pecan brownies

Step-by-step photos teach you how to bake this pecan pie brownie recipe! Perfectly thick and chewy brownies are filled with pecans and chocolate chips then topped with a gorgeous layer of pecan pie filling. You will swoon for these autumn brownies. 

Pecan Pie Brownies

(1/4 Cup) Water

(2 Tbsp) Unsalted Butter

250 Grams(1 1/4 cups) Granulated Sugar

90 Grams (Scant Cup) Bensdorp Dutch Cocoa Powder

(scant 1/3 cup) Vegetable Oil

Tablespoon Pure Vanilla Extract

Large Egg Yolk and 1 Large Egg, at room temp.

Teaspoon Baking Soda

Teaspoon Salt

Tablespoon Cornstarch/ Cornflour

60 Grams (scant 1/2 cup) All-Purpose/ Plain Flour

Chocolate (chips, chunks, or bars chopped)

Large Egg,

Tablespoons Brown Sugar

Tablespoons Light Corn Syrup

Tablespoon Bourbon

Butter,

Vanilla

Salt

Cup Pecan Halves

55 Grams (1/3 Cup) Semi-Sweet Chocolate Chips

Preheat your oven to 350F/180C and line a 9X9 or 8X8 square pan with foil and grease heavily.

In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.

Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.

Add the baking soda, salt, cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product.

Pour into prepared pan and set aside while you make the topping.

Brownies

In a large bowl whisk together the egg, brown sugar, corn syrup, bourbon, butter, vanilla, and salt. Once fully combined fold in the chocolate chips and pecans, ensuring they are evenly coated. Gently and slowly pour the pecan pie topping on top of the brownie batter. You want the whole top to be covered, you can add extra pecans and chocolate chips for aesthetics.

Bake 25-35 minutes. Everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry but the filling should be set. Place the pan on a wire rack to cool completely before cutting. Store in an air-tight container on the counter for up to 4 days.

Pecan Pie Topping

Highlight of my thanksgiving dessert feast! Gooey, chocolately and delicious, and even better with some extra bourbon!

So delicious and actually worth making from scratch!

Possibly better than the sum of its parts. Dense, crusty and chewy edges, molten melting chocolate and sweet crystallized pecans for crunch. Bookmarked forever.
Compared to other recipes it doesn’t use box mix or heinous amounts of fat. Loved it as written!

Omg this recipe is CRACK!!! Sooo sooo good! I was craving pecan pie and made these for some extra goodness!!

I should have predicted from the amount of sugar in the brownie base and then the components in the topping but these were way too sweet!  One of my kids happily consumed the brownie part while picking off the walnuts but the rest of the family couldn't eat more than a bite before cringing and reaching for the milk.  It's just too MUCH.  The topping is intriguing and actually pretty tasty but I think it needs to go on a less sweet base.  Bummer.

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The most viewed pecan brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pecan Pie Brownies

The most viewed pecan brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine