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Pecan Pie Brownies
Redondo

Pecan Pie Brownies

These Pecan Pie Brownies combine a fudgy brownie base with a sticky, buttery pecan pie topping. A two-in-one dessert that brings comfort and wow-factor in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 284
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsweetened cocoa powder
  • 2/3 cup powdered sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  • 1/2 cup unsalted butter
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons water
  • 2 teaspoons pure vanilla extract
  • 6 tablespoons unsalted butter, for topping
  • 1/3 cup heavy cream
  • 1/2 cup light brown sugar
  • 2 tablespoons pure maple syrup
  • 1 pinch salt
  • 1 teaspoon pure vanilla extract
  • 2/3 cup chopped toasted pecans
  • 1 sprinkle of flaky sea salt (optional)

Equipment

  • 8x8 pan lined with parchment or foil
  • whisk for mixing wet ingredients
  • saucepan for cooking pecan topping

Method
 

  1. Preheat oven to 350°F. Line an 8×8 baking pan with parchment. Grease lightly.
  2. In a bowl, combine cocoa powder, powdered sugar, flour, salt, and chocolate chips.
  3. Melt butter in a microwave-safe bowl. Whisk in granulated sugar, then rest for 5 minutes. Add eggs, water, vanilla. Whisk until smooth.
  4. Add dry to wet ingredients. Stir until glossy. Spread into pan.
  5. Bake 27–32 minutes. Center should have moist crumbs but no raw batter. Cool on rack.
  6. Make topping: Melt butter. Add cream, brown sugar, maple syrup, salt. Simmer 5 min. Stir in vanilla and pecans. Let cool 15 min.
  7. Pour topping over cooled brownies. Sprinkle with flaky salt. Chill before slicing.

Notes

Cool brownies completely before slicing for clean edges. Use a hot, dry knife for best results. For dairy-free, swap butter and cream with plant-based alternatives. Tastes even better the next day!