Pecan Pie Brownies

Pecan Pie BrowniesPecan’s are oft really an American ingredient, but these Pecan Pie Brownies prove you do not need to be in the North American continent to make them. Have you enjoyed pecans in baked goods before friends? If so, what’s your favorite way to use them?

Don’t worry about these, that base is still super fudgy in the bottom, though we can change that if you don’t want em fudgy…that’s in the notes section. The beauty of the pecan pie filling is that it relies on maple syrup so no corn syrup is needed to add a perfect gooey consistency.

chocolate Pecan Brownieseasy Pecan Pie Brownies

Why you’ll love these

Fudgy brownie base

Despite the length of baking, the fudge brownie center is still perfect.

Pecan filling

The ooey gooey pecan filling is warm and a great fall treat.

Serve a bunch of people

These easily serve 16 people with a solid brownie for each.

How to prepare Pecan Pie Brownies

  • 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.
  • Add an egg: Add one egg and whisk to combine and repeat.
  • Choc powder: Add in the flour, salt and cocoa powder and whisk to combine.
  • Brownie tin: Pour into your prepared tin and smooth out.
  • Sugar sauce: Combine the ingredients for the pecans in a bowl until smooth and toss in the nuts, stirring to coat fully.
  • Topping: Spoon the pecans over the brownie and smooth out.
  • Bake: Bake until golden.
  • Cool and slice: Allow to cool fully and slice evenly.
  • Serve: Grab one and dig in! Great served alongside a glass of milk.

?pp route=%2Fimage resize&path=%3D%3DwZwpmLygTO381RNlkf&width=768Tips for the best Pecan Pie Brownies

Size of tin used here: The size of my brownie tin is 18 cm / 7 inches square.

Don’t overmix: The key to the fudgy brownie base is to only mix until the flour is fully combined which helps to avoid activating the gluten in the flour.

Less fudgy brownies: Simply bake the pecan pie brownies 5 minutes longer for a less fudge center, however, you may have to cover with aluminum foil to avoid the top browning too much.

Salty topping: Add a sprinkle of sea salt to the top of your pecans just prior to baking to add a little more balance between the sweetness of these.

More fudgy recipes you’ll enjoy

Caramelized White Chocolate Cookies

Fudgy Brownies

Kladdkaka Cake – Swedish Fudge Cake

Pecan Pie Brownies
Recipe by Roamingtaste
Serves 16

Ingredients:
Brownie base
200 grams / 7 ounces butter, cubed
275 grams / 1 cup + 3 tablespoons light brown sugar
2 large eggs
106 grams / 2/3 cup plain flour
83 grams / 3/4 cup cocoa powder, sifted
1/2 teaspoon sea salt
Pecan topping
85 grams / 1/4 cup maple syrup
70 grams / 1/3 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon salt
2 tablespoons cream
40 grams butter
312 grams / 2 1/2 cups pecans

Directions:
Preheat your oven to 180C/350F and line a baking tin with greaseproof paper.

Place the butter and sugar in a double boiler on medium heat until the butter is beginning to melt.

IMG 8807(pp w768 h512)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.

IMG 8809(pp w768 h512)Pour into prepared baking tin and smooth out. Set aside.

?pp route=%2Fimage resize&path=%3D%3DwZwpmL2YTO381RNlkf&width=768For the pecan topping, place the melted butter, sugar, maple syrup, salt and cream in a bowl and stir to combine.

Toss in the pecan and stir to coat completely.

Spoon over the brownie batter and even out.

?pp route=%2Fimage resize&path=%3D%3DwZwpmL3cTO381RNlkf&width=768Place in the oven and bake until golden for 55 minutes.

Remove and allow to cool fully.

Slice.

Serve with a glass of milk or your favorite hot beverage!

Pecan Pie Brownies pinterestooey gooey Pecan Pie Brownies

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Pecan Pie Brownies

Pecan Pie Brownies

  • Author: Sylvie Taylor
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Serves 16 1x
  • Category: Bars & Slices

Description

An ooey gooey pecan pie filling covers a fudgy brownie base for the perfect fall combination.


Ingredients

Scale

Brownie base
200 grams / 7 ounces butter, cubed
275 grams / 1 cup + 3 tablespoons light brown sugar
2 large eggs
106 grams / 2/3 cup plain flour
83 grams / 3/4 cup cocoa powder, sifted
1/2 teaspoon sea salt
Pecan topping
85 grams / 1/4 cup maple syrup
70 grams / 1/3 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon salt
2 tablespoons cream
40 grams butter
312 grams / 2 1/2 cups pecans


Instructions

  • Preheat your oven to 180C/350F and line a baking tin with greaseproof 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.
  • For the pecan topping, place the melted butter, sugar, maple syrup, salt and cream in a bowl and stir 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 for 55 minutes.
  • Remove and allow to cool fully.
  • Slice.
  • Serve with a glass of milk or your favorite hot beverage!

Notes

Size of tin used here: The size of my brownie tin is 18 cm / 7 inches square.

Don’t overmix: The key to the fudgy brownie base is to only mix until the flour is fully combined which helps to avoid activating the gluten in the flour.

Less fudgy brownies: Simply bake the pecan pie brownies 5 minutes longer for a less fudge center, however, you may have to cover with aluminum foil to avoid the top browning too much.

Salty topping: Add a sprinkle of sea salt to the top of your pecans just prior to baking to add a little more balance between the sweetness of these.

Recipe by Roamingtaste


Nutrition

  • Calories: 417 calories per serve
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