Description
Indulge in the rich fusion of two classic desserts with these Pecan Pie Brownies. Featuring a decadent chocolate brownie base topped with a gooey pecan pie layer, this recipe balances fudgy texture with nutty sweetness, perfect for gatherings or a luxurious treat.
Ingredients
Scale
Brownie Base
- 200 g (7 oz) dark chocolate (70% cocoa), chopped
- 170 g (3/4 cup) unsalted butter
- 200 g (1 cup) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 130 g (1 cup) all-purpose flour
- 1/4 tsp salt
Pecan Pie Topping
- 115 g (1/2 cup) unsalted butter, melted
- 180 ml (3/4 cup) light corn syrup
- 150 g (3/4 cup packed) brown sugar
- 3 large eggs
- 250 g (2 cups) pecans, roughly chopped
- 1/4 tsp salt
- Optional: 2 tbsp bourbon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper to prevent sticking and for easier removal of brownies.
- Make the Brownie Base – Melt Chocolate and Butter: In a heatproof bowl set over simmering water, melt the chopped dark chocolate and unsalted butter together until smooth and fully combined.
- Mix Sugar into Chocolate Mixture: Remove the bowl from heat and whisk in the granulated sugar until incorporated completely into the chocolate-butter mixture.
- Add Eggs and Vanilla: Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract for enhanced flavor.
- Add Dry Ingredients: Gently fold the all-purpose flour and salt into the wet mixture until just combined, being careful not to overmix to maintain a fudgy texture.
- Pour Brownie Batter into Pan: Transfer the brownie batter into the prepared baking pan and spread it evenly to create a uniform base layer.
- Prepare Pecan Pie Topping – Mix Wet Ingredients: In a large bowl, whisk together the melted butter, light corn syrup, brown sugar, and eggs until smooth and homogenous.
- Add Pecans and Salt: Stir in the roughly chopped pecans and salt. If using, add the optional bourbon for a subtle depth of flavor.
- Assemble and Bake: Gently pour the pecan pie topping mixture evenly over the brownie base in the pan. Bake in the preheated oven for 40 to 45 minutes, or until the edges are set and the center has a slight jiggle indicating a gooey texture.
- Cool and Serve: Remove from oven and allow the brownies to cool completely in the pan. Once cool, cut into 16 squares and serve for a delightful treat.
Notes
- Use high-quality dark chocolate (70% cocoa) for a rich, intense chocolate flavor.
- Ensure eggs are at room temperature for better incorporation and smoother batter.
- Don’t overbake; a slight jiggle in the center keeps the topping gooey and delicious.
- Optionally add bourbon to the topping for a deeper, complex flavor.
- Line the baking pan with parchment paper extending over the edges to lift out brownies easily for cutting.
- Allow to cool fully to let the layers set properly, ensuring clean slices.
