Pecan Pie Brownies
User Reviews
5
6 reviews
Excellent
Pecan Pie Brownies
Report
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.
Share:
Ingredients
Brownies
- 4 ounces bittersweet chocolate chopped, or semisweet chocolate
- 3/4 cup butter salted
- 1/2 cup unsweetened cocoa powder natural
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 egg large
- 2 teaspoons vanilla extract pure
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Pecan Topping
- 1 cup light brown sugar or dark brown sugar
- 2 egg large
- 1/2 cup corn syrup
- 1/4 cup butter melted, salted
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon salt
- 2 1/2 cups pecans chopped
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
Show Details
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%)
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
6 reviews
Excellent
Other Recipes
You'll Also Love
