Pecan Pie Brownies

Pecan Pie Brownies
Pecan pie is a very popular dessert in the USA, and especially popular in the South. It’s a sweet pie with a pecan, sugar, egg and butter filling. There are many varitions on how it’s made, some people use white sugar, other use brown sugar. Corn syrup is also commonly used, as well as maple syrup or honey. Some people also add bourbon! These Pecan Pie Brownies are inspired by the American classic pecan pie. They are fudgey and rich chocolate brownies topped with a layer of pecan pie filling. I’ve used brown sugar and maple syrup as they add fantastic flavour! They’re crunchy, gooey and absolutely delicious!

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.

Pecan Pie Brownies

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.

Pecan Pie Brownies

Recommended equipment & ingredients*

Traybake tin Mixing bowls Cooling rack
Kitchen scales Dark chocolate

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Pecan Pie Brownies

More pecan recipes…

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

Pecan Pie Brownies

Pecan Pie Brownies

Pecan Pie Brownies

Rich chocolate brownies with a pecan pie topping
5 from 9 votes
Print Pin Rate
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

  • 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
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

Notes

If you would like to use a 8" or 9" square tin instead, reduce the recipe by one third. So you will need:
  • 235g Dark chocolate
  • 165g Butter
  • 165g Caster sugar
  • 2 Eggs
  • 3/4 tsp Vanilla extract
  • 1/2 tsp Baking powder
  • 65g Plain flour
  • 20g Cocoa powder
Pecan topping:
  • 65g Maple syrup
  • 85g Light brown sugar
  • 1 Large egg
  • 3/4 tsp Vanilla extract
  • 1/4 tsp Salt
  • 50g Butter
  • 185g Pecans
They will also need less time to bake, depending on your oven, I'd suggest 20-25 minutes.

If you like this, check out more of my Brownie recipes!

Pecan Pie Brownies

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