Pecan Pie Brownies
Fudgy brownies and rich pecan pie filling bake together into one decadent dessert.
Ingredients
For the brownies:
- ¾ 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
- ¾ cup (90 grams) all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
For the pecan pie filling:
- ⅓ cup (108 grams) honey or light corn syrup
- ½ cup (105 grams) packed light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (56 grams) unsalted butter , melted and cooled slightly
- 2 cups (225 grams) pecans , either pecan halves or chopped pecans
- Vanilla ice cream , for serving (optional)
Equipment
Instructions
- Preheat oven to 350° F. Line a deep 9-inch cake pan or round baking dish with greased foil or parchment paper.
- In a medium saucepan set over medium low heat, melt the ¾ cup (170 grams) unsalted butter and 7 ounces (200 grams) bittersweet chocolate together until melted and smooth, stirring frequently. Remove from heat and stir in the 1 cup (200 grams) granulated sugar. Add the 3 large eggs one at a time, mixing after each, followed by the 1 teaspoon vanilla extract. In a separate bowl, combine the ¾ cup (90 grams) all-purpose flour, ¼ teaspoon ground cinnamon and ¼ teaspoon 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 ⅓ cup (108 grams) honey or light corn syrup, ½ cup (105 grams) packed light or dark brown sugar, 2 large eggs and 1 teaspoon vanilla extract. Slowly add the ¼ cup (56 grams) unsalted butter and mix until combined. Add the 2 cups (225 grams) pecans and stir until they've all been coated in the filling.
- After 20 minutes, remove the brownies from the oven and spoon the pecan pie filling on top into an even layer (do not pour or dump mixture on top).
- Bake for an additional 30-35 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.
- Slice with a sharp knife and serve with ice cream, or as desired.
Notes
- This recipe can also be baked in a 8-inch square pan. Baking time may be reduced slightly. A 9-inch square pan can be used, but brownies will be thinner. Decrease baking time by about 10 minutes.
Calories: 528kcal, Carbohydrates: 50g, Protein: 6g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 87mg, Potassium: 213mg, Fiber: 3g, Sugar: 40g, Vitamin A: 589IU, Vitamin C: 0.2mg, Calcium: 47mg, Iron: 2mg
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