Description
Indulge in rich, decadent Buttery Pecan Pie Brownies that combine a fudgy cocoa brownie base with a luscious buttery pecan pie topping. These brownies offer the perfect balance of chocolate and nutty sweetness, ideal for dessert lovers seeking a delightful twist on classic brownies.
Ingredients
Scale
Brownie Base
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chocolate chips (optional)
Pecan Pie Topping
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup corn syrup (or maple syrup)
- 1/4 cup heavy cream
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
- Melt Butter and Combine Dry Ingredients: In a large saucepan, melt 1 cup of butter over medium heat. Remove from heat and stir in granulated sugar and cocoa powder until smooth. Let the mixture cool slightly to prevent eggs from cooking.
- Add Eggs and Vanilla: Whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in 2 teaspoons of vanilla extract for flavor.
- Mix Dry Ingredients and Chocolate Chips: Gently fold in the flour and salt just until combined to maintain a fudgy texture. If using, mix in chocolate chips evenly throughout the batter.
- Bake Brownie Base: Pour the brownie batter into the prepared pan and spread it evenly. Bake for 20–25 minutes, or until the center is just set but not fully firm.
- Prepare Pecan Pie Topping: While the brownies bake, combine 1/2 cup butter, brown sugar, corn syrup, and heavy cream in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens, about 3–5 minutes.
- Add Pecans and Vanilla: Remove the topping from heat, then stir in the chopped pecans and 1 teaspoon vanilla extract to infuse flavor and texture.
- Top Brownies with Pecan Mixture: Pour the pecan pie topping evenly over the baked brownie base, spreading it carefully to cover the surface.
- Final Bake: Return the assembled brownies to the oven and bake for an additional 15 minutes, or until the topping is bubbling and set.
- Cool and Serve: Allow the brownies to cool completely in the pan. Use the parchment paper overhang to lift them out easily, slice into 16 squares, and serve.
Notes
- For a richer topping, substitute corn syrup with pure maple syrup for a natural sweetness.
- Chocolate chips are optional in the brownie base but add extra chocolatey bursts.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To enhance the flavor, toast the pecans lightly before chopping.
- Ensure not to overbake the brownie base; it should be just set to achieve the perfect fudgy texture.
