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Sarah

Pecan Pie Brownies

Fudgy brownies topped with a gooey, stovetop-cooked pecan pie filling — all the flavor of pecan pie with none of the crust.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 20 squares
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 box box brownie mix 13x9 pan size, plus ingredients called for on the box
  • 1 cup sugar
  • 1 1/2 cups light corn syrup
  • 4 eggs
  • 1/4 cup unsalted butter
  • 1 1/2 tsp vanilla extract
  • 2 cups pecans chopped

Method
 

  1. Preheat your oven according to the temperature on your brownie box. Grease a 13x9-inch baking pan well.
  2. In a small saucepan, whisk together the sugar, corn syrup, eggs, butter, and vanilla extract until fully combined.
  3. Mix the brownie batter according to the package directions and pour into the prepared pan. Bake for about half the time listed on the box, until set across the whole pan.
  4. Cook the sugar mixture over medium-high heat, stirring constantly, for about 15 minutes, until it coats the back of a spoon. Stir in the chopped pecans and cook 2-3 more minutes until pourable.
  5. Pour the warm pecan filling over the pre-baked brownie layer and spread evenly. Bake another 20-30 minutes, until the center only slightly wobbles.
  6. Let the pan cool completely to room temperature before cutting into squares.

Notes

  • Bake the brownie layer until it looks set across the whole pan before adding the topping — pouring it on too early makes the filling sink in.
  • If the topping turns hard once cooled, it was likely cooked over too high a heat; keep it at a moderate simmer.
  • Store at room temperature; freezing is not recommended.