Texas may not have the picturesque fall days that grace our friends to the north, well at least not in October, those brightly colored fall leaves are slow to make it to the south, but fall in Texas is like non other!
I have so many happy and peaceful memories of Texas autumns. From pumpkin picking, to football crazy Thanksgivings and days spent running around my uncle’s Texas ranch while spending the cool autumn evenings cuddled around a bonfire.
I absolutely loved trips out to my uncle’s ranch. My cousin’s and I would run in the pastures, ride horses, play games, roast marshmallows on the bonfire and collect as many pecans we could fit into our pockets. Yes, my uncle’s ranch was covered in Texas pecan trees and in true southern fashion, I would sit with my Mother and Grandmother at the kitchen table and help them shell pecans to use in holiday baking.
My Mom’s pecan pie is a holiday staple and over the years has become legendary! It is requested by all and I have never had a pecan pie as good as her’s. Her secret? Tons of good ‘ole Texas pecans, of course hand shelled if time allows! LOL!
I haven’t seen any pecans dropping from the trees just yet, but you betcha as soon as I do, I’ll be ready! Since this beautiful fall weather has me reminiscing of magical days from my childhood, I was craving a slice of my Mom’s pecan pie. Luckily, Thanksgiving is not too far off, but in the meantime, I whipped up some Pecan Pie Brownies to satisfy that need for pecan pie.
These brownies start with my favorite One Bowl Brownies and are topped with that classic pecan pie filling, filled with premium Texas ingredients like Texas pecans and Lonestar Eggs. Once they are baked and cooled, you have a delicious dessert mash up that was a hit with my fellow pecan pie loving family. While it is not “exactly” the same a my Mom’s pecan pie, it is a pretty, darn good twist!
¾ cup granulated sugar
½ cup unbleached all-purpose flour
½ cup cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
1/3 cup vegetable or canola oil
1 teaspoon vanilla extract
2 extra large Lonestar Eggs
Pecan Pie Topping:
2 tablespoons butter
2 extra large Lonestar Eggs
2 tablespoons unbleached all-purpose flour
½ cup packed brown sugar
1/3 cup dark corn syrup
1 teaspoon vanilla
2 ¼ cups coarsely chopped pecans
Preheat oven to 350 degrees F. Line an 8×8-inch square pan with parchment paper or spray with baking spray. Set aside.
To prepare brownies: In a large bowl, stir together sugar, flour, cocoa powder, baking powder and salt. Whisk in oil, vanilla and eggs; whisking until well combined. Pour prepared brownie batter into prepared 8×8-inch square pan. Set aside.
To prepare pecan pie topping: Place butter in microwave safe bowl and microwave for 15-20 seconds or until melted. In a medium bowl, whisk eggs. Stir in flour, brown sugar, corn syrup, vanilla extract, and melted butter; whisking until well combined. Stir in chopped pecans.
Pour pecan pie batter over brownie batter in prepared pan.
Bake in preheated 350 degree F oven for 35-40 minutes, or until pecan pie topping is set. Let brownies cool completely, for 4-6 hours or overnight, before cutting.
Are you a die hard Texan like myself and want to try these Lonestar Eggs, “eggs laid by Texans, for Texans”? Check out the special $0.75 off coupon insert, available October 18th, in all newspapers in the Dallas/Ft Worth, Houston and San Antonio areas! And for more information, visit Lonestar Eggs online, follow on Twitter and like them on Facebook.