Go Back

Pecan Pie Brownies - Fudgy, Nutty, and Comforting

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Brownie Base: 1/2 cup (113 g) unsalted butter
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (35 g) unsweetened cocoa powder
  • 1/2 cup (64 g) all-purpose flour
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon baking powder
  • Optional: 1/2 cup (85 g) chocolate chips for extra fudginess
  • For the Pecan Pie Topping: 1 cup (240 ml) light corn syrup
  • 3/4 cup (150 g) brown sugar, packed
  • 2 large eggs
  • 1/4 cup (57 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 2 cups (200 g) pecan halves, lightly toasted and roughly chopped
  • Equipment: 8-inch square baking pan
  • Parchment paper
  • Medium saucepan and mixing bowls
  • Whisk and rubber spatula

Method
 

  1. Prep the pan and oven. Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
  2. Toast the pecans. Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Cool, then roughly chop. This step adds big flavor.
  3. Make the brownie batter. Melt butter in a medium saucepan over low heat. Remove from heat and whisk in sugar. Whisk in eggs one at a time, then vanilla. Sift in cocoa, flour, salt, and baking powder. Fold until just combined. Stir in chocolate chips if using.
  4. Par-bake the base. Spread brownie batter evenly in the pan. Bake for 15–18 minutes until the top is set and edges look slightly puffed. The center should still be soft; you’re not fully baking it yet.
  5. Mix the pecan topping. In a bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth. Fold in toasted pecans.
  6. Layer and return to oven. Pour the pecan mixture evenly over the par-baked brownies. If needed, use a spatula to nudge pecans into an even layer.
  7. Finish baking. Bake 25–30 minutes more. The topping should be set and shiny, with small bubbles around the edges. A slight jiggle in the very center is fine; it will firm up as it cools.
  8. Cool completely. Let the pan cool on a rack until room temperature, then chill for 1–2 hours for cleaner slices. Lift out using parchment and cut with a sharp knife, wiping the blade between cuts.