Pecan Pie Brownies
These Pecan Pie Brownies combine a rich chocolate brownie base with a sweet, nutty pecan pie topping. A decadent, crowd-pleasing dessert that merges two Southern classics into one irresistible treat.
16 Servings
Ingredients
For the Brownie Base:
- 1 cup granulated sugar
- 7/8 cup unsweetened cocoa powder equivalent to ¾ cup plus 2 tablespoons
- ½ teaspoon kosher salt
- 10 tablespoons hot melted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
For the Pecan Pie Topping:
- 1 cup packed brown sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup light corn syrup
- 2 large eggs
- ½ cup salted butter melted
- 2½ cups chopped pecans
Instructions
Prepare the Baking Pan:
- Preheat the oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, allowing an overhang on all sides. Lightly grease the parchment.
Prepare the Brownie Batter:
- In a large mixing bowl, combine the granulated sugar, cocoa powder, salt, and hot melted butter. Mix until well combined. The mixture may appear grainy, which is expected.
Incorporate the Eggs and Vanilla:
- Add the vanilla extract and one egg to the mixture. Beat until incorporated. Add the second egg and mix until the batter becomes thick and glossy.
Add the Flour:
- Stir in the flour, mixing just until the flour disappears. Avoid overmixing. Transfer the batter to the prepared baking pan and spread evenly. Gently tap the pan on the counter to level the surface.
Bake the Brownie Layer:
- Bake for 20 minutes. Remove from the oven and allow the base to cool slightly on a wire rack while preparing the topping.
Increase the Oven Temperature:
- Raise the oven temperature to 350°F (180°C).
Prepare the Pecan Pie Topping:
- In a medium bowl, whisk together the brown sugar, salt, vanilla extract, corn syrup, eggs, and melted butter until smooth. Stir in the chopped pecans.
Assemble and Bake:
- Pour the pecan mixture over the partially baked brownie layer, spreading it evenly. Tap the pan gently on the counter to ensure the topping is level.
Bake the Completed Brownies:
- Bake for approximately 60 minutes, or until the topping is nearly set with a slight jiggle in the center when the pan is gently shaken.
Cool and Slice:
- Allow the brownies to cool completely in the pan on a wire rack, approximately 30 minutes. For best results, chill before slicing. Use the parchment overhang to lift the brownies from the pan and cut into 16 squares.
Notes
To make these brownies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure all other ingredients, especially the vanilla extract and corn syrup, are certified gluten-free to prevent cross-contamination. The remainder of the recipe remains naturally gluten-free.