Go Back

Pecan Pie Smoked Porter Brownies

Print Recipe
Servings 12 brownies

Ingredients
  

For the Brownies:

  • 18 standard sized 280g graham crackers (two standard sleeves)
  • 2 tablespoons brown sugar
  • ½ cup 90g plus ½ cup (90g) melted butter, divided
  • 2 cups 420g white sugar
  • 1 ½ cups 135g unsweetened cocoa powder
  • 1 tsp 8g salt
  • ¾ cup 164g smoked porter beer*
  • 1 tsp 6g vanilla extract
  • 2 large eggs plus 2 yolks
  • 2/3 cup 95g flour
  • ¼ tsp .5g smoked paprika

For the Pecan Layer:

  • 2 tbs porter
  • 1 cup 234g packed brown sugar
  • ½ cup 171g light corn syrup
  • 2 eggs
  • 1 tbs 12g vanilla extract
  • ¼ cup 55g butter, melted
  • ¼ cup 57g heavy cream
  • 2 cups 227g chopped pecans
  • 1 tsp sea salt

Instructions
 

  • Preheat oven to 350.
  • Add the graham crackers and brown sugar to a food processor, process until just crumbs remain. While the mixer is running add ½ cup melted butter, process until well combined.
  • Press into the bottom of a 9X13 pan in an even layer.
  • Add the remaining ½ cup melted butter, sugar, cocoa power, salt, beer and vanilla to bowl. Stir to combine.
  • Add the eggs, stir until well combined.
  • Sprinkle with flour and smoked paprika, stir until just combined.
  • Pour over the crust. Bake for 20 minutes, remove from oven and allow to cool for 20 minutes.
  • Reduce oven heat to 325.
  • In a large bowl stir together the 2 tablespoons beer, brown sugar, corn syrup, eggs, butter, cream and pecans.
  • Pour over brownie layer, sprinkle with sea salt.
  • Bake at 325 for 35 minutes or until the center is a little wobbly, but not sloshy.
  • Allow to cool to room temp. Cover and chill until set, at least two hours and up to two days.

Notes

*I used Alaskan Brewing Smoked porter. You can also use a coffee stout, or a barrel aged stout.