Description
Pecan Pie Brownies combine two classic desserts into one delectable treat that’ll make your taste buds dance. Chocolate fudge brownies topped with gooey caramel-like pecan filling create a seriously addictive dessert sure to impress at any gathering.
Ingredients
Scale
Main Ingredients:
- 2 large Eggs
- 2 large Eggs
- 1 cup White Sugar
- 1 cup Brown Sugar
- ⅞ cup Cocoa Powder
- ½ cup All-Purpose Flour
- ½ cup Light Corn Syrup
Supporting Ingredients:
- 10 tablespoons Hot Melted Butter
- ½ cup Salted Butter
- 1 tablespoon Vanilla Extract
- 1 teaspoon Vanilla Extract
Seasoning:
- ½ teaspoon Kosher Salt
- ½ teaspoon Salt
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper, allowing extra hanging on sides. Lightly spray the parchment with cooking oil.
- Mix 1 cup white sugar, ⅞ cup cocoa powder, ½ teaspoon kosher salt, and 10 tablespoons hot melted butter in a mixing bowl. The mixture will look slightly grainy.
- Incorporate 1 tablespoon vanilla extract and the first egg, stirring until combined. Add the second egg and blend until the batter becomes smooth and glossy.
- Gradually fold in ½ cup all-purpose flour. Stir until flour completely disappears into the batter. Spread the mixture evenly in the prepared pan, tapping the pan to level the surface.
- Bake the brownie base at 325°F for 20 minutes. Remove and let cool on a wire rack while preparing the pecan filling.
- Increase oven temperature to 350°F. Whisk 1 cup brown sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, ½ cup light corn syrup, 2 large eggs, and ½ cup melted salted butter until thoroughly combined.
- Pour the pecan pie filling over the cooled brownie base. Spread evenly across the surface, gently tapping to ensure smooth distribution.
- Return the pan to the oven and bake at 350°F for approximately 60 minutes. The filling should be almost completely set with a slight center jiggle when gently shaken.
- Allow the dessert to cool for 30 minutes at room temperature. For optimal cutting, refrigerate the pan before slicing.
- Use the parchment paper overhang to lift the dessert from the pan. Slice into 16 squares, each measuring 2×2 inches.
Notes
- Check your pecan size carefully, as larger pieces might need extra chopping to distribute evenly across the brownie surface.
- Corn syrup creates the classic gooey pecan pie texture, but pure maple syrup works as a delicious alternative if needed.
- For a gluten-free version, swap traditional flour with a cup-for-cup gluten-free baking blend and ensure your cocoa powder is certified gluten-free.
- Cooling the brownies completely before cutting helps create cleaner, more precise squares and prevents the layers from crumbling.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 326 kcal
- Sugar: 32 g
- Sodium: 154 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg