These Pecan Pie Brownies are the perfect fusion of two favorite desserts: rich, fudgy brownies and sweet, nutty pecan pie. Each bite is a heavenly combination of deep chocolate flavor with the gooey crunch of pecan topping. Whether you’re enjoying these with friends or indulging solo, this recipe guarantees a special treat!
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Pecan Pie Brownies
- Total Time: 45 minutes Kcal: 420 kcal
- Yield: 9 servings Notes: Serving suggestion: Th 1x
Description
These Pecan Pie Brownies are the perfect fusion of two favorite desserts: rich, fudgy brownies and sweet, nutty pecan pie. Each bite is a heavenly combination of deep chocolate flavor with the gooey crunch of pecan topping. Whether you’re enjoying these with friends or indulging solo, this recipe guarantees a special treat!
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chopped pecans
- 1/2 cup corn syrup
- 1/2 cup brown sugar
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, mix together melted butter, sugar, and vanilla. Beat in the eggs one at a time.
In another bowl, combine cocoa powder, flour, salt, and baking powder. Gradually stir this into the egg mixture until well blended.
Spread the brownie batter evenly into a greased 9×9 inch baking pan.
In a small bowl, mix the corn syrup, brown sugar, and chopped pecans. Spread this pecan mixture over the brownie batter.
Bake in the preheated oven for 25-30 minutes, or until the brownies start to pull away from the sides of the pan.
Let the brownies cool completely in the pan on a wire rack before slicing into squares.
- Serving suggestion: These brownies are divine when served slightly warm with a scoop of vanilla ice cream!
- If you prefer a thicker pecan layer, you can increase the pecan topping by 50%.
- To make these extra gooey, underbake them slightly and chill in the fridge before cutting.
- Can I use dark chocolate instead of cocoa powder? Yes! Melt 1/3 cup of dark chocolate and fold it into the batter for an even richer flavor.
- Can I substitute corn syrup? You can replace corn syrup with maple syrup or honey for a different sweetness profile.
- How should I store these brownies? Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
These Pecan Pie Brownies are a dessert lover’s dream—fudgy, chocolaty, and loaded with crunchy pecans. They’re perfect for holidays, celebrations, or a special night at home. Make a batch and get ready for compliments!
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Notes:
- Serving suggestion: These brownies are divine when served slightly warm with a scoop of vanilla ice cream!
- If you prefer a thicker pecan layer, you can increase the pecan topping by 50%.
- To make these extra gooey, underbake them slightly and chill in the fridge before cutting.
FAQs:
- Can I use dark chocolate instead of cocoa powder?
Yes! Melt 1/3 cup of dark chocolate and fold it into the batter for an even richer flavor. - Can I substitute corn syrup?
You can replace corn syrup with maple syrup or honey for a different sweetness profile. - How should I store these brownies?
Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Conclusion:
These Pecan Pie Brownies are a dessert lover’s dream—fudgy, chocolaty, and loaded with crunchy pecans. They’re perfect for holidays, celebrations, or a special night at home. Make a batch and get ready for compliments!
