Ooey Gooey Brownie Pecan Bars and Ask Chef Dennis

Black Bottom Praline pecan bars

It’s been a crazy week, I think I actually broke the 80 hour mark on Sunday.  It’s like old times…..sigh, my restaurant days all over again!  Luckily this week will wind down to about 60 hours and after next week we should be back to my normal 50 hour week.

The bad news is I didn’t have a post ready….sigh

Now the official message for my opening picture is have patience…….let it cool……and read the recipe thoroughly before you bake it.   I used the wrong sized pan for my brownies and needless to say had to almost double the time, which of course put me behind schedule which of course meant cut the brownies hot…..

Mr. Murphy and his law have been a constant companion since this school year started, I’m just hoping he gets it all out of his system by the end of next week……I need a little normalcy…sigh, well as normal as I can get.   Now in my defense I will say, this ooey gooey chocolate mess was so good, I just wanted to rub one of them all over my body!  Wow the flavor was intense, and I’m sure in the morning after an night in the fridge they will be a very fudgy delicious brownie, at least I’m counting on it!  Fudgy brownies and black coffee for breakfast, if that doesn’t get me moving nothing will!

I borrowed this recipe from one of my favorite chefs, Alice Medrich the Queen of Chocolate,   and I will make this recipe again because its just too delicious not to give it another go (with the right size pan of course).   Please do give it a try, I know your going to love it!

Black Bottom praline pecan bars

4.8 from 16 reviews
Black Bottom Pecan Praline Bars
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10-15
Brownie Layer
  • 8 tbsp unsalted butter
  • 6½ ounces semi-sweet chocolate
  • ¾ cup plus 2 tbsp Sugar (6.125 oz)
  • 1 tsp pure vanilla extract
  • ¼ tsp. salt
  • 2 large eggs (cold)
  • ½ cup all purpose flour (2.25 oz)
Pecan Topping
  • ½ cup all purpose flour (2.25 oz)
  • ½ tsp baking soda
  • 8 tbsp. unsalted butter-melted
  • ¾ cup packed brown sugar (5.25 oz)
  • ½ tsp. salt
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract
  • 2½ cups coarsely chopped pecans or walnuts (8.75 oz)*
  1. Preheat oven to 350 degrees
  2. line a 9x13 metal baking pan , bottom and all four sides with foil
Brownie Layer
  1. place chopped chocolate and butter in a metal pan over a pot of simmering water and allow chocolate to melt, stir until completely melted and smooth. Remove from heat.
  2. Stir in Sugar, vanilla, and salt with a wooden spoon.
  3. Add the eggs and mix well
  4. Add in the flour and beat vigorously until batter is smooth and glossy and begins to come away from the sides of the pan.
  5. Scrape batter into prepared pan and set aside.
Pecan Topping
  1. Combine flour and baking soda in a small bowl and mix well using a fork
  2. Combine the melted butter with the brown sugar and salt
  3. Add in the egg yolks and vanilla
  4. Add in flour mixture and then the pecans, mix well
  5. drop by spoonfuls on top of the brownie layer, it will spread and cover the brownies during baking.
  6. Bake for 20-25 minutes or until the top is completely brown and cracked*
  7. Allow to cool completely on wire rack, then remove by lifting the ends of the foil and removing from pan.
  8. Cut into squares*
*Turn pan front to back halfway through the baking time to ensure even baking *May be kept in an airtight container for 2-3 days * half of my Pecans were coffee pecans, substitute 1 tsp of espresso powder if you like the coffee flavor


I did use coffee pecans from Amelia’s Spicing Pecans for this recipe, and if you stop over and like their Facebook page you will be entered to win a Jar of Amelia’s Spicing Pecans, and we’ll even let you pick out the flavor!    Leave a comment for Mike to let him know you stopped by, and you’ll get an extra entry into the drawing!   Who knows if Mike gets enough comments he may even decide to give away a few jars himself!   Just don’t forget to tell him chef Dennis sent you!

Ask Chef Dennis

Blogging Ethics

This is a topic which is near and dear to my heart, as I suspect that it is for most of you out there.  I don’t think its really a difficult topic, I mean all you have to do, is do the right thing….right?   Well it should be that simple!   Blog unto others as you would have them blog unto you.

I’m talking about this because in one week I saw two of my friends affected by what can only be considered poor judgement.  Is it okay to copy someone’s recipe,  I think it is as long as you give them credit, and as long as you don’t copy and paste it into your post…..sigh   But, here’s some advice, if you do check for spelling,  one of my friends had her post copied with spelling errors intact!   But really if you make someone’s recipe, that’s a beautiful thing, just right your own post.

