Pecan Pie Brownies
Soft, chocolatey, perfectly baked brownies are topped with a crunchy, sugary pecan pie topping that checks all the right boxes.
Servings: 9 brownies
Equipment
Ingredients
For the brownie layer:
- 1 ⅓ cup (167 g) all-purpose flour
- ¾ cup (65 g) cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- 3 eggs room temperature
- 1 cup (227 g) unsalted butter melted
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar packed
- 1 teaspoon pure vanilla extract
- 1 cup (180 g) semisweet chocolate chips
For the pecan pie layer:
- 2 tablespoons (28 g) unsalted butter
- 2 eggs
- ¾ cup (165 g) dark brown sugar
- ½ cup (100 g) white sugar
- ½ cup (171 g) light corn syrup
- 2 teaspoons pure vanilla extract
- ¼ cup (59 ml) heavy cream
- 2 cups (218 g) chopped pecans
Instructions
- Preheat the oven to 350 °F (177 °C) then line an 8x8-inch baking pan with parchment paper.
- Make the brownies by whisking together the flour, cocoa powder, baking powder and salt in a large bowl then setting aside.1 ⅓ cup all-purpose flour, ¾ cup cocoa powder, ¾ teaspoon baking powder, ½ teaspoon kosher salt
- Whisk the eggs, butter, granulated sugar, brown sugar and vanilla extract together in a separate large bowl until smooth then pour it gradually into the dry ingredients and mix just until there are no more lumps.3 eggs, 1 cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar, 1 teaspoon pure vanilla extract
- Stir in the chocolate chips then pour the mixture into the prepared baking pan and bake for 20 minutes.1 cup semisweet chocolate chips
- While the brownies are baking make the pecan pie later by melting the butter in a large saucepan over medium heat.2 tablespoons unsalted butter
- Add the eggs, brown sugar, white sugar, corn syrup and vanilla and whisk continuously over medium heat until it starts to thicken, about 15 minutes.2 eggs, ¾ cup dark brown sugar, ½ cup white sugar, ½ cup light corn syrup, 2 teaspoons pure vanilla extract
- Whisk in the heavy cream, be careful because it may start to bubble.¼ cup heavy cream
- Stir in the pecans then pour it over the half-baked brownies.2 cups chopped pecans
- Bake for another 20-25 minutes or until the center is only slightly jiggly.
- Let them cool for about 1 hour then slice and serve.
Notes
These brownies can be stored in an airtight container for up to five days.
Nutrition
Serving: 1 brownie | Calories: 708 kcal | Carbohydrates: 99 g | Protein: 10 g | Fat: 34 g | Saturated Fat: 11 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 15 g | Trans Fat: 1 g | Cholesterol: 108 mg | Sodium: 228 mg | Potassium: 425 mg | Fiber: 7 g | Sugar: 75 g
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