Pecan Pie Brownies

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the brownie layer:
1 cup unsalted butter, melted
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
½ teaspoon salt

For the pecan pie topping:
1 cup light corn syrup
½ cup packed brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 cups pecans, coarsely chopped

 

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla extract, mixing until well combined.
3. Sift in flour, cocoa powder, and salt. Fold gently until a thick, glossy batter forms.
4. Pour the brownie batter into the prepared pan and spread evenly. Bake for 20 minutes.
5. While the brownie base bakes, prepare the topping: In a bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth. Stir in chopped pecans.
6. Carefully pour the pecan mixture over the partially baked brownie layer and spread it gently to cover.
7. Return the pan to the oven and bake for another 30–35 minutes, or until the pecan topping is golden and set.
8. Let cool completely in the pan, then refrigerate for at least 1 hour before slicing into clean squares.

Prep time: 15 minutes | Bake time: 50–55 minutes | Total time: 1 hour 10 minutes | Yields: 16 rich squares