American·Dessert
Fudgy Pecan Pie Brownies
A decadent hybrid dessert featuring a dense, chocolatey brownie base topped with a classic, gooey pecan pie filling.
Prep
20m
Cook
80m
Total
100m
Serves
16
Method
- 01
Mix the brownie batter by combining white sugar, cocoa powder, salt, and warm melted butter. Whisk until incorporated, then add vanilla and the first egg. Once mixed, add the second egg and blend on high speed until the batter becomes thick, smooth, and shiny. Fold in the flour on low speed until just combined.
Watch · 0:23
- 02
Line an 8x8 or 9x9 inch baking dish with two pieces of parchment paper and grease with oil. Transfer the thick brownie batter into the dish, pressing it into the corners and smoothing the top evenly.
Watch · 1:54
- 03
Blind bake the brownie base in a 325°F (165°C) oven for about 20 minutes. The base should be set and no longer wet to the touch, but not fully cooked. Remove from the oven and let cool slightly.
Watch · 3:10
- 04
Prepare the pecan pie filling by whisking together light brown sugar, salt, vanilla extract, corn syrup, eggs, and melted butter. Stir in the chopped pecans until evenly distributed.
Watch · 3:40
- 05
Pour the pecan mixture over the par-baked brownie base. Return the dish to a 350°F (175°C) oven and bake until the filling is set but still has a slight wiggle in the center, which may take 60 minutes or longer.
Watch · 5:20
- 06
Cool to room temperature, then refrigerate overnight for easier slicing. Remove from the pan, peel off the parchment paper, and cut into 16 squares to serve.
Watch · 6:15
From Chef John
“It's going to look kind of grainy and separated and like you probably did something wrong, but you didn't, just relax.”
“You are after all the Seymour Butts of these nuts.”
“When it comes to pecan pie brownies, these are the best. Oh yeah, just ask me, I'll tell you.”