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Pecan Pie Brownies
Amanda Powell
Delicious pecan pie tops a fudgy chocolate brownie for the best dessert of your life
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Prep Time
25
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Bars
Cuisine
American
Servings
9
brownies
Calories
550
kcal
US Customary
Metric
Cook Mode
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Ingredients
US Customary
Metric
1x
2x
3x
Brownies
½
cup
unsalted butter
9
ounces
semi-sweet chocolate
⅔
cups
lightly packed brown sugar
3
large eggs
room temperature
1
teaspoon
vanilla
¼
cup
Dutch-processed cocoa
1
cup
all-purpose flour
½
teaspoon
salt
Pecan Topping
⅔
cup
brown sugar
3
tablespoons
flour
1
large egg. Room temperature
1
teaspoon
vanilla extract
½
teaspoon
kosher salt
3
tablespoons
melted butter
¾
cups
chopped pecans
¼
cup
halved pecans
Instructions
Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper. Set aside.
Make a double boiler and add the butter, chocolate, and sugar to the top.
Melt the butter and chocolate, then remove from the double boiler.
Mix the butter, chocolate, and sugar until fully combined, and allow to cool slightly.
Add the eggs and vanilla, then beat well.
Add in the cocoa, flour, and salt. Stir well.
Pour the batter into the baking pan and bake for 20 minutes, turning halfway.
While the brownies are baking, make the pecan topping.
Stir together the sugar, flour, egg, vanilla, salt, and melted butter together.
Fold in the chopped pecans.
Remove the brownies from the oven and top with the pecan topping. Top with the halved pecans.
Bake for an additional 15 - 20 minutes, turning halfway.
Allow the brownies to cool completely before cutting.
Notes
Store in an airtight container
Nutrition
Serving:
1
g
Calories:
550
kcal
Carbohydrates:
61
g
Protein:
7
g
Fat:
34
g
Saturated Fat:
15
g
Polyunsaturated Fat:
16
g
Cholesterol:
120
mg
Sodium:
309
mg
Fiber:
4
g
Sugar:
43
g
Keyword
brownies, chocolate, pecan pie, pecans
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