Description
This Gooey Pecan Pie Brownies recipe combines rich, fudgy brownies with a luscious, gooey pecan pie topping. Perfect for pecan lovers and chocolate fans alike, these brownies offer a delightful contrast of textures and flavors with a buttery chocolate base and a sweet, nutty pecan layer baked to perfection.
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, making sure to leave an overhang on the sides to easily lift the brownies out after baking.
- Make the Brownie Layer: Melt 1/2 cup unsalted butter in a medium saucepan over low heat. Stir in 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, and 1 teaspoon vanilla extract until combined and smooth.
- Incorporate Eggs: Whisk in 2 large eggs one at a time until the mixture is smooth and glossy.
- Add Dry Ingredients: In a separate bowl, sift together 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Fold this dry mixture gently into the wet ingredients until just combined to avoid overmixing.
- Spread Brownie Batter: Evenly spread the brownie batter into the prepared baking pan, smoothing the top with a spatula.
- Prepare Pecan Pie Topping: In a bowl, whisk together 1/2 cup packed brown sugar, 1/4 cup light corn syrup or maple syrup, 1/4 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth.
- Add Pecans: Stir in 1 1/2 cups pecan halves or chopped pecans until evenly coated with the topping mixture.
- Assemble the Layers: Gently pour the pecan pie topping over the brownie batter in the pan, spreading it evenly to cover the surface.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the pecan topping is set and slightly puffed. If the pecans start browning too quickly, cover the pan loosely with foil for the last 10 minutes of baking.
- Cool and Serve: Remove the pan from the oven and let the brownies cool completely. Use the parchment paper overhang to lift the brownies out of the pan. Slice into 16 squares and serve.
Notes
- For a deeper chocolate flavor, you can substitute half of the granulated sugar in the brownie layer with brown sugar.
- If corn syrup is unavailable, pure maple syrup is a great natural alternative for the pecan topping.
- To prevent sticking and for easier clean-up, make sure to properly line your baking pan with parchment paper with sufficient overhang.
- These brownies store well covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a more gooey texture, slightly underbake by a few minutes but ensure the pecan topping is set.
