Of course! Pecan Pie Brownies are the ultimate dessert mashup, combining the fudgy, chocolatey richness of a brownie with the sweet, buttery, crunchy topping of a pecan pie.
Here’s a decadent and reliable recipe that will satisfy any sweet tooth.
Pecan Pie Brownies
These feature a dense, fudgy brownie base topped with a layer of gooey, caramel-like pecan pie filling.
Yields: 9×13 inch pan (about 12-16 brownies)
Prep time: 20 minutes
Bake time: 45-55 minutes
Ingredients:
For the Brownie Layer:
· 1 cup (2 sticks) unsalted butter
· 2 cups granulated sugar
· ¾ cup unsweetened cocoa powder
· ½ teaspoon salt
· 4 large eggs, at room temperature
· 1½ cups all-purpose flour
· 1 teaspoon vanilla extract
For the Pecan Pie Topping:
· ½ cup (1 stick) unsalted butter
· 1 cup packed light brown sugar
· ½ cup light corn syrup (or maple syrup or honey)
· 2 tablespoons milk or heavy cream
· 2 teaspoons vanilla extract
· ¼ teaspoon salt
· 2 cups pecan halves
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
- Make the Brownie Batter:
· In a medium saucepan over low heat, melt the 1 cup of butter. Remove from heat.
· Whisk in the granulated sugar, cocoa powder, and ½ teaspoon salt until smooth.
· Beat in the eggs, one at a time, stirring vigorously after each until well incorporated.
· Gently stir in the flour until just combined, then stir in the 1 teaspoon of vanilla. Do not overmix. - First Bake: Spread the brownie batter evenly into the prepared pan. Bake for 20 minutes. Remove from the oven (it will not be fully cooked). Leave the oven on.
- Make the Pecan Pie Topping: While the brownie layer bakes, combine the ½ cup butter, brown sugar, corn syrup, milk, and ¼ teaspoon salt in a medium saucepan. Cook over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil. Let it boil for 1 minute.
· Remove from heat and stir in the 2 teaspoons of vanilla and the pecan halves. - Assemble and Finish Baking: Carefully pour the hot pecan pie topping over the partially baked brownie layer. Spread it evenly with a spatula to cover the entire surface.
- Final Bake: Return the pan to the oven and bake for another 25-35 minutes, or until the pecan topping is bubbly and set across the center. The brownies are done when the topping no longer jiggles like a liquid when you gently shake the pan.
- Cool Completely: This is the most important step! Place the pan on a wire rack and let the brownies cool completely to room temperature. For the cleanest cuts, chill them in the refrigerator for at least 2-3 hours (or overnight) before slicing.
Tips for Perfect Pecan Pie Brownies:
· Don’t Overbake the Topping: The pecan layer should be bubbly and set, but it will firm up significantly as it cools. Overbaking can make it hard and chewy.
· Room Temperature Eggs: Using room-temperature eggs prevents the melted butter from seizing up and helps create a smoother batter.
· Chill for Clean Slices: These are incredibly gooey. Chilling them is non-negotiable if you want neat, picture-perfect squares. Use a sharp knife wiped clean between cuts.
· Toast Your Pecans: For an even deeper flavor, spread the pecans on a baking sheet and toast them at 350°F for 5-7 minutes before adding them to the topping.
Enjoy a slice of this fudgy, crunchy, and decadent treat with a tall glass of milk or a scoop of vanilla ice cream!