Q1: Why do my brownies sometimes come out cakey instead of fudgy?

A cakey brownie is usually the result of over-mixing the batter after the flour has been added, which incorporates too much air. This recipe is designed to be very fudgy due to its high ratio of fat (butter) and sugar to flour. For a guaranteed fudgy result, mix the flour in on the lowest speed and only until it has just disappeared.

Q2: How do I know for sure when the pecan pie layer is done baking?

The key is the "jiggle test," just like with a regular pecan pie. The pecan pie topping is a custard, and it is perfectly baked when the outer edges are set and puffed, but the very center still has a slight jiggle or wobble to it when you gently nudge the pan. It will continue to set up from the residual heat as it cools.

Q3: What is the absolute best way to cut these gooey bars cleanly?

The number one secret to perfect, clean-cut bars is to make sure they are thoroughly chilled . After the bars have cooled completely to room temperature, you can place them in the refrigerator for at least one hour to allow the gooey pecan layer to firm up. Use a large, sharp chef's knife, and for extra-clean cuts, you can run the blade of the knife under hot water and wipe it dry between each slice.

Q4: Do I have to use a stand mixer to make the brownie batter?

While a stand mixer makes the process very easy, you can absolutely make this recipe with a handheld electric mixer or even by hand with a whisk and a spatula. It will just require a little bit more arm work to get the eggs and the sugar and butter mixture smooth and shiny.

Q5: Can I make these brownies a day or two before a party?

Yes, absolutely! These are the perfect make-ahead dessert. The flavors actually meld and become even more delicious on the second day. Simply let them cool completely, and then store the entire, uncut slab, well-covered, at room temperature or in the refrigerator. Cut them into squares just before you plan to serve them.

The Ultimate Fudgy & Gooey Pecan Pie Brownies

A decadent hybrid dessert that combines a rich, fudgy brownie with a classic pecan pie topping. The recipe starts with a from-scratch brownie layer that is baked in a square pan. While it bakes, a sweet and gooey pecan pie filling is prepared with brown sugar, corn syrup, and a generous amount of chopped pecans. This pecan mixture is then poured over the warm brownie base, and the entire dessert is baked again until the topping is golden and set. The finished bars are cooled completely before slicing.

Author: Grace
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 4 hours 30 minutes (includes cooling time)
Yield: 9 squares 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Brownie Layer:
Nonstick cooking spray
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 tablespoon pure vanilla extract
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon instant espresso (optional)
16 tablespoons (2 sticks) unsalted butter
2 1/4 cups granulated sugar
1 1/2 cups all-purpose flour
1 cup semisweet chocolate chips
For the Pecan Layer:
3/4 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1 tablespoon bourbon (optional)
3 1/2 cups coarsely chopped pecans

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Instructions

Make the Brownie Layer: Preheat the oven to 350°F. Line a 9-by-9-inch baking pan with parchment paper, leaving an overhang on two sides. Spray the parchment with nonstick cooking spray.
In a stand mixer, beat the eggs, cocoa powder, vanilla, salt, baking powder, and optional espresso powder on medium-low speed for about 2 minutes, until smooth.
In a small saucepan, melt the butter over medium-low heat. Add the sugar and stir for 2 to 3 minutes, until mostly dissolved.
Add the melted butter mixture to the mixer bowl and mix on medium-low speed for about 2 minutes, until the batter is smooth and shiny.
Reduce the speed to low and add the flour and chocolate chips, mixing until just incorporated.
Pour the batter into the prepared pan and bake for 32 to 34 minutes, until the brownie layer is cooked through.
Make the Pecan Layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs, and optional bourbon in a medium bowl until the sugar is dissolved.
Stir in the chopped pecans until they are completely coated.
Finish Baking: Once the brownie layer is baked, gently pour the pecan mixture over the top, spreading it carefully to the edges.
Return the pan to the oven and bake for another 30 to 35 minutes, until the pecan pie layer is golden, set, and no longer jiggly.
Let the brownies cool completely in the pan, for about 3 hours, before using the parchment overhangs to lift them out and slice into 9 squares.

Notes

This recipe uses a two-stage baking process: first the brownie layer is baked, and then the pecan topping is added for a final bake.
Using a parchment paper sling with an overhang is a key technique for easily removing the sticky bars from the pan.
It is crucial to let the finished bars cool completely for at least 3 hours to allow the pecan layer to set properly for clean slicing.
The article mentions a ‘Cook’s Note’ for the flour, but the note itself is not provided.

Nutrition

Serving Size: 1 square
Calories: 900-1100
Sugar: 80-100 g
Sodium: 400-500 mg
Fat: 60-75 g
Saturated Fat: 25-30 g
Trans Fat: 0 g
Carbohydrates: 90-110 g
Fiber: 8-10 g
Protein: 12-15 g
Cholesterol: 180-220 mg

Find it online: https://www.eatswithsoul.com/gooey-pecan-pie-brownies/