Here’s a full recipe for Pecan Pie Brownies — the ultimate mash‑up of gooey pecan pie and rich, fudgy brownies. 🍫🥧
🧾 Ingredients (Makes ~16 squares)
For the Brownies
- 1 cup (225 g) unsalted butter
- 8 oz (225 g) semisweet or dark chocolate, chopped
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp salt
For the Pecan Pie Topping
- 1 cup (200 g) brown sugar
- ½ cup (120 ml) light corn syrup (or golden syrup)
- ½ cup (115 g) unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups (200 g) pecans, roughly chopped
👩🍳 Step-by-Step Instructions
- Make the brownie base
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch pan with parchment paper.
- Melt butter and chocolate together over low heat until smooth.
- Whisk in sugars, then add eggs one at a time. Stir in vanilla.
- Sift flour, cocoa, and salt; fold into chocolate mixture.
- Spread batter evenly in prepared pan. Bake for 25 minutes (it will be slightly underbaked).
- Prepare pecan pie topping
- In a bowl, whisk together brown sugar, corn syrup, melted butter, eggs, and vanilla until smooth.
- Stir in chopped pecans.
- Layer & bake again
- Pour pecan mixture evenly over the partially baked brownies.
- Return pan to oven and bake for 30–35 minutes, until topping is set and golden.
- Cool & slice
- Let brownies cool completely before slicing (the topping needs to firm up).
- Cut into squares with a sharp knife.
🍴 Serving Ideas
- Serve warm with a scoop of vanilla ice cream.
- Drizzle with salted caramel for extra indulgence.
- Perfect for Thanksgiving dessert tables or holiday parties.
⚠️ Disclaimer
This recipe is for culinary inspiration and educational purposes. Contains eggs, nuts, and dairy — check for allergens before serving.
These brownies are basically pecan pie on top of fudgy chocolate heaven — chewy, gooey, and irresistible.
