Monday, September 10, 2012

Personal Pecan Pie Brownies

As Fall is approaching (I hear it’s officially here on September 22nd), I’m trying to get in the “Fall Spirit”. Every year it’s a little tough to transition from Summer to Fall in South Florida… because, well… the only tell-tale sign that Fall has arrived is that Pumpkin Spiced Latte’s are back at Starbucks! hah

But, Seriously.

It’s like 1000 degrees outside! I break into a full sweat just walking to the car most mornings. Seriously. People up north are breaking out cute boots & scarves while I’m just wishing it was “work appropriate” to show up in my bathing suit. For. Real.

Anyways, I took last week of from blogging to re-fresh my brain, but I realized I never gave you the final course to our Southern Food & Beer Pairing! SHAME. ON. ME.

These Personal Pecan Pie Brownies are easy peasy, “fall appropriate, and TO. DIE. FOR.

Yes. I. Like. To. Use. Periods. To. Emphasize. Things. 😉

It’s a thing.

Ya, we had a 5 course beer pairing where 2 of the courses were dessert! Hubs wanted cobbler… I wanted something chocolate. So we made both!

These personal sized pecan pie brownies were adapted from Jessica’s Bourbon Pecan Pie Brownies.

  1. I’m lazy and used boxed brownies because… well, I have yet to find a homemade brownie that I love as much as the Ghirardelli boxed kind. So WHY would I make them from scratch?! 😉
  2. I made them in personal sized ramekins, because I’m kind of into that sort of thing. This is MY dessert – That is YOUR dessert.
  3. I nixed the bourbon for these since we had all the beer pairings going on – but you could totally add the bourbon into the filling (I’ve made it that way & it’s delish!)

In case you missed the first four courses from our Beer Pairing:

A quick word from the hubs on the beer selection: 

We paired the Pecan Pie Brownies with the Southern Tier 2X Double Milk Stout. Milk stouts are made with lactose, a sugar derived from milk. Yeast cannot ferment lactose, so it’s creamy sweetness is left behind in the finished beer. The Double Milk Stout has a bigger grain and hop bill resulting in 7.5 ABV (Alcohol by Volume) and 50 IBU (International Bittering Units). Despite the hoppy IBU score, this beer is smooth, creamy, full of roasted coffee and sweet chocolate notes with low carbonation and a medium mouthful. I typically don’t like stouts; to me they taste like day old black coffee but I love this milk stout. Chocolate milk meets after dinner espresso all wrapped up in a tasty brew. I’m sold and I think you will be too.


Print Print Save Save

Personal Pecan Pie Brownies

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 45-55 minutes (plus cooling time)

Total Time: 65-75 minutes

Individual sized brownies topped with pecan pie filling: a mash up of two classic desserts!


1 box Ghirardelli brownies of choice
1/2 cup packed brown sugar
1/2 cup light corn syrup
2 eggs
2 teaspoons vanilla extract
1/4 cup salted butter, melted
1 1/2 cups chopped pecans


Preheat oven to 325ºF. Spray 6 ramekins with non-stick cooking spray (or Baker's Joy). Mix together brownie batter according to box directions. Divide evenly among the 6 prepared ramekins. Bake for 25-30 minutes until just under-cooked in the centers. Allow to cool.

While brownies are cooling, bump oven up to 375ºF and prepare pecan pie filling. Whisk together light corn syrup and brown sugar until well combined and smooth. Add eggs and vanilla extract and continue to whisk until combined. Next add butter (and 1-2 TBS bourbon if adding). Once mixture is well combined, fold in the chopped pecans. Spoon about 2 tablespoons of filling into each of the par-baked brownies in ramekins. Bake for an additional 20-25 minutes or until topping is set.

Eat hot straight out of the ramekin with a scoop of ice cream on top (or if you've got serious will power, you can allow them to cool & pop the brownies out of the ramekins to serve).

Pecan Pie filling adapted from: How Sweet It Is

  Pin It

21 Responses to “Personal Pecan Pie Brownies”

  1. 1

    Katrina @ Warm Vanilla Sugar — September 10, 2012 @ 9:06 pm

    Yes please! Love this idea!

