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Buttery Pecan Pie Brownies Recipe

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★★★★★

4.9 from 59 reviews

Indulge in the rich and decadent Buttery Pecan Pie Brownies, a delightful combination of fudgy chocolate brownies topped with a luscious pecan pie layer. These brownies feature a buttery chocolate base with a gooey, nutty pecan topping, perfect for dessert lovers craving a sweet treat with a perfect balance of chocolate and nuts.

Ingredients

Scale

Brownie Base

  • 1 cup unsalted butter
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon espresso powder (optional)
  • ½ teaspoon salt

Pecan Topping

  • 1 ½ cups pecans (toasted and chopped)
  • 1 cup brown sugar
  • ½ cup corn syrup
  • ¼ cup heavy cream
  • 4 tablespoons unsalted butter
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking and ensure easy removal of brownies.
  2. Melt Butter and Mix Sugar: In a bowl, melt 1 cup of unsalted butter. Whisk in 1 ½ cups granulated sugar until the mixture is smooth and well combined, creating a rich base for the brownies.
  3. Add Eggs and Vanilla: Add the 3 large eggs one at a time to the butter and sugar mixture, whisking well after each addition. Stir in 2 teaspoons vanilla extract for enhanced flavor.
  4. Combine Dry Ingredients: Sift together ¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon espresso powder (optional), and ½ teaspoon salt. Gently fold these dry ingredients into the wet mixture until just combined to avoid overmixing.
  5. Bake Brownie Base: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 20–22 minutes, until the center is just set but still slightly soft. Remove from oven and allow to cool slightly.
  6. Toast Pecans: While brownies bake, toast 1 ½ cups pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant. Roughly chop toasted pecans and set aside.
  7. Prepare Pecan Topping: In a saucepan over medium heat, combine 1 cup brown sugar, ½ cup corn syrup, ¼ cup heavy cream, and 4 tablespoons unsalted butter. Cook, stirring occasionally, until the mixture reaches a gentle boil and is well combined.
  8. Finish Pecan Mixture: Remove saucepan from heat. Stir in 1 teaspoon vanilla extract, ½ teaspoon salt, and the chopped toasted pecans thoroughly.
  9. Add Topping to Brownies: Pour the pecan pie mixture evenly over the partially baked brownie layer. Use a spatula to spread it out smoothly and evenly.
  10. Bake Topped Brownies: Return the baking pan to the oven and bake for an additional 20–25 minutes until the pecan topping is bubbly, set, and golden.
  11. Cool and Serve: Allow the brownies to cool completely at room temperature. For clean, neat cuts, refrigerate for 1 hour before slicing. Serve at room temperature to enjoy the full flavor and texture.

Notes

  • For added depth, the espresso powder in the brownie base is optional but enhances the chocolate flavor.
  • Ensure pecans are toasted just until fragrant to bring out their nuttiness without burning.
  • Refrigeration before slicing helps the brownies set and makes cutting easier and cleaner.
  • Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.

Keywords: buttery brownies, pecan pie brownies, chocolate pecan dessert, layered brownies, holiday dessert, nutty brownies

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