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pecan pie brownie bite shot

Pecan Pie Brownies Recipe

Bernice Baran
Pecan pie brownies made with my favorite brownie recipe and a pecan pie topping made with homemade salted caramel sauce!
4.92 from 12 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 2 hours 5 minutes
Course Brownies & Bars
Cuisine American
Servings 16
Calories 223 kcal

Ingredients
  

Brownie

  • 3/4 cup (170g) unsalted butter
  • 1 cup (6oz) semi-sweet chocolate chips
  • 1 cup (120g) all-purpose flour spooned and leveled
  • 1/4 cup (25g) Dutch-process cocoa powder spooned and leveled
  • 1/2 tsp salt
  • 4 large eggs room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (95g) light brown sugar lightly packed
  • 1 tsp vanilla extract

Pecan Topping

  • 1/4 cup (56g) butter melted
  • 1/2 cup (110g) light brown sugar lightly packed
  • 3 large eggs room temperature
  • 2 tsp vanilla
  • 1/2 cup salted caramel sauce
  • 1/2 tsp salt
  • 2 1/2 cups (250g) pecans, chopped
  • 1/2 cup (3oz) chocolate morsels for topping
  • pinch of sea salt flakes for topping

Instructions
 

Salted Caramel Sauce

Brownies

  • Preheat the oven to 350F/177C convection (325F/162C conventional)and grease and line a 9"x13" pan with cooking spray and parchment paper. 
  • 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. 
    3/4 cup (170g) unsalted butter, 1 cup (6oz) semi-sweet chocolate chips
  • Combine the flour, cocoa powder and salt in a medium bowl.
    1 cup (120g) all-purpose flour, 1/4 cup (25g) Dutch-process cocoa powder, 1/2 tsp salt
  • 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, 1 cup (200g) granulated sugar, 1/2 cup (95g) light brown sugar, 1 tsp vanilla extract
  • Slowly pour in the butter and chocolate mixture to the eggs and sugar, while whisking. 
  • Use a sieve to sift the dry ingredients into the wet ingredients. Fold them together until they're just barely combined. 
  • Pour the brownie batter into the prepared pan and bake for about 10 minutes.
  • Remove the brownies from the oven and allow them to cool for 10 minutes, while you mix the caramel pecan topping. 

Caramel Pecan Topping

  • 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.
    1/4 cup (56g) butter, 1/2 cup (110g) light brown sugar, 3 large eggs, 2 tsp vanilla
  • Stir in the salted caramel sauce until it's fully incorporated. Add the pecans and toss them around until they're all fully coated. 
    1/2 cup salted caramel sauce, 1/2 tsp salt, 2 1/2 cups (250g) pecans, chopped
  • 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. 
  • 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.
    1/2 cup (3oz) chocolate morsels, pinch of sea salt flakes
  • 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
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