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Fudgy Pecan Pie Brownies Recipe

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★★★★★

4.9 from 71 reviews

These Fudgy Pecan Pie Brownies combine a rich, chocolatey brownie base with a chewy honey-sweetened pecan pie topping. With a moist, tender crumb from a mixture of oil and butter and a gooey, caramel-like pecan layer, these brownies taste like the perfect marriage of pecan pie and classic brownies. Ideal for fans of both desserts, they offer a decadent treat with a satisfying crunch and chewy texture. Serve them as-is or with a scoop of vanilla ice cream for an extra indulgence.

Ingredients

Scale

Brownie Base

  • 1/2 cup neutral oil (avocado or vegetable oil)
  • 6 tablespoons butter, melted
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup natural unsweetened cocoa powder
  • 1/4 teaspoon baking powder

Pecan Pie Topping

  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 1/3 cup honey
  • 2 tablespoons heavy cream
  • 1 cup roughly chopped pecans

Instructions

  1. Prepare Brownie Batter: In a large bowl, whisk together the oil, melted butter, white sugar, and vanilla extract until well combined. In a separate bowl, sift together the flour, cocoa powder, and baking powder. Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined. Finally, beat in the eggs until the batter is smooth and fudgy but do not overmix.
  2. Bake the Brownie Base: Line an 8-inch square baking pan with parchment paper. Scrape the brownie batter evenly into the pan and spread smoothly. Bake in a preheated 350°F (175°C) oven for 25 minutes. The brownies will look underbaked at this stage, which is intentional because they will finish cooking with the topping.
  3. Make Honey Pecan Topping: While brownies bake, combine butter, brown sugar, honey, and heavy cream in a saucepan over medium-low heat. Heat until the mixture comes to a gentle boil, then let it simmer gently for 1 minute, stirring constantly to dissolve sugar without caramelizing it. Remove the saucepan from heat and stir in the chopped pecans until evenly coated.
  4. Top and Final Bake: Remove the brownies from the oven after the initial bake. Pour the warm pecan topping evenly over the partially baked brownies and spread into an even layer. Return the pan to the oven and bake for an additional 20 minutes. The edges will be set and bubbly while the center remains slightly soft.
  5. Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan. This cooling step allows the topping to fully set and makes cutting easier. Once cooled, slice into squares and serve as desired, optionally with vanilla ice cream.

Notes

  • Use a neutral oil like avocado or vegetable oil to keep the brownies moist for longer.
  • Substitute maple syrup for honey in the pecan filling if preferred for a different flavor profile.
  • Do not let the pecan topping mixture reach a rolling boil, as it can caramelize and harden the topping instead of keeping it chewy.
  • Let brownies cool completely before cutting for clean, neat squares.
  • Store brownies in an airtight container at room temperature for up to 3 days.
  • Freeze tightly wrapped brownies for up to 1 month; thaw and warm briefly before serving to restore fudginess.

Keywords: pecan pie brownies, fudgy brownies, pecan pie topping, honey pecan brownies, homemade brownies, chocolate pecan dessert, chewy pecan topping

Find it online: https://topreci.com/fudgy-pecan-pie-brownies-recipe/