Pecan

FOUR-WAY BROWNIES

March  8, 2013
Author Notes

Ever seen a brownies recipe printed with variations, and you cannot decide which kind to make? Well, here's a way you can pretty easily make four different varieties, and all in the same baking pan! —LE BEC FIN

  • Makes 72, 18 of each kind
Ingredients
  • Maple Pecan and Maple Walnut Coconut Brownies
  • 1 stick unsalted butter
  • 1 cup MINUS 1/8 CUP packed light brown sugar
  • 1 large egg
  • 1/2 Tablespoons maple extract
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • Into half of this dough, add:
  • 1/2 cup chopped pecans
  • into the other half of this dough, add
  • 1/4 cup shredded sweetened coconut
  • 1/4 cup chopped walnuts
  • Coffee, Chocolate,Walnut, and Candied Orange Brownies ; and Coffee, Chocolate, Walnuts,Candied Orange, Coconut and Cranberry Brownies
  • 1 stick unsalted butter
  • 1 cup MINUS 1/8 CUP dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoon Espresso powder dissolved in 1/2 T boiling water
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • To 1/2 of the above, add:
  • 3 Tablespoons chopped 72% dark chocolate, chopped into chocolate chips size
  • 3 Tablespoons chopped walnuts
  • 3 Tablespoons minced candied orange peel
  • to the other half, add
  • 1/8 cup 72% dark chocolate, chopped into chocolate chips size
  • 1/8 cup chopped walnuts
  • 1/8 cup minced candied orange peel
  • 1/8 cup dried cranberries, chopped
  • 1/8 cup shredded sweetened coconut
In This Recipe
Directions
  1. Preheat oven to 350 degrees. Prep a 9 x 13 " baking pan by lining it with parchment paper that hangs over 2 opposite ends(for lifting out later.) In each of 2 saucepans, over medium high heat, melt the stick of butter . Remove from heat and incorporate the brown sugar. Cool slightly and lightly beat in egg .Add vanilla and coffee to the dark brown sugar pan, and vanilla and maple to the light brown sugar pan.
  2. Whisk together flour, baking powder, and salt. in each of two bowls. Add each to a pan of sugar mixture. Combine one bowl with the coffee mixture and one bowl with the maple mixture.
  3. Weigh and equally divide the coffee flour mixture(about 15-16 ounces) into 2 bowls and the maple flour mixture(about 16 ounces) into 2 bowls so there are four total bowls. In one maple bowl, add chopped pecans. In the other maple bowl, add coconut and walnuts.
  4. In one coffee bowl, add chocolate, walnuts and orange. In the other coffee bowl, add chocolate through coconut.
  5. Mound the four mixtures in four quadrants of the baking pan, patting down each to fill the quarter. Then it's just a matter of B,C,C,and C: Bake, Cool, Cut and Consume!
  6. Bake for 20-25 minutes, until top is golden brown, and an inserted skewer comes out clean. Cool in the pan on a rack. Lift the ends of the parchment and transfer to a cutting board for cutting.Store in air tight container. Flavor improves after a day or two.
  7. Note*:Unlike many , I prefer brownies that are not chock full of the additions (nuts, chocolate, etc.). I aimed to keep additions to about 1/2 cup total per quadrant.But if you prefer your brownies chock full, you may want to double the additions.

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Review
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.