Pecans have always been a valuable fall and midwinter crop in Georgia. The descendants of Newton County pioneer Solomon Graves are said to have paid their turn-of-the-century taxes with the pecans harvested from the orchard on their 6,000-acre cotton plantation.
Pecans in the shell will keep for a year. Once shelled, they should only be kept at room temperature for a few weeks. For longer storage, refrigerate or freeze them. Like all nuts, they’re high in oil and can easily absorb odors from other food, so always store them in an airtight container.
Googie Burger’s Pecan Brownies
Pastry chef John Scourlas created this recipe for Googie Burger in 2012. They're not on the menu now, but they can be on the menu at your house!
Hands on: 10 minutes
Total time: 1 hour
Makes: 20 brownies
1/2 pound semisweet chocolate
1/2 pound (2 sticks) unsalted butter
2 cups granulated sugar
2 teaspoons vanilla extract
1 1/4 teaspoons salt
4 eggs
1 cup all-purpose flour
1/2 cup chopped pecans
Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
In a small saucepan, heat chocolate and butter over low heat until melted, about 5 minutes. Remove from heat.
In a medium bowl, whisk together sugar, vanilla and salt. Add chocolate mixture and whisk until thoroughly mixed and cooled. Whisk in eggs, one at a time. Whisk in flour. Stir in pecans. Pour batter into prepared baking dish and bake 45 minutes or until top is set and a tester inserted into center of pan comes out with just a few crumbs attached.
Cool in pan on wire rack. When cool, cut into 20 pieces. May be made up to 2 days ahead.
Per brownie: 272 calories (percent of calories from fat, 50), 3 grams protein, 33 grams carbohydrates, trace fiber, 16 grams fat (8 grams saturated), 67 milligrams cholesterol, 145 milligrams sodium.
For more ideas about gifts, decorating, where to eat and what to do, check out our complete Atlanta Holiday Guide.
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