Go Back
+ servings

Gooey Pecan Pie Brownies

These are the BEST gooey Pecan Pie Brownies. They start with a brown butter brownie that is rich and deeply chocolatey with the perfect fudgy texture. The brown butter gives them this warm, nutty depth, and the pecan pie topping takes it to a whole other level. It is glossy, buttery, sticky and full of chopped pecans.
No ratings yet
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 16 slices

Ingredients
 
 

BROWNIE

  • 110 g butter
  • 75 g semi-sweet chocolate chips (55-70%)
  • 35 g unsweetened Dutch cocoa powder
  • 100 g granulated sugar
  • 150 g dark brown sugar
  • 3 large eggs room temperature
  • 55 g vegetable oil e.g canola
  • 1 ½ teaspoon vanilla extract
  • 75 g all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt

PECAN PIE TOPPING

  • 90 g dark brown sugar
  • 65 g light corn syrup glucose syrup, honey or agave
  • 110 g butter
  • 1 teaspoon vanilla extract
  • 150 g whole pecans
  • 1 teaspoon all-purpose flour
  • Pinch of salt

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

BROWNIE

  • Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm (8x8 inch) square pan with parchment paper.
  • Start by browning the butter. Then pour it over the chocolate chips, in a large mixing bowl, and stir it together until combined. Add the cocoa powder and stir it together until combined.
    110 g butter, 75 g semi-sweet chocolate chips (55-70%), 35 g unsweetened Dutch cocoa powder
  • Then add the dark brown sugar and granulated sugar, whisk it together with an electric mixer until combined.
    100 g granulated sugar, 150 g dark brown sugar
  • Then add the eggs and mix them for 2 minutes on medium-high speed.
    3 large eggs
  • Add the vegetable oil and vanilla extract and whisk until combined.
    55 g vegetable oil, 1 ½ teaspoon vanilla extract
  • Finally, sift the dry ingredients over the batter and gently whisk it together until combined.
    75 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt
  • Pour the brownie batter into the prepared baking pan and smooth it out.
  • Start by baking the brownie for 30 minutes.

PECAN PIE TOPPING

  • While the brownie bakes make the pecan pie filling. Start by chopping the pecans and set them aside.
    150 g whole pecans
  • Then in a medium sized saucepan, add the dark brown sugar, light corn syrup, butter and vanilla extract. Melt it together over medium-high heat until the butter and sugar has melted.
    90 g dark brown sugar, 65 g light corn syrup, 110 g butter, 1 teaspoon vanilla extract
  • Add the chopped pecans, all-purpose flour and a pinch of salt and mix it together.
    1 teaspoon all-purpose flour, Pinch of salt
  • Once the brownie has baked for 30 minutes, gently pour the pecan pie filling over the brownie and even it out. Place it back in the oven and continue baking it for 20 minutes.
  • Once baked, let it cool down for 30 minutes on a wire rack at room temperature, then refrigerate for about 1 hour and it should feel room temp and it’s ready to be served. Can be enjoyed alone or with a scoop of vanilla ice cream.

Nutrition

Carbohydrates: 33gProtein: 3gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 61mgSodium: 181mgPotassium: 139mgFiber: 2gSugar: 26gVitamin A: 396IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
Keyword brown butter, brownies, pecan pie, pecans
Tried this recipe?Let us know how it was!