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.
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Calories: 400kcal
Servings: 16
Equipment
- 8x8-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 8x8-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 9x9-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 2x2-inch squares.
Nutrition
Calories: 400kcal