Decadent Pecan Pie Brownies Recipe
A rich, fudgy brownie base topped with a gooey, caramel-like pecan pie layer, combining two classic desserts into one indulgent treat.
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter melted (or coconut oil for dairy-free)
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour or gluten-free 1:1 baking flour
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips optional
For the Pecan Pie Topping:
- ½ cup brown sugar packed
- ¼ cup light corn syrup or maple syrup
- ¼ cup unsalted butter melted
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups pecans roughly chopped
- Pinch of salt
Instructions
- Preheat oven: Set to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang, and lightly grease.
- Make brownie batter: Whisk melted butter, sugar, and cocoa powder until smooth. Add eggs and vanilla, whisking until combined. Fold in flour and salt. Stir in chocolate chips, if using. Spread batter evenly in the pan.
- Bake brownie layer: Bake for 15 minutes until just set. Remove from oven.
- Prepare pecan topping: Whisk brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth. Stir in pecans.
- Add topping: Pour pecan mixture over the brownie layer, spreading evenly.
- Finish baking: Bake for 20-25 minutes until the topping is golden and slightly bubbly. Cool completely before slicing.
- Serve: Cut into 16 squares and enjoy warm or at room temperature.
Notes
- Storage: Store in an airtight container at room temperature for 3 days or refrigerate for 5-7 days.
- Freezing: Wrap individually and freeze for up to 3 months. Thaw at room temperature or in the fridge.
- Substitutions: Use almond flour for keto or maple syrup for a refined-sugar-free topping.
- Serving Tip: Pair with vanilla ice cream or whipped cream for extra decadence.