Pecan Pie Brownies
Creamy, gooey, and impossibly indulgent, Pecan Pie Brownies are the best of both worlds: fudgy brownie base topped with a sticky, caramel-like pecan pie layer.
Equipment
- 9-inch Springform Pan
- Mixing Bowl
- Spatula
Ingredients
Brownie Base
- 1 package Fudge Brownie Mix 18 oz package
- 1/2 cup Vegetable Oil Room temperature
- 2 large Eggs Room temperature, for brownie batter
- 1/4 cup Water For brownie batter
Pecan Topping
- 1/2 cup Brown Sugar Packed, light or dark, for topping
- 1/3 cup Light Corn Syrup For glossy, gooey filling
- 2 large Eggs Room temperature, whisked for topping
- 1 tablespoon Bourbon Optional, adds depth
- 2 teaspoons Vanilla Extract Pure for best flavor
- 1/2 teaspoon Sea Salt Balances sweetness
- 1/4 cup Unsalted Butter Melted and slightly cooled, for topping
- 2 cups Pecan Halves Lightly toasted if desired for extra flavor
- as needed Cooking Spray To prepare the pan
Instructions
- Preheat the oven to 350°F. Line a 9-inch springform pan with aluminum foil so it overhangs the sides for easy removal, then coat the foil with cooking spray.
- Make the brownie base: In a large bowl, whisk together the brownie mix, vegetable oil, eggs, and water until smooth and free of lumps. Scrape the batter into the prepared pan and spread it evenly with a spatula.
- Bake the brownie base for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven but leave oven on.
- While the base bakes, make the pecan topping: In another bowl, whisk together brown sugar, corn syrup, eggs, bourbon (if using), vanilla extract, and sea salt until smooth.
- Slowly whisk in the melted butter until the mixture is glossy and uniform. Stir in pecan halves, ensuring they’re evenly coated.
- Carefully pour the pecan mixture over the partially baked brownie base and spread it into an even layer with a spatula.
- Return the pan to the oven and bake an additional 30–35 minutes, or until the topping is set at the center but still slightly jiggly.
- Remove from oven and let cool to room temperature for at least 2 hours. For quicker results, chill in the refrigerator until firm. Use the foil overhang to lift the slab from the pan, slice, and serve.
Notes
Store leftover brownies in an airtight container in the fridge for up to 5 days. Chilling helps the topping hold its shape.