Can I make this cobbler without the brownie mix?

Absolutely! You can create a from-scratch brownie batter using your favorite recipe. Just make sure it's a relatively thick batter that can sit on top of the filling without sinking completely.

Why is my cobbler too runny?

This could happen if the cobbler is underbaked or if the roux (butter-flour mixture) wasn't cooked long enough. Remember that the cobbler will continue to set as it cools, so a slight jiggle in the center when removing from the oven is perfect.

Can I reduce the sweetness in this recipe?

Yes, you can reduce the brown sugar by up to half without significantly affecting the texture. You might also choose a less sweet brownie mix, like dark chocolate, to balance the overall sweetness.

How do I know when the cobbler is done baking?

The edges should be set and slightly pulled away from the sides of the pan, while the center remains slightly jiggly (not liquid, but not completely firm). A toothpick inserted into the brownie layer should come out with a few moist crumbs.

Chocolate Pecan Cobbler Recipe

Name: Chocolate Pecan Cobbler Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pound unsalted chopped pecans; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 1 cup water; 1 cup maple syrup; 1/2 cup light brown sugar, packed; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 4 large eggs; 4 teaspoons vanilla extract; 16 ounces boxed brownie mix; 1 cup unsalted butter, melted

Description

This decadent Chocolate Pecan Cobbler is the perfect dessert for any occasion. Featuring a buttery pecan filling, rich brownie topping, and hints of warm cinnamon, this cobbler is beautifully balanced in flavors and textures. Served warm, it’s a comforting treat that will leave everyone asking for more.

Ingredients

Units Scale

For the pecan filling

1 pound unsalted chopped pecans
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup water
1 cup maple syrup
1/2 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 large eggs
4 teaspoons vanilla extract

Assembly

16 ounces boxed brownie mix
1 cup unsalted butter, melted

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Instructions

Prepare the Oven and Dish
Preheat your oven to 350°F. Grease a 9×13-inch baking dish thoroughly to prevent sticking.
Layer the Pecans
Spread the chopped pecans in a single, even layer in the prepared baking dish and set it aside.
Make the Roux
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, allowing the mixture to turn into a smooth roux.
Add Liquid Ingredients
Gradually add the water to the roux while whisking constantly to prevent lumps. Let the mixture cook for another 2 minutes, thickening slightly.
Incorporate Sweeteners and Spices
Add the maple syrup, light brown sugar, cinnamon, and salt to the saucepan. Stir until the sugar dissolves completely, which should take around 30 seconds. Remove the mixture from the heat and let it cool for 5 minutes.
Temper the Eggs
In a medium-sized bowl, whisk together the eggs and vanilla extract until combined. Slowly temper the eggs by adding 1 tablespoon of the slightly cooled syrup mixture at a time, whisking continuously. Repeat this process about 5 times, then pour in the remaining syrup mixture and stir until well incorporated.
Assemble the Filling
Pour the prepared filling over the pecans in the baking dish, ensuring they’re evenly coated.
Add the Brownie Layer
Evenly sprinkle the boxed brownie mix over the pecan filling. Gently smooth it out with a spatula to create an even layer.
Top with Butter
Drizzle the melted butter evenly over the brownie mix, ensuring all of the dry mix is moistened.
Bake the Cobbler
Bake in the preheated oven for 35-40 minutes. The center should remain slightly jiggly when the cobbler is done. Let it cool for 10-15 minutes before serving.

Notes

This cobbler is best served warm, but it can also be enjoyed cooled.
Let the cobbler cool for 10-15 minutes after baking to allow the center to set properly.
Ensure the cobbler is slightly jiggly in the middle before removing it from the oven.
Use real maple syrup for the best flavor; avoid pancake syrups.
Vanilla bean paste can be used as a 1:1 substitute for vanilla extract.
Both pecan halves and chopped pecans can be used, depending on your preference.

Nutrition

Serving Size: 1 Serving
Calories: 450kcal
Sugar: 30g
Sodium: 140mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg