Mrs Fields Pecan Pie Brownies
Indulge in the ultimate dessert fusion with Mrs. Fields Pecan Pie Brownies—a rich, gooey masterpiece that combines the decadence of fudgy brownies with the irresistible allure of a caramelized pecan pie topping. Perfectly balancing the deep chocolate flavor of a classic brownie base with the nutty sweetness of glazed pecans, this recipe offers a luxurious, two-in-one treat. Each square features a moist, melt-in-your-mouth brownie layered with a sticky, buttery pecan topping, making it ideal for holidays, potlucks, or anytime you crave a truly indulgent dessert. Ready in just about an hour, these brownies not only satisfy your sweet tooth but also impress with their stunning presentation and crowd-pleasing flavors. Don’t miss this delightful mashup of two timeless favorites!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 2 cups pecan halves
- 0.75 cup light corn syrup
- 0.25 cup melted unsalted butter (for pecan pie topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Line it with parchment paper, leaving an overhang on the sides for easy removal later.
Melt 1 cup of unsalted butter and 1 cup of semi-sweet chocolate chips together in a large microwave-safe bowl in 30-second increments, stirring in between until smooth. Let cool slightly.
Whisk in 1.5 cups of granulated sugar and 1 cup of brown sugar to the melted chocolate mixture until well combined.
Add 3 eggs (one at a time) into the mixture, whisking after each addition. Reserve 1 egg for the pecan topping. Stir in 2 teaspoons of vanilla extract.
In a separate bowl, mix 1 cup of all-purpose flour, 0.25 cup of cocoa powder, and 0.5 teaspoon of salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the brownie batter into the prepared pan, spreading it evenly with a spatula. Set aside while you prepare the pecan pie topping.
In a medium bowl, whisk together 1 egg, 0.75 cup of light corn syrup, and 0.25 cup of melted butter. Stir in 2 cups of pecan halves until well coated.
Carefully spoon the pecan mixture evenly over the brownie batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until the brownie layer is set in the middle and the pecan topping is golden and bubbly.
Remove from the oven and let the brownies cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift them out of the pan and cut into squares.
Serve and enjoy these decadent pecan pie brownies!
Nutrition Facts
Calories |
6910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.8 g | 491% | |
| Saturated Fat | 140.5 g | 702% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 908.3 g | 330% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 728.2 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 562 mg | 43% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 2544 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
