Description
Indulge in the perfect combination of brownies and pecan pie with this decadent Brownie Pecan Pie recipe. A rich brownie layer topped with a sweet, nutty pecan filling, all nestled in a flaky pie crust.
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Brownie Layer:
- 1/2 cup unsalted butter
- 2 oz unsweetened chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1 cup semisweet chocolate chips
Pecan Layer:
- 1 1/4 cups pecan halves
- 3/4 cup light corn syrup
- 1/4 cup brown sugar, packed
- 2 large eggs (for pecan layer)
- 1/4 teaspoon salt (for pecan layer)
- 1 teaspoon vanilla extract (for pecan layer)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Roll out and fit the pie crust into a 9-inch pie pan. Set aside.
- Melt chocolate and butter: In a saucepan over low heat, melt the butter and unsweetened chocolate together until smooth. Remove from heat and let cool slightly.
- Mix brownie batter: Whisk in granulated sugar, eggs, vanilla extract, salt. Stir in flour until just combined, then fold in chocolate chips. Pour into pie crust.
- Prepare pecan layer: In a separate bowl, mix corn syrup, brown sugar, eggs, salt, and vanilla until smooth. Stir in pecans. Spoon mixture over brownie batter.
- Bake: Bake for 50–60 minutes until set. Cover with foil if needed. Cool before slicing.
Notes
- Serve with whipped cream or vanilla ice cream for an extra indulgent touch.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer shelf life.
- Let come to room temperature before serving if chilled.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 39g
- Sodium: 170mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
