Pecan Pie Topped Brownies


These Pecan Pie Topped Brownies (adapted from Half Baked Harvest) were a featured dessert at last year’s Thanksgiving dinner. They had a lot of mixed reviews; people either loved them or were just copacetic with them. Personally, I prefer pecan pie, but these are an excellent option for your chocaholic guest.

Pecan Pie Topped Brownies
Prep time
Cook time
Total time
Serves: 16
  • For the Brownies:
  • ⅓ cup vegetable oil
  • ¼ cup butter. melted
  • ¼ cup cocoa powder
  • 2 large eggs
  • ¾ cup white sugar
  • 1 teaspoon vanilla extract
  • ¾ cup flour
  • ¼ teaspoon salt
  • ¼ (heaping) cup miniature semi-sweet chocolate chips
  • ---------------
  • For the Pecan Topping:
  • 1 cup dark brown sugar, packed
  • 1 cup light corn syrup
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon cinnamon
  • ½ cup butter, melted
  • 2 Tablespoons bourbon whiskey
  • 4 cups pecans, chopped
  • ½ (heaping) cup miniature semi-sweet chocolate chips
  1. To make brownies, preheat oven to 350 degrees. Grease a 9 x 13 inch cake pan with non-stick cooking spray.
  2. In a stand mixer, beat the vegetable oil, butter, and cocoa powder until smooth. Add the eggs and beat on medium speed for 1 minute. Add the white sugar and vanilla, and beat again.
  3. Add the flour and salt, beating on low speed just until combined. Add the chocolate chips and beat on low again until incorporated.
  4. Pour batter into the prepared pan, spreading evenly. Batter will make just a thin layer. Bake for 10 minutes and remove form oven.
  5. While brownies are baking, make the pecan topping: In a stand mixer, beat the brown sugar and corn syrup until smooth. Add the eggs, vanilla, and cinnamon. Beat on medium speed for 1 minute. Add the butter and bourbon whiskey and beat on medium speed for 30 seconds. Beat in the chopped pecans and chocolate chips on low speed, just until incorporated.
  6. Pour the pecan topping on top of the brownies that have just baked. Return to oven at 350 degrees and bake for an additional 30-35 minutes, or until center is almost set but still jiggles a little bit.
  7. Cool completely. Cut into bars and top with whipped cream.

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