Pecan Pie Brownies are a delightful treat that combines fudgy brownies with crunchy pecans and a gooey topping. It’s like having two desserts in one delicious bite!
These brownies are perfect for sharing, but good luck not eating them all yourself! I love them warm with a scoop of ice cream—pure bliss! 🍨
Key Ingredients & Substitutions
Unsalted Butter: I love using unsalted butter for better control over the sweetness. If you’re in a pinch, you can substitute with coconut oil or margarine, but the taste may be a bit different.
Granulated Sugar: This gives the brownies their sweetness and structure. For a healthier option, you could use coconut sugar or even a sugar substitute like monk fruit sweetener, though the texture might change slightly.
Cocoa Powder: Unsweetened cocoa gives the brownies a rich chocolate flavor. If you don’t have cocoa powder, you can try using chocolate syrup; just reduce the sugar a bit for balance.
Pecans: These are essential for that pecan pie topping! If you need a nut-free version, you can try using toasted oats or sunflower seeds for crunch.
How Do You Get the Brownies Just Right?
Getting the brownie layer cooked right is crucial for perfect Pecan Pie Brownies. You want to bake them until they are set but still a bit underbaked. Here’s how:
- Pre-bake for about 15-18 minutes, until a toothpick comes out with moist crumbs. This keeps them fudgy!
- Keep an eye on them while baking with the topping—it should be set and golden after about 25-30 minutes.
- Let them cool completely before cutting. It’s tempting, but this helps them firm up and makes cutting easier.
Pecan Pie Brownies
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Pecan Pie Topping:
- 1 cup light corn syrup (or golden syrup)
- 1 cup packed brown sugar
- 4 tablespoons (60g) unsalted butter, melted
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups chopped pecans (reserve some halves for topping if desired)
How Much Time Will You Need?
This delightful dessert will take about 15 minutes to prepare and an additional 40 to 50 minutes for baking. In total, you’re looking at about 1 hour from start to finish, plus some cooling time. Perfect for an afternoon baking session!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that by the time you’re done with the batter, your oven is ready to go. Also, grease a 9×9-inch baking pan and line the bottom with parchment paper, leaving some overhang to make it easier to lift the brownies out later.
2. Make the Brownie Batter:
In a medium mixing bowl, combine the melted butter, sugar, eggs, and vanilla extract. Stir everything together until it’s smooth and well mixed. Next, sift the cocoa powder, flour, salt, and baking powder into the wet mixture. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
3. Bake the Brownie Layer:
Pour the brownie batter into your prepared pan, spreading it out evenly. Bake in the preheated oven for about 15-18 minutes. You want to pull them out when a toothpick inserted into the center comes out with moist crumbs—this means they aren’t fully baked yet but will finish cooking with the topping!
4. Prepare the Pecan Pie Topping:
While the brownie layer is baking, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla extract in a large bowl until you have a smooth mixture. Stir in the chopped pecans for that delicious crunch!
5. Combine and Bake Again:
Once the brownie layer is ready, carefully remove it from the oven. Pour the pecan topping evenly over the brownie layer and give the pan a gentle tap on the counter to smooth out the topping. For an extra touch, decorate with some pecan halves on top.
6. Final Bake:
Return the pan to the oven and bake for another 25-30 minutes or until the topping is set and golden. The pecan topping should look glossy and firm.
7. Cool and Serve:
Let the brownies cool completely in the pan on a wire rack. Once they are cool, use the parchment overhang to lift them out of the pan. Cut into squares, serve, and enjoy this beautiful combination of fudgy brownies and sweet pecan pie topping!
This recipe yields a perfect blend of moist, fudgy brownies with a sweet, gooey pecan topping, just like you see in the image! Enjoy every bite! 🍫🥧
Can I Use Dark Corn Syrup Instead of Light Corn Syrup?
Yes, you can use dark corn syrup, which will give the topping a richer flavor and a darker color. Just keep in mind that the taste will be slightly different, but still delicious!
How Should I Store Leftovers?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them, and they’ll last about a week. Just let them come back to room temperature before serving for the best flavor and texture.
Can I Make These Brownies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure that the other ingredients (like baking powder) are also gluten-free to keep the brownies safe for those with gluten sensitivity.
What Can I Use Instead of Pecans?
If you don’t have pecans or are allergic, you can use walnuts, almonds, or even a mix of your favorite nuts. For a nut-free version, consider using chocolate chips, sunflower seeds, or toasted coconut to add some texture!
