Description
These Gooey Pecan Pie Brownies combine the rich, fudgy texture of classic brownies with the sweet, nutty topping of a pecan pie, creating an irresistible dessert perfect for any occasion. With a moist cocoa brownie base topped with a gooey pecan pie layer, this recipe is sure to please both chocolate and nut lovers alike.
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) and line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the brownies after baking.
- Make the Brownie Layer: In a medium saucepan over low heat, melt the 1/2 cup of unsalted butter. Once melted, stir in the granulated sugar, cocoa powder, and vanilla extract until well combined. Remove from heat.
- Add Eggs: Whisk in the eggs one at a time into the butter mixture, ensuring the batter is smooth and fully incorporated after each addition.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, and baking powder to ensure no lumps and even distribution.
- Mix Dry and Wet Ingredients: Gently fold the dry ingredients into the wet chocolate mixture until just combined, being careful not to overmix.
- Spread Brownie Batter: Pour and smooth out the brownie batter evenly into the prepared baking pan, creating an even layer.
- Prepare the Pecan Pie Topping: In a mixing bowl, whisk together the brown sugar, corn syrup (or maple syrup), melted butter, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Add Pecans: Stir in the pecan halves or chopped pecans, making sure they are evenly coated with the sugary mixture.
- Assemble the Layers: Gently pour the pecan pie topping over the brownie batter layer and spread it evenly with a spatula to cover the entire surface.
- Bake: Place the assembled pan in the preheated oven and bake for 40 to 45 minutes, until the pecan topping is set and slightly puffed. To prevent the pecans from browning too fast, loosely cover the pan with foil during the last 10 minutes of baking if needed.
- Cool and Serve: Remove the pan from the oven and allow the brownies to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the brownies out easily, then slice into squares and serve.
Notes
- Use parchment paper to line the pan for easy removal and clean edges.
- Covering the pecans with foil in the final baking stages prevents burning or over-browning.
- Let brownies cool fully to allow the layers to set properly for neat slicing.
- You can substitute light corn syrup with maple syrup for a natural sweetener.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