The truth is there are so many of us out there blogging and cooking our hearts out that on any given moment, the chance that two of us are making the same thing are pretty darn good!  Most recipes have been around the block a time or two, but it’s our personal touch that makes them uniquely our own.    So please do copy your friends, (of course I wouldn’t do it while their post is still new) just give them credit.

I think the best feeling you can have is when someone successfully recreates one of your posts.   Isn’t that the goal, to share our wealth of knowledge and cooking technique so others can benefit from it?  That’s gotta be part of it.   Again, just credit where credit is due, no one expects us to reinvent the wheel each time we step into the kitchen.

I have seen other bloggers even copy pictures, which brings me to another point, copyright.   Do you have one on your blog?  If you don’t then you better get one.  Help protect each other too, this is a community.  If you see one of these transient sites up and there taking content from bloggers, if you recognize anyone’s name let them know!

Another part of our ethics is about commenting.  We all know there are trolls out there, self obsessed individuals that have such a sad existence that their only joy comes at the expense of others.  As sad as that may seem, it does not excuse them from common courtesy.  We read each others blogs because were friends, we support each other and we learn from each other.  We don’t leave disheartening comments, rude remarks, or even worse threatening comments.   While I have had a few strange comments lately nothing compares to what our friend Linda from Salty Seattle went through just recently, you can find it on the Food Blog Alliance site.  We do have rights and you can learn more about then by reading Linda’s post.     Just remember anything you write on the internet is forever.

I’m going to leave you with these thoughts, this is our community,  we need to take care of it and each other, because If we don’t who will?

Enjoy the rest of your week my friends, and as always, please remember.

Share Your knowledge- Together We Are Stronger!


  1. A fabulous Ooey-Gooey recipe….decadent and delightful! I have to say – my favorite thing is there are layers! YUM!

    I agree with you completely and it’s heart breaking to see someone taken advantage of. Thanks for tactfully posting something that needs – desperately – to be said.

  2. I hope you get some much needed rest!!! These bars look amazing especially that gooey middle. Yum!

  3. Those bars look fabulous! I love how gooey they are, when I make them I’ll cut them early too! I hope things calm down for you soon, 80 hours sounds exhausting.

  4. Hi Dennis! I am so glad I decided to visit your blog today, these bars look divine! Sounds as if you have been incredibly busy lately, good thing you had just enough time to squeeze making these in ;)! They look so delicious especially with the chocolate oozing out from the bottom! I agree with your statements reguarding the copying of recipes! I have had a few of mine swiped and I was not happy as it is incredibly rude. Sorry to hear you have had strange comments left lately, that is uncalled for. People should know better! Hope you have a wonderful rest of your week :)!

  5. I absolutely love this post. Not only because the brownie pecan bars look out of this world, but also because of your advice on copyrighting and protecting each other. You help make the food blogging world a better place by speaking up for others. Great advice, thanks for sharing =]

  6. Those brownies should be illegal. What a great law ro break! With that said, I’ve had two cookie recipes copied verbatim without credit given, more times than I can count, since 2008. I contact all, nicely, via email, as not to embarrass them because of most of the time it’s innocent and they didn’t know about certain blogging ethics/etiquette. Sadly, the ones who knew full well what they did, either ignored me or were indignant, since I suppose I wasn’t considered important enough to bother with. One actually talked about all the ‘legwork’ she put into creating ‘my cookie’ and got a write up about ‘my cookie’ on a very well known online food site. I was floored and disgusted. Contacted the website, but was also ignored. She eventually changed the amount of salt and the type of butter to Euro, as if that suddenly made it ‘hers’. What can you do in those situations?

    Almost 2 years ago I made a recipe from the NY Times, and when the NYT page wouldn’t load so I could get the recipe to post, I got it off a blog where it was copied verbatim from the NY Times. I gave full credit to the blog, the NY Times, and the restaurant the NY Times got it from, but I missed one thing. The blog author had added two short sentences in parenthesis about her kitchen temp at the end of two paragraphs – I never saw them. I got a really ugly comment about it – it was wayyyy OTT – threats, bullying, the promise of ‘ruining’ my blog reputation etc…over a human error from long ago. This is why I now ‘always’ personalize the directions of a recipe in some way, no matter how small, even if I don’t want to change anything because it’s perfect as is. Full credit should always be given, no matter what….even if you make loads of changes to the recipe, making the original almost unrecognizable.

