Pecan Pie Brownies
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.
Servings 16
Calories 417kcal
Ingredients
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 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.
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: The size of my brownie tin is 18 cm / 7 inches square, a medium tin will ensure your brownies aren't too thin.
- 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.
Nutrition
Calories: 417kcal