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.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 4 hours 30 minutes (includes cooling time)
- Yield: 9 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
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.
Find it online: https://www.eatswithsoul.com/gooey-pecan-pie-brownies/