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Pecan Pie Brownies

Pecan pie brownies pair a rich chocolate brownie layer with a buttery pecan pie topping, baked until set around the edges. Cool them completely for clean-cut squares with soft brownies and a sweet, nutty top.
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Prep Time 20 minutes
Cook Time 49 minutes
Cooling 3 hours 5 minutes
Total Time 4 hours 14 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

For the brownie layer
  • 1.25 cup unsalted butter divided (1 cup for the brownies and 1/4 cup for the topping)
  • 8 oz semisweet chocolate chopped
  • 1.5 cup granulated sugar
  • 7 eggs large, divided (4 for the brownies and 3 for the topping)
  • 1 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.5 tsp fine salt
For the pecan pie topping
  • 0.75 cup light brown sugar packed
  • 1 cup light corn syrup
  • 1 tsp vanilla extract
  • 2 cup pecan halves

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the brownie layer
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the two long sides.
  3. Melt 1 cup of the butter with the chopped chocolate in a large microwave-safe bowl, stirring every 30 seconds until smooth.
  4. Let the chocolate mixture cool for 5 minutes.
  5. Whisk the granulated sugar into the chocolate mixture.
  6. Whisk in 4 eggs one at a time.
  7. Stir in the flour, cocoa powder, and salt just until no dry streaks remain.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 15 to 18 minutes, until the edges look set but the center is still soft.
Make the pecan pie topping
  1. Melt the remaining 1/4 cup butter.
  2. In a medium bowl, whisk the remaining 3 eggs with the brown sugar.
  3. Whisk in the corn syrup, melted butter, and vanilla.
  4. Fold in the pecans.
Finish and bake
  1. Pour the topping evenly over the warm brownie layer.
  2. Bake for 30 to 35 minutes, until the topping is set around the edges and an instant-read thermometer inserted into the center of the topping reads at least 160°F.
  3. Cool completely in the pan on a wire rack, about 3 hours.
  4. Lift out using the parchment.
  5. Cut into squares.

Notes

For clean squares, cool completely before cutting and use the parchment overhang to lift the brownies from the pan. Refrigerate in an airtight container for up to 4 days; freeze for up to 2 months.