Description
These Gooey Pecan Pie Brownies combine the rich, fudgy texture of chocolate brownies with the sweet, gooey, and nutty topping of classic pecan pie. Perfect for dessert lovers who want the best of both worlds in one decadent treat.
Ingredients
Scale
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
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, allowing the paper to overhang the edges to make it easier to lift out the baked brownies.
- Make the Brownie Layer: In a medium saucepan, melt 1/2 cup of unsalted butter over low heat. Once melted, stir in 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, and 1 teaspoon vanilla extract until fully combined.
- Add Eggs to Brownie Batter: Whisk in 2 large eggs one at a time into the chocolate mixture until the batter is smooth and glossy.
- Incorporate Dry Ingredients: In a separate bowl, sift together 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Fold this dry mixture gently into the wet ingredients until just combined, being careful not to overmix.
- Spread Brownie Batter: Pour and spread the brownie batter evenly in the prepared baking pan, smoothing the top with a spatula.
- Prepare the Pecan Pie Topping: In a mixing bowl, whisk together 1/2 cup packed brown sugar, 1/4 cup light corn syrup (or maple syrup), 1/4 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth and homogenous.
- Add Pecans: Stir 1 1/2 cups pecan halves or chopped pecans into the topping until they are evenly coated.
- Assemble the Layers: Gently pour the pecan pie topping over the brownie batter layer in the pan, spreading it evenly to cover the entire surface.
- Bake the Brownies: Place the pan in the preheated oven and bake for 40-45 minutes. The topping should look set and slightly puffed. If the pecans begin to brown too quickly, loosely cover the pan with foil during the last 10 minutes of baking to prevent burning.
- Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies from the pan, slice into 16 squares, and serve.
Notes
- For a deeper chocolate flavor, consider using Dutch-processed cocoa powder.
- Using parchment paper with an overhang makes it much easier to remove the brownies from the pan without breaking.
- Keep an eye on the pecans towards the end of baking to avoid burning; tenting with foil helps.
- Brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.
- You can substitute maple syrup for corn syrup for a more natural sweetener and subtle maple taste.
