Pecan Pie Brownies

This Pecan Pie Brownies recipe combines the best of both worlds: fudgy chocolate brownies topped with a luscious pecan pie filling. Each bite is a delightful combination of rich, gooey chocolate and crunchy pecans, creating a perfect fall dessert.

What are Pecan Pie Brownies?

Pecan Pie Brownies combines the richness of fudgy chocolate brownies with the classic flavors of pecan pie. These treats feature a layer of gooey pecan pie filling on top of a decadent chocolate brownie base, creating a mouthwatering combination of textures and flavors.

Ingredients and substitutions for Pecan Pie Brownies

• Butter: Butter helps create that silky texture we love about brownies whilst also helping them rise. You could sub with non dairy butter, though I have not tried this.
• Brown sugar: The brown sugar helps to make the brownies fudgy, however, you could substitute in equal measure with superfine or caster sugar which will result in a chewier final brownie. This also helps give your topping a caramelized flavor that wouldn't be the same with superfine or caster sugar.
• Eggs: As well as adding structure to the brownies, the eggs bind everything together so are essential. You could substitute with vegan ingredients such as chia eggs or apple sauce, however, they have not been tested and the result can not be guaranteed.
• Plain flour: Plain flour or all purpose is best here because it helps give the brownies their texture without making them cakey or firm like bread if you use cake or bread flour. You want to only mix until you can see no more dry portions in your bowl.
• Salt: Sea salt is best here to add dimensional flavor to our brownies and rock or kosher salt also works well.
• Cocoa Powder: The star ingredient here so you'll want a nice high quality cocoa powder for a truly chocolate flavor. It is not recommended to replace with melted chocolate in equal measure as it can be quite dense, however, chocolate chips or chunks would work well.
• Maple syrup: Like brown sugar, syrup helps give the topping a beautiful caramel flavor and gives the pecans a gooey texture.
• Pecans: Nutty pecans have a deep toasty flavor that makes for a complimentary flavor to the brownies. Walnuts would be a good substitute in equal measure.

See recipe card for quantities.

How to make Pecan Pie Brownies:

Step 1: Melt: Place the butter and sugar over a double boiler (or in a microwave) and heat through, whisking to melt evenly and help to dissolve the sugar.

Step 2: Other ingredients: Add one egg and whisk to combine and repeat before tossing in the flour, salt and cocoa powder and whisk to combine.

Step 3: Brownie tin: Pour into your prepared tin and smooth out.

Step 4: Sugar sauce: Combine the ingredients for the pecans in a bowl until smooth and toss in the nuts, stirring to coat fully.

Step 5: Topping: Spoon the pecans over the brownie and smooth out.

Step 6: Bake: Bake until golden.

Step 7: Cool and slice: Allow to cool fully and slice evenly.

Step 8: Serve: Grab one and dig in! Great served alongside a glass of milk.

FAQ's for the best Pecan Pie Brownies

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Pecan Pie Brownies

Sylvie Taylor

This Pecan Pie Brownies recipe combines the best of both worlds: fudgy chocolate brownies topped with a luscious pecan pie filling. The combination of classic brownies and beloved pecan pie will make these treats disappear from the dessert table in no time.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Cooling time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 417 kcal

Ingredients

  

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Brownie base

• 200 grams / 7 ounces butter cubed
• 275 grams / 1 cup + 3 tablespoons light brown sugar
• 110 grams / 2 large eggs room temperature
• 106 grams / ⅔ cup plain flour
• 83 grams / ¾ cup cocoa powder sifted
• ½ teaspoon sea or kosher salt

Pecan topping

• 85 grams / ¼ cup maple syrup
• 70 grams / ⅓ cup brown sugar
• 55 grams / 1 large egg room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon sea or kosher salt
• 30 grams / 2 tablespoons heavy cream
• 40 grams / 3 tablespoons butter
• 312 grams / 2 ½ cups pecans

Instructions

 

Brownie base

• Preheat your oven to 180C/350F and line a 18×18 cm or 7×7 inch square baking tin with parchment paper.
• Place the butter and sugar in a double boiler on medium heat until the butter is beginning to melt.
• Whisk to combine and help the sugar and butter mix evenly, continue whisking to help dissolve the sugar for at least 1 minute.
• Remove from the heat and allow to cool for 2 minutes.
• Add in one egg and whisk until well combined, repeat with the remaining egg until the mixture is smooth.
• Whisk in flour, salt and cocoa powder until the brownie batter is combined and smooth.
• Pour into prepared baking tin and smooth out. Set aside.

Pecan topping

• Place the melted butter, sugar, maple syrup, salt, cream, egg and vanilla extract in a bowl and whisk to combine.
• Toss in the pecan and stir to coat completely.
• Spoon over the brownie batter and even out.
• Place in the oven and bake until golden, approximately 55 minutes.
• Remove and allow to cool fully.
• Slice.
• Serve with a glass of milk or your favorite hot beverage!
• Dig in!

Notes

• Brown sugar: The brown sugar helps to make the brownies fudgy, however, you could substitute in equal measure with superfine or caster sugar which will result in a chewier final brownie.
• Cocoa Powder: The star ingredient here so you'll want a nice high quality cocoa powder for a truly chocolate packed flavor. It is not recommended to substitute melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well here.
• Pecans: Nutty pecans have a deep toasty flavor that makes for a complimentary flavor to the brownies. Walnuts would be a good substitute in equal measure.
• Whisk: It's easiest to make your brownie with a large whisk to create a smooth batter.
• Baking tin: A square baking tin was used, though a rectangle tin of similar size would also work well.
• Want more cakey brownies: Simply bake 5 minutes longer for a less fudgy center, however, you may have to cover with aluminum foil to avoid the top browning too much.
• What salt does on top of your brownies: Add a sprinkle of sea salt to the top of your pecans just prior to baking to create a little balance between the sweetness of your brownies.
• Freezing the Pecan pie brownies: Once they have cooled completely, individually wrap the brownies or place them in an airtight container. They can be stored in the freezer for up to 3 months. When ready to eat, thaw them at room temperature or reheat them in the oven for a few minutes.

Recipe by Roamingtaste

Nutrition

Calories: 417kcal

Keyword chocolate, fall dish, pecan baking

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