There’s something incredibly comforting about combining two classic desserts into one, and that’s exactly what you get with Pecan Pie Brownies. These delicious treats bring together the fudgy richness of brownies with the sweet, nutty topping of pecan pie.
I’ve always cherished the moments spent in the kitchen with family, especially during the holidays when these brownies would make an appearance. Their irresistible flavor and inviting aroma bring a sense of warmth and togetherness that’s at the heart of Southern hospitality.
A Southern food classic
Growing up in the South, food was always more than just a meal; it was a way to gather, share stories and create memories. Pecan pie was a staple at every family gathering, each bite bursting with sweet, toasted goodness. I remember my grandmother’s kitchen, filled with laughter as we prepared our favorite dishes together.
The joy of sharing these moments and recipes has shaped my love for Southern cuisine. It’s not just about the food; it’s about the traditions that come with it, and these Pecan Pie Brownies hold a special place in my heart. They remind me of family dinners and the joy of creating something delicious together.
Ingredients
How to make Pecan Pie Brownies
To begin, preheat your oven to 325°F and prepare your baking dish. Spray a 9×13-inch baking dish with nonstick cooking spray and line it with parchment paper for easy removal. This step helps ensure your brownies come out perfectly.
Next, toast the pecans in a dry skillet over medium heat until they become fragrant and slightly darker. Once toasted, set them aside to cool while you prepare the brownie batter.
In a microwave-safe bowl, melt the butter until it bubbles, then stir in the chocolate chips until smooth. If needed, microwave for a few more seconds to fully melt the chocolate. In a large bowl, whisk together the brown and white sugars, then add the eggs and vanilla, mixing until combined. Pour in the melted chocolate and stir in the cocoa powder and flour until just combined. Pour the brownie batter into the prepared dish and bake for about 30 minutes, until the edges are set.
For the topping, mix the remaining brown sugar, eggs, vanilla extract and melted butter in another bowl, then fold in the toasted pecans. After the brownies bake, spread the pecan pie mixture over the top and return it to the oven for another 20-25 minutes, until bubbly and set. Let the brownies cool in the pan on a wire rack before cutting them into squares.
Serving suggestions
These Pecan Pie Brownies shine on their own but can be paired with a scoop of vanilla ice cream for an extra special treat. Serve them warm, drizzled with a little chocolate sauce or caramel for an added touch of sweetness.
They’re perfect for family gatherings or potlucks, embodying the spirit of Southern hospitality. I love serving them alongside a steaming cup of coffee or a glass of sweet tea, making for a comforting end to any meal.
Storage tips
If you have leftovers (though I doubt you will!), store them in an airtight container at room temperature for up to three days. You can also refrigerate them for longer freshness.
To reheat, simply pop them in the microwave for a few seconds or warm them in the oven. Enjoying these brownies warmed up will bring back the cozy memories they create.
Southern farewell
Pecan Pie Brownies are more than just a dessert; they’re a slice of my Southern heritage, filled with love and memories. They remind me of the joy of gathering around the table with family and friends, sharing stories and laughter.
I hope you try this recipe and experience the warmth and comfort that comes with every bite. Embrace the Southern tradition, and enjoy creating delicious memories of your own!
Pecan Pie Brownies
Equipment
- Mixing bowls
- Measuring Cups and Spoons
- Whisk or Electric Mixer
- Baking Pan
- Parchment Paper or Cooking Spray
- Cooling Rack
- Spatula
- Oven
Ingredients
Brownie layer
- 2 cups semisweet chocolate chips
- ½ cup butter I use salted butter; melted.
- ¾ cup granulated white sugar
- ¾ cup brown sugar lightly packed
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
for pecan pie topping
- 2 large eggs
- 1 cup brown sugar lightly packed
- ¼ cup butter I use salted butter; melted.
- 3 cups chopped pecans toast them for extra flavor
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F. Spray a 9×13-inch baking dish with nonstick cooking spray and line it with parchment paper.
- Toast the chopped pecans in a dry skillet over medium heat until fragrant and slightly darker. Set aside to cool.
- In a microwave-safe bowl, melt the butter until bubbling. Add the chocolate chips and stir until smooth. If needed, microwave for an additional 15-20 seconds.
- In a large bowl, whisk together the brown sugar and white sugar. Add the eggs and vanilla, and mix well. Pour in the melted chocolate and mix again. Add the cocoa powder and flour, stirring until just combined.
- Pour the brownie batter into the prepared baking dish. Bake for about 30 minutes, until starting to set around the edges.
- In another bowl, mix the remaining brown sugar, eggs, vanilla and melted butter until well combined. Stir in the toasted pecans.
- Spread the pecan pie mixture over the brownies. Return to the oven and bake for 20-25 minutes, until the topping is set and bubbling around the edges.
- Let the brownies cool in the pan on a wire rack before cutting them into squares. Enjoy your Pecan Pie Brownies!
