Pecan Brownies
These pecan brownies are rich and fudgy, studded with crunchy pecans for a delightful texture. A luscious caramel layer adds a sweet, buttery finish that elevates every bite.
Equipment
- 1 electric or stand mixer
- small mixing bowls
- 1 7 inch baking square pan
- 1 food processor
- 1 small sauce pan
Ingredients
For the Pastry Base
- 1 cup all-purpose flour
- ¼ cup brown sugar
- ½ cup unsalted butter cold and sliced into pieces
For the Batter
- 2 eggs room temperature
- 1 cup sugar
- 3/8 cup unsalted butter
- ½ cup dark chocolate chips
- ¼ cup cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
For the Pecan Topping
- ¾ cup roasted and salted pecans
- ⅓ cup maple syrup
- ⅓ cup brown sugar
- 1/3 cup heavy cream
- ¼ cup unsalted butter
- ¼ tsp cinnamon
- ¼ tsp salt
- ¼ tsp vanilla
- extra pecans for decoration
Instructions
- Preheat the oven to 350°F.
Make the Pastry Dough:
- In a food processor (or by hand), combine all-purpose flour and brown sugar and cold chopped butter and pulse (or rub in with your fingertips) until the mixture resembles coarse crumbs and starts to clump together.
- Press the mixture evenly into the bottom of a lined 7" baking pan to form a smooth layer.
- Bake for 18-20 minutes until lightly golden. Remove from the oven and set aside to cool slightly while preparing the brownie layer.
Make the Chocolate Brownie Layer:
- In a medium saucepan over low heat or in a microwave on 30 second bursts, melt dark chocolate and unsalted butter together, stirring until smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk sugar and eggs until pale and frothy (use a hand whisk or electric mixer for about 1–2 minutes).
- Stir in the melted chocolate-butter mixture until combined.
- Sift together cocoa powder, all-purpose flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture using a spatula until just combined (avoid overmixing).
Layer the Brownie:
- Pour the brownie batter over the baked pastry base, spreading it evenly with a spatula.
- Return the baking pan to the oven and bake for 18-20 minutes at 350°F, until the brownie layer is set but still slightly soft in the center (a skewer should come out with a few moist crumbs). Remove from the oven and let cool slightly.
Prepare the Pecan Topping:
- In a medium saucepan, combine maple syrup, brown sugar, heavy cream, butter, salt, vanilla and cinnamon.
- Heat over medium heat, stirring constantly, until the mixture comes to a gentle boil and the sugar dissolves (about 3–4 minutes). The temperature should be at 244°F. Remove from heat and stir in roasted, chopped pecans.
- Let the pecan mixture cool for 5–7 minutes, stirring occasionally, until slightly thickened but still pourable.
Add the Pecan Topping:
- Pour the pecan topping over the brownie layer, spreading it evenly to cover the surface. Decorate with extra whole pecans, arranging them as desired.
- Chill to Set