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Buttery Pecan Pie Brownies Recipe

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★★★★★

4.8 from 149 reviews

These Buttery Pecan Pie Brownies combine rich, fudgy brownies with a gooey, buttery pecan pie topping that tastes like a festive treat perfect for any time of the year. The luscious chocolate base is topped with a sticky, caramelized pecan layer that’s delightfully crunchy and sweet, making each bite an irresistible blend of textures and flavors.

Ingredients

Scale

Brownie Layer

  • 1/2 cup (1 stick) unsalted butter
  • 4 ounces semi-sweet chocolate
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt

Pecan Pie Topping

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup light brown sugar
  • 1/2 cup corn syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans

Instructions

  1. Prep the Pan and Oven: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  2. Make the Brownie Layer: In a medium saucepan over low heat, melt 1/2 cup of unsalted butter and 4 ounces of semi-sweet chocolate together, stirring until completely smooth. Remove from heat. Stir in 1 cup granulated sugar, then add 2 eggs and 1 teaspoon vanilla extract, mixing well. Add 2/3 cup all-purpose flour and 1/4 teaspoon salt, stirring just until combined. Pour this batter into the prepared pan and smooth the top evenly.
  3. Bake the Brownie Base: Bake the brownie layer for 18 minutes until the center is still slightly soft but mostly set. Remove from the oven and set aside.
  4. Prepare the Pecan Pie Topping: Using a clean saucepan over medium heat, melt 1/2 cup unsalted butter. Add 3/4 cup light brown sugar, 1/2 cup corn syrup, 2 eggs, and 1 teaspoon vanilla extract. Stir continuously until the mixture is smooth and slightly thickened, about 5 minutes. Remove from heat and fold in 1 1/2 cups chopped pecans thoroughly.
  5. Assemble and Bake the Topping: Carefully pour the pecan pie topping over the partially baked brownie layer, spreading gently and evenly with a spatula. Return the baking pan to the oven and bake for an additional 25–28 minutes or until the topping is set and no longer jiggles in the center.
  6. Cool and Chill: Allow the brownies to cool at room temperature for 1 hour. Then refrigerate for at least 2 hours to let the topping fully firm up for clean slicing.

Notes

  • Chilling the brownies before slicing ensures cleaner edges and helps the topping set perfectly.
  • Toasting the pecans before adding them enhances their nutty flavor and keeps them crunchy under the gooey topping.
  • These brownies freeze well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge for the best texture.
  • You can substitute corn syrup with maple syrup or honey, though the topping texture will be slightly less firm.
  • If using pre-made brownie mix, reduce initial baking time slightly since you’ll be baking again with the topping.

Keywords: pecan pie brownies, chocolate pecan dessert, holiday bars, gooey brownies

Find it online: https://cheframi.com/buttery-pecan-pie-brownies-recipe/