Description
These Pecan Pie Brownies combine fudgy brownie layers with a rich pecan pie filling, creating a deliciously nostalgic dessert perfect for any occasion.
Ingredients
Scale
- 1 cup All-purpose flour
- 1 cup Unsweetened cocoa powder (use Dutch process cocoa)
- 1 TBSP Cornstarch
- 1 tsp Salt
- 1 3/4 cup White granulated sugar
- 1/4 cup Powdered sugar
- 3 Large eggs (room temperature)
- 1 Egg yolk (room temperature)
- 1/2 cup Unsalted butter (melted)
- 1/2 cup Oil (canola or vegetable)
- 1 tsp Pure vanilla extract
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Unsalted butter (for filling)
- 1 cup Brown sugar (packed)
- 2 cups Pecans (chopped then measured)
- 1 tsp Pure vanilla extract (for filling)
- 3/4 cup Heavy cream
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Salt (for filling)
Instructions
- Preheat oven to 350°F and prepare a 9×9-inch baking pan.
- Sift together flour, cocoa powder, cornstarch, and salt in a bowl.
- In a mixer, combine sugars, eggs, and yolk; beat until fluffy. Mix in butter, oil, and vanilla.
- Fold dry ingredients into wet mixture; add chocolate chips.
- Spread batter in the prepared pan and bake for 40 to 50 minutes.
- Melt butter for the pecan pie filling; add brown sugar, pecans, vanilla, cream, cinnamon, nutmeg, and salt. Heat until slightly thickened.
- Pour pecan filling over cooled brownies and spread evenly. Let cool before cutting.
Notes
Use room temperature eggs for better batter consistency.
Avoid overbaking to maintain fudginess in brownies.
Consider chilling brownies before cutting for neat edges.
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg