Description
A delightful treat combining the flavors of brownies and pecan pie.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar (divided)
- 3 large eggs
- 1 teaspoon vanilla extract (divided)
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves or chopped pecans
- 2/3 cup corn syrup
- 1/4 cup heavy cream
Instructions
- Begin by preheating your oven to 350°F (175°C). This step is crucial as it prepares your oven to bake the brownies evenly, ensuring a perfect texture.
- Melt the butter in a saucepan over low heat. Once melted, remove it from heat and add in the granulated sugar and 1/2 cup of brown sugar. Stir until the mixture is well combined and has a glossy finish. Allow this mixture to cool slightly—this not only prevents the eggs from cooking when added but also allows for a smoother batter.
- Whisk in the eggs one at a time along with 1/2 teaspoon of vanilla extract. Continue mixing until the eggs are fully integrated, and the batter is smooth. This incorporation is essential for achieving that gooey texture we all love in brownies.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. This step helps to aerate the dry ingredients and removes any clumps that could affect the texture of the brownies. Gradually stir this dry mixture into the wet ingredients until just combined. Be careful not to overmix, as this can lead to cakey brownies.
- Spread the brownie batter evenly into the prepared baking pan, ensuring that it reaches all corners for uniform baking. Bake the brownie base for 20–25 minutes, or until it’s partially set. This is key, as you want it to hold the topping without being fully cooked yet.
- While the brownies are baking, prepare the pecan topping. In a saucepan, combine the remaining 1/2 cup of brown sugar with the corn syrup and heavy cream. Simmer the mixture gently, stirring occasionally until combined, then remove from heat.
- Add the pecans and the remaining 1/2 teaspoon of vanilla extract to the saucepan, stirring to combine. Allow this mixture to thicken slightly before pouring it over your baked brownie layer. This step enhances the flavor and texture, making the topping even more delicious.
- Carefully pour the pecan topping over the brownie base and spread it evenly using a spatula. Return the pan to the oven and bake for another 20–25 minutes, or until the topping is bubbly and golden brown. This second bake develops the crunchy crust that contrasts wonderfully with the soft brownie.
- Allow the brownies to cool completely in the pan. For the best slicing results, chill them in the refrigerator for 1–2 hours. This will help form clean edges, making your brownies look picture-perfect!
Notes
Toasting the pecans before adding them to the topping will elevate their flavor, bringing out their nuttiness and can use non-stick spray instead of parchment paper if you’re in a pinch, but parchment usually provides the best results for easy removal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
Nutrition
- Calories: 300 kcal
- Sodium: 150 mg
- Protein: 5 g