Pecan Pie Brownies

These Pecan Pie Brownies combine rich, fudgy dark chocolate brownies with a gooey pecan pie topping made with brown sugar, pure maple syrup, and crunchy pecans. The brownies are partially baked before adding the pecan filling, creating two delicious layers in one decadent dessert. Perfect for Thanksgiving, Christmas, or any chocolate and pecan lover!

Prep Time20

Cook Time40

Cool Time3

Servings: servings

Author: Miranda Couse

Ingredients

Brownies

1 cup dark chocolate chips
⅔ cup butter
½ cup granulated sugar
½ cup light brown sugar packed
3 large eggs
½ teaspoon vanilla extract
2/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder sifted if clumpy
¼ teaspoon salt

Pecan Pie

½ cup light brown sugar packed
3 tablespoons pure maple syrup
3 tablespoons butter melted
2 large eggs
1 teaspoon vanilla extract
½ cup chopped pecans
¾ cup whole pecans

Instructions

Brownie

Preheat the oven to 350 degrees F and grease an 8-inch square pan with nonstick cooking spray. Line the pan with parchment paper and leave an overhang to lift the brownies up and out of the pan. Lightly grease the parchment paper as well with nonstick cooking spray.
In a large heat-proof bowl, add the dark chocolate chips and butter. Microwave in 30-second intervals and stir after each interval until the mixture is completely melted and smooth. Let cool for 5 to 10 minutes before the next step.
Add the granulated sugar and bown sugar. Stir until combined.
Add the vanilla, then the eggs one at a time. Beat in each egg until combined before adding in the next.
Fold the flour, cocoa powder, and salt into the wet ingredients until just combined.
Add the batter to the prepared baking pan, spreading it out evenly and to the edges of the pan.
Place in the preheated oven and bake for 25 minutes or until the brownie is set on top and just a slight wobble remains in the center of the brownie.
While the brownie layer bakes, prep the pecan pie topping.

Pecan Pie

In a medium bowl, add the sugar, maple syrup, melted butter, eggs, and vanilla extract. Whisk until combined.
Stir in the chopped pecans and whole pecans until evenly distributed.
Pour the pecan mixture on top of the brownies and return to the oven for another 15-20 minutes, or until a skewer poked into the center of the brownies comes out with just a few moist crumbs.
Leave the pecan pie brownies in the pan until completely cooled to room temperature (about 2-3 hours). Slice up into 16 squares and enjoy!

Notes

Storage: These brownies should be stored in an airtight container in the refrigerator and are best enjoyed within 4 days.

Nutrition