Brownie-Pecan Dessert Squares

Enjoy these delicious brownie squares topped with pecans that are perfect for a dessert.

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  • prep time 25 min
  • total time 4 hr 45 min
  • ingredients 11
  • servings 15
 

Ingredients

Base

1
(19.5-oz.) pkg. fudge brownie mix
1/2
cup oil
1/4
cup water
2
eggs

Topping

1
tablespoon margarine or butter
1/4
cup firmly packed brown sugar
1
teaspoon water
1/2
cup pecan pieces

Filling

1
pint (2 cups) whipping cream
1 1/4
cups milk
2
(3.4-oz.) pkg. instant butterscotch pudding and pie filling mix

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray. Prepare brownies as directed on package, using oil, 1/4 cup water and eggs. Spread batter evenly in sprayed pan.
  • 2 Bake at 350°F. for 30 to 35 minutes. Cool 1 hour or until completely cooled.
  • 3 Meanwhile, line cookie sheet with waxed paper. Melt margarine in small skillet. Stir in brown sugar and 1 teaspoon water. Cook over low heat for 6 to 8 minutes or until mixture is bubbly, stirring occasionally. Remove from heat. Stir in pecans. Spread evenly on waxed paper-lined cookie sheet. Cool completely.
  • 4 In large bowl, combine whipping cream, milk and pudding mix; beat at low speed for 1 minute. Beat at medium speed for 1 minute or until fluffy. Spoon onto cooled brownie base; spread evenly. Cover; refrigerate at least 3 hours. Crumble pecan topping over each individual serving.
  • 1 Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray. Prepare brownies as directed on package, using oil, 1/4 cup water and eggs. Spread batter evenly in sprayed pan.
  • 2 Bake at 350°F. for 30 to 35 minutes. Cool 1 hour or until completely cooled.
  • 3 Meanwhile, line cookie sheet with waxed paper. Melt margarine in small skillet. Stir in brown sugar and 1 teaspoon water. Cook over low heat for 6 to 8 minutes or until mixture is bubbly, stirring occasionally. Remove from heat. Stir in pecans. Spread evenly on waxed paper-lined cookie sheet. Cool completely.
  • 4 In large bowl, combine whipping cream, milk and pudding mix; beat at low speed for 1 minute. Beat at medium speed for 1 minute or until fluffy. Spoon onto cooled brownie base; spread evenly. Cover; refrigerate at least 3 hours. Crumble pecan topping over each individual serving.

EXPERT TIPS

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Expert Tips

Prepare this dessert ahead, but do not cut or garnish it. Cover it tightly and refrigerate it for up to a day. Store the nut topping at room temperature in a resealable food storage plastic bag or in a tightly covered container.

Use the back of a spoon to swirl the filling, or make grooves in it with fork tines.

For buffets, cut this dessert into smaller pieces so it's easy for guests to sample.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
10g,
10%
),
Cholesterol
75mg
75%;
Sodium
330mg
330%;
Total Carbohydrate
49g
49%
(Dietary Fiber
1g
1%
  Sugars
36g
36%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 2 Fruit; 3 1/2 Other Carbohydrate; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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