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Pecan Pie Brownies

Pecan pie brownies with a fudgy chocolate base and a sticky amber pecan pie topping. Baked until the pecan filling is set, then finished with flaky sea salt for a sweet-salty bite.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For fudgy brownie base
  • 0.75 cup unsalted butter
  • 1.5 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 0.75 cup cocoa powder
  • 1 cup flour
  • 0.5 tsp salt
For pecan pie topping
  • 0.5 cup unsalted butter
  • 1 cup brown sugar, packed
  • 0.5 cup light corn syrup
  • 3 eggs
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 2.5 cup pecan halves
  • 1 flaky sea salt

Equipment

  • 1 sheet pan
  • 1 9x13 pan

Method
 

Prep and pre-bake
  1. Preheat the oven to 350F, then line a 9x13 pan with parchment.
  2. Melt the unsalted butter, then whisk in the sugar, eggs, and vanilla until smooth.
  3. Fold in the cocoa powder, flour, and salt just until combined.
  4. Spread the brownie batter evenly in the pan, then bake for 15 minutes.
Make pecan topping and finish baking
  1. Melt the unsalted butter with the brown sugar, and corn syrup until glossy, then cool for 5 minutes.
  2. Whisk in the eggs, vanilla, and salt until the mixture looks uniform.
  3. Fold in the pecan halves.
  4. Pour the pecan topping over the par-baked brownie layer.
  5. Bake for 25-30 more minutes at 350F, until the filling is set.
  6. Sprinkle with flaky sea salt, then cool completely before cutting for clean squares.

Notes

For the cleanest slices, let the brownies cool completely at room temperature before cutting; the pecan layer firms up as it sets. Store covered in the refrigerator up to 4 days; freeze up to 2 months. For a gluten-free option, swap the flour for a 1:1 gluten-free baking flour blend (use one that measures like wheat flour).