Pecan Pie Brownies

Pecan Pie Brownies

by Cesar Gomez 11 months ago
4.5 (10)
1 hour
361.6 kcal
33.6 g carbs
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Description

Two favorite desserts in one! Gooey brownie with caramel pecan pie topping. Your guests will thank you! Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored, in an airtight container, at room temperature.

Ingredients
  • cooking spray
  • 1 (18 ounce) package fudge brownie mix (such as Duncan Hines®)
  • ½ cup vegetable oil
  • 2 eggs
  • ¼ cup water
  • ½ cup brown sugar
  • ⅓ cup light corn syrup
  • 2 large eggs
  • 1 tablespoon bourbon
  • 2 teaspoons vanilla extract
  • ½ teaspoon sea salt
  • ¼ cup unsalted butter, melted and cooled slightly
  • 2 cups pecan halves
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.
  2. 2. Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.
  3. 3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.
  4. 4. Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula.
  5. 5. Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.
Nutrition Facts
serving: 1 9-inch springform pan
calories: 361.6 kcal
carbohydrates: 33.6 g
protein: 4 g
saturated fat: 4.7 g
cholesterol: 54.1 mg
sodium: 165 mg
fiber: 2.2 g
sugar: 6.9 g