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Gooey Pecan Pie Brownies Recipe

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4 from 2 reviews

Gooey Pecan Pie Brownies combine the rich, fudgy texture of classic chocolate brownies with a sticky, sweet pecan pie topping. This delightful dessert features a deeply chocolatey base enhanced with cocoa and chocolate chips, topped with a buttery, caramel-like pecan filling. Perfectly baked for gooey indulgence and finished with a cool rest for the best texture – ideal to enjoy on its own or paired with vanilla ice cream.

Ingredients

Brownie Base

  • 110 g butter
  • 75 g semi-sweet chocolate chips (55-70%)
  • 35 g unsweetened Dutch cocoa powder
  • 100 g granulated sugar
  • 150 g dark brown sugar
  • 3 large eggs (room temperature)
  • 55 g vegetable oil (e.g. canola)
  • 1 1/2 tsp vanilla extract
  • 75 g all-purpose flour
  • 1 tbsp cornstarch
  • 1/2 tsp salt

Pecan Pie Topping

  • 90 g dark brown sugar
  • 65 g light corn syrup (or glucose syrup, honey, or agave)
  • 110 g butter
  • 1 tsp vanilla extract
  • 150 g whole pecans, chopped
  • 1 tsp all-purpose flour
  • Pinch of salt

Instructions

  1. Preheat oven and prepare pan: Preheat your conventional oven to 160ºC (325ºF). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper to prevent sticking and for easy removal of the brownies.
  2. Browning the butter and melting chocolate: In a saucepan or skillet, brown the butter carefully until it develops a nutty aroma. Then transfer the hot browned butter to a large mixing bowl over the chocolate chips. Stir until the chocolate is melted and combined with the butter.
  3. Add cocoa powder: Stir in the unsweetened Dutch cocoa powder thoroughly until smooth and even in color.
  4. Create the sugar mixture: Add both the dark brown sugar and granulated sugar to the chocolate-butter mixture. Using an electric mixer, whisk until fully combined and smooth.
  5. Incorporate eggs: Add the room temperature eggs into the mixture. Mix on medium-high speed for about 2 minutes to incorporate air and ensure a uniform batter.
  6. Add oil and vanilla: Whisk in the vegetable oil and vanilla extract until fully blended into the batter.
  7. Combine dry ingredients: Sift together the all-purpose flour, cornstarch, and salt. Gently whisk the dry ingredients into the wet batter just until combined, being careful not to overmix.
  8. Transfer batter to pan: Pour the brownie batter into the prepared pan and smooth the top evenly with a spatula.
  9. Bake the brownie base: Place the pan in the oven and bake for 30 minutes to set the base layer.
  10. Prepare pecan pie filling: Meanwhile, chop the whole pecans and set aside. In a medium saucepan over medium-high heat, combine the dark brown sugar, light corn syrup, butter, and vanilla extract. Stir until the butter and sugar have fully melted and combined into a smooth syrup.
  11. Add pecans and flour: Remove the pecan syrup from heat and stir in the chopped pecans, all-purpose flour, and a pinch of salt until incorporated.
  12. Add topping to brownies: When the brownie base finishes baking after 30 minutes, remove from the oven and carefully pour the pecan pie filling over the baked brownie layer. Even out the topping gently with a spatula.
  13. Bake combined brownies and topping: Return the pan to the oven and continue baking for another 20 minutes, allowing the pecan topping to set and become gooey.
  14. Cool and chill: Remove the pan from the oven and place it on a wire rack to cool for 30 minutes at room temperature. Then refrigerate the brownies for about 1 hour; chilling helps to set the brownies for cleaner slicing and optimal texture.
  15. Serve: Enjoy the gooey pecan pie brownies slightly chilled or at room temperature. For an extra treat, serve with a scoop of vanilla ice cream.

Notes

  • Make sure the eggs are at room temperature to ensure even mixing and a smooth batter.
  • Brown the butter carefully to avoid burning; it adds a rich, nutty flavor.
  • Do not overmix the batter once the dry ingredients are added to prevent tough brownies.
  • Allow the brownies to cool and chill as directed for the best texture and ease of cutting.
  • You can substitute light corn syrup with honey, agave syrup, or glucose syrup in the topping.
  • Use parchment paper with overhang for easy removal from the pan.
  • Serve with vanilla ice cream or whipped cream for a decadent dessert experience.

Find it online: https://bitezly.com/gooey-pecan-pie-brownies-recipe/