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Buttery Pecan Pie Brownies Recipe

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★★★★★

4.9 from 74 reviews

These Buttery Pecan Pie Brownies combine a rich, fudgy chocolate brownie base with a luscious, buttery pecan pie topping. Toasted pecans add a delightful crunch, while the sweet, silky pecan topping balances the deep cocoa flavors. Perfect for dessert lovers craving the best of brownies and pecan pie in one decadent treat.

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) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the brownies.
  2. Make brownie batter: In a bowl, melt 1 cup of unsalted butter. Whisk in 1 ½ cups granulated sugar until the mixture is smooth. Add the eggs one at a time, whisking well after each addition, then stir in 2 teaspoons vanilla extract.
  3. Add dry ingredients: Sift together ¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon espresso powder (if using), and ½ teaspoon salt. Gently fold the dry ingredients into the wet mixture until just combined.
  4. Bake brownie base: Pour the batter evenly into the prepared pan. Bake for 20 to 22 minutes, or until the center is just set. Remove the pan from the oven and let it cool slightly.
  5. Toast and chop pecans: While the brownies bake, toast 1 ½ cups pecans in a dry skillet over medium heat for about 5 minutes until fragrant. Roughly chop them and set aside.
  6. Prepare pecan topping: In a saucepan, combine 1 cup brown sugar, ½ cup corn syrup, ¼ cup heavy cream, and 4 tablespoons unsalted butter. Cook over medium heat until the mixture bubbles, stirring occasionally to prevent sticking.
  7. Finish topping: Remove the saucepan from heat. Stir in 1 teaspoon vanilla extract, ½ teaspoon salt, and the toasted, chopped pecans.
  8. Top the brownies: Pour the pecan mixture evenly over the partially baked brownie layer and spread it smoothly with a spatula.
  9. Bake again: Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the pecan topping is bubbly and set.
  10. Cool and serve: Allow the brownies to cool completely. For clean, precise cuts, refrigerate the brownies for 1 hour before slicing. Serve at room temperature and enjoy.

Notes

  • Espresso powder is optional but enhances the chocolate flavor.
  • To toast pecans, keep the heat medium and stir often to avoid burning.
  • Cooling the brownies in the fridge helps to achieve clean slices.
  • Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
  • You can substitute corn syrup with maple syrup or honey, but it may alter texture slightly.

Keywords: Buttery Pecan Pie Brownies, pecan pie brownies, chocolate brownies, pecan topping dessert, easy brownies recipe, rich chocolate dessert

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