For the Brownie Layer:

cooking spray

1 (18 ounce) package fudge brownie mix (such as Duncan Hines®)

½ cup vegetable oil

2 eggs

¼ cup water

For the Pecan Pie Layer:

½ cup brown sugar

⅓ cup light corn syrup

2 large eggs

1 tablespoon bourbon (Optional)

2 teaspoons vanilla extract

½ teaspoon sea salt

¼ cup unsalted butter, melted and cooled slightly

2 cups pecan halves



Preheat the oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.

Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 30 minutes. Remove from the oven and leave the oven on.

Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in filling. Pour gently over brownie layer; spread evenly using a spatula.

Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature at least 2 hours.

Honey can be used in place of corn syrup.

You can use light or dark brown sugar.

If desired, chill the final product in the fridge for a shorter cooling time.

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