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Pecan Pie Brownies

Pecan pie brownies combine a fudgy cocoa brownie base with a sticky amber pecan pie layer. After a two-stage bake, the filling sets while the top stays glossy and studded with pecan halves.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Fudgy brownie base
  • 0.75 cup unsalted butter
  • 1.5 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 0.75 cup cocoa powder
  • 1 cup flour
  • 0.5 tsp salt
Pecan pie topping
  • 0.5 cup unsalted butter
  • 1 cup brown sugar, packed
  • 0.5 cup light corn syrup
  • 3 eggs
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 2.5 cup pecan halves
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and pre-bake brownie layer
  1. Preheat oven to 350F and line a 9x13 pan with parchment paper.
  2. Melt the unsalted butter, then whisk in the sugar, eggs, and vanilla until smooth.
  3. Fold in the cocoa powder, flour, and salt just until no dry streaks remain.
  4. Spread the batter into the prepared pan in an even layer.
  5. Bake for 15 minutes at 350F, just until set enough to receive the topping.
Make pecan topping and finish baking
  1. Melt the unsalted butter with the brown sugar and light corn syrup until glossy.
  2. Cool the mixture for 5 minutes to prevent the eggs from scrambling.
  3. Whisk in the eggs, vanilla, and salt until smooth and thickened-looking.
  4. Fold in the pecan halves so they’re evenly distributed.
  5. Pour the pecan mixture over the par-baked brownie layer and spread gently to cover.
  6. Bake for 25-30 more minutes at 350F, until the filling is set in the center.
Finish and serve
  1. Sprinkle flaky sea salt over the warm top.
  2. Cool completely before cutting so the sticky layer slices cleanly.

Notes

For clean squares, cool completely (and refrigerate briefly if your kitchen is warm) before lifting out using the parchment. Store airtight at room temperature for 2-3 days or refrigerated for up to 5 days; freeze up to 2 months. For a dairy-light swap, use vegan butter in both layers and proceed the same way.