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Pecan Pie Brownies Recipe

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3.8 from 10 reviews

These decadent Pecan Pie Brownies combine rich, fudgy chocolate brownies with a sweet and nutty pecan pie topping. Perfectly baked to create a luscious dessert with the best of both classic treats in one irresistible bar.

  • Total Time: 50-55 minutes
  • Yield: 16 brownies

Ingredients

For the Brownies:

  • ½ cup unsalted butter
  • 9 ounces chopped chocolate (a blend of 45% and 72% cocoa dark Swiss chocolate)
  • ½ cup lightly packed brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • ¼ cup Dutch-processed cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon salt

For the Pecan Pie Topping:

  • ½ cup light or dark brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon corn starch
  • ¼ cup light corn syrup
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted and cooled slightly
  • 1½ teaspoon vanilla bean paste
  • 1½ cups chopped pecans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Coat a 9-by-9-inch baking pan with nonstick cooking spray and line it with parchment paper, making sure the paper extends over the edges to help remove the brownies easily after baking.
  2. Make Pecan Pie Topping: In a medium bowl, whisk together the brown sugar, flour, cornstarch, and salt until there are no lumps. In a separate small bowl, whisk together the egg, corn syrup, melted butter, and vanilla bean paste. Combine the wet mixture into the dry mixture and whisk thoroughly until smooth. Let this mixture stand while you prepare the brownie batter.
  3. Prepare Brownie Batter: In a medium saucepan over low heat, melt together the unsalted butter, chopped chocolate, and brown sugar. Stir frequently to ensure the mixture becomes smooth and fully combined. Remove from heat and let it cool for 1-2 minutes to avoid cooking the eggs in the next step.
  4. Add Eggs and Flavoring: Whisk in the room temperature eggs and vanilla bean paste one at a time until the batter is well incorporated and glossy.
  5. Combine Dry Ingredients: Stir in the Dutch-processed cocoa powder, flour, and salt until all ingredients are evenly combined and a thick batter forms.
  6. Bake Base Brownies: Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 20 minutes in the preheated oven, then remove from oven and place on a cooling rack.
  7. Add Pecan Pie Topping: Fold the chopped pecans into the pecan pie topping mixture. Spoon the topping evenly over the hot brownies in the pan.
  8. Final Bake: Carefully return the pan to the oven and bake for an additional 15-20 minutes, until the pecan pie topping is set and golden, and the brownies are fully baked.
  9. Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper edges. Cut into squares and serve. Store leftovers at room temperature for up to 4 days or freeze for up to 3 months.

Notes

  • Use room temperature eggs for better incorporation into the batter.
  • Let the chocolate mixture cool slightly before adding eggs to prevent scrambling.
  • Line the pan with parchment paper extending over edges for easy removal.
  • Brownies are best enjoyed after they are completely cooled.
  • Store brownies at room temperature in an airtight container up to 4 days or freeze up to 3 months.
  • You can substitute light corn syrup with golden syrup if preferred.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/pecan-pie-brownies-recipe/