Step by step…
To make the brownies I started by melting dark chocolate and butter together in a pan on a low heat. In a mixing bowl, I whisked together sugar, vanilla extract and eggs.
I let the melted chocolate and butter cool down, then I added it to the egg mixture, stirring as I poured. Finally I whisked in plain flour, baking powder and cocoa powder.
I poured the brownie mix into the tin and baked for 15 minutes. Meanwhile, I made the pecan pie topping by mixing together maple syrup, light brown sugar, eggs, vanilla extract, salt and melted butter. Once it was thick and syrupy, I stirred in the pecans.
I took the brownies out of the oven and carefully poured the pecan topping over them. Then I baked them for a further 20 minutes.
Tips for making the Pecan Pie Brownies:
- You can replace the light brown sugar in the pecan topping with caster sugar or granulated sugar if you prefer.
- If you don’t want to use maple syrup for the pecan topping, you can also use honey or agave nectar.
- I recommend using a serated knife to cut the brownies, as it makes it easier to cut through the pecan layer.
- You can chop the pecans up instead of leaving them whole like I did.
Recommended equipment & ingredients*
|Traybake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Dark chocolate|
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More pecan recipes…
|Maple Pecan Squares||Salted Caramel & Pecan Baklava||White Chocolate & Pecan Spiced Cookies|
Pecan Pie Brownies
Rich chocolate brownies with a pecan pie topping
For the brownies
- 350 g Dark chocolate
- 250 g Butter
- 250 g Caster sugar
- 3 Eggs large
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 100 g Plain flour
- 30 g Cocoa powder
For the pecan topping
- 100 g Maple syrup
- 125 g Light brown sugar
- 2 Eggs large
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 75 g Butter melted
- 275 g Pecans
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" tin
Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes
In a bowl whisk together the eggs, vanilla extract and caster sugar until frothy
Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour
Pour the batter into the lined traybake tin and bake for 15 minutes
While it is baking, make the pecan pie topping by mixing together the maple syrup, light brown sugar, eggs, vanilla extract, salt and melted butter
When the mixture is thick and syrupy, add the pecans and stir until they are all coated
Take the brownies out of the oven after the have been baking for 15 minutes and gently spoon the pecan pie topping evenly all over them
Bake for a further 20 minutes, or until the pecan pie topping is golden all over, allow to cool fully before removing from the tin and slicing - I recommend slicing with a serrated knife as it makes it easier to cut through the pecan layer
Store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Brownie recipes!
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