Pecan Pie Brownies
These easy Pecan Pie Brownies are rich and fudgy with a gooey pecan pie topping. An easy, decadent dessert that’s perfect for the holidays.
Equipment
- 1 8 inch square pan
- 1 Stand Mixer
Ingredients
For the brownie batter:
- 5 ounces (150 grams) semisweet or bittersweet chocolate coarsely chopped
- ½ cup (113 grams) unsalted butter cut into pieces
- ¼ cup (25 grams) unsweetened cocoa powder preferably dutch-processed
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- ¾ cup (95 grams) all-purpose flour
- ¼ teaspoon salt
For the Pecan Layer:
- ½ cup (105 grams) light brown sugar
- ¼ cup (60 ml) light corn syrup
- 1 large egg at room temperature
- 4 tablespoons (57 grams) butter melted
- 1 teaspoon pure vanilla extract
- 1 cup (110 grams) chopped pecans toasted
Instructions
Make the Brownie Batter:
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals.Set aside to cool slightly. Stir in the cocoa powder and set aside.
- In the bowl of your mixer beat the eggs and white sugar at high speed for 4-5 mins until tripled in volume and the sugar is completely dissolved.
- Slowly beat in the the melted chocolate mixture and vanilla extract to the whipped eggs and sugar.
- With the mixer on low stir in the flour, and salt until until no dry spots remain, making sure not to over mix the batter.
- Bake the brownies for 20-25 minutes, just until set but not fully cooked. Remove from oven and reduce oven temperature to 325°F (160°C).
Make the Pecan Layer:
- In a medium bowl, whisk egg, brown sugar, light corn syrup, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.
Bake the pecan layer:
- Carefully pour the pecan filling over the partially baked brownies, spreading evenly.
Bake & Cool:
- Bake for 18-20 minutes or until the center is set or until the pecan layer is set and golden brown.
- Let the brownies cool completely in the pan before slicing. For best results, refrigerate for a couple of hours before cutting.
Notes
- Chocolate: Use high-quality chocolate or cocoa for the richest brownie flavor. Semi-sweet or dark chocolate works best.
- Corn Syrup Substitute: While corn syrup gives the filling its classic gooey texture, you can swap with maple syrup or honey in a pinch (note: the filling may set a little softer).
- Don’t Overbake: The brownies should be set but still slightly soft in the center. They’ll continue to firm up as they cool.
- Cooling: Let the brownies cool completely before slicing to prevent the pecan topping from falling apart.
- Make Ahead: These bars taste even better the next day as the flavors deepen.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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