Hain Pure Foods Sea Salt Iodized Description
Hain Pure Food® Sea Salts are sourced and produced from pristine ocean waters and brought to your table for all your cooking needs. Can be used as the perfect addition to your everyday beef, poultry, seafood and vegetable dishes.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1.5 g)
Servings per Container: About 397
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 590 mg | 26% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
| Iodine | 70 mcg | 50% |
|
Other Ingredients: Sea salt, tricalcium phosphate (anti-caking agent), dextrose, potassium iodide.
Product of Belgium.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Pecan Pie Brownies
[vc_row][vc_column][vc_column_text]Why choose between two classic desserts when you can have both? These incredible
pecan pie brownies combine the best of a fudgy, rich cocoa brownie base with a perfectly gooey, buttery pecan caramel topping. It’s a decadent mash-up that delivers on flavor and texture, offering a crisp layer of sweet pecans over a dense, chewy chocolate square.
Pecan Pie Brownies
Brownie
- 3/4 cup unsalted butter
- 1-3/4 cups packed light brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp. vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 cup dark chocolate chips
Pecan pie topping
- 1/3 cup unsalted butter
- 1/3 cup packed light brown sugar
- 1/3 cup light corn syrup
- 1/2 tsp. salt
- 2 Tbsp. heavy cream
- 1 tsp. vanilla extract
- 2 cups pecan halves
Brownie
- Preheat oven to 350 degrees F. Line 9×9-in. pan with parchment paper, making sure parchment overlaps sides to create overhang for easy lifting.
- Melt butter in microwave-safe bowl until fully melted.
- Add brown sugar to large bowl. Pour melted butter and whisk immediately until mixture becomes thick and glossy.
- Whisk in cocoa powder until smooth and well combined.
- Add eggs and vanilla, whisking until mixture becomes fully blended.
- Add flour and salt, stirring gently until combined (do not overmix).
- Fold in chocolate chips.
- Spread batter into prepared pan.
- Bake for 18–20 minutes, until edges are set, center looks dry and toothpick inserted into center comes out clean.
Pecan pie topping
- In saucepan over medium heat, melt butter.
- Add brown sugar, corn syrup and salt. Cook 1–2 minutes until bubbling.
- Stir in heavy cream and cook for 1 more minute until slightly thickened.
- Remove from heat and stir in vanilla and pecans.
- Let mixture sit for 3–4 minutes to thicken slightly.
- Spoon topping evenly over partially baked brownies and spread it gently with spatula.
Assembly
- Bake topped brownies at 350 degrees F for 20–25 minutes, until pecan layer is set at edges, top is glossy, center no longer looks runny, and toothpick inserted into center comes out mostly clean (a few moist crumbs are fine).
- Cool brownies for at least 1 hour before slicing. For best results, refrigerate for 2–3 hours or overnight.
Get these ingredients and more at Vitacost.
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