A fudgy and decadent chocolate brownie topped with a sweet and crunchy layer of pecan pie is a match made in heaven. To ensure the layers stay distinct when these two classic desserts come together, the brownie is baked first then the nut filling is layered over it and baked again. In the oven, the syrup seeps into the brownies, keeping them moist and rich. Try serving them with a scoop of vanilla ice cream.
| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 25 min |
| Yield: | 9 servings |
Ingredients
- Nonstick cooking spray
- 4 large eggs
- 1 1/4 cups unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon instant espresso, optional
- 16 tablespoons (2 sticks) unsalted butter
- 2 1/4 cups granulated sugar
- 1 1/2 cups all-purpose flour (see Cook’s Note)
- 1 cup semisweet chocolate chips
- 3/4 cup packed light brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 tablespoon bourbon, optional
- 3 1/2 cups coarsely chopped pecans
Instructions
- For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray the parchment with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, cocoa powder, vanilla, salt, baking powder and espresso powder, if using. Beat on medium-low speed until smooth, about 2 minutes.
- Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir until mostly dissolved, 2 to 3 minutes.
- Add the melted butter mixture to the bowl and mix on medium-low speed until the batter is smooth and shiny, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, mixing until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownie layer is cooked through, 32 to 34 minutes.
- For the pecan layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs and bourbon, if using, in a medium bowl until well combined and the sugar is dissolved. Add the pecans and stir until the nuts are completely coated.
- Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden, set and no longer jiggly, 30 to 35 minutes. Let cool completely, about 3 hours, before slicing into 9 squares.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 1119 |
| Total Fat | 70 g |
| Saturated Fat | 24 g |
| Carbohydrates | 125 g |
| Dietary Fiber | 10 g |
| Sugar | 95 g |
| Protein | 14 g |
| Cholesterol | 192 mg |
| Sodium | 430 mg |
Reviews
How deep was the 9×9 pan supposed to be? I could only fit 2 cups of nuts and 1/2 the sugar mix without overflowing the pan. They look and smell so good that they may not make it to the Thanksgiving table.
Delicious and super popular with our neighbors. Used a little less sugar in the brownie.
The only thing I would change is to make it either in a deeper pan or a bigger pan. I love brownies and pecan pie and these did the trick for me.
Like others who reviewed these, I had my doubts at first. Just follow the recipe and these are magic. The brownies end up more like fudge than brownies. They are NOT DRY AT ALL. This got rave reviews from the family on Christmas Day – even from my great nephew who is a passionate baker. save them for a special occasion and cut them into smaller pieces though because they are VERY RICH.
I made two batches for Thanksgiving. My extended family is already asking me to make them again. They were fantastic! Trust the recipe and don’t complain if you decide to do substitutions that don’t work out.
I was looking for a dessert for Thanksgiving that would round out pumpkin pie and an apple tart. Something chocolate seamed right. The brownie part is super fudge-forward and the topping compliments it well and ties in with the holiday. I used a well greased nonstick 9 inch square pan. First, the topping stuck badly to the sides that didn’t have parchment. Next time I will use parchment both directions across the pan. Second, the 4 bottom corners did get a little overcooked. They were devoured and positive compliments were plentiful. I really enjoyed them too. I’ll make them again.
This is VERY sweet! I love the idea because no one in the family really likes pie, however the brownies alone have over 2 cups of sugar! Never having made these before I substituted 1/2 the sugar in the brownies with unsweetened apple sauce. I will make these again, but I may find a different brownie recipe and use the pecan sauce.
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The best decadent brownies anyone could ask for. Very easy to make but looks like you spent all day.
Decadent and delicious!! Made these brownies for a party and everyone loved them. They’re very rich so I cut them into 16 squares instead of 9. Other than that, I followed the recipe exactly as written and they turned out perfectly. Nice and gooey, not at all dry.