Indulge in the rich, fudgy goodness of brownies topped with a sweet, nutty pecan pie layer. This recipe offers a delightful mashup of two classic desserts, perfect for any occasion.
Author:Noah Maxwell
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:24 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans, divided
1 cup packed light brown sugar
1/4 cup melted butter
1 teaspoon vanilla extract
2 large eggs
1/2 cup chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together the melted butter and granulated sugar.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in 1 cup of chopped pecans.
Pour the brownie batter into the prepared baking pan and spread evenly.
In a medium bowl, combine the brown sugar, 1/4 cup melted butter, and 1 teaspoon vanilla extract.
Beat in the 2 large eggs until well combined.
Stir in the remaining 1/2 cup chopped pecans.
Dollop spoonfuls of the pecan pie mixture over the brownie batter. Gently swirl the pecan topping into the brownie batter with a knife or skewer.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Let cool completely in the pan before cutting into squares.
Notes
For fudgier brownies, use good quality cocoa powder.
Ensure your eggs are at room temperature for better incorporation.
You can toast the pecans before chopping for a deeper flavor.
Be careful not to overbake the brownies, or they will become dry.