#26 Vanilla Pecan Brownies

This fabulous square is a double treat for vanilla lovers, with vanilla chips melted in and plenty sprinkled on top. The pecans lend a delightful crunch.”


IMG_7240a Photo from http://www.adahliavolk.com

I chose to bake this brownie on the same day as the Peanut Butter Chocolate Chip Pecan Cookies. It looked like a simple recipe, and I was right. I am providing a link to another blog that made this same brownie and took very good pictures of the process. I failed to take my own pictures when making the brownie myself. Indeed this LINK is a good representation of what I saw unfold in my own kitchen.

This recipe really is for vanilla lovers. It fills the house with the aroma of vanilla. The batter is the most golden I’ve ever made – due mainly to the 6 eggs in the recipe.

WONDERING: Why call this thing a brownie? It isn’t chocolaty brown. I guess I was a little disappointed in the outcome. As I’ve said before, I like very dense brownies and shy away from the cake-like variety. I may have cooked this a minute or two too long. It was good, but not great (by my way of thinking). I’d like to make it more dense and a little chewy. Any ideas out there?

7 thoughts on “#26 Vanilla Pecan Brownies

  1. I absolutely LOVED them, but before I knew what you were calling them, the first bite body-slammed my tastebuds and texture sensors with “OH, what a scrumptious take on pound cake!” The number of eggs is, I suspect, the reason. I wouldn’t call them brownies. Vanilla pecan pound cake would be my vote. Mmmmmmmmmm.


  2. They were good, but I understand what you are talking about, Tim. Flavor was yummy, but the texture was definitely not brownie like. But, hey, whatever you call them, they were delicious! Just that we’ve become conditioned to what the term “brownie” feels like….dense and maybe a bit crusty on the top but with a very moist, dense center. Not really a chocoholic at all, I actually prefer the “blonde” versions of this chocolate treat! Thank you. Thank you. Thank you….again!


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