Description
A rich brownie base topped with a sweet, nutty pecan pie layer.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 1/2 cup packed brown sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups chopped pecans
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- For the brownie layer, mix the melted butter and granulated sugar in a large bowl. Beat in the 4 eggs one at a time, then stir in 1 teaspoon vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Spread the brownie batter evenly into the prepared pan.
- For the pecan topping, combine the corn syrup, brown sugar, 2 tablespoons softened butter, 1 teaspoon vanilla, and 1/4 teaspoon salt in a medium saucepan. Heat over medium heat, stirring constantly, until the mixture is smooth and just begins to bubble. Remove from heat.
- Whisk the 2 lightly beaten eggs into the syrup mixture. Stir in the chopped pecans.
- Pour the pecan mixture evenly over the brownie batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
- Let the brownies cool completely before cutting into squares.
Notes
- Cool the brownies completely in the pan before slicing for clean cuts.
- You can toast the pecans lightly before adding them for a deeper flavor.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 35
- Sodium: 120
- Fat: 17
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 60