  Add egg yolks and vanilla, mix, and then add flour mixture, followed by nuts.  Spread the Brownie layer on bottom of pan.  Dot with pecan mixture and spread evenly.  Bake for 25 minutes until top is cracked.  Cool completely in pan, then remove to cut.

Brownie Layer
  • 8 tbsp unsalted butter
  • 6½ ounces semi-sweet chocolate
  • ¾ cup plus 2 tbsp Sugar (6.125 oz)
  • 1 tsp pure vanilla extract
  • ¼ tsp. salt
  • 2 large eggs (cold)
  • ½ cup all purpose flour (2.25 oz)
Pecan Topping
  • ½ cup all purpose flour (2.25 oz)
  • ½ tsp baking soda
  • 8 tbsp. unsalted butter-melted
  • ¾ cup packed brown sugar (5.25 oz)
  • ½ tsp. salt
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract
  • 2½ cups coarsely chopped pecans
- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.CaTkCUmA.dpuf
brownie layer
2 oz. (56g)  unsweetened chocolate (I use valhrona)
4 Tbls. (56g) unsalted butter
1/2 cup + 1 Tbls. (112g) caster sugar
1/2 tsp. vanilla
1/8 tsp. salt
1 cold large egg
1/4 cup (35g) all purpose flour
praline layer:
1/4 cup (35g) all purpose flour
1/4 tsp. baking soda
4 Tbls. (56g) unsalted butter, melted
1/4 cup + 2 Tbls. (70g) packed brown sugar
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla
1 1/4 cups (140g) pecans, coarsely chopped
instructions:
• preheat oven to 350* butter an 8″ square pan and line the bottom with parchment, leaving an overhang.  butter the parchment.
for the brownie layer:
• place the chocolate and the butter in a medium heatproof bowl set over a saucepan of simmering water. stir frequently until smooth and the butter has melted.
• remove the bowl from the heat.  stir in the sugar, vanilla, + salt with a spatula.
• add the egg. stir in the flour and beat it until the batter is smooth, glossy, and beginning to come away from the sides of the bowl.
• spread the brownie batter in a thin layer in the bottom of the prepared pan.
for the praline layer:
• mix the flour and baking soda together, set aside
• combine the melted butter, sugar, and slat in a medium bowl. stir in the egg yolk and vanilla, then the flour mixture and finally the nuts.
• drop spoonfuls all over the top of the brownie batter ( the praline mixture will spread).
• bake until the edges and top are well browned and cracked, 20-25 minutes.
• let cool completely in pan on a rack.
- See more at: http://www.theurbanbaker.com/black-bottom-pecan-praline-bars/#sthash.dkjcssfa.dpuf
brownie layer
2 oz. (56g)  unsweetened chocolate (I use valhrona)
4 Tbls. (56g) unsalted butter
1/2 cup + 1 Tbls. (112g) caster sugar
1/2 tsp. vanilla
1/8 tsp. salt
1 cold large egg
1/4 cup (35g) all purpose flour
praline layer:
1/4 cup (35g) all purpose flour
1/4 tsp. baking soda
4 Tbls. (56g) unsalted butter, melted
1/4 cup + 2 Tbls. (70g) packed brown sugar
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla
1 1/4 cups (140g) pecans, coarsely chopped
instructions:
• preheat oven to 350* butter an 8″ square pan and line the bottom with parchment, leaving an overhang.  butter the parchment.
for the brownie layer:
• place the chocolate and the butter in a medium heatproof bowl set over a saucepan of simmering water. stir frequently until smooth and the butter has melted.
• remove the bowl from the heat.  stir in the sugar, vanilla, + salt with a spatula.
• add the egg. stir in the flour and beat it until the batter is smooth, glossy, and beginning to come away from the sides of the bowl.
• spread the brownie batter in a thin layer in the bottom of the prepared pan.
for the praline layer:
• mix the flour and baking soda together, set aside
• combine the melted butter, sugar, and slat in a medium bowl. stir in the egg yolk and vanilla, then the flour mixture and finally the nuts.
• drop spoonfuls all over the top of the brownie batter ( the praline mixture will spread).
• bake until the edges and top are well browned and cracked, 20-25 minutes.
• let cool completely in pan on a rack.
- See more at: http://www.theurbanbaker.com/black-bottom-pecan-praline-bars/#sthash.dkjcssfa.dpuf
brownie layer
2 oz. (56g)  unsweetened chocolate (I use valhrona)
4 Tbls. (56g) unsalted butter
1/2 cup + 1 Tbls. (112g) caster sugar
1/2 tsp. vanilla
1/8 tsp. salt
1 cold large egg
1/4 cup (35g) all purpose flour
praline layer:
1/4 cup (35g) all purpose flour
1/4 tsp. baking soda
4 Tbls. (56g) unsalted butter, melted
1/4 cup + 2 Tbls. (70g) packed brown sugar
1/4 tsp. salt
1 large egg yolk
1/2 tsp. vanilla
1 1/4 cups (140g) pecans, coarsely chopped
instructions:
• preheat oven to 350* butter an 8″ square pan and line the bottom with parchment, leaving an overhang.  butter the parchment.
for the brownie layer:
• place the chocolate and the butter in a medium heatproof bowl set over a saucepan of simmering water. stir frequently until smooth and the butter has melted.
• remove the bowl from the heat.  stir in the sugar, vanilla, + salt with a spatula.
• add the egg. stir in the flour and beat it until the batter is smooth, glossy, and beginning to come away from the sides of the bowl.
• spread the brownie batter in a thin layer in the bottom of the prepared pan.
for the praline layer:
• mix the flour and baking soda together, set aside
• combine the melted butter, sugar, and slat in a medium bowl. stir in the egg yolk and vanilla, then the flour mixture and finally the nuts.
• drop spoonfuls all over the top of the brownie batter ( the praline mixture will spread).
• bake until the edges and top are well browned and cracked, 20-25 minutes.
• let cool completely in pan on a rack.
- See more at: http://www.theurbanbaker.com/black-bottom-pecan-praline-bars/#sthash.dkjcssfa.dpuf
Black Bottom Pecan Praline Bars
Prep time
Cook time
Total time
Author:
Recipe type: Dessert
Serves: 10-15
Ingredients
Brownie Layer
  • 8 tbsp unsalted butter
  • 6½ ounces semi-sweet chocolate
  • ¾ cup plus 2 tbsp Sugar (6.125 oz)
  • 1 tsp pure vanilla extract
  • ¼ tsp. salt
  • 2 large eggs (cold)
  • ½ cup all purpose flour (2.25 oz)
Pecan Topping
  • ½ cup all purpose flour (2.25 oz)
  • ½ tsp baking soda
  • 8 tbsp. unsalted butter-melted
  • ¾ cup packed brown sugar (5.25 oz)
  • ½ tsp. salt
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract
  • 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*
Instructions
  1. Preheat oven to 350 degrees
  2. line a 9x13 metal baking pan , bottom and all four sides with foil
Brownie Layer
  1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
  2. Stir in Sugar, vanilla, and salt with a wooden spoon.
  3. Add the eggs and mix well
  4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
  5. Scrape batter into prepared pan and set aside.
Pecan Topping
  1. Combine flour and baking soda in a small bowl and mix well using a fork
  2. Combine the melted butter with the brown sugar and salt
  3. Add in the egg yolks and vanilla
  4. Add in flour mixture and then the pecans, mix well
  5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
  6. Bake for 20-25 minutes or until the top is completely brown and cracked*
  7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
  8. Cut into squares*
Notes
*Turn pan front to back halfway through the baking time to ensure even baking *May be kept in an airtight container for 2-3 days * half of my Pecans were coffee pecans, substitute 1 tsp of espresso powder if you like the coffee flavor
- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.jPBX84fO.dpuf
Brownie Layer
  • 8 tbsp unsalted butter
  • 6½ ounces semi-sweet chocolate
  • ¾ cup plus 2 tbsp Sugar (6.125 oz)
  • 1 tsp pure vanilla extract
  • ¼ tsp. salt
  • 2 large eggs (cold)
  • ½ cup all purpose flour (2.25 oz)
Pecan Topping
  • ½ cup all purpose flour (2.25 oz)
  • ½ tsp baking soda
  • 8 tbsp. unsalted butter-melted
  • ¾ cup packed brown sugar (5.25 oz)
  • ½ tsp. salt
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract
  • 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*
Instructions
  1. Preheat oven to 350 degrees
  2. line a 9x13 metal baking pan , bottom and all four sides with foil
Brownie Layer
  1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
  2. Stir in Sugar, vanilla, and salt with a wooden spoon.
  3. Add the eggs and mix well
  4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
  5. Scrape batter into prepared pan and set aside.
Pecan Topping
  1. Combine flour and baking soda in a small bowl and mix well using a fork
  2. Combine the melted butter with the brown sugar and salt
  3. Add in the egg yolks and vanilla
  4. Add in flour mixture and then the pecans, mix well
  5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
  6. Bake for 20-25 minutes or until the top is completely brown and cracked*
  7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
  8. Cut into squares*
- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf
Brownie Layer
  • 8 tbsp unsalted butter
  • 6½ ounces semi-sweet chocolate
  • ¾ cup plus 2 tbsp Sugar (6.125 oz)
  • 1 tsp pure vanilla extract
  • ¼ tsp. salt
  • 2 large eggs (cold)
  • ½ cup all purpose flour (2.25 oz)
Pecan Topping
  • ½ cup all purpose flour (2.25 oz)
  • ½ tsp baking soda
  • 8 tbsp. unsalted butter-melted
  • ¾ cup packed brown sugar (5.25 oz)
  • ½ tsp. salt
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract
  • 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*
Instructions
  1. Preheat oven to 350 degrees
  2. line a 9x13 metal baking pan , bottom and all four sides with foil
Brownie Layer
  1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
  2. Stir in Sugar, vanilla, and salt with a wooden spoon.
  3. Add the eggs and mix well
  4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
  5. Scrape batter into prepared pan and set aside.
Pecan Topping
  1. Combine flour and baking soda in a small bowl and mix well using a fork
  2. Combine the melted butter with the brown sugar and salt
  3. Add in the egg yolks and vanilla
  4. Add in flour mixture and then the pecans, mix well
  5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
  6. Bake for 20-25 minutes or until the top is completely brown and cracked*
  7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
  8. Cut into squares*
- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf
Brownie Layer
  • 8 tbsp unsalted butter
  • 6½ ounces semi-sweet chocolate
  • ¾ cup plus 2 tbsp Sugar (6.125 oz)
  • 1 tsp pure vanilla extract
  • ¼ tsp. salt
  • 2 large eggs (cold)
  • ½ cup all purpose flour (2.25 oz)
Pecan Topping
  • ½ cup all purpose flour (2.25 oz)
  • ½ tsp baking soda
  • 8 tbsp. unsalted butter-melted
  • ¾ cup packed brown sugar (5.25 oz)
  • ½ tsp. salt
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract
  • 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*
Instructions
  1. Preheat oven to 350 degrees
  2. line a 9x13 metal baking pan , bottom and all four sides with foil
Brownie Layer
  1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
  2. Stir in Sugar, vanilla, and salt with a wooden spoon.
  3. Add the eggs and mix well
  4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
  5. Scrape batter into prepared pan and set aside.
Pecan Topping
  1. Combine flour and baking soda in a small bowl and mix well using a fork
  2. Combine the melted butter with the brown sugar and salt
  3. Add in the egg yolks and vanilla
  4. Add in flour mixture and then the pecans, mix well
  5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
  6. Bake for 20-25 minutes or until the top is completely brown and cracked*
  7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
  8. Cut into squares
- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf
Brownie Layer
  • 8 tbsp unsalted butter
  • 6½ ounces semi-sweet chocolate
  • ¾ cup plus 2 tbsp Sugar (6.125 oz)
  • 1 tsp pure vanilla extract
  • ¼ tsp. salt
  • 2 large eggs (cold)
  • ½ cup all purpose flour (2.25 oz)
Pecan Topping
  • ½ cup all purpose flour (2.25 oz)
  • ½ tsp baking soda
  • 8 tbsp. unsalted butter-melted
  • ¾ cup packed brown sugar (5.25 oz)
  • ½ tsp. salt
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract
  • 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*
Instructions
  1. Preheat oven to 350 degrees
  2. line a 9x13 metal baking pan , bottom and all four sides with foil
Brownie Layer
  1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
  2. Stir in Sugar, vanilla, and salt with a wooden spoon.
  3. Add the eggs and mix well
  4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
  5. Scrape batter into prepared pan and set aside.
Pecan Topping
  1. Combine flour and baking soda in a small bowl and mix well using a fork
  2. Combine the melted butter with the brown sugar and salt
  3. Add in the egg yolks and vanilla
  4. Add in flour mixture and then the pecans, mix well
  5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
  6. Bake for 20-25 minutes or until the top is completely brown and cracked*
  7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
  8. Cut into squares
- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf
Brownie Layer
  • 8 tbsp unsalted butter
  • 6½ ounces semi-sweet chocolate
  • ¾ cup plus 2 tbsp Sugar (6.125 oz)
  • 1 tsp pure vanilla extract
  • ¼ tsp. salt
  • 2 large eggs (cold)
  • ½ cup all purpose flour (2.25 oz)
Pecan Topping
  • ½ cup all purpose flour (2.25 oz)
  • ½ tsp baking soda
  • 8 tbsp. unsalted butter-melted
  • ¾ cup packed brown sugar (5.25 oz)
  • ½ tsp. salt
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract
  • 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*
Instructions
  1. Preheat oven to 350 degrees
  2. line a 9x13 metal baking pan , bottom and all four sides with foil
Brownie Layer
  1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
  2. Stir in Sugar, vanilla, and salt with a wooden spoon.
  3. Add the eggs and mix well
  4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
  5. Scrape batter into prepared pan and set aside.
Pecan Topping
  1. Combine flour and baking soda in a small bowl and mix well using a fork
  2. Combine the melted butter with the brown sugar and salt
  3. Add in the egg yolks and vanilla
  4. Add in flour mixture and then the pecans, mix well
  5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
  6. Bake for 20-25 minutes or until the top is completely brown and cracked*
  7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
  8. Cut into squares
- See more at: http://www.askchefdennis.com/2011/09/ooey-gooey-pecan-bars-and-ask-chef-dennis/#sthash.GrVKu8po.dpuf

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