Fudgy brownies and rich pecan pie filling bake together into one incredibly decadent dessert.
This is most definitely the best thing to happen in my kitchen in a long time. And not to toot my own horn, but I have a lot of really awesome things coming out of my kitchen on a regular basis. Such is the life of someone obsessed with dessert.
So when I say this is the best, that is saying something.
These brownies are eyes-rolling-into-the-back-of-your head, I-think-I-died-and-went-to heaven good.
Too much hyperbole?
Seriously though, this is one mashup where the final product is better than the sum of its parts. I’m not sure I can have another brownie or slice of pecan pie without thinking about how much better it is when they’re together.
These pecan pie brownies are just begging to be invited to your next dinner party or holiday gathering. Serve wedges just as they are, or add a dollop of whipped cream. Either way, they’re sure to be met with plenty of oooohs and ahhhhs.
And I doubt there’ll be any leftovers.
Pecan Pie Brownies
For the brownies:
- 3/4 cup (170 grams) unsalted butter
- 7 ounces (200 grams) bittersweet chocolate, chopped or use chips
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (90 grams) all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the pecan pie filling:
- 1/3 cup (108 grams) honey or light corn syrup
- 1/2 cup (105 grams) light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (56 grams) unsalted butter, melted and cooled slightly
- 2 cups (225 grams) Diamond of California Pecan Halves
- Preheat oven to 350 degrees F. Line a deep 9-inch cake pan (I used a springform pan) with greased foil or parchment paper.
- In a medium saucepan set over medium low heat, melt the butter and chocolate together until melted and smooth, stirring frequently. Remove from heat and stir in the sugar. Add the eggs one at a time, mixing after each, followed by the vanilla extract. In a separate bowl, combine the flour, cinnamon and salt. Add to the chocolate mixture and mix just until no streaks of flour remain.
- Spread batter into the prepared pan and bake for 20 minutes.
- While the brownies are baking, prepare the pecan pie filling. Whisk together the honey or light corn syrup, brown sugar, eggs and vanilla. Slowly add the melted butter and mix until combined. Add the pecans and stir until they've all been coated in the filling.
- After 20 minutes, remove the brownies from the oven and gently pour the pecan pie filling on top, using a knife to evenly distribute it over the brownie batter.
- Bake for an additional 35-45 minutes until center jiggles slightly when gently shaken. Cool completely to room temperature, for at least 2 hours, to completely set the brownies. If desired, chill in the fridge for a shorter cooling time.
Have you tried this recipe?
Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.