Pecan Pie Brownies
Rich, fudgy homemade brownies are partially baked and topped with a gooey brown sugar, maple, and toasted pecan filling. A sprinkle of flaky sea salt gives these pecan pie brownies the perfect sweet and salty finish.
Ingredients
Brownie Batter
- 1 cup unsalted butter
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder optional
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon fine salt
- 3/4 cup semisweet chocolate chips
Pecan Pie Topping
- 2 1/2 cups pecan halves or large pecan pieces
- 5 tablespoons unsalted butter melted and slightly cooled
- 3/4 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/3 cup pure maple syrup
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground cinnamon optional
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 x 13-inch metal baking pan and line it with parchment paper, leaving an overhang on two sides.
- Spread the pecans on a baking sheet. Toast for 6 to 8 minutes, stirring once, until fragrant. Let them cool and then chop them into large pieces.
- Place 1 cup of butter in a light-colored saucepan over medium heat. Cook, stirring frequently, until the butter foams and the milk solids turn golden brown. Immediately transfer the butter and browned bits to a large heat-safe bowl. Cool for 10 minutes.
- Whisk the granulated sugar, brown sugar, cocoa powder, and espresso powder into the browned butter.
- Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla.
- Fold in the flour and salt just until combined. Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan. Bake for 17 to 20 minutes, until the top is set around the edges but the center remains underbaked.
- While the brownies bake, whisk together the melted butter, brown sugar, corn syrup, maple syrup, eggs, vanilla, flour, salt, and cinnamon.
- Stir the toasted pecans into the filling.
- Slowly spoon the pecan mixture over the warm brownie layer, working from the edges toward the center. Spread the pecans evenly.
- Return the pan to the oven and bake for 27 to 34 minutes. The edges should be set, and the center should have a slight wobble without appearing liquid.
- Place the pan on a wire rack and cool completely for at least two hours.
- For cleaner cuts, refrigerate the cooled brownies for 30 to 60 minutes.
- Lift the brownies from the pan using the parchment paper. Sprinkle with flaky sea salt and cut into 16 squares.
Notes
Recipe Notes
- Do not fully bake the brownie layer before adding the topping.
- Add the pecan mixture slowly so it does not break through the brownie surface.
- If the pecans become too dark, loosely cover the pan with foil.
- The center continues setting as the brownies cool.
- For smaller holiday portions, cut the brownies into 24 or 32 pieces.
- One to two tablespoons of bourbon can be added to the topping. Reduce the maple syrup by the same amount.
- Store in an airtight container at room temperature for two days or in the refrigerator for up to five days.
Estimated Nutrition Information
Serving size: 1 brownie, based on 16 servings- Calories: 535
- Total fat: 35g
- Saturated fat: 14g
- Cholesterol: 105mg
- Sodium: 205mg
- Total carbohydrates: 56g
- Dietary fiber: 4g
- Total sugars: 43g
- Protein: 7g