These Pecan Pie Brownies are a delicious twist on two classic desserts! They combine rich, fudgy brownies with a sweet, gooey pecan topping that is simply irresistible.
Trust me, you won’t just eat one! I love serving these at parties, and I often find them disappearing fast—everyone wants to sneak a second piece! 😋
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you full control over the saltiness of the brownies. If you need to, feel free to substitute with coconut oil or vegan butter for a dairy-free option.
Granulated Sugar: I prefer using granulated sugar for sweetness, but you can try brown sugar for a richer flavor. It works well in baking, too!
Cocoa Powder: Unsweetened cocoa powder is essential for that deep chocolate flavor. If you have Dutch-processed cocoa, it can enhance the brownies’ richness.
Pecans: Chopped pecans add a delightful crunch to the brownie base. If you’re not a fan of nuts or have allergies, you can skip them or substitute with walnuts or sunflower seeds.
Corn Syrup: This ingredient helps create a sticky sweetness in the topping. You can replace it with maple syrup for a natural alternative, though it may alter the flavor slightly.
How Do I Get the Perfect Brownie Layer?
The brownie layer is the heart of this recipe, and getting it just right is key. Here are some tips:
- **Melt Butter Gently:** Ensure you melt butter on low heat so it doesn’t sizzle. This keeps the brownies moist.
- **Don’t Overmix:** When combining wet and dry ingredients, mix until just combined. This prevents the brownies from becoming tough.
- **Check for Doneness:** Aim for a set surface after about 20-25 minutes. You want the brownies slightly underbaked so they stay fudgy beneath the topping.
Following these steps should give you that rich, gooey brownie layer you’ll love! Enjoy baking!
Pecan Pie Brownies
Ingredients You’ll Need:
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chopped pecans (optional, mixed into batter)
For the Pecan Pie Topping:
- 3/4 cup packed light brown sugar
- 3/4 cup light corn syrup
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 2 cups pecan halves (more for topping)
How Much Time Will You Need?
This delightful treat takes about 15 minutes to prepare and around 50 minutes to bake. Including cooling time, plan for about 1.5 hours to get these delicious Pecan Pie Brownies ready to serve.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
First, preheat your oven to 350°F (175°C). While that’s warming up, grease a 9×13-inch baking pan and line it with parchment paper, allowing some overhang. This makes it easy to lift the brownies out later!
2. Make Brownie Batter:
In a medium saucepan over low heat, melt the unsalted butter. Once it’s melted, remove it from heat and stir in the granulated sugar until it’s mixed together. Next, add the eggs one by one, mixing well with each addition, and finally stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. If you like, fold in the chopped pecans for a nice crunch in the brownie layer!
4. Bake Brownie Base:
Pour the brownie batter into your prepared pan, spreading it evenly. Bake for about 20-25 minutes, until the surface is set but still a bit soft in the center, as they will bake more once you add the topping.
5. Prepare Pecan Pie Topping:
While the brownies are baking, whisk together the brown sugar, corn syrup, eggs, melted butter, and vanilla extract in a bowl until everything is well mixed and smooth.
6. Add Pecan Halves:
Stir in the pecan halves into the topping mixture so that they are evenly distributed.
7. Add Topping and Finish Baking:
Carefully take the brownies out of the oven (don’t turn off the oven yet!). Pour the pecan pie topping evenly over the partially baked brownies. Then, return them to the oven and bake for an additional 25-30 minutes, until the topping is set and golden brown.
8. Cool and Serve:
Once done, remove them from the oven and let them cool completely in the pan on a wire rack. After they cool, use the parchment overhang to lift the brownies out of the pan. Cut them into squares, serve, and enjoy the sweet, fudgy, nutty goodness!
This recipe beautifully blends the rich, chocolatey brownie layer with a sticky, caramel-like pecan topping, giving you the best of both worlds in every delicious bite!
Can I Use Other Nuts Instead of Pecans?
Absolutely! While pecans are traditional for a pecan pie topping, you can substitute with walnuts or even almonds. Just chop them roughly and mix them into the topping for a nice crunch.
Can I Make These Brownies Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for better texture. The brownies should still turn out delicious!
How Do I Store Leftover Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. To keep them fresh, you can also freeze them for up to 3 months. Thaw at room temperature before enjoying!
Can I Make These Brownies Ahead of Time?
Definitely! You can prepare the brownies and topping separately, then assemble and bake when you’re ready. They can also be made a day in advance to allow the flavors to meld even more!
