Pecan Pie Brownies
Pecan pie brownies offer a festive dessert that combines a rich brownie base with a gooey pecan pie topping, finished with flaky salt.
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Instructions
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Preheat oven to 350 F with racks in the top and bottom positions.
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Grease an 8x8-inch baking pan and line it with parchment paper.
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Melt 1/2 cup unsalted butter and 1 cup semi-sweet chocolate chunks in a microwave-safe bowl, stirring until smooth.
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Whisk in 1 cup granulated sugar, then 2 large eggs and 1 teaspoon vanilla extract.
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Add 2/3 cup all-purpose flour, 2 tablespoons sifted Dutch process cocoa powder, 1/2 teaspoon baking powder, and a pinch of fine salt; whisk until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake the brownie layer on the bottom rack for 25 minutes.
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For the pecan topping, combine 4 tablespoons unsalted butter, 1/2 cup light corn syrup, 1/3 cup dark brown sugar, and 1/4 cup granulated sugar in a saucepan over medium heat, stirring until melted.
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Whisk in 2 beaten large eggs, then bring the mixture to a boil over high heat, whisking constantly.
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Reduce heat to low and simmer, whisking, for about 5 minutes until thickened.
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Remove from heat and stir in 2 cups pecan halves, 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt.
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Pour the pecan mixture over the par-baked brownie and spread evenly.
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Return to the oven and bake on the top rack for approximately 25 minutes, until a toothpick comes out clean and the topping is set.
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Cool completely in the pan before cutting, optionally garnishing with flaky salt.