Jon Vie Pecan Brownies
"one of darlenes old newspaper clippings . it says from the pastry shop in new yorks city greenwich village called jon vie, this is cake like brownie ,it fills whole jelly roll pan"
photo by Dienia B.
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
30
ingredients
- 2 cups sugar
- 1 cup brown sugar
- 2⁄3 cup corn syrup
- 1 cup butter
- 6 eggs
- 6 ounces unsweetened chocolate
- 2 cups flour
- 2 cups pecan halves
directions
- in large mixing bowl with a wooden spoon mix together the sugars corn syrup and butter ( i used mixer ).
- stir in eggs
- one at time
- until absorbed
- melt chocolate over hot not boiling water
- and stir into sugar mixture until combined
- stir flour to aerate
- stir in flour until just combined
- stir in pecans reserving 1/2 cup for top
- butter jelly roll pan
- turn onto jelly roll pan and spread evenly sprinkle with pecans.
- bake in preheated oven 350 degrees until cake tester comes out clean 20 minutes check at 15 minutes
- cut into bars making 6 evenly spaced cuts on 15 inch side and 5 on 10 inch side.
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Tweaks
-
My mother clipped this recipe from the New York Times in the early 1970’s, and It is the only brownie recipe I ever use. My version is slightly different, calling for 7 eggs, 1 1/2 cups of brown sugar and 2 1/2 cups of flour. I also add 1-2 teaspoons of vanilla. If you bake it in a smaller and deeper pan, like a roasting pan, the brownies come out very gooey in the center. They are easier to cut if you let them sit overnight before cutting. And they keep for a long time.
RECIPE SUBMITTED BY
<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p>
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