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Chef John’s Pecan Pie Brownies
Chef John’s Pecan Pie Brownies
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
140 minutes
Indulgent pecan pie brownies: Fudgy brownie base topped with luscious pecan pie layer for a heavenly treat.
Ingredients:
  • 1 cup white sugar
  • 7/8 cup cocoa powder (3/4 cup plus 2 tablespoons)
  • 1/2 teaspoon kosher salt
  • 10 tablespoons hot melted butter
  • 2 large eggs
  • 1/2 cup all-purpose flour
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang on all sides. Lightly oil the parchment paper.
  • In a mixing bowl, blend white sugar, cocoa powder, kosher salt, and 10 tablespoons of melted butter using an electric hand mixer or whisk until fully combined. It's normal for the mixture to appear grainy.
  • Incorporate 1 teaspoon of vanilla and 1 egg using a whisk or electric hand mixer until well combined. The mixture will appear grainy. Introduce the second egg and continue mixing at high speed until a smooth, thick, glossy batter is achieved.
  • Combine the flour with the mixture on low speed until the flour just incorporates. Use a spatula to scrape any flour from the sides of the bowl and evenly spread the batter in the prepared pan. Gently tap the pan on the counter to even out the brownie base.
  • Place the brownie base in the oven and bake for 20 minutes. Allow it to cool on a wire rack while preparing the pecan pie filling.
  • Preheat oven to 350 degrees F (180 degrees C).
  • In a bowl, mix brown sugar, salt, 1 teaspoon vanilla, corn syrup, 2 eggs, and melted salted butter until smooth. Add pecans and stir. Pour the mixture over the brownie base, spreading it evenly. Gently tap the pan on the counter to level the filling.
  • Bake in the preheated oven for about 1 hour, until the pecan pie filling is nearly set. A gentle shake of the dish will reveal a slight jiggle in the center.
  • Allow the brownies to cool completely for about 30 minutes. For optimal taste, refrigerate them covered before slicing. Use the parchment paper overhang to lift the brownies from the dish and then cut them into 16 squares measuring 2x2 inches each.

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