Pecan Pie Brownies
User Reviews
4
Pecan Pie Brownies
Description
This recipe starts with a prepared boxed brownie mix baked in a 13x9 inch pan for half the recommended bake time to set the base layer partially. Meanwhile, a pecan pie filling is cooked on the stovetop by whisking together sugar, light corn syrup, eggs, butter, and vanilla, then cooking until thick enough to coat a spoon but still pourable. Chopped pecans are stirred in and cooked briefly to disperse evenly.
The partially baked brownie layer is removed from the oven, and the warm pecan filling is immediately poured and spread atop. The dish returns to the oven to finish baking until the pecan layer is just set, characterized by a slight jiggle. This two-stage baking yields brownies that are moist and fudgy underneath a richly textured, nut-studded topping.
Since baking time can vary by brownie mix brand and pan type, the recipe encourages adjusting the half-bake period to ensure the base is sufficiently cooked before adding the filling, preventing undercooked centers.
Ingredients
- 1 box brownie mix must have instructions for making in 13x9 pan + ingredients listed on the package
Pecan Pie Filling:
- 1 cup sugar
- 1 1/2 cups light corn syrup
- 4 egg
- 1/4 cup butter unsalted
- 1 1/2 teaspoon vanilla extract
- 2 cups pecans roughly chopped
Instructions
- Preheat oven according to brownie package instructions.
- Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously.
- Mix brownies according to package instructions.
- Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 20 minutes. * see note about cooking time below
- As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.
- When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely.
- Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.
- Let cool to room temperature before cutting.
Notes
- Adjust brownie baking times based on your brand and pan type to ensure the base layer is partially baked before adding the pecan filling.
- Cook the pecan pie filling until it coats a spoon and is pourable but not overly liquid; this ensures proper texture after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 325kcal | 16% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 103mg | 4% |
| Potassium | 52mg | 1% |
| Sugar | 42g | 84% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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