Pecan Pie Chocolate Brownies

    3 hours 35 minutes

    Your dinner guests will thank you for this decadent dessert combining two classic favourites: gooey brownies and caramel pecan pie.

    2 people made this

    Serves: 16 

    • For the Brownie Layer
    • cooking spray
    • 1 (500g) package fudge brownie mix
    • 1/2 cup (125ml) vegetable oil
    • 2 eggs
    • 1/4 cup (60 ml) water
    • For the Pecan Pie Layer
    • 1/2 cup (110g) brown sugar
    • 1/3 cup (80ml) light corn syrup
    • 2 large eggs
    • 1 tablespoon (optional) bourbon
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon sea salt
    • 55g unsalted butter, melted and cooled slightly
    • 2 cups (210g) pecan halves

    Preparation:35min  ›  Cook:1hour  ›  Extra time:2hours cooling  ›  Ready in:3hours35min 

    1. Preheat oven to 175 degrees C. Line a deep 22cm springform pan with aluminum foil and coat generously with cooking spray.
    2. Make the brownie

    3. Whisk brownie mix, oil, 2 eggs and water together in a bowl until well combined. Spread batter into the prepared pan.
    4. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 30 minutes. Remove from oven and leave oven on.
    5. Make the pecan pie layer

    6. 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.
    7. Bake in the oven until centre is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.

    Cook's Notes:

    Honey can be used in place of the corn syrup.

    Editor's Note:

    The directions for making brownies are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

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