Pecan Pie Brownies
Rich, fudgy brownies topped with a delicious pecan pie topping! These Pecan Pie Brownies are the ultimate dessert for any holiday or gathering!
Equipment
- 9x9 metal pan
Ingredients
Brownie Batter
- 6 ounces unsalted butter melted
- 2 cups granulated sugar preferably caster sugar
- 2 large eggs
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ¾ cup cocoa powder
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Pecan Pie Filling
- ¼ cup unsalted butter melted
- ¾ cup light brown sugar firmly packed
- ¼ cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups chopped pecans
- ½ cup semi-sweet chocolate chips
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 350°F and line a metal 9x9 pan with parchment paper.
- Brownie Batter: In a medium-sized bowl, combine the warm melted butter and caster sugar. Add the whole eggs, egg yolk, and vanilla extract. Whisk vigorously by hand for a full 1 to 2 minutes until the mixture becomes smooth, and glossy.
- Add the cocoa powder to the butter mixture. Whisk thoroughly until the cocoa is completely incorporated.
- Add the flour, cornstarch, and kosher salt to the bowl. Switch to a rubber spatula and gently fold the mixture just until combined. Do not overmix.
- Transfer to the prepared pan and gently spread out into an even layer. Bake for 15 minutes. Remove from the oven and allow to cool while making the pecan pie filling. Aim for 5-10 minutes of cooling before adding the filling.
- Pecan Pie Filling: Combine the melted butter, brown sugar, corn syrup, eggs, vanilla extract, salt, pecans and chocolate chips in a medium bowl. Stir to combine.
- Once the brownies have cooled for 5-10 minutes, pour the filling over the brownies. Return to the oven and bake for another 25 to 30 minutes. Or until the top is set.
- Cool completely before slicing. If some of the liquid runs out when you slice it, it's okay. Enjoy!
Notes
This brownie recipe makes 9 to 12 servings. I like to cut them into smaller brownies because they are rich!
Tips for making these brownies:
- Bake in a metal 9x9 pan for the best bake. I have found that glass baking dishes tend to cause uneven baking.
- Line the pan with parchment paper and let it overlap the edges of the pan for easy removal.
- The brownie batter is thick, take your time (gently) spreading it out into an even layer.
- Want more pecans? Replace the chocolate chips with additional chopped pecans.
- Cool completely before slicing. If some of the liquid comes out when slicing, don't be alarmed, think of it as a sauce!
Nutrition
Calories: 589kcalCarbohydrates: 70gProtein: 7gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 118mgSodium: 183mgPotassium: 259mgFiber: 5gSugar: 52gVitamin A: 597IUVitamin C: 0.2mgCalcium: 53mgIron: 3mg
Tried this recipe?Let us know how it was!