Description
These Buttery Pecan Pie Brownies combine rich, fudgy brownie with a sweet pecan pie topping.
Ingredients
Scale
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup corn syrup (or maple syrup)
- 1/4 cup heavy cream
- 1/2 cup chocolate chips (optional)
Instructions
- 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.
- In a large saucepan, melt the butter over medium heat. Remove from heat and stir in granulated sugar and cocoa powder. Let cool slightly.
- Whisk in eggs one at a time, then stir in vanilla extract.
- Fold in flour and salt just until combined. Mix in chocolate chips if using.
- Pour batter into the prepared pan and spread evenly. Bake for 20–25 minutes, until the center is just set.
- While brownies bake, combine butter, brown sugar, corn syrup, and heavy cream in a saucepan. Cook over medium heat, stirring constantly until thickened (3–5 minutes).
- Remove from heat and stir in chopped pecans and vanilla extract.
- Pour the pecan mixture over the baked brownie base and spread evenly.
- Return to the oven and bake an additional 15 minutes, until topping is bubbling and set.
- Cool completely in the pan, then lift out using parchment, slice into squares, and serve.
Notes
- Store leftovers in an airtight container.
- These brownies are great warm or at room temperature.
- Try adding a scoop of ice cream on top when serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 330
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg