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Pecan Pie Brownies Recipe

4.92 from 12 votes
prep 20 minutes
cook 45 minutes
Additional Time 1 hour
total 2 hours 5 minutes
Serves 16
Pecan pie brownies made with my favorite brownie recipe and a pecan pie topping made with homemade salted caramel sauce!
Author: Bernice Baran
Servings 16

Ingredients

Brownie

  • 170 grams unsalted butter
  • 170 grams semi-sweet chocolate chips
  • 120 grams all-purpose flour, spooned and leveled
  • 26 grams Dutch-process cocoa powder, spooned and leveled
  • 1/2 tsp salt
  • 4 large eggs, room temperature
  • 200 grams granulated sugar
  • 100 grams light brown sugar, lightly packed
  • 1 tsp vanilla extract

Pecan Topping

  • 56 grams unsalted butter, melted
  • 100 grams light brown sugar, lightly packed
  • 3 large eggs, room temperature
  • 2 tsp vanilla
  • 120 grams salted caramel sauce
  • 1/2 tsp salt
  • 250 grams pecans, chopped
  • 85 grams chocolate morsels, for topping
  • pinch of sea salt flakes, for topping

Method

Salted Caramel Sauce

  1. If you're making homemade salted caramel sauce start with that so it has time to cool.

Brownies

  1. Preheat the oven to 350F/177C and grease and line a 9"x13" pan with cooking spray and parchment paper. 
  2. In a heat safe bowl or a saucepan, melt the butter with the semi-sweet chocolate. Set them aside to cool while you get the rest of the ingredients together. 
    170 grams unsalted butter, 170 grams semi-sweet chocolate chips
  3. Combine the flour, cocoa powder and salt in a medium bowl.
    120 grams all-purpose flour spooned and leveled, 26 grams Dutch-process cocoa powder spooned and leveled, 1/2 tsp salt
  4. Use a whisk to combine the eggs, granulated sugar, brown sugar and vanilla until they're just barely combined; don't over-mix.
    4 large eggs room temperature, 200 grams granulated sugar, 100 grams light brown sugar lightly packed, 1 tsp vanilla extract
  5. Slowly pour in the butter and chocolate mixture to the eggs and sugar, while whisking. 
  6. Use a sieve to sift the dry ingredients into the wet ingredients. Fold them together until they're just barely combined. 
  7. Pour the brownie batter into the prepared pan and bake for about 10 minutes.
  8. Remove the brownies from the oven and allow them to cool for 10 minutes, while you mix the caramel pecan topping. 

Caramel Pecan Topping

  1. In a medium bowl, combine the melted butter and brown sugar. Add in the eggs and vanilla and whisk it until it's well combined.
    56 grams unsalted butter melted, 100 grams light brown sugar lightly packed, 3 large eggs room temperature, 2 tsp vanilla
  2. Stir in the salted caramel sauce until it's fully incorporated. Add the pecans and toss them around until they're all fully coated. 
    120 grams salted caramel sauce, 1/2 tsp salt, 250 grams pecans, chopped
  3. Gently spread the mixture evenly over the brownies, transfer them back into the oven and bake for another 35 minutes, until the mixture on top is no longer runny. 
  4. Remove the brownies from the oven and top them with the chocolate chips- the chocolate will melt from the heat of the brownies. Use the back of a spoon to swirl the melted chocolate around, just before the chocolate dries, and when it's still a tiny bit tacky, top with sea salt flakes.
    85 grams chocolate morsels for topping, pinch of sea salt flakes for topping
  5. Allow the brownies to cool completely before slicing.

Notes

For cleaner slices, refrigerate the brownie in the pan for 30-60 minutes and run your knife under hot water between every slice.

Nutrition

Serving: 1gCalories: 223kcalCarbohydrates: 14gProtein: 3gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 13gCholesterol: 46mgSodium: 142mgFiber: 2gSugar: 10g
Course: Brownies & Bars
Cuisine: American
Keyword: brownies, caramel brownies, caramel pecan brownies, caramel pecan pie, pecan pie, pecan pie brownies