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Pecan Pie Brownies

Pecan Pie Brownies

YIELD 16 squares



  • 10 tablespoons (140g) unsalted butter
  • 1 1/8 cups (225g) granulated sugar
  • 2/3 cup (65g) unsweetened cocoa powder (I use Dutch-process, natural is ok too)
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup (70g) all-purpose flour

Pecan Layer

  • 1/4 cup (1/2 stick/56g) unsalted butter
  • 1/2 cup (100g) light (or dark) brown sugar
  • 1/4 cup (60 ml) light corn syrup or pure maple syrup
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups (250g) pecan halves, preferably toasted, coarsely chopped


  1. Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper or aluminium foil, leaving enough overhang on the sides for lifting the brownies out after baking.
  2. In a large heat-proof bowl, combine the butter, sugar, cocoa powder and salt, and melt in the microwave in 30 second-intervals, stirring in between each interval, until the butter is melted (or melt in a small saucepan over medium-low heat). If the mixture appears gritty, that’s ok. If the mixture is hot, set aside for a few minutes until it’s warm.

  3. Using a whisk or a rubber spatula, stir in vanilla extract. Add the eggs, one at a time, stirring after each one. Stir until the batter is thick and shiny. Add flour and stir until the mixture is well mixed and shiny. The batter will be thick. Spread evenly in the pan and smooth the top.
  4. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs, 20-25 minutes (when done baking, take the pan out of the oven to add the pecan layer on top).
  5. While brownies are baking, make the pecan layer: Heat butter, sugar, and corn syrup/maple syrup together in a saucepan, stirring constantly, until sugar dissolves. Let mixture cool slightly, then whisk in the rest of the ingredients, adding the chopped pecans last. Mix until combined. Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden and appear set, 20 to 25 minutes. Allow to cool completely on a wire rack. I recommend letting it set in the fridge for a few hours before slicing into squares.