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Freshly baked Brown Sugar Pecan Pie Brownies with glossy pecan topping

Brown Sugar Pecan Pie Brownies

A delightful fusion of brownies and pecan pie, these Brown Sugar Pecan Pie Brownies offer a rich, fudgy base with a sweet, crunchy topping that is perfect for any dessert lover.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 280
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 stick 1 stick (1/2 cup) salted butter
  • 1 cup 1 cup semi-sweet chocolate chips
  • 3/4 cup 3/4 cup granulated sugar
  • 2 teaspoons 2 teaspoons vanilla extract
  • 2 large 2 large eggs, at room temperature Use room-temperature eggs for better incorporation.
  • 1/4 cup 1/4 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1/4 cup 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon 1/2 teaspoon baking powder
  • 2 ounces 2 ounces dark chocolate, broken into pieces
Pecan Pie Topping
  • 1/2 cup 1/2 cup brown sugar
  • 2 large 2 large eggs
  • 1 egg 1 egg yolk
  • 1/3 cup 1/3 cup maple syrup
  • 1/3 cup 1/3 cup heavy cream
  • 2 tablespoons 2 tablespoons salted butter, melted
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 1/2 cups 1 1/2 cups pecans, chopped Consider toasting the pecans for added flavor.
  • flaky sea salt Sprinkle on top before serving for a sweet-salty combination.

Method
 

Preparing the Brownies
  1. Preheat your oven to 350 degrees F and line a 9x9 inch square pan with parchment paper.
  2. In a microwave-safe bowl, melt together the 1/2 cup of salted butter and 3/4 cup of chocolate chips until smooth.
  3. Stir in the granulated sugar and 2 teaspoons of vanilla extract.
  4. In a separate bowl, whisk the 2 large eggs until bubbly on top, about 1 minute.
  5. Incorporate the eggs into the chocolate mixture, whisking until thick and glossy.
  6. Gently fold in the all-purpose flour, cocoa powder, baking powder, and the remaining 1/4 cup of chocolate chips until just combined.
  7. Spread the brownie mixture evenly into the prepared pan and bake for 15-20 minutes until just set, but still a bit soft in the middle.
  8. While baking, arrange the dark chocolate pieces over the warm brownies.
Making the Pecan Pie Topping
  1. In another bowl, whisk together the 1/2 cup brown sugar, 2 large eggs, and 1 egg yolk until pale, about 3-4 minutes.
  2. Add the maple syrup and heavy cream to the egg mixture, then whisk in the 2 tablespoons of melted butter and 2 teaspoons of vanilla.
  3. Gently fold in the chopped pecans and pour the mixture over the pre-baked brownie layer.
Baking the Brownies
  1. Bake for an additional 30-35 minutes, until the top is barely set and slightly jiggly.
  2. Let the brownies cool completely in the pan, then slice them into bars and enjoy!

Notes

These brownies are fantastic on their own, but can be paired with vanilla ice cream or whipped cream for added creaminess. To store, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well for up to 3 months.