    So glad that you touched on this, Dennis 🙂 Now, do you ship gooey brownies overnight? ;D

  7. 80 hours, Chef?!! How do you do it?! I hope things slow down soon! Now, onto those amazing bars. That ooey gooey chocolate is making me drool all over myself (yeah, I just painted a lovely picture, didn’t I?!). And your advice on copyrighting and protecting our rights is SO important and I’m so glad you shared that information! I can’t believe someone would say such hateful things!!

  8. Wow! Those brownie look divine… I personally love the ooey Gooey part, frankly, I just love the plain ole batter! I’ve not made brownies for eons, and with my trip coming up and an attempt at fitting into my dinner dress, I think these will have to wait till November!
    Thanks for your ethics post… I read SS’s post from your link and I’m shocked at the comment she received. I receive tons of “junk”, spam type stuff, but there has never been anything personal and I wouldn’t have know what to do if it had happened. I’m happy to have a more proactive avenue to follow.
    As always, Dennis, nicely done!

  9. These bars look incredible! I’ve actually never mixed chocolate and pecans, which is weird considering pecans are my favorite nuts in baked goods (and I love chocolate, of course :P).

  10. Mouthwatering recipe. I hope you get some rest.

    I agree with you completely and it’s heart breaking to see comments like that. I have received some awful comments, but nothing like what Linda received. I would forward that to the FBI so they could trace back who sent it, because that is considered a viable threat.

  11. I hope you’re happy. I whacked my face on my computer screen trying to bite your gooey pecan bar! Your photos sure made this look so picture perfect!

    My friend, I wish there were some way you could ease up a little on your work hours. That is entirely way too crazy. I wish you could have more of a balance between your work and everything else. I know there is a lot of things you love about your job but still.

    I think if I told you how good these cars look that would be redundant. I think I’ll just save the recipe and make them one day. Who knows I might actually write a post! Ha!

    I hope you have a good rest of the week.

  12. Wow..this is sinfully decadent !!! But who cares…eat first and deal with it later LOL! My two Piglets away in Uni and college would love this for sure. For the time being, I shall lick it off the screen :p I would like to imagine how these delectable pecan bars with those oozing chocolate being rubbed on you…* sigh… Mrs Dennis will have a hard time then !!! * wink wink

    Thanks Piggy Chef for sharing those informative tips . I always love coming back here for more…not only good food but good tips 🙂 Have a nice day,

  13. Chef, your brownies are the bomb…the chocolate gooey goodness has me scrolling back to the pictures. Repeatedly.I love it when you wear your dessert hat! You always nail it, too, with the ACD segment. Good of you to remind us of the pitfalls our community can encounter.

  14. These brownie pecan bars are sinful in a heavenly kind of way! Alice Medrich is a favorite of mine too, so anything that comes out of her kitchen is considered sacred by me. Thanks for all the useful advice too, it must be disheartening to be on the receiving end of these malicious behavior.

    Hope your working hours eases up somehow!

  15. I think gooey brownies are the best brownies. This was a great topic today on ACD. You always provide such insightful information on food blogging, that for a newbie, is always helpful. It is sad to hear people doing unfriendly things, as I thought food blogging was a way to share and learn from others who have the same passion. Thanks for such an informative post.

  16. Sinful offerings as usual. I can feel the calories just by looking at these luscious brownies. Make sure to balance work and life – an 80 hour week is just horrendous!

    I was really interested to read the article by Linda and glad she took action. Thanks for letting us know that there is help out there to stop this type of assault.

    Good advice as always. Even without a copyright symbol, when you create an original work, the copyright is automatic.

  17. My first response at their sight was DROOOL!! They look sinfully divine 😉

  18. Oh, my…these are right up my alley. So rich and decadent! I have feeling they wouldn’t last long here. And what an excellent Ask Dennis this week…great points. Hope this week is a little less grueling, my friend!

  19. Brownies should have their own food group with a recommended 4 servings a day!

  20. Great information, I always keep in mind that my blog is public and public means that anybody can read, so there may be some weird comments come in.
    Cutting the brownies prior to cooling-that sounds like something I would do. They do look delicious and addictive.

  21. These brownies are amazing. I think I would cut them hot just so that I can have that beautiful filling oozing out too!!
    Couldn’t agree more with you and all the points you touched upon. Being fairly new to the blogging world it amazes me some of the comments and hate out there!

  22. First of all you could be arrested for posting that Brownie photo. I suspect you’ll have 200 comments by noon and desparate sugar-o-philes hanging around the front of the school when you get off work as well.

