Description
These Buttery Pecan Pie Brownies combine a rich, fudgy brownie base with a luscious pecan pie topping. Perfectly gooey and nutty, this American dessert offers the best of both worlds and is a great treat for holidays or special occasions.
Ingredients
Scale
For the Brownie Layer:
- 1 box brownie mix (for a 9×13 pan), plus ingredients called for on the box (usually eggs, oil, water) —or—
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Pecan Pie Topping:
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup light corn syrup or maple syrup
- 2 tablespoons heavy cream
- 2 large eggs, beaten
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the Brownie Base: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with parchment paper or lightly greasing it. Prepare your brownie batter either using the boxed mix according to package directions or the homemade version by mixing the melted butter, sugar, eggs, vanilla, cocoa powder, flour, salt, and baking powder. Pour the batter into the prepared pan and bake for 20 minutes — just until the top is set but not fully cooked. Remove from the oven and set aside, as it will finish baking with the topping.
- Make the Pecan Pie Topping: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup (or maple syrup), and heavy cream. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes, then remove from heat. Allow the mixture to cool slightly before whisking in the beaten eggs, vanilla extract, salt, and chopped pecans until fully combined.
- Assemble and Bake: Pour the pecan pie topping evenly over the partially baked brownie base. Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the pecan topping is golden and just set in the center.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 16 squares. This cooling step ensures clean slices and fully set topping.
Notes
- For extra texture and flavor, toast the pecans lightly before chopping and adding to the topping mixture.
- These brownies are rich and decadent; cutting into smaller squares makes for perfect party servings.
- Store the brownies covered at room temperature for up to 3 days, or refrigerate to extend their shelf life.
