Pecan Pie Brownies
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5.0
9 reviews
Excellent
Pecan Pie Brownies
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Rich fudgy brownies meet pecan pie in this mash-up of two of our favorite desserts! These Pecan Pie Brownies are made from scratch with loads of nutty pecan pie filling baked right on top of our favorite fudgy brownie recipe.
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Ingredients
Brownies
- 4 ounces bittersweet or semisweet chocolate chopped
- 3/4 cup salted butter
- 1/2 cup natural unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Pecan Topping
- 1 cup light or dark brown sugar
- 2 large eggs
- 1/2 cup corn syrup
- 1/4 cup salted butter melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups Chopped Pecans
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Instructions
- Preheat oven to 350°F. Line a 9-inch square pan with a parchment paper sling.
- In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.
- Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.
- Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips.
- Pour the brownie batter into the prepared baking dish and spread into the corners. The batter will be thick.
- Bake the brownie base for 20 minutes until partially set.
- Meanwhile, combine brown sugar, eggs, corn syrup, melted butter, vanilla, and salt in a large bowl. Whisk well, then stir in chopped pecans.
- Once the brownies are partially baked, remove them from the oven and pour the pecan pie filling over the partially baked brownie layer.
- Return the brownie pan to the oven and continue to bake for another 30 to 35 minutes, until mostly set with just a slight jiggle in the center when you gently shake the pan.
- Cool completely before cutting. Store in an airtight container for up to 5 days on the counter or in the fridge.
Equipments used:
Notes
- 8x8-inch baking pan: These will be thicker and take longer to bake, more like 40-45 minutes.
- 9x13-inch baking pan: This recipe can be spread into a larger pan and baked thinner for 20-25 minutes.
Nutrition Information
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Calories
452kcal
(23%)
Carbohydrates
49g
(16%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
84mg
(28%)
Sodium
184mg
(8%)
Potassium
239mg
(7%)
Fiber
4g
(16%)
Sugar
39g
(78%)
Vitamin A
472IU
(9%)
Vitamin C
0.1mg
(0%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 84mg | 28% |
| Sodium | 184mg | 8% |
| Potassium | 239mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 39g | 78% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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