Description
Experience the delightful fusion of gooey pecan pie and rich, fudgy brownies in this irresistible treat. Perfect for impressing guests or indulging yourself, these brownies offer a unique twist on two classic desserts.
Ingredients
Scale
- 1 cup (2 sticks) Unsalted Butter
- 2 cups Granulated Sugar
- 4 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 ½ cups All-Purpose Flour
- ¾ cup Unsweetened Cocoa Powder
- 1 teaspoon Salt
- ½ teaspoon Baking Powder
- ½ cup (1 stick) Unsalted Butter (for topping)
- 1 cup Light Brown Sugar
- ½ cup Light Corn Syrup
- 2 Large Eggs (for topping)
- 1 teaspoon Vanilla Extract (for topping)
- 2 cups Pecans
- Salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper with cooking spray or butter.
- In a medium, microwave-safe bowl or a saucepan over low heat, melt 1 cup (2 sticks) of unsalted butter.
- Pour the melted butter into a large mixing bowl. Add 2 cups of granulated sugar and whisk vigorously until well combined and glossy, about 1-2 minutes.
- Whisk in 4 large eggs, one at a time, incorporating each egg fully before adding the next. Stir in 2 teaspoons of vanilla extract. The mixture should be smooth and slightly thickened.
- In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 teaspoon of salt, and ½ teaspoon of baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spoon or spatula until just combined. Be careful not to overmix.
- Pour the brownie batter into your prepared baking pan and spread it evenly.
- Par-bake the brownie base in the preheated oven for 18-20 minutes. The edges should be set, but the center should still be quite soft and slightly underbaked. Remove from the oven and set aside while you prepare the topping.
- While the brownies are par-baking, melt ½ cup (1 stick) of unsalted butter in a medium saucepan over low heat or in a microwave-safe bowl.
- Remove from heat and stir in 1 cup of light brown sugar and ½ cup of light corn syrup until well combined.
- Allow the mixture to cool slightly for about 5 minutes. Then, whisk in 2 large eggs, one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon of vanilla extract and a pinch of salt.
- Finally, fold in 2 cups of chopped or whole pecans.
- Carefully pour the pecan pie topping evenly over the warm, par-baked brownie base. Gently spread it to cover the entire surface.
- Return the pan to the oven and bake for an additional 25-35 minutes, or until the pecan pie topping is set and lightly golden brown.
- Once baked, remove the pan from the oven and place it on a wire rack to cool completely, for at least 3-4 hours, or even overnight.
- Once completely cool, use the parchment paper overhang to lift the entire slab of Pecan Pie Brownies out of the pan. Place on a cutting board and cut into squares using a sharp knife.
- Prep Time: 30 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: Don't overbake the brownie base; it should look a bit underdone in the center. Allow the brownies to cool completely for the pecan pie topping to set properly. For cleaner cuts, use a sharp knife and run it under hot water before each cut.