Description
These best gooey pecan pie brownies combine fudgy dark chocolate brownies with a rich, caramel-like pecan pie topping for a decadent dessert perfect for any occasion.
Ingredients
Scale
Fudgy Brownies:
- 4 oz high quality dark chocolate, between 60-70% cocoa
- 10 tbsp unsalted butter (140g)
- ¾ cup + 1 tablespoon granulated sugar (about 165g)
- 2 large eggs, at room temperature
- 1 tsp instant coffee mixed with 1 tablespoon hot water
- ½ cup all purpose flour, sifted (about 65g)
- ⅓ cup cocoa powder, sifted (about 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
- 2 cups pecan halves and pieces, toasted (230g)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 335F (conventional, no fan) and line a 9×9″ baking pan with parchment paper and lightly grease with butter or oil.
- Melt chocolate and butter: Melt the butter and dark chocolate in a microwave-safe bowl in 20-second increments, stirring between each to avoid overheating and seizing the chocolate.
- Whisk eggs and sugar: Using a stand mixer or electric hand mixer at medium-high speed with the whisk attachment, whisk the eggs and granulated sugar for 3-5 minutes until thick, light in color, and ribbony.
- Combine wet ingredients: Pour the melted chocolate and butter mixture into the egg and sugar mixture and gently whisk on low speed until combined.
- Add coffee mixture: Mix the instant coffee with hot water and gently fold it into the batter.
- Add dry ingredients: Sift the flour, cocoa powder, and salt, then gently fold into the wet ingredients with a rubber spatula, taking care not to deflate the batter.
- Bake brownies base: Pour the batter into the prepared pan and spread evenly. Bake at 335F for 15 minutes, then remove from the oven and increase the oven temperature to 350F. Rest the brownies for 5-10 minutes at room temperature.
- Prepare pecan pie topping: In a bowl, whisk together maple syrup, brown sugar, melted butter, egg, salt, and vanilla until fully combined. Stir in the toasted pecans.
- Top brownies and bake: Spread the pecan pie topping evenly over the partially baked brownies and return to the oven at 350F. Bake for about 30 minutes until the topping is golden brown and syrupy.
- Cool and serve: Remove from oven and optionally sprinkle with sea salt. Let the brownies rest in the pan for 1 hour before slicing and serving.
Notes
- Be sure to toast the pecans for 7-8 minutes at 350F before starting to enhance their flavor.
- Allow the brownies to rest fully for at least 1 hour before cutting to set the gooey topping properly.
- You can sprinkle sea salt on top after baking for a lovely contrast to the sweetness.
- Use high-quality dark chocolate (60-70% cocoa) for the best fudgy brownie base.
- Use Dutch-processed cocoa powder for a deeper chocolate flavor and better texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
