Description
Chocolate meets nutty perfection in these pecan pie brownies, blending rich fudgy layers with caramelized pecans. Indulgent dessert lovers will discover a simple yet irresistible treat that combines classic brownie decadence with southern pie charm.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1/2 cup unsalted butter (118 ml)
- 1/2 cup chopped pecans (60 g)
- 3/4 cup granulated sugar (150 g)
- 1/2 cup all-purpose flour (60 g)
Supporting Ingredients:
- 1/4 cup brown sugar (50 g)
- 1/3 cup cocoa powder (30 g)
- 2 tablespoons corn syrup (30 ml)
Finishing Ingredients:
- 1 tablespoon melted butter (15 ml)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8×8 inch baking pan by lining it with parchment paper, ensuring excess paper hangs over the edges for easy removal.
- Melt butter in a microwave-safe bowl, then whisk in granulated sugar until smooth. Incorporate eggs individually, mixing thoroughly after each addition. Stir in vanilla extract until well blended.
- Sift cocoa powder into the wet mixture, then gently fold in flour and salt. Mix until ingredients are just combined, avoiding overmixing. Spread the brownie batter uniformly across the prepared pan.
- Create the pecan pie layer by combining chopped pecans, brown sugar, corn syrup, melted butter, egg yolk, vanilla extract, and salt in a separate bowl. Stir until ingredients are fully integrated.
- Distribute spoonfuls of the pecan pie mixture over the brownie base. Use a knife to delicately swirl the two layers, creating a marbled pattern without thoroughly mixing them together.
- Bake for 25-30 minutes, or until the center sets and a toothpick inserted reveals a few moist crumbs rather than wet batter.
- Remove from oven and allow brownies to cool completely on a wire rack. Once cooled, lift out using parchment paper overhang and slice into squares for serving.
Notes
- Prevent dry brownies by not overbaking, checking at 25 minutes and removing when a few moist crumbs remain on the toothpick.
- Create gluten-free version by substituting all-purpose flour with almond flour or a gluten-free baking blend for celiac-friendly treat.
- Enhance pecan flavor by briefly toasting pecans in a dry skillet before adding to the pie layer, which intensifies their nutty richness and adds deeper complexity.
- Store brownies in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week to maintain optimal texture and prevent spoilage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg