Pecan Pie Brownies
Imagine this: You’re staring down your Thanksgiving dessert table piled high with all of your favorite sweets. So what will it be? A slice of pecan pie? Or a brownie? Good news. There’s one less decision to make in life, because now you can have both.
Ever since I discovered the Edges Only brownie pan a few years ago, I’ve been endlessly inspired to transform classic brownies into anything but their signature square shape. That inspiration led to Cheesecake Brownie Bites, Brownies In a Jar, Espresso Chocolate Chip Brownie Cookies, and now, Pecan Pie Brownies, served in easily snackable wedges.
The setup is simple: Quick-fix homemade brownie batter is topped with pecan pie filling. Once baked, the two layers melt into one another, creating a crunchy, nutty pecan crust atop a moist, chocolatey brownie base. Ready for a slice?
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Pecan Pie Brownies
Yield: 16 servings
Prep Time: 15 min
Cook Time: 30 min
Ingredients:
For the brownie batter:
4 large eggs
1 1/4 cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons instant coffee mixed with 2 teaspoons water
2 teaspoons vanilla extract
2 1/4 cups sugar
1 cup unsalted butter, melted
1 1/2 cups all-purpose flourFor the pecan pie topping:
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups pecans (whole or chopped)Special Equipment: two (9-inch) round cake pans
Directions:
Preheat the oven to 350ºF and grease two 9-inch cake pans with cooking spray.
In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.
Stir in the sugar and melted butter until well combined, then stir in the flour. Divide the batter equally between the two greased pans, using a spatula to smooth it out.
Bake the brownies for 15 minutes then remove them from the oven and set aside. While the brownies are baking, prepare the pecan pie topping by combining the butter, brown sugar, honey and heavy cream in a saucepan, stirring over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Immediately pour the pecan pie topping over the brownies, dividing it equally between the two pans. Return the brownies to the oven for 15 minutes, or until the brownie is fully cooked.
Remove the brownies from the oven and allow them to fully cool in the pans. Use a sharp knife to cut around the edges, remove the brownies from the pan, and then slice and serve.
Julie @ Table for Two — November 7, 2012 @ 7:55 am
could this be any more of a genius idea?! i love the creativity of this and i love that you get the best of both worlds with a brownie base and pecan topping. this is going on my list to make for thanksgiving when I’m visiting the in-laws
Rachel Cooks — November 7, 2012 @ 8:06 am
Oh man—that pecan pie topping looks so divine.
Aimee @ ShugarySweets — November 7, 2012 @ 8:50 am
OMG I want these now, for breakfast!!!
thelittleloaft — November 7, 2012 @ 8:50 am
These brownies look insanely delicious. I adore pecan pie but when you can’t be bothered to make pastry? This is the ultimate alternative!
jen @ one curly fry — November 7, 2012 @ 9:50 am
These look amazing.
My Dad would love them.
I can’t make them at home or I’d eat the entire pan.
Abby@ The Frosted Vegan — November 7, 2012 @ 9:51 am
These look SO good! Brownies+Pecan Pie= perfect snack/dessert/dinner…no judging!
Meagan @ A Zesty Bite — November 7, 2012 @ 10:20 am
These are seriously the perfect pairing! Now I have to make them.
Robin @ Simply Southern Baking — November 7, 2012 @ 12:22 pm
This looks absolutely amazing and would be eaten up in a flash at my house!
Rachel @ Bakerita — November 7, 2012 @ 12:32 pm
These looks perfect! Two of my favorite desserts all rolled into one
love that they’re in wedges! So cute. Can’t wait to try.
fabiola@notjustbaked — November 7, 2012 @ 1:12 pm
This is amazing! But so weird for me… My aunt has a baking business in Mexico and this type of brownie is what she is known for. It is all about the pecan topping. Her recipe, which is a total secret, except I have it, is totally different. But you don’t really see these around much, and they are so good!
Katrina @ Warm Vanilla Sugar — November 7, 2012 @ 2:31 pm
Oh boy…this sounds fabulous!
Averie @ Averie Cooks — November 7, 2012 @ 5:01 pm
Gorgeous, Kelly! Great flavor combo and it just caught my eye so much when I saw them on FG
Kelly Senyei replied: — November 9th, 2012 @ 4:12 pm
Thanks, Averie!
Cassie | Bake Your Day — November 7, 2012 @ 5:51 pm
That caramel-y topping has me drooling. This is a fantastic idea,Kelly!
My Recession Kitchen — November 7, 2012 @ 8:18 pm
Genius! I’m making this for Thanksgiving! I will use my vegan brownie recipe and your topping. Thanks for a wonderful idea.
Kelly Senyei replied: — November 9th, 2012 @ 4:11 pm
Great idea!
Kerry @ Snark & Pepper — November 8, 2012 @ 9:48 am
My two favorite desserts as one?! Best.idea.ever.
Alison @ Ingredients, Inc. — November 8, 2012 @ 9:39 pm
omg LOVE THESE Kelly!
Kelly Senyei replied: — November 9th, 2012 @ 4:11 pm
Thanks, Alison! Hope you and the fam are doing well
Jen @ Jen's Favorite Cookies — November 9, 2012 @ 11:18 am
I love pecans. And I love brownies. This is like a match made in heaven.
And, sidebar, I accidentally typed .org instead of .com and found myself listening to jazz music. These pecan brownies are ever so much better than jazz music!!
Kelly Senyei replied: — November 9th, 2012 @ 4:11 pm
Haha too funny! Yes, I own all URLs for the site EXCEPT .org, which was claimed long, long ago.
shelly (cookies and cups) — November 12, 2012 @ 8:51 am
These look amazing!!
feast on the cheap — November 13, 2012 @ 12:27 pm
Ummm, these look glorious. Thinking I may add them to our Turkey Day table and really blow everyone’s minds!
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Anna — November 21, 2012 @ 4:50 pm
These are delicious, and really easy to make! I added a good splash of bourbon to the pecan mixture
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Ann — December 23, 2012 @ 3:27 pm
Can I leave out the coffee? The brood doesn’t appreciate the coffee flavor in brownies….
Kelly Senyei replied: — December 23rd, 2012 @ 3:28 pm
Absolutely! Just leave out the espresso.
Karrie Heying — December 24, 2012 @ 7:53 pm
Is the batter supposed to be thick ? Also, it seems like its taking them a long time to bake. They have been in 20 min longer than the instructions stated. (5 min. Increments)
Kelly Anne — December 28, 2012 @ 8:27 pm
Nice recipe. I love a simple brownie recipe which is easy for the kids to help with
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Kelly
Razel — January 6, 2013 @ 6:28 am
Wow! This is just wicked brownie! Yum!
Rachel — February 14, 2013 @ 5:22 pm
Just made this, looks AMAZINGGG!! hope it tastes as good as it looks! Thanks
Ploi — February 16, 2013 @ 9:55 pm
Hi Kelly!
This is such a great idea.. Two best recipes combine them into one! Quick question, as you state in the beginning that we divide them into two pan… Do we need to divide the topping as well? If so this recipe made two cake?
Thanks!
Yasmine — April 24, 2013 @ 11:09 am
Is baking cocoa different from cocoa powder i dont understant but it looks amazing i wanna try it
Kelly Senyei replied: — April 24th, 2013 @ 11:12 am
Hi Yasmine! You can use cocoa powder for this recipe. Enjoy!
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