Pecan Pie Brownies recipe

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Ingredients

cooking spray
1 (18 ounce) package fudge brownie mix (such as Duncan Hines®)
½ cup vegetable oil
2 eggs
¼ cup water
½ cup brown sugar
⅓ cup light corn syrup
2 large eggs
1 tablespoon bourbon
2 teaspoons vanilla extract
½ teaspoon sea salt
¼ cup unsalted butter, melted and cooled slightly
2 cups pecan halves

Nutrition Info

361.6 calories
carbohydrate: 33.6 g
cholesterol: 54.1 mg
fat: 25 g
fiber: 2.2 g
protein: 4 g
saturatedFat: 4.7 g
servingSize: -
sodium: 165 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.

  2. Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.

  4. 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.

  5. Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.

Recipe Yield

1 9-inch springform pan

Recipe Note

Two favorite desserts in one! Gooey brownie with caramel pecan pie topping. Your guests will thank you! Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored, in an airtight container, at room temperature.

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