Description
These Gooey Pecan Pie Brownies are a decadent dessert combining rich, fudgy chocolate brownies with a sticky, sweet pecan pie topping. The bottom layer is a classic chocolate brownie with a moist, tender crumb, while the top is a gooey, caramel-like pecan pie mixture packed with crunchy pecans. Baked together in one pan, they deliver the best of both worlds in every bite—perfect for potlucks, holidays, or any time you crave a luscious treat.
Ingredients
Scale
Brownie Layer
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Pecan Pie Topping
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60ml) light corn syrup or maple syrup
- 1/4 cup (60g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) pecan halves or chopped pecans
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the brownies out later.
- Make the Brownie Layer: In a medium saucepan over low heat, melt 1/2 cup butter. Stir in granulated sugar, unsweetened cocoa powder, and vanilla extract until combined. Remove from heat and whisk in eggs one at a time until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, and baking powder. Gently fold this dry mixture into the wet brownie batter until just combined, careful not to overmix.
- Spread Brownie Batter: Pour and spread the brownie batter evenly into the prepared baking pan, creating a smooth, flat layer.
- Prepare Pecan Pie Topping: In a mixing bowl, whisk together brown sugar, light corn syrup (or maple syrup), melted butter, eggs, and vanilla extract until smooth. Stir in the pecan halves or chopped pecans until they are well coated.
- Assemble the Layers: Gently pour the pecan pie topping over the brownie batter layer, spreading it evenly to cover the entire surface.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the pecan topping is set and slightly puffed. If the pecans begin to brown too quickly toward the end of baking, cover the pan loosely with foil to prevent burning.
- Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan. Use the parchment paper overhang to lift the brownies out, then slice into squares and serve.
Notes
- For best results, allow the brownies to cool completely before slicing to ensure clean cuts.
- You can substitute maple syrup for light corn syrup in the pecan topping for a natural sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make cleanup easier, place foil under the parchment paper when lining the pan.
- If you prefer a crunchier top, toast the pecans lightly before adding to the topping mixture.
