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Pecan Pie Brownies Recipe
Ingredients:
For the Brownie Base:
1 box brownie mix (or your favorite homemade brownie recipe)
Ingredients listed on the brownie mix box (e.g., eggs, oil, water)
For the Pecan Pie Topping:
1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar, packed
1/3 cup light corn syrup
2 large eggs
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups chopped pecans
Instructions:
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Prepare the Brownie Base:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
Prepare the brownie batter according to the package instructions (or use a homemade recipe).
Spread the brownie batter evenly in the prepared pan and bake for 5 minutes less than the recommended baking time. (The brownies should be slightly underbaked at this stage.)
Make the Pecan Pie Topping:
While the brownies bake, melt the butter in a medium saucepan over medium heat.
Stir in the brown sugar and corn syrup until smooth.
Remove from heat and allow to cool slightly. Whisk in the eggs, vanilla extract, and salt until well combined.
Stir in the chopped pecans.
Add the Topping:
Remove the brownies from the oven (they should be underbaked) and carefully pour the pecan pie mixture over the top, spreading it evenly with a spatula.
Finish Baking:
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Return the pan to the oven and bake for an additional 20–25 minutes, or until the topping is set and bubbling slightly. The edges may look caramelized, but the center should not jiggle.
Cool and Serve:
Let the brownies cool completely in the pan before slicing. This will allow the pecan topping to set properly.
For cleaner slices, refrigerate the brownies for 1–2 hours before cutting.
Tips:
Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Add a drizzle of melted chocolate or sprinkle with flaky sea salt for a gourmet touch.
Enjoy these rich, fudgy brownies topped with a layer of gooey pecan pie goodness!
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