Pecan Pie Brownies
Serves 16
30 mins prep
45 mins cook
75 mins total
These fudgy pecan brownies are topped with a gooey, toasty maple bourbon pecan pie topping. They're like pecan pie bars - with a decadent fudgy brownie bottom! The pecans are lightly toasted for more flavor and a crunchier texture, and the topping is like a cross between a butter tart and a pecan pie topping. If you love gooey, nutty brownies - you're going to need to make this recipe.
Brownie Layer
Pecan Pie Topping
Brownie layer
Line the bottoms and sides of an 8" or 9" square baking pan with parchment paper. Leave long handles on top so that you're able to use them to lift the brownies out of the pan. Preheat the oven to 355°F (180°C).
Combine butter and 1 cup of chocolate chips in a saucepan. Gently melt it on low heat, stirring constantly to prevent burning. You can also melt it in a microwave safe bowl in the microwave, making sure to mix it every 15 seconds. Set it aside to cool as soon as it's melted and smooth. Work on the rest of the batter while it cools to room temperature.
cup butter
cup chocolate chips
Crack the eggs into a large bowl or stand mixer. Add sugar and salt. Whisk together by hand or with an electric mixer until it lightens in color and the mixture falls off the whisk in ribbons.
large eggs
cup brown sugar
tsp sea salt
Add the vanilla, instant espresso, and melted chocolate mixture into the egg mixture and gently fold it with the spatula to combine.
tbsp pure vanilla extract
tsp instant espresso
Sift flour and cocoa powder right into the same bowl. Use the spatula to gently fold it all together.
cup all purpose flour
cup dutch processed cocoa powder
Lastly, fold in some extra chopped chocolate or chocolate chips right into the brownie batter.
cup chopped chocolate
Transfer the brownie batter into the lined baking pan and bake for 15 minutes. Remove from the oven, and work on the topping while it bakes.
Pecan Pie Topping
Toast the pecans by spreading them out on a baking sheet and placing into the oven preheated to 350°F (180°C). Bake for 7 to 9 minutes - until they smell toasty and darken slightly. Be careful not to burn them! If you buy toasted pecans, you don't need to toast the pecans. If they're salted toasted pecans, then omit the salt from the topping.
cup raw pecan halves
Once they cool, chop the pecans into smaller pieces on a cutting board.
In a large bowl, whisk together the eggs and sugar slightly, until the eggs are broken up and smooth.
cup brown sugar
large eggs
Add maple syrup, salt, melted butter, bourbon (optional), vanilla extract, and apple cider vinegar. Whisk it all together to combine.
cup real maple syrup
tsp sea salt
cup butter
tbsp bourbon
tsp apple cider vinegar
tsp pure vanilla extract
Chop the pecans into smaller pieces and add them into the egg mixture. Mix to coat the pecans in the gooey mix.
Pour the pecan mixture over the hot baked brownies. Spread it into an even layer. Place the pecan pie topped brownies into the oven to continue baking, for 30-35 minutes. They're ready when the top has a crunchy crackly layer and the edges have set well.
Once baked, remove the brownies from the oven and let them cool for 20 minutes. Use the parchment paper handles to help lift them out of the pan and place the brownies on top of a cooling rack, still inside of the parchment paper. If you let it cool completely inside of the baking pan, it's more likely to stick to the inside of the pan.
Let the brownies cool to room temperature before cutting and serving with an optional scoop of vanilla ice cream on top. For extra clean slices, refrigerate the brownies for a few hours before slicing into them.
The brownies are best served at room temperature or slightly warm.