Description
These Pecan Pie Brownies combine rich, fudgy chocolate brownies with a gooey, nutty pecan pie topping for a decadent dessert that’s perfect for any occasion. Featuring a double-layer technique with a chocolate base and a sweet, buttery pecan topping, these brownies deliver a perfect balance of textures and flavors.
Ingredients
Scale
Brownie Base
- 200 g unsalted butter
- 200 g dark chocolate
- 275 g light brown soft sugar
- 4 medium eggs
- 100 g plain flour
- 50 g cocoa powder
Pecan Pie Topping
- 50 g unsalted butter
- 115 g light brown soft sugar
- 75 g golden syrup
- 250 g pecans, chopped
- 1 medium egg
- Pinch of sea salt (optional)
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 180ºC (160ºC fan). Line a 9×9 inch square baking tin with parchment paper and set aside for later use.
- Melt Chocolate and Butter: Place the dark chocolate and 200 g unsalted butter in a bowl and melt together until smooth, using the microwave or a double boiler. Allow this mixture to cool for 5 to 10 minutes.
- Mix Eggs and Sugar: In a separate bowl, whisk together 275 g light brown soft sugar and 4 eggs for several minutes until the mixture doubles in volume and becomes mousse-like in texture.
- Combine Brownie Batter: Gently fold the cooled chocolate and butter mixture into the egg and sugar mixture. Then fold in the plain flour and cocoa powder until just combined to form the brownie batter.
- Bake Brownie Base: Pour the brownie batter into the prepared tin and bake in the oven for 25 minutes to set the base partially.
- Prepare Pecan Topping: While the brownie base is baking, melt 50 g unsalted butter, 115 g light brown soft sugar, and 75 g golden syrup together in a pan over medium heat until smooth. Allow this to cool for 5 minutes.
- Mix Pecan Topping Ingredients: In a bowl, combine the cooled syrup mixture with 250 g chopped pecans, 1 egg, a pinch of sea salt if using, and 1 tsp vanilla extract. Mix thoroughly until well combined.
- Add Topping to Brownies: Remove the brownie base from the oven and carefully spoon the pecan mixture in small dollops over the top. Spread gently for even coverage.
- Bake with Topping: Return the tin to the oven and bake for an additional 20 to 25 minutes until the topping is golden, bubbly, and set.
- Cool and Set: Allow the brownies to cool completely in the tin, then refrigerate for at least 3 hours to fully set the layers and enhance flavor.
- Serve: Once chilled and set, slice into squares and enjoy your pecan pie brownies!
Notes
- Using parchment paper makes it easier to lift the brownies out of the tin for slicing.
- Be careful not to over-bake the brownies; they should be fudgy in the center.
- For a nut-free version, omit pecans and add extra chocolate chips or a caramel topping.
- Golden syrup can be substituted with light corn syrup or honey, but flavor may vary slightly.
- These brownies keep well refrigerated for up to 4 days and can be frozen for longer storage.
