Dark Chocolate Brownie Pecan Pie

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Corn syrup
  • 3/4 cup Robert rothschild farm dark chocolate sauce

• Pasta & Grains

  • 2 Deep dish pie shells, frozen

• Baking & Spices

  • 1 package 9x13 dark chocolate brownie mix + ingredients listed on back of box
  • 3/4 cup Brown sugar, packed
  • 8 oz Dark chocolate bar
  • 2 cups Dark chocolate chips
  • 1 tbsp Flour
  • 16 oz Topping, whipped
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2 cups Pecans

• Dairy

  • 3/4 cup Butter

Found on melaniemakes.com

Description

Ingredients

• ¾ cup melted butter
• ¾ cup packed brown sugar
• 1 Tablespoon flour
• 1 teaspoon vanilla
• ¾ cup corn syrup
• 2 eggs, beaten
• 2 cups pecans
• 2 cups dark chocolate chips
• 1 package 9x13 dark chocolate brownie mix + ingredients listed on back of box
• ¾ cup Robert Rothschild Farm Dark Chocolate Sauce, divided
• 2 frozen deep dish pie shells
• 16 ounces whipped topping
• 8 ounce dark chocolate bar, cut into shavings

Directions

• Preheat oven to 350 degrees.
• In a medium bowl, whisk together melted butter, brown sugar, flour and vanilla.
• Add corn syrup and eggs and whisk together until combined.
• Stir in pecans and set aside.
• In a separate bowl, prepare brownie batter as instructed by package instructions and stir in ¼ cup Dark Chocolate Sauce. If given the option, prepare to create fudgy brownies, NOT cakelike.
• Spread an even layer of 1 cup chocolate chips on the bottom of each pie shell.
• Pour half of brownie batter over chocolate chips in each pie shell.
• Pour half of pecan mixture over brownie batter over brownie batter in each pie shell.
• Bake pies for 40-45 minutes. When you remove pies from oven the pie will NOT be set. This is what you want!
• Let pies cool completely before storing in refrigerator.
• Before serving, drizzle ¼ cup Dark Chocolate Sauce over each pie.
• Serve each slice with whipped topping and dark chocolate shavings, if desired.