Description
These Gooey Pecan Pie Brownies combine the rich, fudgy texture of classic brownies with the sweet, sticky topping of a pecan pie. With a decadent chocolate base and a luscious pecan pie layer on top, these brownies offer a perfect balance of chocolatey goodness and nutty sweetness, making them an irresistible treat for dessert lovers.
Ingredients
Scale
Brownie Layer
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Pecan Pie Topping
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60ml) light corn syrup or maple syrup
- 1/4 cup (60g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) pecan halves or chopped pecans
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the brownies once baked.
- Make the Brownie Layer: In a medium saucepan, melt 1/2 cup unsalted butter over low heat. Stir in the granulated sugar, cocoa powder, and vanilla extract until well combined.
- Incorporate Eggs: Whisk in the 2 large eggs one at a time, ensuring each is fully mixed in before adding the next, creating a smooth batter.
- Add Dry Ingredients: In a separate bowl, sift together the flour, salt, and baking powder. Fold this dry mixture gently into the wet brownie batter until just combined, avoiding overmixing.
- Spread Brownie Batter: Evenly spread the brownie batter into the prepared baking pan, smoothing the surface with a spatula.
- Prepare Pecan Pie Topping: In a bowl, whisk together the brown sugar, corn syrup (or maple syrup), melted butter, eggs, and vanilla extract until smooth.
- Add Pecans: Stir the pecan halves or chopped pecans into the topping mixture until they are evenly coated.
- Assemble Layers: Carefully pour the pecan pie topping over the brownie batter in the pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the pecan topping is set and slightly puffed. If the pecans brown too quickly, cover the pan loosely with foil during the last 10 minutes of baking.
- Cool and Serve: Remove from the oven and let the brownies cool completely in the pan. Use the parchment paper overhang to lift the brownies out, slice into 16 squares, and serve.
Notes
- Using parchment paper with an overhang makes it easy to lift the brownies out of the pan cleanly.
- Light corn syrup can be substituted with maple syrup for a slightly different flavor profile.
- Do not overmix the batter once the dry ingredients are added to keep the brownies tender.
- Covering the brownies with foil near the end of baking prevents the pecans from burning.
- Allow the brownies to cool completely for the best texture and cleaner slicing.
