Description
These decadent brownies are the ultimate fusion of two classic desserts: the rich, fudgy density of a homemade chocolate brownie topped with the toasted, caramelized crunch of a southern pecan pie. Perfect for any occasion, this treat balances high-quality cocoa with buttery pecans, creating a sophisticated sensory experience that is both comforting and indulgent. Ideal for those who love a texture-filled dessert, these brownies are easy to bake and even easier to share with friends and family.
Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup chopped pecans
1/3 cup light brown sugar, packed
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line an 8×8 inch square baking pan with parchment paper.
In a large bowl, whisk together the melted butter and granulated sugar until well combined.
Add the eggs one at a time, followed by the vanilla extract, whisking until smooth.
Fold in the flour, cocoa powder, and salt until just combined, being careful not to overmix.
Spread the brownie batter evenly into the prepared pan.
In a separate small bowl, toss the chopped pecans with the brown sugar, remaining melted butter, and heavy cream until coated.
Evenly sprinkle the pecan mixture over the top of the brownie batter.
Bake for 25-30 minutes or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
Allow the brownies to cool completely in the pan before slicing into squares.
Notes
Ensure the brownies are completely cool before slicing to get clean, crisp edges. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. You can add a pinch of cinnamon to the pecan topping for extra warmth.
Nutrition
- Serving Size: 1 brownie
- Calories: 285
- Sugar: 26g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg