Description
Indulge in the perfect fusion of fudgy brownies and the rich, nutty goodness of pecan pie. These Pecan Pie Brownies are a delightful dessert that brings together the best of both worlds—gooey, chocolatey brownies topped with a sweet and crunchy pecan pie layer. Perfect for holidays, family gatherings, or a simple treat to satisfy your sweet tooth!
Ingredients
For the Brownie Base
- Unsweetened cocoa powder: ½ cup (40 g)
- Unsalted butter: ½ cup (1 stick or 113 g), melted
- Granulated sugar: 1 cup (200 g)
- Large eggs: 2
- Vanilla extract: 1 tsp
- All-purpose flour: ¾ cup (95 g)
- Salt: ¼ tsp
For the Pecan Pie Topping
- Light corn syrup: ½ cup (120 ml)
- Packed brown sugar: ⅓ cup (65 g)
- Large eggs: 2
- Unsalted butter: 2 tbsp, melted
- Vanilla extract: 1 tsp
- Pecans: 1 ½ cups, roughly chopped (plus extra for garnish)
- Salt: ¼ tsp
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal. Grease the parchment lightly with butter or nonstick spray. - Make the Brownie Base
- In a medium bowl, whisk together the melted butter and cocoa powder until smooth and lump-free.
- Add the sugar and mix well.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually fold in the flour and salt, mixing just until combined. Avoid overmixing to ensure tender brownies.
- Pour the brownie batter into the prepared pan, spreading it evenly.
- Prepare the Pecan Pie Topping
- In a separate bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until fully combined.
- Stir in the chopped pecans, ensuring they’re evenly coated.
- Assemble and Bake
- Carefully pour the pecan pie mixture over the brownie batter, spreading it evenly to cover the surface.
- Bake for 40-50 minutes or until the edges are set and the center is slightly jiggly but not liquid. Check doneness by inserting a toothpick; it should come out with moist crumbs, not wet batter.
- Cool and Serve
Allow the brownies to cool completely in the pan. For best results, chill them in the refrigerator for 1-2 hours before slicing. Lift them out using the parchment paper and cut into squares or rectangles.
Notes
- Storage: Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
- Texture Tip: For cleaner slices, chill the brownies before cutting and use a sharp knife. Wipe the knife clean between cuts.
- Customizations: Add chocolate chips to the brownie layer or drizzle caramel sauce over the top for extra indulgence.
These Pecan Pie Brownies are rich, gooey, and absolutely irresistible. Perfect for sharing—or keeping all to yourself! 🍫✨
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg