Introducing Pecan Pie Brownies – the delightful dessert combo you never knew you needed! Forget complicated recipes; all you need is a box of brownie mix and a straightforward stovetop pecan pie topping. Picture this: in just an hour, these sweet treats will be sitting cool on your kitchen counter.
Now, I get it – homemade brownies have their time and place, but there’s something special about the simplicity of a boxed mix. Childhood memories aside, I’m a sucker for the chewy, fudgy texture and the not-too-rich, not-too-sweet chocolatey goodness.
And here’s the kicker – imagine taking those beloved boxed brownies and adding a quick, sweet, sticky pecan pie twist. It’s a flavor match made in heaven! The buttery pecans and thick, caramel-like sauce meld perfectly with the chocolatey goodness. Trust me, if you’re anything like me, these brownies are about to become your new go-to, easy-peasy autumn dessert. So, let’s dive into the joy of Pecan Pie Brownies!
Best Pecan Pie Brownies Recipe
Hey there, dessert enthusiasts! Today, we're diving into the world of pecan pie brownies, and let me tell you, it's a journey worth taking. Before we embark on this sweet adventure, let's break down the steps and ingredients in simple terms.
Print
Pin
Rate
Calories: 400kcal
Servings: 16
Equipment
- 8×8-inch Baking Pan To bake and achieve the perfect square brownies.
- Parchment Paper For lining the baking pan, ensuring easy removal and clean cuts.
- Mixing Bowl A bowl for combining the brownie base ingredients.
- Whisk or Electric Hand Mixer To mix and blend the brownie batter until smooth.
- Spatula For incorporating flour and spreading the brownie batter evenly.
- Wire rack To cool the brownie base after the initial baking.
- Bowl for Pecan Pie Filling A separate bowl for whisking together the pecan pie filling ingredients.
- Measuring cups and spoons For precise measurements of both brownie and pecan pie filling ingredients.
- Oven Preheated to 325 degrees F (165 degrees C) and later increased to 350 degrees F (180 degrees C).
- Cooking Spray or Oil To lightly coat the parchment paper and prevent sticking.
Ingredients
Brownie Base:
- 2 large Eggs
- 10 tbsps Hot Melted Butter
- 1 Cup White Sugar
- 7/8 cup Cocoa Powder (3/4 cup plus 2 tablespoons)
- 1/2 tsp Kosher Salt
- 1 tbsp Vanilla extract
- 1/2 cup All-Purose Flour
Pecan Pie Filling:
- 1/2 tsp Salt
- 1 cup Brown Sugar
- 1 tsp Vanila Extarct
- 2 large Eggs
- 1/2 cup Light Corn Syrup
- 1/2 cup Salted Butter Melted
Instructions
- Preheat your oven to 325 degrees F (165 degrees C). Line an 8×8-inch baking pan with parchment paper, leaving some hanging on the sides, and give it a light oiling.Chef's Note: If you're using a 9×9-inch pan, keep an eye on the baking time—it might be a bit quicker.
- Now, onto the brownie batter. In a mixing bowl, blend white sugar, cocoa powder, kosher salt, and that luscious melted butter. Mix it up; it might look grainy, but that's totally cool.
- Add vanilla and one egg, mix again until combined. Toss in the second egg, blend until you have a smooth, glossy batter. Slowly add the flour, mix until it disappears, and spread the batter evenly in the prepared pan. Give it a little tap on the counter to level it out.
- Bake the brownie base for 20 minutes, then let it cool on a wire rack while we whip up the pecan pie filling.
- Bump up the oven temperature to 350 degrees F (180 degrees C).
- For the pecan pie filling, whisk together brown sugar, salt, vanilla, corn syrup, eggs, and melted butter until smooth. Stir in those glorious chopped pecans.
- Pour the pecan pie filling over the brownie base, spread it evenly, and give the pan a gentle tap to level it out.
- Back in the oven it goes, and this time it's for about 1 hour. You'll know it's ready when the pecan pie filling is almost fully set, with just a slight jiggle in the center if you give it a gentle shake.
- Let it cool for about 30 minutes, but for the best results, cover and chill before cutting. Lift those brownies out using the parchment paper overhang and cut them into 16 perfect 2×2-inch squares.
Nutrition
Calories: 400kcal
Nutrition Facts:
| Nutrition Facts (per serving) | Gram |
|---|---|
| Calories | 400 |
| Fat | 26g |
| Carbohydrates | 40g |
| Protein | 4g |
Tips For Best Results: Pecan Pie Brownies Recipe
- Choose the Right Mix: If you’re using a family-sized brownie mix, it’s perfect for a 9×9 cake pan. Can’t find the family size? No worries! Just grab two regular-sized boxes of brownie mix. If you have a beloved homemade brownie recipe, feel free to use that instead!
- Baking Timing: Don’t bake the brownies all the way before adding the topping. After around 20 minutes in the oven or when they look nearly done, take them out. Check the recommended bake time on the back of the brownie mix box as it can vary. Add the topping about 10 minutes before the box says they should be done. This ensures a soft, just-right brownie and prevents the pecan pie topping from sinking.
- Pecan Choices: Whether you prefer chopped or whole pecans, go with your favorite! Both work well for these brownies
How to make Pecan Pie Brownies Without Corn Syrup?
Making Pecan Pie Brownies Without Corn Syrup
- Choose Your Brownie Mix: Grab your favorite brownie mix from the store.
- Swap Corn Syrup: Instead of corn syrup, use a mix of honey and maple syrup. About 1 cup total should do the trick.
- Mix It Up: Follow the brownie mix instructions, but when it comes to the sweet stuff, go for that honey-maple combo instead.
- Add Pecans: Toss in your chopped or whole pecans – whichever you like.
- Bake Away: Pop them in the oven following the brownie mix guidelines. Voila! Corn syrup-free pecan pie brownies ready to enjoy.