Pecan Pie Brownies
These pecan pie brownies pair a fudgy boxed brownie layer with a gooey stovetop pecan topping in a 13x9-inch pan. Ready in 55 minutes, they bake until the center keeps a slight wobble.
Equipment
- Small saucepan
- 13x9-inch pan
Ingredients
- 1 box Brownie mix must have instructions for making in 13x9 pan + ingredients listed on the package
Pecan Pie Filling
- 1 cup Sugar
- 1 1/2 cups Light Corn syrup
- 4 Eggs
- 1/4 cup Unsalted butter
- 1 1/2 teaspoon Vanilla extract
- 2 cups Pecans roughly chopped
Instructions
- Set the oven to the temperature specified on your brownie package and let it preheat. The oven should be fully heated before the batter goes in so the chocolate layer begins setting evenly.
- Use a small saucepan to thoroughly combine the sugar, corn syrup, eggs, butter, and vanilla, then cook over medium-high heat while stirring constantly. The mixture will begin loose and become smoother as the butter melts into it.
- Prepare the brownie batter using the ingredients and mixing directions printed on the box. Keep mixing only as directed so the batter retains the intended consistency.
- Grease a 13x9-inch pan, spread the batter evenly inside, and bake for 20 minutes. This first bake gives the chocolate layer a head start without finishing it before the topping goes on.
- Keep stirring the saucepan mixture until it leaves a coating on a spoon, about 15 minutes, then incorporate the pecans and cook for another 2 to 3 minutes. The finished filling should resemble runny oatmeal, with enough body to suspend the nuts while remaining pourable.
- Take the partially baked brownies out of the oven and distribute the cooked pecan filling across the entire surface. Spread it gently into an even layer that reaches the corners.
- Return the pan to the oven for 25 to 30 minutes, checking for a small wobble at the center of the topping when you gently move the pan. The edges should look set, and the middle should tremble slightly rather than ripple like liquid.
- Allow the brownies to reach room temperature completely before cutting them into squares. The layers become more stable as they cool, helping the topping stay attached when sliced.
Notes
Ingredient tip: Have the pecans roughly chopped before turning on the burner so you can stir the filling without interruption, and make sure your brownie mix has instructions for a 13x9-inch pan.
Texture tip: Blend the eggs thoroughly with the other filling ingredients before heating, and sweep across the bottom and corners of the saucepan while cooking so the eggs thicken smoothly instead of scrambling.
Serving tip: Let the bars cool completely to room temperature before slicing with a warm, clean knife wiped between cuts so the pecan layer does not slide off.
Storage: Cover cooled bars in an airtight container and refrigerate for 3 to 4 days, or wrap and freeze for 1 to 2 months and thaw in the refrigerator.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.