Description
These Gooey Pecan Pie Brownies combine rich, fudgy chocolate brownies with a sticky, nutty pecan pie topping for an indulgent dessert perfect for any occasion. The recipe features a buttery brownie base enhanced with cocoa powder and chocolate chips, topped with a luscious, caramel-like pecan filling.
Ingredients
Scale
Brownie Base
- 110 g butter
- 75 g semi-sweet chocolate chips (55-70%)
- 35 g unsweetened Dutch cocoa powder
- 100 g granulated sugar
- 150 g dark brown sugar
- 3 large eggs (room temperature)
- 55 g vegetable oil (e.g. canola)
- 1 1/2 tsp vanilla extract
- 75 g all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
Pecan Pie Topping
- 90 g dark brown sugar
- 65 g light corn syrup (or glucose syrup, honey, or agave)
- 110 g butter
- 1 tsp vanilla extract
- 150 g whole pecans, chopped
- 1 tsp all-purpose flour
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 160ºC (325ºF) using the conventional baking setting. Line an 8×8 inch (20×20 cm) square baking pan with parchment paper for easy removal.
- Brown the Butter and Melt Chocolate: Begin by browning the butter in a pan until golden and fragrant. Immediately pour the browned butter over the semi-sweet chocolate chips in a large mixing bowl, stirring until smooth and combined. Stir in the unsweetened Dutch cocoa powder until fully incorporated.
- Add Sugars: Add the dark brown sugar and granulated sugar to the chocolate mixture. Using an electric mixer, whisk together until the sugars are fully integrated and the mixture is smooth.
- Mix Eggs: Add the room temperature eggs to the batter and mix on medium-high speed for about 2 minutes until well combined and slightly aerated.
- Add Oil and Vanilla: Pour in the vegetable oil and vanilla extract and whisk until the batter is smooth and homogenous.
- Incorporate Dry Ingredients: Sift the all-purpose flour, cornstarch, and salt over the batter. Gently whisk together using a spatula or whisk just until no dry streaks remain to avoid overmixing.
- Prepare to Bake Brownie Base: Pour the brownie batter into the prepared pan and smooth the surface evenly using a spatula.
- Bake Brownie Base: Place the pan in the preheated oven and bake for 30 minutes to partially cook the brownie layer.
- Prepare Pecan Pie Topping: While the brownie bakes, chop the whole pecans and set aside. In a medium saucepan over medium-high heat, combine dark brown sugar, light corn syrup, butter, and vanilla extract. Stir continuously until the butter and sugar melt into a smooth sauce.
- Add Pecans and Flour to Topping: Stir in the chopped pecans, flour, and a pinch of salt into the melted mixture. Mix thoroughly to create the pecan pie filling.
- Add Topping to Brownie and Continue Baking: After the initial 30 minutes of baking, carefully pour the pecan pie topping over the partially baked brownie layer, spreading it evenly. Return the pan to the oven and bake for an additional 20 minutes until set.
- Cool and Chill: Remove the brownies from the oven and allow them to cool on a wire rack for 30 minutes at room temperature. Then refrigerate for about 1 hour to achieve the ideal texture before serving.
- Serve: Slice and serve the Gooey Pecan Pie Brownies as is or paired with a scoop of vanilla ice cream for an extra indulgence.
Notes
- Room temperature eggs help create a smoother, more consistent batter.
- Browned butter adds a nutty depth of flavor to the brownies.
- Use parchment paper to prevent sticking and for easy removal from the pan.
- Allow the brownies to cool and chill to firm up the pecan topping for clean slices.
- You can substitute light corn syrup with honey, agave syrup, or glucose syrup, but expect minor flavor differences.
- Store leftovers covered in the refrigerator for up to 3 days.
