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Salted Pecan Pie Brownies

Decadent Salted Pecan Pie Brownies That Wow Every Guest

Delightful fusion of chocolate fudge brownies and pecan pie, these Salted Pecan Pie Brownies impress every guest.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 cup All-Purpose Flour Swap for gluten-free flour if needed.
  • 1/4 teaspoon Salt Enhances flavor.
  • 1 teaspoon Baking Powder Helps create a lighter texture.
  • 1/2 cup Unsweetened Cocoa Powder Avoid sweetened cocoa.
  • 1 teaspoon Espresso Powder Substitute with instant coffee if necessary.
  • 1/2 cup Unsalted Butter Use at room temperature.
  • 1/4 cup Vegetable Oil Melted coconut oil works too.
  • 1 cup Granulated Sugar Sweetens the brownies.
  • 2 large Eggs Room temperature eggs are best.
  • 1 teaspoon Vanilla Extract Essential for depth of flavor.
Pecan Pie Topping
  • 1 cup Light or Dark Brown Sugar Provides moisture and caramel flavor.
  • 1/2 cup Light Corn Syrup Rich, gooey topping; dark corn syrup can be substituted.
  • 1 cup Chopped Pecans Can use walnuts instead.
  • 1/2 teaspoon Sea Salt Flakes Adjust to taste.

Equipment

  • 8-inch square baking pan
  • Mixing bowls
  • Whisk
  • Saucepan

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch square baking pan with flour-based baking spray.
  2. In a large bowl, whisk together flour, salt, baking powder, cocoa powder, and espresso powder. In another bowl, blend butter, oil, sugar, eggs, and vanilla until smooth. Gradually mix the dry into the wet ingredients.
  3. Pour the brownie batter into the pan and bake for 25-30 minutes, checking for doneness at 25 minutes.
  4. For the topping, in a saucepan combine brown sugar, granulated sugar, flour, corn syrup, egg, melted butter, and vanilla. Stir over medium heat until smooth and begins to bubble, then fold in pecans.
  5. Once brownies are done, pour the pecan topping evenly over the hot brownies and sprinkle with sea salt flakes. Bake for another 15-20 minutes, checking for a slight jiggle in the center.
  6. Let the brownies cool completely in the pan before cutting. Refrigerate for 30-60 minutes for firmer brownies if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

For best results, use room temperature ingredients and check brownies early during baking to avoid overbaking.

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