Shared recipe

Pecan Pie Brownies

16 servings5 / 5DessertChocolatePecanHolidayBaked

A decadent, double-layered dessert featuring a dense, fudgy cocoa brownie foundation crowned with a buttery, crunchy, and glossy pecan pie topping. The perfect bridge between two classic indulgences.

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Time

Prep: 20min
Cook: 45min
Chill: 25min
Total: 1h30m

Nutrition

per serving

Calories: 475
Protein: 4.9g
Carbs: 53.3g
Fat: 28g

One serving: 1 square (1/16 of the tray)

Instructions

Brownie Base

Preheat oven to 350°F (175°C) and line a 9x13 pan with parchment paper.
In a large bowl, whisk melted butter and sugar. Add eggs and vanilla, whisking until smooth.
Gently fold in the flour, cocoa powder, and salt until just combined.
Spread batter evenly into the prepared pan and bake for 20 minutes.

Pecan Topping

While the brownie base is par-baking, whisk together brown sugar, maple syrup, melted butter, eggs, vanilla, and salt in a medium bowl.
Fold in the pecan halves.
Once the brownie base has finished its initial 20 minutes, carefully pour the pecan mixture over the top.
Return to the oven and bake for an additional 20-25 minutes, or until the center is set and the topping appears glossy.
Cool completely in the pan on a wire rack before lifting out by the parchment edges and cutting into 16 squares.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To prevent the pecan layer from becoming too hard, use a mix of half brown sugar and half maple syrup for a more complex depth of flavor and a chewier texture.

Tip 2 of 3

Place a sheet of parchment paper in your 9x13 pan with overhang on the sides; this acts as a 'sling' to lift the entire batch out of the pan for easier, uniform cutting.

Tip 3 of 3

Toast your pecan halves in a dry skillet for 3-5 minutes before adding to the topping to amplify their nuttiness.

Source

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