    Thanks for bringing us all to church on the latter, more serious infractions. It was perfectly described as I do think in many cases people just don’t think through or ASK permission of the original poster (why is that?!). Even with a mention of the original poster, copying someone else’s work as you described it never ok. Though this does not catch everything doing a Google Alert on your blog name helps proactively flag anytime your blog name is used somewhere.

  23. Oh wow….this looks fantastic and I’d be sure to come away with a burnt tongue because I cannot resist melted chocolate.

  24. Brownies and coffee for breakfast, eh? Me, too! Re: the end of your post — a blogging friend recently endured the “harrowing comments” breach of etiquette you described. Very upsetting. Thanks for your well-put thoughts and for the brownie that I WISH was sitting next to my coffee cup this morning… 🙂

  25. Perfectly named. If I had this in front of me right now, I think I would end up eating half the pan at least!

  26. Be still my beating heart. The brownies looks wonderful. Thanks for the tidbits on blogging ethics as well. It seems as thought people forget the golden rule when they are hiding behind a computer screen.

  27. Those brownies are off the hook!

  28. I never would have known you cut these hot! I thought the gooey chocolate was intentional. They look incredible, I want to just lick all that chocolate!

  29. Wrong pan or not, they look delicious!

  30. Those brownies look wonderful as they are. I bet they really were even better the next morning.

    Thanks for the great blogging tips as always. I’m in shock after reading Linda’s story! That is horrible. I always do my best to credit back and link to their site when I use a recipe someone else has created. Besides, nothing makes my day like when someone returns that favor! I love hearing that people have made things that I have created and I assume that other bloggers feel the same way.

    Good luck with the last of your crazy weeks for a while. 50 hours still sounds like a LOT, but nothing at all like the insanity that would be 80! wow. Definitely get some rest just as soon as you are able!

  31. Chef Dennis, I love your thoughts that we need to take care of each other. That is really touching a true. I feel so fortunate to have become friends through blogging. When my Mother in law visited this weekend she mentioned how much she like your site. Just thought you should know 🙂 Have a great day!

  32. Hi Dennis! This bar looks absolutely sinful. You have my mouth watering as I am looking at the screen. The chocolate that is just oozing out of these is heavenly. So gorgeous! Nicely done and I like your section on etiquette. Well put!

  33. The first thing I noticed was that chocolate oozing out! It made me speechless and I had to keep myself from licking the screen. Thank you for this wonderful recipe!

  34. Wow, 80 hours this week? Makes me tired thinking about it..

    These pecan bars look to die for. “Ooey” and “gooey” definitely belong in the title!

    Great words of blogging wisdom, too!

  35. The brownie pecan bars look wonderful! Thank you for the blogging tips, they are greatly appreciated.

  36. Alice Medrich is my baking idol, that woman knows her way around chocolate!

  37. Like I would say in spanish, ” se ve demasiado delicioso”. I am a chocoholic, so this recipe is like a gift to me. THANKS

    Great topic, I am glad you covered it.

  38. Besides the fact that the cake itself looks yummy you then throw in coffee pecans…Oh my!

  39. I just read the story you linked to.. Unbelievable how nasty some people can be when they think they are anonymous..
    I love these bars

  40. Praline in anything gets my attention very quickly, but I think these gooey bars have reached a whole new level of nirvana.

  41. Oh dear lord, those ARE ooey and gooey.

  42. Oh my do those brownies look delicious…out of this world delicious! It’s a shame when other bloggers steal pics, etc. Just not right. I can’t imagine why? What fun is that? The enjoyment to me is taking the pictures and writing the post for others to enjoy. Guess there are all kinds of people out there….

  43. If it says ooey gooey then it is a must-make. Just saying. And oh blogging ethics. I recently saw somebody ask for the recipe not to be written down at all on the other blogger’s site but only a link back if they wanted the recipe. There were however multiple wonderful links back to the person. I just didn’t think it was a fair request. Especially since the other blogger (who was requesting that the recipe be removed) copied it off of someone else herself and reprinted the recipe! Oy vey. Confusing.

  44. The brownies look great, even in their ooey, gooey state! I loved what you wrote about blogger ethics and your examples of fellow bloggers who have been plagerized got me thinking. I have no idea how to copyright my blog or photos though!

  45. Your ooey gooey pecan bars look amazing, and I’m sure they are just what you needed for some comfort food during this hectic time at work!

    I appreciate your well-said thoughts on blogging ethics, too.

