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Gooey Pecan Pie Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 83 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Gooey Pecan Pie Brownies combine the rich, fudgy texture of classic chocolate brownies with the sweet, sticky, and nutty topping of a pecan pie. The result is a decadent dessert perfect for any occasion, offering a delightful blend of cocoa, buttery pecans, and caramel-like syrup in every bite.

Ingredients

Brownie Layer

  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Pecan Pie Topping

  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (60ml) light corn syrup or maple syrup
  • 1/4 cup (60g) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150g) pecan halves or chopped pecans

Instructions

  1. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
  2. Make the Brownie Layer: In a medium saucepan over low heat, melt 1/2 cup butter. Remove from heat and stir in the granulated sugar, cocoa powder, and vanilla extract until well combined.
  3. Incorporate Eggs: Whisk in the 2 large eggs one at a time, mixing well after each addition to ensure a smooth batter.
  4. Add Dry Ingredients: In a separate bowl, sift together the flour, salt, and baking powder. Gently fold this mixture into the wet ingredients until just combined, being careful not to overmix.
  5. Transfer Brownie Batter: Spread the prepared brownie batter evenly into the lined baking pan, smoothing the surface with a spatula.
  6. Prepare the Pecan Pie Topping: In a bowl, whisk together the brown sugar, corn syrup (or maple syrup), melted butter, eggs, and vanilla extract until smooth and uniform.
  7. Add Pecans: Stir in the pecan halves or chopped pecans, making sure they are evenly coated with the sugary mixture.
  8. Assemble Layers: Gently pour the pecan topping over the brownie layer in the pan, spreading it out evenly with a spatula.
  9. Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the topping is set and slightly puffed. If the pecans begin to brown too quickly, loosely cover the pan with aluminum foil for the last 10 minutes to prevent burning.
  10. Cool and Serve: Remove the pan from the oven and allow the brownies to cool completely in the pan. Use the parchment paper overhang to lift the entire slab out, then slice into 16 squares and serve.

Notes

  • To prevent overbaking, start checking the brownies around 40 minutes, as ovens vary.
  • For extra walnut flavor, lightly toast the pecans before adding them to the topping.
  • If you prefer a less sweet topping, substitute light corn syrup with pure maple syrup.
  • Ensure the brownies are completely cooled before slicing to maintain their gooey texture.
  • This recipe can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://slsrecipes.com/gooey-pecan-pie-brownies-recipe/