Pecan Pie Brownies
Fudgy, nutty, and incredibly decadent, Pecan Pie Brownies are a dream mashup of two beloved desserts. A rich, chocolatey brownie base is topped with a gooey pecan pie layer, creating a dessert that’s perfect for holidays, potlucks, or anytime you want to wow a crowd.
Servings: 12 servings
Calories: 410kcal
Equipment
- 9-inch springform pan
- Mixing Bowl
Ingredients
Brownie Layer
- 1 can Cooking spray
- 18 oz Fudge brownie mix (e.g., Duncan Hines®)
- 1/2 cup Vegetable oil
- 2 large Eggs
- 1/4 cup Water
Pecan Pie Layer
- 1/2 cup Brown sugar (light or dark)
- 1/3 cup Light corn syrup (or honey)
- 2 large Eggs
- 1 tablespoon Bourbon (optional)
- 2 teaspoons Vanilla extract
- 1/2 teaspoon Sea salt
- 1/4 cup Unsalted butter melted and slightly cooled
- 2 cups Pecan halves
Instructions
- Preheat oven to 350°F. Line a 9-inch springform pan with foil and coat with cooking spray.
- In a large bowl, combine brownie mix, oil, eggs, and water. Stir until smooth. Pour into the prepared pan.
- Bake for 30 minutes or until a toothpick comes out clean. Remove from oven but keep the oven on.
- In another bowl, whisk brown sugar, corn syrup, eggs, bourbon (if using), vanilla, and sea salt. Slowly whisk in melted butter. Stir in pecan halves.
- Carefully pour the pecan mixture over the partially baked brownie base and spread evenly.
- Return to oven and bake an additional 30–35 minutes, until the topping is set.
- Let cool completely at room temperature or refrigerate for faster setting. Slice and serve.
Notes
Use a springform pan or a deep 9-inch baking pan to accommodate the layers. For clean slices, chill before cutting and wipe your knife clean between cuts.
Nutrition
Calories: 410kcal | Fat: 24g