Fwd: Pecan Butter Brownies

[Guest guest]

Liz, Here's the recipe I use. I don't use the chopped pecans though, and I usually use less honey. Also, I love them doughy, so I only cook them until they're a little brown. I've found that the edges will taste a little burnt by the time the middle's all the way done, but that may just be my taste. These also freeze well, and I actually just eat them right out of the freezer oftentimes =) Enjoy!AlyssaBegin forwarded message:Date: July 30, 2009 7:49:47 AM EDTTo: BTVC-SCD Subject: Re: Pecan Butter BrowniesReply-To: BTVC-SCD Alyssa, My favorite Pecan Butter Brownie recipe is below. It's simple and they are so good.Take care,Kim H.husband, , CD 1999, SCD 2002-----------Hi Kim. I tweaked the pecan butter brownie recipe and posted it here awhile ago. Here it is again. * Exported from MasterCook * Pecan-Honey Squares for Specific Carbohydrate DietRecipe By : adapted from recipe for nut butter brownies by BevServing Size : 16 Preparation Time 1:00Categories : Baked Goods Amount Measure Ingredient -- Preparation Method-------- ------------ ------------ --------- --------- -- 1/2 pound pecans -- raw 1/2 cup honey -- pasteurized (SCD) 1/2 teaspoon baking soda 1 large egg 1/4 cup pecans -- coarsely chopped (optional)1. Preheat oven to 340 F.2. Line an 9"x9" metal baking pan or an 11"x7" (or close approximation) glass baking dish with parchment paper.3. Measure 1/2 pound raw pecans into powerful food processor. Process nutsuntil they develop the texture of nut butter.4. Add honey, baking soda, and egg to the food processor, and mix well.5. Transfer mixture to baking pan. Fold in chopped pecan pieces if using.6. Bake for about 25 minutes, or until baked thoroughly to brown, but beforeburning can occur. Test for doneness with a toothpick, a metal tester, or ametal skewer. Optimal baking time will depend on the type of oven used. - - - - - - - - - - - - - - - - - -NOTES :1. Bev's recipe at www.pecanbread. com suggests using an 8" x 8" squarebaking pan. My square baking pan is 9" x 9".However, the batter tends tobake higher at the edges than in the middle, and to burn at the edges.I experimented with using a glass baking dish, and the result is more level and not burned.Additional Notes:2. I changed the name from Nut Butter Brownies, after my husband and otherpeople not on SCD who ate some of these protested that squares that don'tcontain chocolate could not possibly be called "brownies."3. 1/2 pound raw pecans, when ground to a butter, has a volume of about 1cup. I have not been able to find manufactured pecan butter in stores, butraw pecans are sold in bulk in many locations. To grind pecans into pecanbutter, keep processing after the nuts are ground into flour. Eventually, the oil in the pecans is released, at which stage pecan butter is formed.4. I have not tried toasting the pecans before processing them, as the rawpecan butter seems to work well in this recipe.5. I added the optional chopped pecan pieces, partly in order to warn people that this recipe contains nuts.Regards, EllenFrom: Alyssa Luck <luckycharms (AT) nc (DOT) rr.com>To: BTVC-SCD Sent: Wednesday, July 29, 2009 11:00:48 AMSubject: Pecan Butter Brownies I'm taking someone's suggestion and making some pecan butter brownies, but I have a few questions:1) How many cups of whole pecans does it take to get a cup of nutbutter? I'm not sure what the conversion is, and I'm actually going to grind my own =)2) Does anyone have a favorite pecan butter brownie recipe for me? I've seen the standard one on pecanbread.com, but just wondering if anyone has one that they like better or something.3) Should I use dry roasted pecans or raw? My mom will get them at TJ's as I think they have both.4) Any other tips for a first time brownie maker? =) I feel like all this stuff I'm trying for the first time should've happened WEEKS ago, but I guess it just took me a while to get completely immersed in the SCD =)Thanks!Pour Dieu, pour terre,Alyssa 15UC April 2008, diagnosed Sept 2008SCD June 2009 (restarted)20mg Prednisone 1x daily ugh