Have you ever heard of eating chili and cinnamon rolls together? I mean together as in a main course and then a dessert option. I just learned of this recently and I was intrigued, but didn’t really understand or want to try it.
I get it now.
I was making a big pot of our famous chili on a snow/ice day and wanted to bake something sweet to have around the house. I saw this recipe and knew it would be Ethan’s favorite.
It’s not quite the same thing as cinnamon rolls, but it has the warm flavor of brown sugar, lots of butter, and pecans. It is the perfect dessert after eating spicy chili.
These butterscotch brownies are the perfect quick dessert in my house. I always keep a big bag of pecans in the freezer, so they are a “freezer staple” for me. I always have the ingredients on hand, it is super easy, and the results are out of this world.
- ½ cup of Butter, unsalted
- 2 cups of Pecans, coarsely chopped
- 2 cups of Brown Sugar, packed
- 2 Eggs, large, beaten
- 1 teaspoon of Vanilla Extract
- 1½ cups of Flour, all-purpose
- 2 teaspoons of Baking Powder
- ½ teaspoon of Kosher Salt
- Preheat your oven to 350 degrees. Prepare a 9 inch square baking pan by spraying with Baker's Joy.
- Melt the butter in a medium saucepan over low heat. Add in the pecans and brown sugar, cooking until the pecans are toasted and fragrant, ~2 minutes. Remove from heat and let cool ~10 minutes.
- Stir in the brown sugar, eggs, and vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt. Add to the liquid ingredients and stir until a thick batter forms and all of the dry ingredients are combined. Pour in the baking pan.
- Bake, uncovered, for 20-25 minutes, until the edges are set. The middle will still be gooey and harden as they cool.
- Allow to cool for 20 minutes and serve.
Happy Cooking, The Barbee Housewife