Description
These Pecan Pie Brownies combine the rich, fudgy texture of classic chocolate brownies with a gooey pecan pie topping for a decadent dessert. Featuring a deep chocolate base and a sweet, nutty pecan layer, this recipe is perfect for special occasions or as an indulgent treat that satisfies both chocolate and pecan pie lovers.
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: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Prepare Brownie Base – Melt Chocolate and Butter: In a heatproof bowl placed over simmering water (double boiler), melt the dark chocolate and unsalted butter together until smooth, ensuring no water gets into the mixture.
- Mix Sugar into Chocolate Mixture: Remove the bowl from heat and whisk in the granulated sugar thoroughly, creating a glossy, smooth mixture.
- Add Eggs: Incorporate the eggs one at a time, whisking well after each addition to fully blend them in and create a smooth batter.
- Add Vanilla: Stir in the vanilla extract evenly throughout the batter for flavor.
- Fold in Dry Ingredients: Gently fold in the all-purpose flour and salt until just combined, being careful not to overmix to maintain brownie tenderness.
- Pour Brownie Batter: Pour the prepared batter into the lined baking pan and spread it evenly for 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 well combined and smooth.
- Add Pecans and Flavor: Stir in the chopped pecans and salt, and if desired, add 2 tablespoons of bourbon for an extra depth of flavor.
- Layer Pecan Mixture: Gently pour the pecan pie topping mixture evenly over the brownie batter in the pan, taking care not to disturb the base layer.
- Bake: Bake in the preheated oven for 40 to 45 minutes, until the edges are set but the center has a slight jiggle, indicating a perfect chewy texture.
- Cool and Serve: Allow the brownies to cool completely in the pan before cutting into approximately 16 squares for serving.
Notes
- Line the baking pan with parchment paper extending over the sides to make lifting the brownies easier after baking.
- Use a double boiler or heatproof bowl over simmering water to gently melt chocolate and butter without scorching.
- Do not overbake; the center should be slightly jiggly to keep a soft, chewy texture.
- Optional bourbon adds a nice warm flavor in the topping but can be omitted.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
