Pecan Pie Brownies

Though we already planned on having at least a half dozen desserts this past Thanksgiving, I couldn’t pass up the opportunity to make Pecan Pie Brownies after I saw the idea for them.

I suspected that the flavors of brownie and pecan pie would go well together, and they sure did! These were amazing! They were a huge hit after Thanksgiving dinner (and when we tried them the night before because we simply couldn’t wait). If you like pecan pie and fudge brownies, then don’t pass this recipe by! I’m confident you’ll love the way the two flavors meld together.

Ingredients

For the brownies

(Adapted from this recipe.)

• 1 cup butter
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2/3 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 3 eggs
• 1/2 teaspoon baking powder

For the pecan topping

(Adapted from this recipe.)

• 3/4 cup packed brown sugar
• 1/2 cup light corn syrup
• 4 tablespoons butter, melted
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon salt
• 2 large eggs
• 3 1/2 cups coarsely chopped pecans

Instructions

For the brownies

Preheat the oven to 350°F. Grease a 9×13-inch baking pan.

In a large saucepan, melt the butter. Turn off the heat. Stir in the sugar, vanilla, cocoa, flour, and salt. Add the eggs and baking powder; stir until thoroughly mixed. Spread the batter into the prepared pan.

Bake in the preheated oven for 25 minutes.

For the pecan topping

While the brownies are baking, whisk together in a medium bowl the brown sugar, corn syrup, melted butter, vanilla, salt, and eggs. Add the pecans and stir until they are completely coated.

For the completed Pecan Pie Brownies

Remove the finished brownies from the oven. Gently pour the pecan mixture over the top. Use a spoon or small offset spatula to carefully spread the pecan mixture to the edges. Return to the oven and bake for 25-30 minutes, or until the pecan layer is golden and set. Let cool completely (at least 3 hours) before slicing. Yield: 18 servings.

Notes

These were amazing! We were so busy that I didn’t have time to take out my good camera to get pictures, so all I have is a few taken with my phone. The pictures cannot convey how lovely these brownies were.

The brownie layer was rich and moist, and the pecan layer tasted just like pecan pie. I wish I could give you a sample through this blog post because you’d be hooked!

I was concerned that the brownies would become dry and hard because they bake twice (by themselves and then with the pecan layer on top), but they didn’t. They remained perfectly soft. If you are in a hurry and need a shortcut, feel free to use a boxed brownie mix. Simply follow the instructions on the box, then top with the pecan mixture once they are prepared.

While preparing and serving these brownies, I was grateful to have a 9×13-inch baking dish with a lid, silicone pot holders, and a little brownie spatula that is perfect for serving this delicious dessert.

I hope you get a chance to try these and that you enjoy them as much as we did! They will be a staple on our holiday dessert tables from now on. What dessert recipes are you enjoying this holiday season?

Shared at the following:

Encouraging Hearts and Home, Busy Monday, and Weekend Potluck.