Description

These Pecan Pie Brownies are special because they offer a unique texture profile. You get the dense, chewy bite of a dark chocolate brownie on the bottom and the sticky, buttery, sweet crunch of a pecan pie on the top.

Ingredients

Scale

Brownie Base:
1 cup unsalted butter, melted and cooled slightly
2 cups granulated white sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
Pecan Pie Topping:
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup light corn syrup
1 tablespoon heavy cream
2 teaspoons pure vanilla extract
2 cups pecans, chopped
1/4 teaspoon salt

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Instructions

Prepare the Oven and Pan: Heat oven to 350°F. Line a 9×13 inch pan with parchment paper.
Mix the Brownie Batter: Whisk melted butter and sugar. Add eggs one at a time, then vanilla. Fold in cocoa, flour, and salt until just combined.
First Bake: Pour batter into pan and bake for 20-22 minutes until partially set.
Make the Pecan Topping: Whisk melted butter, brown sugar, corn syrup, heavy cream, salt, and vanilla. Fold in chopped pecans.
Final Bake: Pour pecan mixture over the brownies. Bake for another 20-25 minutes until bubbly and golden brown.
Rest and Slice: Let cool completely in the pan before lifting out and slicing into squares.

Notes

Use a sharp knife dipped in hot water to get clean, professional squares. For extra brightness, add a sprinkle of flaky sea salt over the top immediately after baking. If you do not have corn syrup, you can substitute with honey or maple syrup.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 280
Sugar: 22g
Sodium: 110mg
Fat: 16g
Saturated Fat: 8g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g