Pecan Pie Brownies

Taking a bite out of a drool-worthy pecan pie brownie

Experience a sensational blend of buttery pecans and fudgy chocolate that will have your taste buds soaring! They're a dessert dream come true, with flavors as heavenly as they are irresistible, and will have everyone coming back for seconds (and thirds).

Makes 24 brownies

Course Dessert/Snack

Cuisine Southern

Prep Time 20

Cook Time 1

Resting Time 2

Total Time 3 20

Servings

Calories 486kcal

Author Imma

Ingredients

Brownie Layer

8 ounces (227g) unsalted butter
4 ounces (113g) semi-sweet chocolate, cut into chunks
4 eggs
¾ cup (150g) granulated sugar
¾ cup (155g) dark brown sugar, firmly packed
2 teaspoons (10ml) vanilla extract
½ teaspoon (3g) salt
1 cup (120g) flour
½ cup (60g) cocoa powder

Pecan Pie Layer

½ cup (118ml) light brown sugar, packed
1 cup (236ml) light corn syrup
2 ounces (½ stick, 60g) unsalted butter, melted
1 tablespoon (15ml) vanilla extract
½ teaspoon (1-2g) cinnamon
½ teaspoon (3g) kosher salt
2 large eggs
3 cups (375g) pecans, coarsely chopped

Instructions

Brownie Layer

Preheat oven to 350℉ (180℃).
Spray a 9x13- or an 8×8-inch baking pan (for thicker brownies) with oil spray and line with parchment paper. Leave a 2-inch overhang on both sides to lift the brownies out more easily after they cool. Then, grease the parchment paper with baking spray. Set the pan aside.
Combine the chocolate chips or chunks and butter in a medium bowl. Then melt in the microwave, stop, and stir frequently every 20-30 seconds so it doesn't scorch or burn. It usually takes about 2 minutes. Stir the chocolate continuously until it is smooth, shiny, and completely melted. If the microwave is not your thing, then melt in a double broiler over medium heat, stirring occasionally until melted.
Whisk the eggs in a large bowl. Then whisk in the sugar, brown sugar, vanilla, and salt until combined.
Stir in melted chocolate, then gently fold in the flour and cocoa powder until thoroughly mixed. Pour batter into prepared pan and spread evenly. Bake for 25–35 minutes or until slightly ready.
While the brownies are baking, prepare the pecan pie filling.

Pecan Pie Layer

In a medium mixing bowl, stir the brown sugar, corn syrup, granulated sugar, melted butter, ground cinnamon, vanilla, and eggs until thoroughly combined (no visible sugar clumps remain). Fold in the chopped pecans until they're completely and evenly coated in the mixture.
Remove the brownies from the oven, pour the pecan filling over the top, and spread it evenly over the brownies using a spatula.
Place the brownies back into the oven and bake for another 25-30 minutes. After 25 minutes, check the brownies for doneness by lifting one side of the pan to see if the filling is jiggly (the filling should be a bit soft because it is hot).
Carefully remove the brownies from the oven and cool the pan on a wire rack. Use the edge of a thin silicone spatula to loosen the edges from the pan.
As the brownies cool, the sugar hardens, making removing the pecan brownies easier. Cool the brownies completely (2-3 hours) before lifting them from the pan. Slice brownies, top with ice cream if required, and enjoy!

Notes

You can also use store-bought brownie mix for this recipe. Follow the instructions on the brownie packaging and bake for ¾ of the suggested time before adding the pecan topping.
Feel free to cut the brownies into larger squares if desired, I prefer them small because they're so rich.
Toast your pecans before throwing them in the batter for even better flavor and a nicer crunch. Spread them on a baking sheet and toast them in a 350°F (180℃) oven for 8-10 minutes or until fragrant.
You don't want your sugar topping to burn and harden when it cools, so take care not to overcook the pecan brownie pie.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition