These Salted Pecan Pie Brownies are a must-make this holiday season or any time of the year! Made in an 8-inch square pan, this recipe is the perfect mix of sweet and salty that combines homemade chocolate fudge brownies topped with an easy pecan pie filling. They're so wonderfully rich and decadent, the minute you take a bite you'll be in heaven!
1tablespoonSea Salt Flakes(sprinkled on before baking)
Instructions
Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray an 8-inch square baking pan with a flour-based baking spray, then set to the side. If you prefer to cut your brownies outside of the pan after they've cooled, you can add a parchment paper sleeve that's been cut to the size of the pan. Make sure to re-spray the top of the parchment paper with the baking spray if you go this route.
In a medium bowl, whisk together the all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder. Set to the side.
1 cup All-Purpose Flour, ½ teaspoon Salt, ½ teaspoon Baking Powder, ½ cup Unsweetened Cocoa Powder, 1 teaspoon Espresso Powder
Using a hand mixer or a stand mixer fitted with a paddle attachment, mix together the unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract on medium-high speed until blended.
¼ cup Unsalted Butter, ¼ cup Vegetable Oil, 1 ½ cup Granulated Sugar, 2 Large Eggs, 2 teaspoon Vanilla Extract
Reduce the mixer speed to a slower setting, gradually adding the dry mixture to the wet ingredients until just combined. The brownie batter will be towards the thicker side, but mushy, and easily spreadable.
Scoop the brownie batter into the prepared 8-inch square pan, then spread it out using a spatula.
Place into the oven and bake for 25-30 minutes at 350ºF. For reference, I took my brownies out after baking for 25 minutes.
While the brownies bake, take out a medium-size saucepan and, over medium heat, continuously stir to combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, unsalted butter, and vanilla extract. Remove from heat and add in the chopped pecans. As an alternative, you can wait to add the chopped pecans until after you've poured the pecan pie filling over the brownies.
¼ cup Granulated Sugar, ¼ cup Light or Dark Brown Sugar, 1 tablespoon All-Purpose Flour, ¼ cup Light Corn Syrup, 1 Large Egg, ¼ cup Unsalted Butter, 1 teaspoon Vanilla Extract, ½ cup Chopped Pecans
When ready, remove the brownies from the oven and pour the salted pecan pie filling over the top. Sprinkle with sea salt flakes, then place the brownies back into the oven for another 15-20 minutes at the same temperature of 350ºF. For reference, my brownies baked for additional 15 minutes before I removed them from the oven.
1 tablespoon Sea Salt Flakes
When done, remove the brownies from the oven and allow them to cool and set completely before cutting them. The brownies may have some jiggle to them in the middle of the pan. This is okay!
After they've cooled, you can place them in the refrigerator for 30-60 minutes to help set. Plus, they're really good served chilled too!
Keep stored in an airtight container in the refrigerator for up to 3 days.
Video
Notes
Baking times listed in the recipe above are recommended baking times only. Begin checking your brownies at the earliest baking time given. All ovens are different—additional minutes may need to be added to get the results you want.
The 35 minute prep time listed is for both the preparation of the brownies and pecan pie topping.
For a more cake-like brownie, add 1 more large egg to the chocolate fudge brownie recipe. You can add a few minutes to your baking time too.
If using a brownie mix, I recommend adding 2 teaspoons of vanilla extract and 1 teaspoon of espresso powder to the brownie mix to give it a boost of flavor!
The mixer used in the Instagram recipe video is my Ankarsrum Mixer. I love it!