Pecan Pie Brownies
Updated Nov. 20, 2024
- Total Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/115 grams unsalted butter (1 stick), plus more for greasing the pan
- 4ounces/115 grams unsweetened chocolate, coarsely chopped or broken up
- 1¼cups/250 grams granulated sugar
- 2large eggs, at room temperature
- 1cup/130 grams all-purpose flour
- 2tablespoons Dutch-processed cocoa powder
- 2teaspoons vanilla extract
- ¾teaspoon fine sea salt
- ¼cup/45 grams mini or regular chocolate chips (optional)
- 6tablespoons/85 grams unsalted butter (¾ stick), melted
- ¼cup/60 milliliters honey
- ¼cup/55 grams light or dark brown sugar
- 2tablespoons heavy cream
- ¼teaspoon fine sea salt
- 2cups/200 grams toasted pecan halves, coarsely chopped
- Flaky sea salt, such as Maldon
For the Brownies
For the Pecan Layer
Nutritional analysis per serving (16 servings)
372 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 26 grams sugars; 4 grams protein; 178 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
- Step 2
Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it’s just warm to the touch, about 5 minutes.
- Step 3
Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.
- Step 4
Make the pecan layer: In a medium bowl, whisk together butter, honey, brown sugar, heavy cream and fine sea salt. Fold in pecans until well coated.
- Step 5
Pour pecan mixture in an even layer on top of the brownie batter. Sprinkle the top lightly with flaky sea salt. Bake until the top is set and firm to touch, especially in the center, 45 to 55 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.
Private Notes
Comments
Bless Melissa Clark for all the good she does!
Melissa - do you think the topping could be simply poured over a boxed mix such as Trader Joes excellent Truffle brownies? thanks!
These were good! Solid Melissa. The pecan layer felt a bit too thick in proportion to the brownie layer but we liked the different textures and flavors. Ours needed to bake closer to 55 minutes and you definitely want to let it cool COMPLETELY before lifting because you really want that pecan layer to set.
I will try baking these again based on all the positive reviews here (and Melissa Clark's other wonderfully successful recipes). Baked 50 minutes, but it still seemed underdone and contained way too much butter. More like fudge than brownie, and butter all over my hands.
I’ll change this from 4 to 5 stars after I try it with boxed brownies. The end result was good but not with the effort by making the brownies from scratch.
I made these a couple weeks ago. My dad LOVED them. I do wish the pecan layer was slightly gooier, but it's entirely possible I cooked them too long. I will make them again and try a couple minutes less to see. Enjoyed these a lot!
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