Pecan Pie Brownies
Fudgy dark chocolate brownies topped with a buttery, gooey pecan pie layer. These easy-to-share squares bring a classic fall flavour to your Thanksgiving or holiday dessert tray—no pie crust needed.
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Equipment
- 8-inch metal square pan
Ingredients
Brownie Layer
- 140g (10 tablespoons ) unsalted butter
- 160g (5.6 oz) dark chocolate callets or chocolate chips — I use and recommend Callebaut 54.5% dark chocolate callets. Dark or semisweet chocolate chips with approximately 50–60% cacao are an alternative.
- 107g (½ cup packed) dark brown sugar
- 100g (½ cup) granulated sugar
- 100g (about 2 large eggs) eggs (weight is without shell)
- 10g (2 teaspoons) vanilla extract
- 56g (¼ cup) brewed coffee, cooled
- 100g (¾ cup + 1 tablespoon ) all-purpose flour — if measuring by cups, use the spoon-and-level method
- 25g (5 tablespoons ) Dutch-process cocoa powder
- 1.5g (¼ teaspoon) fine sea salt
Pecan Pie Topping
- 50g (¼ cup) granulated sugar
- 53g (¼ cup packed) light brown sugar
- 8g (1 tablespoon) all-purpose flour — if measuring by cups, use the spoon-and-level method
- 77g (¼ cup) light corn syrup
- 50g (1 large egg) egg (weight is without shell) lightly beaten
- 5g (1 teaspoon) vanilla extract
- 55g (4 tablespoons ) unsalted butter
- 100g (about a scant cup) chopped pecans
- 1g (½ teaspoon) [optional] flaky salt for finishing
Instructions
- Preheat the oven to 350°F (180°C), conventional, middle rack. Line an 8-inch square metal pan with parchment, leaving overhang.
- Put the butter and chocolate callets or chips in a small saucepan over low heat. Stir continuously, scraping the bottom and sides, until melted and smooth. Do not let it boil. Remove from the heat and cool until warm rather than hot.140g (10 tablespoons ) unsalted butter, 160g (5.6 oz) dark chocolate callets or chocolate chips — I use and recommend Callebaut 54.5% dark chocolate callets. Dark or semisweet chocolate chips with approximately 50–60% cacao are an alternative.
- To make the brownie batter, whisk the dark brown sugar, granulated sugar, eggs, and vanilla in a large bowl until lighter and fluffy. Slowly mix in the warm chocolate mixture until combined, then stir in the cooled coffee.107g (½ cup packed) dark brown sugar, 100g (½ cup) granulated sugar, 100g (about 2 large eggs) eggs (weight is without shell), 10g (2 teaspoons) vanilla extract, 56g (¼ cup) brewed coffee, cooled
- Fold in the flour, cocoa powder, and salt just until no dry streaks remain. Use a spatula to gently lift and turn the batter until no dry flour remains. Be careful not to overmix.100g (¾ cup + 1 tablespoon ) all-purpose flour — if measuring by cups, use the spoon-and-level method, 25g (5 tablespoons ) Dutch-process cocoa powder, 1.5g (¼ teaspoon) fine sea salt
- Spread the batter in the pan and bake for about 24 minutes, or until a toothpick in the centre comes out with a few moist crumbs.
- Prepare the pecan topping while the brownie layer bakes. Before turning on the heat, add the granulated sugar, light brown sugar, flour, corn syrup, egg, and vanilla to a small saucepan. Stir gently with a spatula. Cook over medium-low heat, stirring constantly and scraping the bottom, until the sugar dissolves and the mixture looks pale and creamy. Avoid a vigorous simmer.50g (¼ cup) granulated sugar, 53g (¼ cup packed) light brown sugar, 8g (1 tablespoon) all-purpose flour — if measuring by cups, use the spoon-and-level method, 77g (¼ cup) light corn syrup, 50g (1 large egg) egg (weight is without shell), 5g (1 teaspoon) vanilla extract
- Turn off the heat, then add the butter and pecans. Stir gently until the butter has melted and the pecans are evenly coated.55g (4 tablespoons ) unsalted butter, 100g (about a scant cup) chopped pecans
- Spoon the topping over the brownie and spread it gently to the edges. Tap the pan lightly on the counter a couple of times to release large bubbles. Return to the oven for 15–20 minutes, checking from 15 minutes. Gently nudge the pan using oven mitts. The centre should wobble together, with no loose liquid rippling across it.
- Sprinkle with flaky sea salt, if using, then leave the brownies in the pan until completely cool. For cleaner slices, place the cooled pan in the freezer for 15–20 minutes to firm up the layers. Lift the brownies out using the parchment overhang and transfer to a cutting board. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.1g (½ teaspoon) [optional] flaky salt
Notes
Storage: Keep cooled brownies in an airtight container at room temperature for up to 3 days, or freeze well wrapped for up to 2 months.
Reheating: Slice while cool. For a softer square, warm an individual serving briefly after cutting.
Make-ahead: Bake the day before serving. Cool completely, cover, and cut on serving day.
Chocolate: Callets and chocolate chips can go directly into the saucepan. If using a chocolate bar, chop it first.
Servings: 16 slices
