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A rich and fudgy brownie is one of the greatest things in existence. But add a pecan pie topping that contrasts it with the crunch of nuts and delicate crack of boiled sugar? As you might have guessed, it’s even better. If you’re at all a fan of salty-sweet desserts (and who isn’t?), this is a brownie that totally satisfies.
The brownie portion of this is just as you might expect – a quick mixture of cocoa powder and the usual baking suspects for a rich and chocolatey batter.
If you’ve made pecan pie before, the topping will look familiar. While the brownies bake, you just quickly heat some white and brown sugars, flour, corn syrup, egg, butter, salt, and vanilla in a saucepan until it’s nice and syrupy and then stir in plenty of crunchy pecans.
You pour that mixture over the brownies, sprinkle some flaked salt over the top, and give it a little more time in the oven to set up. The brownies come out fudgy but every bite also includes that chewy-crunchy sugary pecan pie topping. They’re the perfect brownie for fall (or your holiday table!) but I can promise you that no one will complain if you serve them year round.
Salted Pecan Pie Brownies
For the brownies:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant espresso or coffee
- 1/2 cup unsalted butter, softened
- 1 1/2 granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the pecan topping:
- 1/4 cup granulated sugar
- 1/4 dark brown sugar
- 1 tablespoon all-purpose flour
- 1/4 cup light corn syrup
- 1 large egg, beaten
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup pecans, roughly chopped
- 1 tablespoon flaked sea salt, for topping (optional)
Preparation
- Preheat oven to 350°F and grease and flour an 8x8-inch baking pan. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, cocoa powder, and instant espresso. Set aside.
- In a separate bowl, beat the butter, granulated sugar, eggs, and vanilla extract with an electric mixer on medium-high until well blended.
- Reduce speed to low and gradually add flour mixture. Batter will be thick, but spreadable.
- Spread batter into bottom of prepared pan and bake 25 minutes.
- While brownies bake, make the topping:
- In a medium saucepan over medium heat, add the sugar, brown sugar, flour, corn syrup, egg, butter, salt, and vanilla. Stir continuously until melted. Remove from heat and stir in pecans.
- When brownies have baked 25 minutes, pour pecan topping over them. Sprinkle with flaked salt and return to oven for 15-20 minutes more. Brownies will jiggle in the center but will set as they cool.
- Once cooled to room temperature, chill in refrigerator until set, 30 minutes to 1 hour. Slice, serve, and enjoy!
Recipe adapted from Beyond the Butter.