Description
Delicious Pecan Pie Brownies combine the fudgy richness of classic brownies with the sweet, nutty topping of a traditional pecan pie. This dessert is perfect for holiday gatherings or any time you crave a decadent treat featuring a unique layered texture and deep caramel flavors.
Ingredients
Scale
Brownie Layer
- 1 box (18–20 oz) brownie mix, plus ingredients listed on the box (typically eggs, oil, and water)
Pecan Pie Topping
- 1 cup chopped pecans
- ½ cup light corn syrup
- ½ cup brown sugar
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it to ensure easy removal of the brownies.
- Make Brownie Batter: Prepare the brownie batter according to the package instructions, mixing in the required eggs, oil, and water. Pour the batter evenly into the prepared pan.
- Partial Bake Brownie Layer: Bake the brownies for 20 minutes, just until they are partially set but not fully cooked, creating a perfect base for the topping.
- Prepare Pecan Pie Topping: While the brownies bake, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt in a medium bowl until smooth. Stir in the chopped pecans evenly.
- Add Topping and Finish Baking: Remove the brownies from the oven and carefully pour the pecan pie topping evenly over the partially baked brownie layer. Return the pan to the oven and bake for an additional 25–30 minutes, or until the topping is set and golden brown.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 16 squares for serving.
Notes
- You can substitute homemade brownie batter for the mix if preferred.
- For a more intense flavor, toast the chopped pecans lightly before adding them to the topping mixture.
- Store brownies at room temperature for 2–3 days or refrigerate for up to one week, maintaining freshness.