  2. 2

    Stephanie @ Eat. Drink. Love. — September 10, 2012 @ 10:42 pm

    Ghiradelli brownies are THE BOMB.COM. I have tried to top them with some homemade recipes, and none ever come close!! I love that these are individual!

  3. 3

    Erin @ Dinners, Dishes and Desserts — September 10, 2012 @ 11:25 pm

    I am all over any way I can get brownies!

  4. 4

    Tanya - Three Square Meals — September 11, 2012 @ 5:46 am

    Your brownies look so chewy on the inside, crispy on the outside! Delicious! And a great end to a lovely meal.

  5. 5

    Sandra — September 11, 2012 @ 6:52 am

    Perfect ending to a great meal.

  6. 6

    Jennifer @ Peanut Butter and Peppers — September 11, 2012 @ 7:49 am

    Your brownies look amazing!!! I love Ghirardelli brownie mix and adding all your extra goodies, makes it that much better!!!

  7. 7

    Erin @ The Spiffy Cookie — September 11, 2012 @ 10:20 am

    What a dessert! I would love to plan a meal around it, and by that I mean eat it for dinner.

    • Tina replied: — September 11th, 2012 @ 1:43 pm

      I like the way you think! 😉

  8. 8

    Mollie @Sprinkles of Life — September 11, 2012 @ 11:29 am

    umm, YUM!! Can’t wait to make these! Definitely a must-bake for fall!

  9. 9

    Candy @ Candy Girl — September 11, 2012 @ 11:49 am

    I love the Ghirardelli mixes too! I love this idea and can’t wait to try it.

  10. 10

    katie — September 11, 2012 @ 11:49 am

    i hope you know you’re my. favorite. food. blogger. 🙂

    • Tina replied: — September 11th, 2012 @ 12:43 pm

      haha… aren’t I the only one you know in real life?! 😉

  11. 11

    Katie @ Blonde Ambition — September 11, 2012 @ 12:17 pm

    These sound so good! I was never a pie loving kid…EXCEPT when it came to pecan pie (which my mom made with walnuts because we had a walnut tree that never stopped giving!!)

    Still warm here in California too! It’s supposed to be 97 on Thursday :'(

    • Tina replied: — September 11th, 2012 @ 1:43 pm

      I’M NOT A PIE PERSON EITHER (I do enjoy Pecan like you)!!!!!!!! So glad I’m not the only one! PS – where in Cali are you? I’ll be out there in October!

  12. 12

    janetha — September 11, 2012 @ 1:47 pm

    Looks like a winning recipe!

  13. 13

    Katie @ Blonde Ambition — September 11, 2012 @ 1:49 pm

    Haha I’m so glad! I don’t know what it is about baked fruit, but I am really finicky about it! I live in Sacramento now, but I have lots of family in SF, and I went to college in Santa Barbara 🙂

  14. 14

    Cassie — September 11, 2012 @ 3:47 pm

    We had some of this exact beer last weekend and I loved it. Perfect with chocolate!

  15. 15

    Anita at Hungry Couple — September 14, 2012 @ 8:17 am

    I do love autumn in New York but we’re not quite there yet. Most days are still in the 70’s and even low 80’s so I won’t be breaking out the boots and scarves just yet. But I’ll have a brownie, though! 🙂

  16. 16

    Fall Lovin’ | Heather's Dish — September 20, 2012 @ 7:01 am

    […] not paleo, but these sound amazing! Eggs + cheese and some beautiful photos to boot.  Gimme. Pecan pie brownies.  I […]

  17. 17

    Rachel @ Baked by Rachel — October 10, 2012 @ 8:43 pm

    I can’t imagine living down south and having such extreme heat in the fall. It’s just not normal! I’m glad you’re celebrating anyway! 🙂

  18. 18

    Rachel @ The Pescetarian and the Pig — November 12, 2012 @ 11:24 am

    YUM! Those sound incredibly tasty!

Leave a Comment