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Pecan Pie Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 90 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pecan Pie Brownies combine the rich, fudgy texture of classic brownies with a decadent pecan pie topping, featuring a buttery, caramelized filling infused with warm cinnamon and nutmeg. Perfect for dessert lovers craving a luscious, nutty treat with a perfect balance of chocolate and pecan pie flavors.

Ingredients

Scale

Brownie Batter

  • 1 cup All-purpose flour
  • 1 cup Unsweetened cocoa powder (use dutch process cocoa)
  • 1 TBSP Cornstarch
  • 1 tsp Salt
  • 1 3/4 cup White granulated sugar
  • 1/4 cup Powdered sugar
  • 3 Large eggs (room temperature)
  • 1 Egg yolk (room temperature)
  • 1/2 cup Unsalted butter (melted)
  • 1/2 cup Oil (canola or vegetable)
  • 1 tsp Pure vanilla extract
  • 1 cup Semi-sweet chocolate chips

Pecan Pie Filling

  • 1/2 cup Unsalted butter
  • 1 cup Brown sugar (packed)
  • 2 cups Pecans (chopped then measured)
  • 1 tsp Pure vanilla extract
  • 3/4 cup Heavy cream
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Salt

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350℉. Spray a 9X9-inch baking pan with baking spray. Line the bottom and two sides of the pan with parchment paper and spray again to ensure easy removal of the brownies.
  2. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, cornstarch, and salt. This ensures the dry ingredients are well combined and clump-free for a smooth batter.
  3. Beat sugars and eggs: In a large bowl, using a mixer on high speed, beat the white granulated sugar, powdered sugar, eggs, and egg yolk for 2 minutes until pale and fluffy. This step incorporates air to give the brownies some rise and a light texture.
  4. Add fats and vanilla: Lower the mixer speed and add the melted unsalted butter, oil, and pure vanilla extract. Mix until just combined to avoid overmixing and toughness.
  5. Combine dry and wet ingredients: Gradually add the sifted dry ingredients to the wet mixture while mixing on low speed until combined. Then, remove the bowl from the mixer and fold the batter gently with a rubber spatula to ensure everything is evenly incorporated.
  6. Fold in chocolate chips: Add the semi-sweet chocolate chips and fold them into the batter evenly.
  7. Bake brownies: Pour the brownie batter evenly into the prepared baking pan. Bake for 40-50 minutes, checking for doneness by inserting a toothpick in the center. It should come out moist with brownie crumbs but no raw batter. If the batter is too wet, bake for another 5 minutes and check again.
  8. Make pecan pie filling: While the brownies cool slightly, prepare the pecan pie filling. In a medium saucepan over medium heat, melt the unsalted butter. Then add the brown sugar, chopped pecans, pure vanilla extract, heavy cream, ground cinnamon, ground nutmeg, and salt.
  9. Cook filling: Stir continuously and heat the mixture for 4-5 minutes until it thickens and the brown sugar dissolves completely to create a rich, caramel-like filling.
  10. Cool filling: Remove the saucepan from heat and let the pecan filling cool for 15 minutes so it thickens further and is easier to spread.
  11. Top brownies with filling: Pour the cooled pecan pie filling evenly over the baked brownies and spread it to cover the surface completely.
  12. Final cooling and serving: Allow the pecan pie-topped brownies to cool completely to set the filling properly. Once cooled, cut the brownies into 16 equal squares and serve.

Notes

  • Ensure eggs are at room temperature before beating for better volume and texture.
  • Using Dutch process cocoa powder gives a richer chocolate flavor and smoother batter.
  • Line the pan with parchment paper on two sides to make it easier to lift the brownies out for cutting.
  • Do not overbake the brownies to keep the center moist and fudgy.
  • The pecan pie filling can be made ahead and refrigerated; warm slightly before spreading if too thick.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

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