Pecan Pie Brownies
These pecan pie brownies combine fudgy, chocolatey brownies with rich pecan pie filling. The brownies are parbaked then topped with a delicious buttery, caramelized pecan pie mixture before baking for a few extra minutes. The pecans get lightly toasted in the oven, creating a delicious blend of flavors and textures.
Here is what you will love about these Pecan Pie Brownies
- Rich fudgy brownies combined with the pecan pie filling is not only a delicious blend of flavors, but also a great blend of textures.
- Easy to make – these brownies can be made in one bowl and only take a few minutes to mix together and less than 30 minutes to bake.
- Cozy fall bake – these pecan pie brownies are a great twist on brownies for the fall season.
Storage
Store these Pecan Pie Brownies in an airtight container at room temperature for 5 days, or in the refrigerator for up to 1 week.
You can freeze the brownies for up to 2 months. After the cake cools completely, place in a freezer safe zip-top bag. I like to cut into slices before placing in the freezer safe bag
Here are a few of my favorite fall baking recipes
- Homemade Pumpkin Cinnamon Rolls
- Pumpkin Cream Cheese Bread
- Pumpkin Cinnamon Twists
- Homemade Apple Fritters
- Apple Pie Cinnamon Rolls
- Pumpkin Pull Apart Bread
- Pumpkin Donuts
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Pecan Pie Brownies
Description
These pecan pie brownies combine fudgy, chocolatey brownies with rich pecan pie filling. The brownies are parbaked then topped with a delicious buttery, caramelized pecan pie mixture before baking for a few extra minutes. The pecans get lightly toasted in the oven, creating a delicious blend of flavors and textures.
Ingredients
Brownies
- 1/2 cup unsalted butter, cut into small pieces
- 4 ounces semi-sweet chocolate bar, coarsely chopped and divided
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Pecan Pie Topping
- 1 3/4 cups pecans, roughly chopped
- 5 tablespoons unsalted butter
- 1/3 cup brown sugar
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
Instructions
1. Preheat oven to 350F. Line an 8×8 pan with parchment paper.
2. Mix the batter. In a bowl add the butter and 2 ounces of semi-sweet chocolate. Microwave in 30 second increments, stirring in between, until butter and chocolate are melted. Alternatively, you can bring a small pot of water to a boil, then turn off the heat. Set a bowl with the butter and chocolate on top of the pot and stir until the mixture is melted.
3. Add the melted butter and chocolate to a large mixing bowl. Add sugar and cocoa powder and whisk to combine. Add in the eggs and whisk to combine. Add the flour, salt, remaining 2 ounces chocolate and ½ cup chocolate chips. Use a rubber spatula or wooden spoon to fold the ingredients together until combined. The batter will be thick.
4. Spread batter evenly in prepared pan.
5. Make the pecan pie filling. In a medium size saucepan, melt butter over medium heat. Add pecans and cook for 1 minute. Add the brown sugar, honey and maple syrup. Cook just until the sugar dissolves. Remove from heat.
5. Bake in preheated oven for 15 minutes. Remove from oven and pour or scoop pecan pie filling over top of brownies. Place back in oven for an additional 12 minutes.
6. Cool. Remove from the oven and allow to fully cool on a wire cooling rack before slicing.
Notes
- Storage – Store these Pecan Pie Brownies in an airtight container at room temperature for 5 days, or in the refrigerator for up to 1 week. You can freeze the brownies for up to 2 months. After the cake cools completely, place in a freezer safe zip-top bag. I like to cut into slices before placing in the freezer safe bag
