Decadent Salted Pecan Pie Brownies
These brownies feature a rich chocolate base topped with a gooey pecan pie layer, creating a delightful blend of flavors and textures.
Ingredients
For the Brownie Base
- 1 cup All-Purpose Flour Swap for gluten-free flour if needed.
- 1/4 teaspoon Salt Enhances flavor.
- 1 teaspoon Baking Powder Helps create a lighter texture.
- 1/2 cup Unsweetened Cocoa Powder Avoid sweetened cocoa.
- 1 teaspoon Espresso Powder Substitute with instant coffee if necessary.
- 1/2 cup Unsalted Butter Use at room temperature.
- 1/4 cup Vegetable Oil Melted coconut oil works too.
- 1 cup Granulated Sugar Sweetens the brownies.
- 2 large Eggs Room temperature eggs are best.
- 1 teaspoon Vanilla Extract Essential for depth of flavor.
For the Pecan Pie Topping
- 1 cup Light or Dark Brown Sugar Provides moisture and caramel flavor.
- 1/2 cup Light Corn Syrup Rich, gooey topping; dark corn syrup can be substituted.
- 1 cup Chopped Pecans Can use walnuts instead.
- 1/2 teaspoon Sea Salt Flakes Adjust to taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 9x9-inch pan with parchment, leaving an overhang for easy removal.
- Whisk together the dry ingredients: flour, cocoa, baking powder, salt, and espresso powder in a medium bowl.
Make the Brownie Batter
- Cream room-temperature butter with granulated sugar and add oil until glossy.
- Beat in eggs one at a time, then stir in vanilla. Fold in the dry ingredients until just combined.
Bake the Brownie Base
- Spread the brownie batter evenly into the prepared pan and smooth the top.
- Bake for 18-22 minutes until the edges are set but the center still jiggles slightly.
Prepare the Pecan Pie Topping
- Whisk brown sugar, corn syrup, a pinch of salt, and an egg until smooth. Fold in chopped pecans.
- Pour this mixture over the partially baked brownie base, spreading gently to cover evenly.
Final Bake and Finish
- Return the pan to the oven and bake 20-25 minutes more, until the topping is set at the edges and slightly wobbly in the middle.
- Remove and immediately sprinkle sea salt flakes over the hot top. Cool completely before slicing.
Notes
Store in an airtight container or tightly wrapped for up to 5 days. For freezing, wrap bars individually in plastic wrap and freeze for up to 3 months.