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These pecan pie brownies are just the thing if you've ever been eating pecan pie and thought, "this is great, but I wish that crust was a brownie." Your wish is now a reality. I was sure this experiment was not going to work, but it worked really, really well, and these fudgy brownies with a pecan pie layer baked on top are incredibly delicious.
Ingredients
- white sugar: 1 cup
- cocoa powder (3/4 cup plus 2 tablespoons): 7 cup
- kosher salt: 0.5 tsp
- hot melted butter: 10 Tbsp
- vanilla extract: 1 tsp
- eggs: 2 piece
- all-purpose flour: 0.5 cup
- brown sugar: 1 cup
- salt: 0.5 tsp
- vanilla extract: 1 tsp
- light corn syrup: 0.5 cup
- eggs: 2 piece
- salted butter: 0.5 cup (melted)
- 1/2 cups chopped pecans: 2 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Line an 8x8-inch baking pan with enough parchment to overhang on all sides, and oil the parchment. Chef's Note: A 9x9-inch pan can be used, but that may reduce baking time, so check for doneness sooner than times given.
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To make brownie batter, combine white sugar, cocoa powder, kosher salt, and 10 tablespoons melted butter in a mixing bowl. Mix with an electric hand mixer or whisk until combined. The mixture will look grainy, but that’s okay.
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Add 1 teaspoon vanilla and 1 egg, and mix with a whisk or electric hand mixer until combined. Again, the mixture will look grainy. Add the second egg, and continue mixing on high speed until a smooth, thick, glossy batter is formed.
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Add flour and mix on low speed until flour just disappears. Use a spatula to mix in any flour from the side of the bowl; spread batter evenly into the prepared pan. Tap pan gently on the counter to level the brownie base.
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Bake brownie base for 20 minutes. Remove to cool on a wire rack while making pecan pie filling.
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Increase oven temperature to 350 degrees F (180 degrees C).
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For pecan pie filling, combine brown sugar, salt, 1 teaspoon vanilla, corn syrup, 2 eggs, and melted salted butter in a bowl; whisk until smooth. Stir in pecans; pour filling over brownie base and spread evenly; tap pan gently on counter to level the filling.
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Bake in the preheated oven until pecan pie filling is almost fully set, about 1 hour. If dish is shaken gently from side to side, there will be a very slight jiggle in the center.
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Let cool completely, about 30 minutes. For best results, cover and chill before cutting. Lift brownies from the dish using parchment overhang. Cut into 16 2x2-inch squares. Chef John
