Ingredients:
For the Brownies:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
For the Pecan Pie Topping:
- 1 cup corn syrup (light or dark)
- 3/4 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the granulated sugar and brown sugar until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pecans.
- Pour the brownie batter into the prepared baking dish, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the brownies bake, prepare the pecan pie topping. In a large bowl, whisk together the corn syrup, brown sugar, eggs, and vanilla extract until smooth. Stir in the pecan halves.
- Once the brownies are done baking, remove them from the oven and pour the pecan pie mixture evenly over the top.
- Return the dish to the oven and bake for an additional 25-30 minutes, or until the topping is set and the pecans are toasted.
- Allow the brownies to cool completely in the pan before slicing into squares.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour, 15 minutes
Kcal: 410 kcal | Servings: 12 brownies
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