Description
Delight in these rich and fudgy Buttery Pecan Pie Brownies that combine a dense cocoa brownie base with a luscious pecan pie topping. With layers of toasted pecans, brown sugar, and buttery caramel-like sauce, this dessert offers a perfect balance of chocolate and nutty sweetness for any occasion.
Ingredients
Scale
Brownie Base
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- ½ teaspoon salt
Pecan Pie Topping
- 1 ½ cups pecans (toasted and chopped)
- 1 cup brown sugar
- ½ cup corn syrup
- ¼ cup heavy cream
- 4 tablespoons unsalted butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to ensure easy removal of the brownies later.
- Melt Butter and Mix Sugar: In a bowl, melt 1 cup of unsalted butter. Whisk in the granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, whisking well after each addition, then stir in 2 teaspoons of vanilla extract.
- Sift and Combine Dry Ingredients: Sift together the cocoa powder, all-purpose flour, optional espresso powder, and salt. Gently fold these dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Bake Brownie Base: Pour the batter evenly into the prepared pan and bake for 20 to 22 minutes. The center should be set but still moist. Remove from the oven and allow it to cool slightly.
- Toast Pecans: While the brownie base bakes, toast 1 ½ cups of pecans in a dry skillet over medium heat for about 5 minutes until fragrant. Chop them roughly and set aside.
- Prepare Pecan Pie Topping: In a saucepan, combine the brown sugar, corn syrup, heavy cream, and 4 tablespoons of butter. Cook over medium heat, stirring occasionally, until the mixture begins to bubble.
- Finish Topping Mixture: Remove the saucepan from heat and stir in the vanilla extract, salt, and toasted chopped pecans until fully incorporated.
- Assemble and Bake: Pour the pecan topping evenly over the warm brownie base. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the topping is bubbly and set.
- Cool and Serve: Allow the brownies to cool completely in the pan. For clean, neat slices, refrigerate the brownies for at least 1 hour before cutting. Serve at room temperature and enjoy.
Notes
- Optional espresso powder enhances the chocolate flavor but can be omitted if preferred.
- To toast pecans evenly, stir frequently and watch carefully to avoid burning.
- Using parchment paper simplifies removal and cutting of brownies.
- Refrigerating before slicing helps achieve clean, firm cuts.
- This recipe yields rich, indulgent brownies best served in small portions.
