Pecan Pie Brownies Recipe
These pecan pie brownies layer a fudgy chocolate base with a gooey, maple-like pecan topping. Chewy edges and glossy tops make every bite craveable.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted for brownie layer
- 1 cup granulated sugar for brownie layer
- 0.25 cup light brown sugar, packed for brownie layer
- 0.75 cup unsweetened cocoa powder for brownie layer
- 3 large eggs room temperature; for brownie layer
- 2 tsp vanilla extract divided between layers
- 1 cup all-purpose flour for brownie layer
- 0.5 tsp fine sea salt for brownie layer
- 0.25 tsp baking powder for brownie layer
- 2 cup pecan halves, toasted and roughly chopped for topping
- 0.67 cup light corn syrup for topping
- 0.67 cup light brown sugar, packed for topping
- 0.25 cup unsalted butter, melted for topping
- 2 large eggs lightly beaten; for topping
- 1.5 tsp vanilla extract for topping
- 0.5 tsp fine sea salt for topping
- 2 tbsp all-purpose flour for topping, helps set
- 1 tbsp bourbon optional, for topping
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 9x13-inch pan with parchment, leaving overhang, and lightly grease.
- Whisk melted butter, granulated sugar, and brown sugar until shiny and thick.
- Whisk in 3 eggs, one at a time, then stir in 1 teaspoon vanilla.
- Fold in flour, salt, cocoa, and baking powder just until no dry spots remain.
- Spread batter in pan. Bake 15–18 minutes until edges look set. Cool 5–10 minutes.
- Make topping: whisk corn syrup, brown sugar, melted butter, 2 eggs, remaining vanilla, salt, and flour until smooth.
- Stir in chopped pecans (and bourbon if using).
- Pour topping over the warm brownie base and spread evenly to the corners.
- Bake 25–30 minutes more, until the topping is set and bubbles at the edges.
- Cool completely in the pan. Chill 30 minutes for cleaner slices, then lift and cut into squares.
Notes
Try swapping 2 tablespoons of the corn syrup with pure maple syrup for extra depth, or fold in a handful of chocolate chips with the pecans. Store tightly covered at room temperature for 2 days or refrigerate up to 5 days; serve slightly warmed for maximum gooeyness.
This recipe is an original creation inspired by classic Pecan Pie Brownies Recipe flavors. All ingredient ratios and instructions are independently developed.