Pecan Topped Honey Brownies
“Pecan Topped Honey Brownies
I came across this Honey Brownie recipe in a cookbook from the hospital I worked at back in the mid 1980’s and to make it even more delectable I added a pecan topping that I also found in the same cookbook, so then producing my own Pecan Topped Honey Brownies.
I love chocolate, I was definitely born with a sweet tooth, well in my case I think a whole mouth full of them. If you are looking for a brownie that is low in calories or low carb, I am sorry but the Pecan Topped Honey Brownie will not fill that bill, just the opposite. This brownie is so moist and delicious, I just want to say yum yum yum! In fact I made these brownies for our Thanksgiving Meal at church but when they had cooled I just had to taste them, I took one bite and I just said, “oh, this is so good, just so good!”
Many times people add honey in place of sugar but this recipe has both, the honey adds moistness and a special sweet taste. Really there is nothing like homemade brownies and a nice cold glass of milk, so let’s get into the making of the Pecan Topped Honey Brownie.
There is nothing hard about making these brownies, just mix the ingredients together, bake and enjoy!!
Start by creaming your sugar and butter together in a small bowl, add in honey and vanilla, then add eggs one at a time. Combine the dry ingredients and then gradually add to the creamed mixture and wahlah you have your brownies ready for the topping.
Melt butter with brown sugar, bring to a boil and boil for 1/2 minute, pour over brownies that have been topped with pecan pieces, bake in a 350 degree oven, when done top with chocolate chips.
The recipe is for a 9″ pan, but I doubled the recipe for a 9 X 13″ pan and worked out great, I did not add the walnuts that are part of the recipe because I had the pecans on top. I baked them for 25 minutes but just make sure to check them by checking with a toothpick. I know you find these brownies delicious.
- 1/3 Cup Butter or Margarine
- 3/4 Cup Sugar
- 1/3 Cup Honey
- 2 teaspoons Vanilla
- 2 Eggs
- 1/2 Cup Flour
- 1/3 Cup Cocoa
- 1/2 teaspoon Salt
- 1 Cup Nuts, chopped
- 1 1/2 Cups Pecans Pieces
- 2/3 Cup Brown Sugar
- 2/3 Cup Butter
- 6 oz. Chocolate Chips
- Grease one 9 inch pan. Cream butter and sugar in small mixer bowl. Blend in honey and vanilla. Add eggs one at a time. Beat well after each addition. combine flour, cocoa and salt; gradually add to creamed mixture. Stir in nuts (I didn't add nuts here, I used pecans for topping). Put into pan. Bake at 350 degrees for 25-30 minutes or until Brownies begin to pull away from edge of pan. Cool in pan. Makes 16 Brownies.
- Note: Make sure to put pecans, brown sugar & butter mixture on before baking.
- Topping: Sprinkle nuts on top of batter (I used pecans). Heat brown sugar and butter to boiling and boil 1/2 minute, pour over pecans. After done baking sprinkle chocolate chips on top.