Can I substitute the dark chocolate with semi-sweet or milk chocolate?

I don't recommend substituting the dark chocolate with semi-sweet or milk, because the end result will become too sweet.

Can I substitute the pecans with another nut?

Yes, walnuts will work great with this recipe!

Can I substitute the maple syrup with another ingredient?

If you can't find maple syrup, you can replace it with honey.

How to know when pecan pie brownies are done baking?

I won't lie, this is a bit tricky because the pecan filling will still have some liquid. The way to tell they're done baking is to look for a golden color on top of the pecans, and insert a toothpick in the center. It will have wet pecan pie filling on it, but shouldn't have wet brownie batter on it. I found that these brownies take ~30 minutes to bake after adding the pecan pie filling. Once you remove from the oven, let them rest in the pan for 1 hour before cutting in. It's ok if they still have a little gooey liquid, think of it is like caramel sauce! We actually want that, and they will taste amazing.

Can I bake these brownies in advance?

Yes, you can bake these brownies 1-2 days in advance and keep at room temperature in an airtight container. I recommend eating them warm after a few seconds in the microwave, though!

How to store pecan pie brownies?

Keep the brownies in an airtight container at room temperature for 1-2 days, or in the fridge for up to 1 week. Remember the pecans will lose their crunchy texture with time, though.

Best Gooey Pecan Pie Brownies

Description

These Gooey Pecan Pie Brownies are the best of 2 already incredible desserts: ultra rich and fudgy chocolate brownie topped off with a gooey, nutty pecan pie filling.

Ingredients

Fudgy Brownies:

4 oz high quality dark chocolate, between 60-70% cocoa - I like to use Lindt or Valrhona
10 tbsp unsalted butter (140g)
¾ cup + 1 tbsp granulated sugar (about 165g)
2 large eggs, at room temperature
1 tsp instant coffee mixed with 1 tablespoon hot water
½ cup all purpose flour, sifted (about 65g)
⅓ cup cocoa powder, sifted (about 35g) - it is best to use dutch processed cocoa powder
¾ tsp salt

Pecan Pie Topping:

1/4 cup maple syrup (80g)
3/4 cup light or dark brown sugar (150g)
1/4 cup unsalted butter, melted (56g)
1 large egg
1/2 tsp salt
1 tsp vanilla
2 cups pecan halves and pieces (or roughly chopped pecans), toasted for 7-8 minutes in the oven at 350F (230g)

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Instructions

Fudgy Brownies:

Pre-heat your oven to 335F (conventional / no fan) and line a 9x9” baking pan with parchment paper and a light coating of butter / oil
Melt the butter and dark chocolate in a microwave safe bowl, using 20 second increments in the microwave and stirring in between. Avoid over-heating the mixture as the chocolate can seize up
In the meanwhile, whisk the eggs and sugar using a stand mixer or electric hand mixer at medium-high speed using the whisk attachment for 3-5 minutes. You should achieve a very thick and ribbony mixture which is light in color
Pour the chocolate & butter mixture into the egg and sugar mixture, and gently whisk at low speed until combined
Mix the instant coffee with hot water, and pour in. Gently fold into the batter
Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Be careful not to knock out the air in the batter
Pour the batter into the lined pan and spread evenly
Bake partially at 335F for just 15 minutes, then remove from the oven and increase the oven temperature to 350F. Rest the brownies for 5-10 minutes at room temperature

Pecan Pie Topping:

Note: Make sure the pecans are toasted before starting!
Add the maple syrup, brown sugar, melted butter, egg, salt and vanilla to a bowl and whisk until fully combined
Stir in the toasted pecans and mix
Once the brownies have partially baked and rested for 5-10 minutes, spread the pecan filling on top. Return to the oven (which should be at 350F now) and bake for ~30 minutes until the pecans filling looks golden brown on top
Remove from oven (it's ok for there to be some gooey syrup, think of it like caramel sauce) and optionally sprinkle with sea salt
Rest the brownies in the pan for 1 hour. Then remove, cut into slices, and enjoy!

Video tutorial:

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Notes

Be sure to toast the pecans before getting started with this recipe
Make sure to let the brownies rest fully before removing from the pan or cutting into them
Read tips to perfect recipe and FAQs in the blog psot above

Prep Time: 20 min
Cook Time: 45 min
Category: Dessert
Cuisine: American