Pecan Pie Brownies
Pecan Pie Brownies are a rich and decadent dessert with a fudgy chocolate brownie bottom topped with a gooey pecan pie filling. A delicious way to enjoy brownies and pecan pie together.
Servings: 15 brownies
Ingredients
Brownies
- 1 cup salted butter, melted
- ½ cup unsweetened cocoa powder
- 2 cups white sugar
- 4 large eggs
- 4 teaspoons pure vanilla extract
- 2 cups all purpose flour
Pecan Pie Topping
- ¼ cup salted butter
- ½ cup dark brown sugar
- ¼ cup honey
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups chopped pecans
Instructions
- Preheat oven to 350°F and line a 9x13 baking dish with parchment paper leaving at least an inch overhang on the long sides. Or grease the pan with nonstick cooking spray.
- Melt the butter in a large microwave safe bowl or on the stove over low heat.
- To the melted butter, add the unsweetened cocoa powder. Whisk well until completely smooth.
- Whisk in the granulated sugar.
- Add the eggs and vanilla extract. Whisk together until fully incorporated and airy.
- Switch to a rubber spatula or wooden spoon and stir in the all purpose flour until there are no more white streaks.
- Spread the brownie batter in an even layer in prepared baking pan. An offset spatula works great!
- Bake the brownies on center rack for 15-17 minutes or until they are about half baked.
- While the brownies are baking, make the pecan pie filling. Start by melting the butter in a medium saucepan over medium-low heat.
- Once melted and starting to bubble, whisk in the dark brown sugar, honey and salt. Heat until the edges start to bubble.
- Remove from heat and let cool for 10 minutes.
- Once cooled, whisk in large eggs and vanilla extract until smooth.
- Now stir in the chopped pecans.
- Spoon the pecan filling over the half baked brownies and gently spread out.
- Bake the brownies for 20-25 minutes until the pecan pie filling is set.
- Cool completely, slice and serve.
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