Pecan Pie Brownies Recipe
Pecan Pie Brownies Recipe
Table of Contents
Pecan Pie Brownies Recipe
Looking for a dessert that combines the gooey richness of pecan pie with the fudgy decadence of brownies. This Pecan Pie Brownies Recipe is the perfect fusion of two iconic treats, creating an irresistible dessert that’s perfect for holidays, potlucks, or simply satisfying your sweet tooth.
Description
Pecan Pie Brownies Recipe is a dessert mashup that takes indulgence to a new level. Imagine a fudgy, chocolate rich brownie base topped with a gooey layer of pecan pie filling. The contrasting textures of the soft, chewy brownies and the crunchy pecan topping create a sensational bite. This recipe is a showstopper for Thanksgiving, Christmas, or any special occasion where dessert takes center stage.
Whether you’re a brownie lover or a pecan pie enthusiast, this recipe offers the best of both worlds. The brownie layer is made with rich cocoa and real chocolate, while the pecan topping includes a buttery caramel mixture, offering a luscious taste experience. Plus, it’s easier than it looks and doesn’t require advanced baking skills.
This detailed guide will walk you through every step of creating these delectable Pecan Pie Brownies Recipe, ensuring success even for beginner bakers. Get ready to impress your family and friends with this mouthwatering dessert.
Ingredients
For the Brownie Base:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
For the Pecan Pie Topping:
- 1/3 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/3 cup corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecans, roughly chopped
Instructions
1. Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan and line it with parchment paper for easy removal. In a medium bowl, whisk together melted butter, sugar, and cocoa powder until smooth. Add eggs one at a time, whisking until fully incorporated. Mix in vanilla extract. Fold in flour and salt until just combined. Be careful not to overmix. Pour the batter into the prepared pan and spread evenly. Set aside.
2. Make the Pecan Pie Topping: In a medium saucepan, melt the butter over medium heat. Stir in brown sugar and corn syrup until the sugar is dissolved. Remove the pan from heat and let it cool slightly. Whisk in the eggs, vanilla extract, and salt. Mix until smooth. Stir in the chopped pecans.
3. Assemble and Bake: Carefully pour the pecan pie mixture over the brownie batter, spreading it evenly with a spatula. Bake in the preheated oven for 35–40 minutes, or until the pecan topping is set and golden brown. A toothpick inserted into the center should come out with only a few moist crumbs. Let the brownies cool completely in the pan before lifting them out using the parchment paper. Slice into squares and serve.
Notes
- Storage: Store these brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
- Substitutions: Maple syrup can be used in place of corn syrup for a more natural sweetness.
Pecan Pie Brownies Recipe
Ingredients
- For the Brownie Base:
- 1/2 cup 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- For the Pecan Pie Topping:
- 1/3 cup unsalted butter
- 1/2 cup light brown sugar packed
- 1/3 cup corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecans roughly chopped
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan and line it with parchment paper for easy removal. In a medium bowl, whisk together melted butter, sugar, and cocoa powder until smooth. Add eggs one at a time, whisking until fully incorporated. Mix in vanilla extract. Fold in flour and salt until just combined. Be careful not to overmix. Pour the batter into the prepared pan and spread evenly. Set aside.
- Make the Pecan Pie Topping: In a medium saucepan, melt the butter over medium heat. Stir in brown sugar and corn syrup until the sugar is dissolved. Remove the pan from heat and let it cool slightly. Whisk in the eggs, vanilla extract, and salt. Mix until smooth. Stir in the chopped pecans.
- Assemble and Bake: Carefully pour the pecan pie mixture over the brownie batter, spreading it evenly with a spatula. Bake in the preheated oven for 35–40 minutes, or until the pecan topping is set and golden brown. A toothpick inserted into the center should come out with only a few moist crumbs. Let the brownies cool completely in the pan before lifting them out using the parchment paper. Slice into squares and serve.
Notes
- Storage: Store these brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
- Substitutions: Maple syrup can be used in place of corn syrup for a more natural sweetness.
