Pecan Pie Brownies
When Hubby and I were visiting his family for Thanksgiving, his mom told me that we’d be having our Thanksgiving dinner at 2pm, then she invited the whole extended family over for desserts at 7pm. In the days leading up to Thanksgiving, we determined that we needed an extra dessert for the evening dessert get together.
After examining the list of desserts already on the menu, I knew I wanted to make something with chocolate. We had all of the other classic holiday flavors covered – apple, pumpkin, and cranberry. Since pecan pie is a given at my family holiday gatherings, I was originally going to make a classic pecan pie. Me being me, I decided that was too predictable and wanted to mix things up.
For some reason, I got the idea of a chocolate pecan pie in my head. But let’s not kid ourselves. Pie crust still scares the crap out of me. And we had plenty of pies already on the menu. The obvious next thought in my mind was to make something like a pie but without a crust. Then my mind went to brownies, as it does more often than I’d like to admit.
I decided to search the Internet since I was sure this had been done before. I found a recipe that I used for a guide on the proportions. I used my all-time Favorite Brownie Recipe as a base.
These Pecan Pie Brownies are rich. And fudgey. And absolutely amazing. If you like pecan pie and chocolate, you have to make these. I cut them small since they are pretty intense and served them with freshly whipped cream. If you’re looking for a dessert to make this holiday season that will knock people’s socks off, try these Pecan Pie Brownies.
One Year Ago: White Chocolate Gingerbread Blondies
Two Years Ago: Turnip Puff, Honey Yeast Rolls, and Pumpkin Praline Cake
Three Years Ago: Snickerdoodle Blondies and Mint Brownies
Four Years Ago: The Great Sugar Cookie Debate and Fudge
Five Years Ago: Soft Pretzels and Easy M&M Treats
Pecan Pie Brownies
Yield: 16 brownies
Ingredients:
For the Brownie Layer
1/2 cup (1 stick) unsalted butter
1 cup + 2 Tbsp sugar
1/2 cup + 2 Tbsp cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp espresso powder, optional
1/2 Tbsp vanilla
2 eggs
3/4 cups flour
1 cup chocolate chips
For the Pecan Pie Layer
1/2 cup honey or corn syrup
1/2 cup brown sugar
2 eggs
2 Tbsp vanilla
1/4 cup (1/2 stick) butter, melted
2 cups chopped pecans
Directions:
For the Brownie Layer
Preheat the oven to 350°F. Lightly grease a 8"x8" pan
In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine.
Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.
Whisk in the eggs, stirring until smooth.
Add the flour and chips, again stirring until smooth.
Spoon the batter into a lightly greased 8"x8" pan. Bake for 10 minutes while you prepare the pecan pie layer.
For the Pecan Pie Layer
While the brownies are in the oven, mix the pecan pie layer.
In a medium bowl, combine the corn syrup and sugar. Whisk until smooth.
Mix in the eggs and vanilla. Add the melted butter and stir until combined.
Stir in the pecans.
Final Assembly
After the brownies have baked for 10 minutes, remove from oven. Pour pecan pie layer over brownies and use a spatula to spread evenly to the edges of the pan.
Return to the oven and bake for 35-45 minutes until pecan pie topping is completely set.
Remove from oven and allow to cool, preferably overnight. Cut and serve with ice cream or whipped cream.
Recipe inspired by La Casa de Sweets, adapted from My Favorite Brownies
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look amazing! I love that you added even more peanut butter flavor too!
Mmmmmm! These look incredible!! AH! My weakness!!!!
Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!
You could definitely use any chocolate cupcake recipe that you want!
These look awesome! I bet they’re really rich!
Holy. Cow.
These look sooo darn good!
I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!
Wow, these look beyond incredible! I’m completely impressed 🙂
peanut butter cups…one of my favorites!! What an awesome cupcake!!!
Oh. My. God. I think my DH is packing his bags to leave me as we speak!
These look soooo good. I bet it’s all you can do to eat one they are so rich!
These look delicious! Chocolate and peanut butter is the most fabulous combination!
Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!
haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…
The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!
~ingrid
Btw, your salmon and the “sauce” looked really good too!
~ingrid
Thanks so much for the link back, your cuppies look amazing.
I just discovered these and can’t wait to make them. Love chocolate and peanut butter.
I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.
Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?
http://www.rachaelrayshow.com/food/recipes/chocolate-cake/
THank you for this post! I tried the cupcakes out here: http://www.themediamaid.com/2012/cupcake-celebrations/
and loved it!