Pecan Pie Brownies
A brownie batter bakes under a pecan pie-style topping, so the bottom stays dense and chocolate-forward while the top sets into a sticky, crunchy layer. The squares hold cleanly once fully cooled and slice best after a complete chill.
By Julienne
Cook time: 40 minutes
Servings: 16
Ingredients
- 226 g unsalted butter melted
- 300 g granulated sugar
- 220 g light brown sugar packed
- 4 each large eggs room temperature
- 15 ml vanilla extract
- 95 g all-purpose flour sifted
- 65 g unsweetened cocoa powder sifted
- 4 g fine salt
- 200 g pecans chopped
- 120 g corn syrup
- 60 ml heavy cream
Instructions
- Heat the oven to 175 C. Line a 23 x 33 cm baking pan with parchment, leaving overhang on the long sides. The oven is fully preheated and the pan is lined.
- In a large bowl, whisk 226 g melted butter with 300 g granulated sugar and 220 g brown sugar until glossy and combined. Whisk in 4 eggs one at a time, then whisk in 15 ml vanilla. The mixture looks thick, glossy, and smooth.
- Fold in 95 g flour, 65 g cocoa powder, and 4 g salt just until no dry streaks remain. Spread the batter evenly in the prepared pan. The batter is evenly spread and dense.
- In a medium saucepan over medium heat, combine 200 g pecans, 120 g corn syrup, and 60 ml heavy cream. Stir until the mixture is hot and bubbling at the edges, about 3 to 5 minutes. The topping is bubbling lightly and the pecans are coated.
- Spoon the hot pecan mixture over the brownie batter and spread it into an even layer. Bake for 35 to 40 minutes, until the top is set, the center no longer sloshes when the pan is nudged, and a toothpick inserted in the brownie layer comes out with moist crumbs, not wet batter. The topping is set and the brownie layer tests with moist crumbs.
- Cool the pan on a wire rack for 1 hour, then chill until the brownies are completely firm enough to lift and cut, about 30 minutes more. Use the parchment overhang to lift out the slab and cut into 16 squares. The slab is fully cooled and cuts into neat squares.