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Pecan Pie Brownies Recipe

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

Description

Indulge in the rich, decadent fusion of chocolate and pecan flavors with these Pecan Pie Brownies. Featuring a fudgy dark chocolate brownie base topped with a gooey, caramel-like pecan pie layer, these brownies combine the best of two classic desserts into one irresistible treat, perfect for celebrations or any sweet craving.

Ingredients

Brownie Base

  • 200 g (7 oz) dark chocolate (70% cocoa), chopped
  • 170 g (3/4 cup) unsalted butter
  • 200 g (1 cup) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 130 g (1 cup) all-purpose flour
  • 1/4 tsp salt

Pecan Pie Topping

  • 115 g (1/2 cup) unsalted butter, melted
  • 180 ml (3/4 cup) light corn syrup
  • 150 g (3/4 cup packed) brown sugar
  • 3 large eggs
  • 250 g (2 cups) pecans, roughly chopped
  • 1/4 tsp salt
  • Optional: 2 tbsp bourbon

Instructions

  1. Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Melt the dark chocolate and unsalted butter together gently, either in a double boiler or microwave in short bursts, stirring frequently until smooth. In a mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Slowly add the melted chocolate mixture to the egg mixture, stirring continuously to ensure it blends evenly. Sift in the flour and salt, folding carefully until just combined. Pour the batter into a greased or parchment-lined 9×13 inch baking pan, spreading it evenly.
  2. Make the Pecan Pie Topping: In a separate bowl, combine the melted butter, light corn syrup, brown sugar, eggs, salt, and bourbon if using. Whisk until smooth and well incorporated. Stir in the chopped pecans carefully to coat all pieces with the syrup mixture.
  3. Assemble and Bake: Pour the pecan pie topping over the brownie batter in the pan, spreading gently to cover the entire surface. Place the pan in the preheated oven and bake for about 40-45 minutes or until the topping is set and golden but still slightly gooey. To check doneness, insert a toothpick into the pecan layer; it should come out mostly clean with a few moist crumbs.
  4. Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. This resting time helps the layers set firmly for cleaner cuts. Once cooled, cut into 16 squares and serve as a delightful dessert or snack.

Notes

  • Ensure the dark chocolate is 70% cocoa for the best rich flavor.
  • If you prefer, you can substitute bourbon with vanilla extract or omit it entirely.
  • Do not overbake to maintain a gooey pecan topping.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For easier slicing, chill the brownies briefly before cutting.

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