AMAZING Chocolate Pecan Pie BROWNIE! | Cupcake Jemma

hello and welcome to crumbs and doilies
HQ now it’s feeling autumnal at the
moment guys the temperatures really drop
all the leaves blowing off the trees so
I’m feeling like we need an alternate
recipe so I like to make this time of
year a pecan pie but instead of showing
you that I’m gonna show you something
even better which is a pecan pie brownie
and this is a million times better than
a pecan pie because it has a pastry base
a gooey chocolate brownie center and a
really tasty toffee pecan topping so you
guys are going to love it let’s go so
the first thing we’re going to need to
make is the face and this is just a
really simple pastry base or a little
bit like a kind of shortbread biscuits
almost and it’s only about three
ingredients so super simple I’m gonna be
using a food processor but you can do
this with your hands just using your
fingers and rubbing so I’m going to put
all my ingredients into the food
processor I’ve got 120 grams of plain
flour 120 grams of butter and this is
cold butter straight from the fridge and
then some light brown sugar and I’ve got
45 grams of that and all I’m gonna do to
get this going is pop the lid on and I’m
just gonna pulse that until it starts to
come together
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and then you can just turn that out onto
your countertop and give it a really
brief kneading just by hand until it all
comes together and now you can put it
into your tin and I’m using a seven inch
tin square and I’ve lined it greased it
and lined it with baking paper so I’m
just gonna pop that blob in and now
using the back of a spoon or a spatula
you just want to press this into all the
corners into a nice even layer and when
you’ve done that you just need to bake
that at 170 degrees or 20 minutes so my
base is baked and it’s cooled down now
so now it’s time to get on with the
brownie part and this is my classic
brownie which we use here at crimson
doilies it is perfect just enough
cakiness just enough fuzziness and
you’re gonna love it so I’ve got my
mixing bowl here I’m gonna start by
beating my eggs and my sugar together so
I’ve got two large eggs and I’ve got 165
grams of caster sugar and I’m going to
whisk that all together with my mixer
with using a balloon whisk attachment
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they’re after about five minutes of
whisking it should look very much paler
and fluffier so now you can add
chocolaty bit so I have already melted
85 grams of dark chocolate I’m use 70%
cocoa solids choclate and the same
weight of butter I just did in the
microwave and stir it all together and
now I’m going to add that and just whisk
it in and once that’s really thoroughly
mixed you can then go in with your dry
ingredients and I’m gonna pop those
straight in over the top just through a
sieve so I have my plain flour and I’ve
got 60 grams of that I’ve also got 25
grams of cocoa powder and last but not
least I’ve got a quarter of a teaspoon
each of salt and baking powder and now
just shuffle that through and then fold
that in just on the lowest speed of your
mixer
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that should do it so now all that
remains is to bake it but we’re gonna
put it straight over the top of our
lovely pre baked pastry base so just
whack it all in spread it out
and once it’s as level as possible you
then need to fake it obviously so I’m
baking this at the same temperature 170
degrees C for 20 to 25 minutes and you
want to just check it with a skewer
definitely err on the side of under
Baker rather than over bake because it’s
much better than its a little bit fudgy
okay my brownie is baked Anna is now
completely cooled so we can get on with
the next bit the last bit just many ways
professed it and that is the pecan pie
topping so it’s very straightforward
you just need a saucepan and a heat
source obviously and I’m going to start
by putting all of my ingredients in
except for my pecans they go in at the
end so put 75 grams each of light soft
brown sugar double cream and maple syrup
along with 50 grams of unsalted butter
and then a quarter of a teaspoon each of
cinnamon salt and vanilla extract and
then put that on to a medium heat and
you just want to get that melting and
bubbling away and it needs to reach 118
degrees Celsius which is why I have my
trusty thermometer here use a candy
thermometer or one of these probe
thermometer but do use a thermometer
it’s very important
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all right that’s 118 so now it’s time to
put the pecan nuts in I’ve already
toasted these in the oven just for about
five minutes just to bring out the
toasty nutty pecan unit of them and
they’re 115 grams I’m gonna put them in
and give them a really good stir and now
all you got to do is pop that on top of
your cooked brownie and spread it out
if you want you can finish it off with a
few whole pecans just to give it a
little bit of extra pizzazz
but then the main thing is that it’s
SuperDuper hot don’t try and cut into it
or eat it just yet this needs to cool
down completely it’ll take about half an
hour to 45 minutes and then once that’s
done it is ready to eat
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look at that you can see all the lovely
layers already but it’s going to get
even better when I cut it up so let’s do
that
would you look at that oh look at those
lovely lovely layers I think I better
just try it
mmm mmm yum yum
so we’ve got the soft pastry base the
gooey gooey chocolate brownie and then
of chewy gooey gooey two weeks look
chewy top with all those nuts hmm that
is fantastic
so do you give it a go let me know how
you get off in the comments box below
please do take a picture to put on
instagram using the hashtag cupcake
jammer that way i can see it i love
seeing your baked on it on instagram and
i’ll be back next time next week with
another video so I will see you then in
the meantime I’m gonna put a lot of
yummy biting and cheering to do so bye