  46. YIKES! I’ve never heard of rude or threatening comments, but I am sure that it happens. Why? WHY, I ask?!?!? Don’t folks have better things to do? Like eat ooey gooey lovely brownie bars? Sigh.

  47. You must be my long lost brother! I constantly make up my own ideas and have to come up with plan B, lol. But the end result is gorgeous. And the end note was well said. We do have to support encourage and set the precedent for one another 🙂

  48. You weren’t supposed to admit you used the wrong pan! That’s when you pretend that you did it on purpose to make them ooey gooey…

    And I agree, mean people suck! It only takes a quick moment for someone thoughtless to leave a mark on someone with their thoughtless words and actions…

  49. I think I would like these brownies just the way they are in that picture!!! Chocolate mess is the kind of mess I like!!!! hehehehe :-))))

    I totally agree with you… I like making my friends’ recipes and I love linking back to them both to give them credit and get their opinion on my rendition. And I LOVE when someone makes and blogs about something I made! I even have a page on my site for my friends to showcase these recipes (all linked back obviously)! 🙂

    A couple of months ago, while browsing an Italian site (in Italian) I came across a few recipes of some of my blogger friends… they were just copied (translated), with the same pictures (and copyright removed)!!! I was shocked and immediately informed my friends! There are people out there who have no shame! They thought that nobody would notice as the site is in Italian…………. :-(((

  50. omg these look heavenly!

  51. Dennis these look AMAZING!!

    Well said thoughts on bloggin!!

  52. I don’t think I COULD have waited for them to cool down anyway! They look scrumptious!
    Well put re Ethics. Being in the design field, one is always aware of the ethical implications of copyrights, particularly on the internet!

  53. That looks great. I love the recipe.

  54. Wait, wait! Doesn’t EVERYBODY cut brownies while they’re still hot? 😉

  55. Great recipe… great words! (that first picture made me drool, just sayin)

  56. Wow these look so great! I love a good gooey mess of a dessert… I usually just scoop something like this right into my mouth and pig out! 🙂

  57. I love these brownies and I can’t wait to give them a try. We’re big brownie fans over at my house and adding pecans? Genius! I can understand wanting to rub them all over yourself. I bet it smelled heavenly and at least you weren’t too busy to enjoy that! And I always cut my brownies too early…and I don’t care. Why wait for the deliciousness? 🙂

    Thank you for your words about the blogging as well. I have not been a blogger for a very long time, less than a year, but I have a long-standing website for my child care business that has had it’s content continually copied and reused, photos hacked, etc and it is a problem. I don’t think it’s contained to any one type of business, people just have a general lack of respect and it is just a shame. I hope the someone reading this post of yours will recognize the effort and love put into each post by each person and think twice the next time. You never know, miracles can happen.

  58. Thank you for sharing these brownies with us Chef Dennis! It will be on my list of new recipes to try . . . for sure 🙂 My husband and I are hopeless chocoholics . . .

  59. Oh boy… look at that… the brownies look so tempting!

  60. These brownies look sooo delicious! I just know my son would love them. He’s home for Thanksgiving so I think I’ll make him a batch to take back with him. Thanks:)

  61. Just found you and can’t wait to make these!

    I want to thank you for a few things. First for the blogging ethics, sometimes people just need a friendly reminder to give credit where credit is due. Second, for admitting you made a mistake on your blog (about the pan size.) It makes you more real to the average cook/baker and thus more willing to try to duplicate your posts.

    I look forward to finding wore wonderful things to try!

    • Hi Joan
      thanks so much for stopping by and thank you for the kind words! If I can ever be of any help don’t hesitate to contact me!

  62. i can die for choc brownish n this one really makes me drool…. mmhhhhh

  63. I made these brownie bars and they were incredible! I used brown butter in the brownie batter and it gave it a rich and nutty flavor that paired perfectly with the pecan topping. Thanks for a great recipe! 🙂

  64. Made these awesome brownies today. I only had salted butter so I omitted the salt in the recipe and I used a cup of chocolate chips for the semi-sweet chocolate. They taste heavenly although they aren’t as thick and gooey looking as yours and I hoped they would be… thanks for sharing this awesome recipe…we all loved it and put it in our “keeper” recipes!


  1. […] adapted from A Culinary Journey With Chef Dennis originally from […]

  2. […] that I bookmarked eons ago and has been on my mind ever since. I adore brownies and when I saw his Ooey Gooey Brownie Pecans Bars I knew I’d find a reason to make them one day. This recipe is from Alice Medrich the Queen […]


  4. […] adapted from A Culinary Journey With Chef Dennis originally from […]

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