Description
These best gooey pecan pie brownies combine rich fudgy chocolate brownies with a sweet and sticky pecan pie topping, creating a decadent dessert perfect for any occasion. Toasted pecans add crunch and flavor, while the gooey caramel-like syrup on top enhances every bite.
Ingredients
Scale
Fudgy Brownies:
- 4 oz high quality dark chocolate (60-70% cocoa)
- 10 tbsp unsalted butter (140g)
- ¾ cup + 1 tablespoon granulated sugar (165g)
- 2 large eggs, at room temperature
- 1 tsp instant coffee mixed with 1 tablespoon hot water
- ½ cup all purpose flour, sifted (65g)
- ⅓ cup dutch processed cocoa powder, sifted (35g)
- ¾ tsp salt
Pecan Pie Topping:
- ¼ cup maple syrup (80g)
- ¾ cup light or dark brown sugar (150g)
- ¼ cup unsalted butter, melted (56g)
- 1 large egg
- ½ tsp salt
- 1 tsp vanilla extract
- 2 cups toasted pecan halves and pieces (230g)
Instructions
- Preheat and prepare pan: Preheat your oven to 335F (conventional, no fan). Line a 9×9 inch baking pan with parchment paper and lightly coat it with butter or oil to prevent sticking.
- Melt chocolate and butter: In a microwave-safe bowl, melt the dark chocolate and unsalted butter together using 20-second increments, stirring in between to avoid overheating or seizing.
- Whisk eggs and sugar: Meanwhile, whisk the eggs and granulated sugar at medium-high speed with a stand or hand mixer for 3-5 minutes until the mixture is thick, ribbony, and light in color.
- Combine chocolate mixture with eggs: Pour the melted chocolate and butter mixture into the egg and sugar mixture and gently whisk at low speed until combined.
- Add coffee: Mix the instant coffee with hot water, then gently fold it into the batter with a spatula.
- Fold in dry ingredients: Sift together the all-purpose flour, cocoa powder, and salt, then gently fold the dry ingredients into the wet batter using a rubber spatula, taking care not to deflate the mixture.
- Bake brownies partially: Pour the batter evenly into the prepared pan and bake at 335F for 15 minutes. Remove from oven and let rest at room temperature for 5-10 minutes while increasing the oven temperature to 350F.
- Prepare pecan pie topping: In a bowl, whisk together maple syrup, brown sugar, melted butter, egg, salt, and vanilla until smooth. Stir in the toasted pecans evenly.
- Top and bake pecan layer: Spread the pecan pie topping evenly over the partially baked brownies. Return the pan to the oven at 350F and bake for 30 minutes until the pecan topping is golden brown and gooey.
- Cool and serve: Remove the brownies from the oven and optionally sprinkle with sea salt. Let them rest in the pan for 1 hour to set. Remove from pan, cut into 16 squares, and enjoy.
Notes
- Always toast pecans before using to enhance flavor and crunch.
- Let brownies rest fully before slicing to allow layers to set and prevent crumbling.
- You can substitute the instant coffee with espresso powder for richer flavor.
- Use high quality dark chocolate for best fudgy texture.
- If you prefer less sweetness, reduce brown sugar slightly in the pecan topping.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
