I found this recipe in my stash of recipes. I cut it out of one of my many Southern Living magazines at some point in the last several years. Southern Living is my "go to" so often for a new recipe.... and each recipe is so often a keeper.
There is a dessert at Houston's Restaurant that I love... and crave. We don't have a Houston's in Omaha so I visited one in years. It was the warm 5 Nut Brownie with Blue Bell Vanilla Ice cream with Kahlua. I am dieing just remembering this heavenly dessert.
This brownie is similar in taste, looks, decadence. You could certainly substitute Kahlua for the chocolate syrup and you could add 4 more nut varieties. I thought it was amazing and it was difficult for me to stop eating so I could share a little with my family!
Fudge Pie (adapted from Southern Living)
3/4 cup butter
3 ( 1 oz) squares unsweetened chocolate
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 tsp vanilla extract
3/4 cup chopped pecans, toasted and divided
Toppings - vanilla ice cream and chocolate syrup
Cook butter and chocolate in a small saucepan over low heat, stirring often til melted. Beat eggs at medium speed with electric mixture for 5 minutes. Gradually add sugar, beating til blended. Gradually add chocolate mixture, flour and vanilla, beating until blended. Stir in 1/2 cup pecans. Pour mixture into lightly greased 9inch pie plate. Bake at 350 for 35 minutes or until center is firm. Cool slightly. Serve warm with vanilla ice cream topped with chocolate syrup and toasted pecans.