You know what’s better than a gooey brownie or a slice of pecan pie? A magical mash-up of both. My first attempt at pecan pie brownies was, well, a bit of a disaster. I’m talking a crust that wouldn’t set and a filling that seeped into the brownie layer in the most unflattering way. But, oh boy, when I finally nailed it, it was like a choir of angels singing in my kitchen. The kids were hovering around, drawn in by the rich, buttery scent, and my husband’s eyes lit up when he took that first bite. It was a hit!
So, here’s my pecan pie brownie recipe, perfected after many trial and error sessions (trust me on this). It’s a warm, comforting hug in dessert form, ideal for holiday gatherings or when you need a little pick-me-up. And the best part? I’m sharing all my hard-won tips and tricks to guarantee you get it right the first time.
Table of Contents
Ingredients
Okay, let’s gather everything you’ll need. And don’t worry if you have to make a substitution here and there (learned this the hard way).
- For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Pecan Pie Filling:
- 1 cup light corn syrup
- 1 cup brown sugar, packed
- 4 tablespoons unsalted butter, melted
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups pecans, chopped
Instructions
Alright, let’s get down to business. I promise it’s easier than it sounds, even if you’re not a pro in the kitchen (game changer!).
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, mix together melted butter, sugar, eggs, and vanilla for the brownie layer. Beat in cocoa, flour, salt, and baking powder. Spread the batter evenly into the prepared pan.
- To make the pecan pie filling, combine corn syrup, brown sugar, melted butter, beaten eggs, and vanilla in a large bowl. Stir in chopped pecans.
- Gently pour the pecan pie filling over the brownie batter.
- Bake for about 40-45 minutes, or until the filling is set. It should slightly jiggle in the center (that’s the sweet spot).
- Let it cool completely in the pan on a wire rack. Cutting into bars is easier when it’s fully cooled (trust me).
- Once cooled, cut into squares and serve. Or, if you’re like me, sneak a piece while it’s still warm.
Tips & Tricks
Now, for the insider info that’ll make you feel like a baking genius.
- Don’t overmix your brownie batter; a few lumps are okay and will keep it fudgy.
- If the top is browning too quickly, tent the pan with aluminum foil. It’s a lifesaver!
- For a boozy twist, add a splash of bourbon to the pecan pie filling. Your guests will rave about it.
FAQ
Got questions? I’ve got you covered.
Q: Can I use a boxed brownie mix?
A: Absolutely! Just follow the mix’s directions for the brownie layer and proceed with the pecan pie filling as directed.
Q: My brownies came out dry. What happened?
A: It sounds like they were overbaked. Next time, start checking them at the 35-minute mark.
Q: Can I freeze pecan pie brownies?
A: Yes! Wrap them tightly and they’ll keep in the freezer for up to 3 months. Just thaw at room temperature before serving.
And there you have it, folks – my beloved pecan pie brownie recipe, complete with all the tips and tricks to make it foolproof. From my kitchen mishaps to your culinary success, I’m thrilled to pass on this dessert that’s become a staple at our family gatherings. The combination of rich chocolate and the caramelized crunch of pecans is honestly what dessert dreams are made of.
So, tie on your apron and get ready to impress. Whether it’s for a holiday, a special occasion, or just because you deserve something sweet, these pecan pie brownies will be there to make the moment delicious. Happy baking!
Pecan Pie Brownies
A magical mash-up of gooey brownies and caramelized pecan pie, these Pecan Pie Brownies are a warm and comforting dessert that is sure to impress. With layers of rich chocolate and crunchy pecans, this treat is perfect for holiday gatherings or any time you need a sweet indulgence.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup light corn syrup
- 1 cup brown sugar, packed
- 4 tablespoons unsalted butter, melted
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups pecans, chopped
Directions
-
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
-
In a medium bowl, mix together melted butter, sugar, eggs, and vanilla for the brownie layer. Beat in cocoa, flour, salt, and baking powder. Spread the batter evenly into the prepared pan.
-
To make the pecan pie filling, combine corn syrup, brown sugar, melted butter, beaten eggs, and vanilla in a large bowl. Stir in chopped pecans.
-
Gently pour the pecan pie filling over the brownie batter.
-
Bake for about 40-45 minutes, or until the filling is set. It should slightly jiggle in the center.
-
Let it cool completely in the pan on a wire rack. Cutting into bars is easier when it's fully cooled.
-
Once cooled, cut into squares and serve.