Pecan Pie Topped Brownies
Indulge in the ultimate dessert mashup with these rich and decadent Pecan Pie Topped Brownies! Combining the fudgy perfection of homemade chocolate brownies with the gooey, nutty sweetness of a classic pecan pie topping, this dessert is a showstopper for any occasion. The brownie base boasts a deep chocolate flavor achieved with melted semi-sweet chocolate and cocoa powder, while the golden pecan layer adds a caramelized crunch thanks to its buttery brown sugar and light corn syrup glaze. Easy to slice and serve, these treats are perfect for holiday gatherings, festive dinners, or simply satisfying your sweet tooth. With just 20 minutes of prep and layered textures in every bite, these brownies are destined to become your new favorite dessert.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 125 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 150 grams pecan halves
- 120 milliliters light corn syrup
- 56 grams unsalted butter (topping)
- 100 grams brown sugar (topping)
- 1 large eggs (topping)
- 1 teaspoon vanilla extract (topping)
Instructions
Preheat the oven to 175°C (350°F). Line a 9x9 inch (23x23 cm) baking pan with parchment paper, allowing the edges to hang over for easy removal.
In a medium saucepan, melt 170 grams of unsalted butter over low heat. Once melted, add the semi-sweet chocolate chips and stir until smooth. Remove from heat and let cool slightly.
Stir in the granulated sugar and light brown sugar into the melted chocolate mixture. Mix until well combined.
Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 20-25 minutes until the brownies are just set and a toothpick inserted into the center comes out with a few moist crumbs.
While the brownies bake, prepare the pecan pie topping. In a medium saucepan, melt 56 grams of unsalted butter over medium heat. Stir in the brown sugar and light corn syrup, cooking until the sugar dissolves and the mixture is smooth.
Remove the saucepan from heat and let it cool slightly. Whisk in the egg, 1 teaspoon of vanilla extract, and pecan halves until well combined.
Once the brownies are done baking, remove them from the oven and carefully spread the pecan pie mixture evenly over the top.
Return the pan to the oven and bake for an additional 20-25 minutes, or until the pecan topping is set and golden brown.
Remove the pan from the oven and let the brownies cool completely in the pan. Once cooled, lift them out using the parchment paper edges, slice into squares, and serve.
Nutrition Facts
Calories |
6320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 378.4 g | 485% | |
| Saturated Fat | 165.6 g | 828% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1243 mg | 414% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 763.6 g | 278% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 605.5 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 430 mg | 33% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 1798 mg | 38% | |
*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.
