PECAN PIE BROWNIES
Ingredients
- 2 tablespoons cornstarch
- 1/2 cup unsalted butter
cut into small pieces
- 3/4 cup granulated sugar
- 2 tablespoons cocoa powder
- 2 large eggs
room temperature
- 4 ounces bittersweet chocolate
chopped
- 1/4 teaspoon Kosher or sea salt
- 1 teaspoon pure vanilla extract
- 1/3 cup dark brown sugar
packed
- 2 large eggs
room temperature
- 2/3 cup maple syrup or light corn syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon Kosher or sea salt
- 1 1/2 teaspoons apple cider vinegar
- 1 1/3 cup pecan halves
- 3 tablespoons unsalted butter
- 1/4 teaspoon ground nutmeg
Directions
- 1
Preheat oven to 350F. Grease an 8- or 9-inch square baking dish with butter. Line with parchment, leaving an overhang on two sides for easy removal. Set aside.
- 2
Sprinkle pecans on a dry sheet pan. Roast for 5-7 minutes or until fragrant. Set aside.
- 3
Make the brownie batter. In a small bowl, combine cocoa powder, cornstarch and salt and use a fork to combine. Set aside.
- 4
Fill a small saucepan with 1 to 2 inches of water. Place a heatproof bowl over the top, making sure the water does not touch the bowl's bottom. Remove the bowl and bring the water to a boil.
- 5
Add the butter and chocolate to a heatproof bowl. When the water is boiling, turn the heat to low and place the heatproof bowl over it. Use silicone spatula or wooden spoon to mix frequently until melted and smooth. Add sugar and whisk for 1 minute. Take off the heat. Stir in dry ingredients.
- 6
In a small mixing bowl, combine eggs and vanilla. Beat with a whisk or fork until slightly bubbly, about 1 minute. Stir into chocolate mixture until smooth.
- 7
Pour the batter into the prepared pan. Tap the full pan on the countertop five times to release air bubbles. Bake for 15 minutes until the top has set.
- 8
Fill pecan pie. In a medium saucepan, whisk together maple syrup (or corn syrup), brown sugar, eggs, vinegar, vanilla, nutmeg, and salt. Add butter. Whisk constantly over medium heat until bubbles form around the edges (about 3-5 minutes). The mixture will barely thicken.
- 9
Place a strainer over a heatproof bowl. Pour the filling mixture through to remove any bits of cooked egg. Fold in pecans.
- 10
Spoon pecan pie filling over partially baked brownies. Bake an additional 30-35 minutes or until center, barely jiggles when the pan is jostled.
- 11
Let brownies cool completely in pan on a cooling rack. Refrigerate for 1-2 hours to cut cleanly.
- 12
Use a parchment overhang to remove brownies from a cutting board. Cut into 16-25 pieces and serve.
- 13
Leftovers will keep an airtight container for up to 4 days at room temperature or up to a week in the refrigerator. These can also be covered with wax paper or parchment and frozen.
PECAN PIE BROWNIES
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About this Recipe
Forget visions of sugar plums; this holiday season, let your dreams dance with the rich, irresistible combination of Pecan Pie Brownies. This recipe brings together two beloved desserts into one unforgettable treat that’s sure to become a festive favorite.
These Pecan Pie Brownies ingeniously marry the best of both worlds: a deep, fudgy chocolate base topped with that classic, gooey, nutty pecan pie filling. It's the ultimate solution for when you can't decide between a classic brownie and a festive pie, delivering harmonious textures and flavors in every bite.
Prepare for a symphony of textures and tastes. You'll experience the intense, bittersweet chocolate richness of the brownie layer, perfectly balanced by the sweet, buttery, and slightly spiced pecan pie topping. The chewy, fudgy base contrasts beautifully with the gooey, crunchy pecan layer, all infused with hints of pure vanilla, maple (or light corn syrup), and a whisper of ground nutmeg. The subtle tang of apple cider vinegar in the topping brightens the overall profile, preventing it from being overly sweet and adding a layer of complexity.
Customization & Serving Ideas
While the classic combination is perfect, you can easily adapt this indulgent dessert to your taste. The recipe offers a choice between maple syrup or light corn syrup for the pecan topping, allowing you to fine-tune the flavor profile—maple for a distinct, earthy sweetness, or corn syrup for a more traditional, neutral pecan pie taste. You could also experiment with the type of bittersweet chocolate in the brownie base if you prefer a different level of cacao intensity.
These delightful Pecan Pie Brownies are ideal for holiday gatherings, potlucks, or simply as a luxurious treat to share with loved ones. Serve them warm for an extra gooey experience, perhaps with a dollop of freshly whipped cream or a scoop of premium vanilla ice cream.