Easy Pecan Pie Brownies
A delightful fusion of fudgy brownie layers topped with a sweet pecan pie filling, perfect for any occasion.
Ingrédients
Brownie Base Ingredients
- 1 cup all-purpose flour You can substitute with gluten-free flour.
- 1 cup granulated sugar Can be replaced with coconut sugar for a healthier option.
- 1/2 cup unsweetened cocoa powder Dark chocolate cocoa powder adds depth.
- 1/2 cup unsalted butter, melted Substitute with coconut oil for a dairy-free option.
- 2 large eggs Flax eggs can be used for a vegan version.
- 1 teaspoon vanilla extract
Pecan Topping Ingredients
- 1 cup chopped pecans Lightly toasting enhances flavor.
- 1 cup light corn syrup Provides the sticky sweetness.
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted (for topping)
- 2 eggs for topping Use flax eggs for vegan version.
- 1 teaspoon vanilla extract (for topping)
Instructions
Preparation
- Gather all your ingredients for smooth preparation.
Cook the Base
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, combine melted butter, granulated sugar, 2 eggs, and 1 teaspoon of vanilla extract until smooth.
- Fold in flour and cocoa powder until just combined.
Spread the Brownie Batter
- Pour the brownie batter into the prepared baking pan and spread evenly.
Prepare the Pecan Topping
- In a separate bowl, whisk together corn syrup, brown sugar, melted butter, 2 eggs, and 1 teaspoon of vanilla extract.
- Stir in chopped pecans until evenly distributed.
Layer the Pecan Mixture
- Pour the pecan mixture over the brownie base and spread evenly.
Bake the Brownies
- Bake in preheated oven for 30-35 minutes, checking doneness with a toothpick.
Cool Before Cutting
- Remove brownies from oven and cool in the pan for at least 15 minutes.
Cut into Squares
- Cut into squares with a sharp knife.
Enjoy!
- Serve warm or cooled with a scoop of vanilla ice cream or whipped cream.
Notes
Store brownies in an airtight container at room temperature for up to three days, or refrigerate to extend shelf life. They can also be frozen for up to three months.