Pecan Pie Brownies combine two classic desserts into one over the top fudgy and sweet brownie recipe.
- 1 full sized bakery pecan pie (or frozen and thawed)
- 1 cup butter
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 1/4 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper and coat with nonstick spray. Set aside.
- Cut your pie into 1- inch cubes. This doesn’t must be exact.
- In a medium saucepan over medium heat, melt the butter. Once melted, add in the granulated sugar, and stir continually until the sugar is combined and begins to dissolve and gets shiny, but not bubbly.* Temperature should reach 120°F. Remove from the heat
- In a large bowl whisk together the eggs, cocoa powder, baking powder, salt, and vanilla. Mixture will be very thick. Add in the warm butter mixture and continue whisking until largely smooth.
- Using rubber spatula or wooden spoon stir in the flour until combined, about 50 strokes. Fold in the chopped pecan pie until evenly distributed. Don’t over-mix.
- Spread the brownie batter into the prepared pan and bake for 30 – 35 minutes, or until a toothpick inserted 2- inches from the edge of the pan comes out clean.
- Allow the brownies to cool fully in the pan before removing them using the parchment paper and transferring to a cutting board to cut into bars.
*The sugar shouldn’t be all the way dissolved when you cook it. It should begin to dissolve. This is what will give your brownies that crackly top.
Store airtight at room temperature for up to 3 days.
If you prefer a thinner brownie, you can bake these in a 9×13 pan.