Pecan Pie Brownies

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*

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More pecan recipes…

Maple Pecan Squares	Salted Caramel & Pecan Baklava	White Chocolate & Pecan Spiced Cookies

5 from 7 votes

Print

Pecan Pie Brownies

Rich chocolate brownies with a pecan pie topping

Course Dessert

Cuisine American

Keyword Brownies

Prep Time 35 minutes

Cook Time 35 minutes

Total Time 1 hour 10 minutes

Servings 12

Author thebakingexplorer

Ingredients

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

Instructions

1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" tin

2. 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

3. In a bowl whisk together the eggs, vanilla extract and caster sugar until frothy

4. Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in

5. Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour

6. Pour the batter into the lined traybake tin and bake for 15 minutes

7. 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

8. When the mixture is thick and syrupy, add the pecans and stir until they are all coated

9. 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

10. 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

11. 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!

Pin for later!

Share this...

Facebook

Pinterest

Twitter

StumbleUpon

Yummly

Reddit

email