Pecan Brownies

5 from 7 votes

These pecan pie brownies are rich, fudgy chocolate brownies topped with an caramel pecan sauce. They're made with a simple list of pantry friendly ingredients and are perfectly gooey, crunchy and delicious.

Prep Time35

Cook Time40

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: brownies

Calories: 416kcal

Author: Natalie

Equipment

Ingredients

Brownies

10 tablespoons unsalted butter
7 ounces semisweet chocolate or bittersweet chocolate, chopped
1 cup granulated sugar
½ cup brown sugar light or dark, packed
3 large eggs room temperature
1½ teaspoons vanilla extract
1 cup all purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt

Caramel Pecan Topping

5 tablespoons unsalted butter
½ cup brown sugar light or dark, packed
⅓ cup heavy cream room temperature
½ teaspoon cinnamon optional
¼ teaspoon salt
2 cups pecans toasted
¾ teaspoon vanilla extract
1 tablespoon bourbon optional

US Customary - Metric

Instructions

Brownies

Grease an 8 by 8 square metal baking pan with butter or spray with baking spray. Line all sides with parchment paper. Leave an overhang on at least two sides. Butter or lightly spray the parchment paper. Set aside. Preheat oven to 350 Fahrenheit.
Chop the chocolate and cut butter into cubes. Combine the chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Be sure not to let the bottom of the bowl touch the water. Stir as it melts.
Once the chocolate and butter have melted, remove bowl from heat and whisk the sugars in. Add the eggs, whisking after each egg. Mix in the vanilla. Whisk in the cocoa and salt. Use a spatula to fold in the flour until just combined. Avoid overmixing. Spread batter into prepared baking pan.
Bake 30-35 minutes until a toothpick inserted in the center should come out with moist crumbs (not wet batter) Cool the brownies completely in pan set on a wire rack. This takes about 1 hour at room temperature, or 20 to 25 minutes in the fridge. Once the brownies have cooled or are almost cooled, prepare the pecan topping.

Caramel Pecan Topping

Preheat oven to 300 F.
Toast the pecans in the oven or on stovetop.
To toast pecans in the oven: Spread pecans on a baking sheet lined with parchment paper. Place in the oven for 9-11 minutes, until nuts are fragrant.
To toast pecans on the stovetop: add pecans to a dry medium-sized skillet over medium heat. Stir as you toast them until they are fragrant. about 3-4 minutes. Remove the pecans from pan and set aside.
Add the butter to a large skillet over low heat and stir til melted. Add the brown sugar and whisk until all sugar has melted and the mixture starts to bubble, about 2 to 3 minutes.
Whisk in the room temperature heavy cream, cinnamon and salt til combined. Fold in the pecans with a spatula. Coat them completely with the sauce then remove from heat. Stir in the vanilla extract and bourbon (if using). Set a timer for 10 minutes.
After 10 minutes, spread the pecan caramel topping over the cooled brownies. Allow the caramel topping to set before slicing. Let the topping set at room temperature for at least 1 hour or in the fridge for 30–45 minutes until firm enough to slice.
Once the topping has set, use the parchment lining to lift brownies out of the pan. Place them on a cutting board and cut into squares. Slice using a long sharp knife. For best results, run knife under hot water and wipe clean in between each slice.

Video

Notes

Box Brownies: Use your favorite boxed brownies for a faster, more simple option.

Sugar: Feel free to reduce the amount of granulated sugar in the brownies recipe by 2 tbsp to 1/4 cup if you prefer a slightly less sweet dessert. These brownies are meant to be somewhat sweet since they are a combination of pecan pie and brownies.

Baking pan: Use a square metal pan to bake these brownies for best results. Glass and ceramic pans conduct heat differently and can result in overcooked edges and undercooked middles.

Slicing: Allow caramel pecan brownies to cool completely before slicing. The brownies and the topping need to set before cutting. Use a long sharp knife to slice these brownies. To help brownies firm up and get cleaner slices, freeze the cooled brownies in the pan for 20 minutes. Run your knife under hot water and wipe it clean in between cuts.

Storage: Store these pecan pie brownies in an airtight container at room temperature for 3-4 days or store brownies for up to 5 days in the refrigerator. To freeze, wrap individual brownies with two layers of plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition