Pecan Pie Brownies (classic)
Printed from Inclusive Kitchen — Pecan Pie Brownies
Pecan Pie Brownies are a delightful fusion of two beloved desserts, combining the fudgy richness of brownies with the sweet, nutty goodness of pecan pie. This classic variant showcases a dense brownie base, topped with a gooey pecan pie filling that is both crunchy and chewy, creating a texture that is simply irresistible. Perfect for gatherings or a cozy night in, these brownies are sure to impress friends and family alike.
Historically, pecan pie has its roots in Southern cuisine, with its first recorded recipe appearing in the late 19th century. It quickly became a staple dessert, especially during holidays and special occasions. The introduction of brownies in the early 20th century added another layer of indulgence to the dessert world, and combining these two favorites was a match made in heaven. After all, who wouldn’t want to have their cake and eat it too—especially when it’s this delicious?
To make these brownies, you’ll need a few essential ingredients and some basic kitchen equipment. The process starts with creating a rich brownie batter that serves as the foundation. Once baked, a sweet pecan topping is added, which caramelizes beautifully in the oven. The result is a dessert that is as pleasing to the eye as it is to the palate. So, grab your apron and let’s get baking—your taste buds will thank you!
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 1 cup pecans
- 0.5 cup corn syrup
- 0.5 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or line it with parchment paper for easy removal later.
- In a medium saucepan over low heat, melt 1 cup of unsalted butter. Stir in 1 cup of granulated sugar and 0.5 cup of brown sugar until well combined and smooth.
- Remove the saucepan from heat and let it cool slightly. Once cooled, whisk in 2 large eggs and 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, sift together 1 cup of all-purpose flour, 0.5 cup of unsweetened cocoa powder, and 0.5 teaspoon of salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the brownies are baking, prepare the pecan topping. In a medium bowl, combine 0.5 cup of corn syrup, 0.5 cup of light brown sugar, 1 large egg, and 1 teaspoon of vanilla extract. Mix until smooth.
- Stir in 1 cup of chopped pecans into the syrup mixture. Once the brownies have baked for 20 minutes, remove them from the oven and pour the pecan mixture evenly over the top.
- Return the pan to the oven and bake for an additional 20 minutes. The pecan topping should be set and slightly bubbly when done.
- Remove the brownies from the oven and allow them to cool in the pan for at least 30 minutes. This cooling period helps the topping to firm up.
- Once cooled, lift the brownies out of the pan using the parchment paper (if used) and cut them into squares. Serve warm or at room temperature.
- For an extra touch, consider serving these brownies with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It’s a dessert that truly knows how to impress!
- Store any leftovers in an airtight container at room temperature for up to 3 days. If they last that long, that is!
Nutrition (per serving)
- Calories: 350
- Carbs g: 45
- Protein g: 5
- Fat g: 18
- Sugar g: 30
