1/4 cup butter, plus ...
2 tbsp butter
3 tbsp cocoa
1 1/4 cup sugar
2 eggs, beaten
3/4 cup flour
1/3 cup chopped pecans
1 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
TOPPING
3 tbsp butter
3/4 cup sugar
2 eggs, beaten
1 egg yolk, beaten
2/3 cup chopped pecans
3 tbsp flour
1 tsp vanilla
Directions
Heat oven to 350 degrees. Grease and flour 9x9x2 inch pan. Melt
butter in 2-quart saucepan; remove from heat. Mix in cocoa, sugar and
eggs. Stir in remaining ingredients except topping. Spread in pan.
Bake 23 minutes. Meanwhile, prepare topping: Melt butter in 1-quart
saucepan; remove from heat. Mix in sugar, eggs and egg yolk. Stir in
remaining ingredients. Immediately pour topping over brownies; spread
evenly. Bake about 18 minutes longer or until firm; cool. Cut into 2
1/4 x 1 1/2 inch bars.
Servings: 24 bars
Brownie Pecan Pie Bars Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert; Nut; Pecan; Pecan Pie
The History of Recipes
Experts have found proof that recipes existed far back into antiquity, in truth as far back into history as the early Egyptians, and possibly even further. Interesting though that is, generally, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to experts in ancient history are some clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. During Roman times 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the Romans made use of a wide range of spices, including some familiar names for example thyme, mint and asafoetida. Closer to modern times, we find a couple of interesting cookery books dating from the 1300s ; a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these have no connection with the indian food that is popular today, but rather descriptions of the types of food prepared by the chefs of the nobility of the time. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the Middle-East, including spices such as rosemary and coriander. The introduction of these new culinary ideas prompted an explosion in recipe manuscripts, many of which still exist in private collections. During the succeeding few centuries, the powerful and wealthy houses tried to serve the most exotic banquets, and as a result chefs and their recipe collections increased in prestige. However, it wasn`t until the 19th century that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes of the day. By the arrival of the 1900s, cook books are increasing in popularity mostly due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Brownie Pecan Pie Bars recipe.
