Description
These Pecan Pie Brownies feature a luscious chocolate brownie base topped with a sweet, gooey pecan mixture, creating a perfect blend of flavors and textures. Ideal for any dessert occasion, they are sure to satisfy your sweet tooth!
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1 cup corn syrup
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract (for the pecan topping)
- 1/4 teaspoon salt (for the pecan topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or line it with parchment paper for easy removal later.
- In a medium saucepan, melt the 1 cup of unsalted butter over low heat. Once melted, remove it from the heat and stir in the 2 cups of granulated sugar until well combined.
- Allow the butter and sugar mixture to cool slightly, then add in the 4 large eggs, one at a time, mixing well after each addition. Stir in the 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the 1 cup of chopped pecans and 1 cup of semi-sweet chocolate chips into the brownie batter, ensuring they are evenly distributed.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Keep an eye on them to avoid overbaking.
- Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack while you prepare the pecan topping.
- In a medium bowl, combine the 1 cup of corn syrup, 1/2 cup of brown sugar, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Whisk until the mixture is smooth and well combined.
- Add in the remaining 1 cup of chopped pecans, stirring to coat them evenly with the syrup mixture.
- Once the brownies have cooled for about 10-15 minutes, pour the pecan topping evenly over the brownie layer, spreading it out gently with a spatula.
- Return the brownies to the oven and bake for an additional 15-20 minutes, or until the pecan topping is set and slightly bubbly. The edges should be golden brown, and the center should be firm to the touch.
- Once done, remove the brownies from the oven and let them cool completely in the pan on a wire rack. This step is crucial as it allows the topping to firm up and makes cutting easier.
- Once the brownies are completely cool, use a sharp knife to cut them into squares or rectangles, depending on your preference.
- For an extra touch, you can serve these brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. The contrast of the warm brownie with the cold ice cream is simply divine!
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for longer storage; just make sure to wrap them tightly in plastic wrap and then in aluminum foil.
Notes
- Ensure the brownies are completely cool before cutting to achieve clean edges.
- For a richer flavor, consider using dark chocolate chips instead of semi-sweet.
- Prep Time: 20 minutes
- Cook Time: 45 minutes