Description

These best gooey pecan pie brownies combine rich, fudgy dark chocolate brownies with a decadent pecan pie topping. The brownie base is thick and ribbony with a subtle coffee hint to enhance the chocolate flavor. Toasted pecans mixed in a caramel-like syrup create a luscious, gooey topping that sets beautifully with a crisp golden finish. Perfect for any dessert lover seeking a deliciously indulgent treat.

Ingredients

Scale

Fudgy Brownies:

4 oz high quality dark chocolate (60-70% cocoa)
10 tbsp unsalted butter (140g)
¾ cup + 1 tablespoon granulated sugar (165g)
2 large eggs, at room temperature
1 tsp instant coffee mixed with 1 tablespoon hot water
½ cup all purpose flour, sifted (65g)
⅓ cup cocoa powder, sifted (35g)
¾ tsp salt

Pecan Pie Topping:

¼ cup maple syrup (80g)
¾ cup light or dark brown sugar (150g)
¼ cup unsalted butter, melted (56g)
1 large egg
½ tsp salt
1 tsp vanilla extract
2 cups pecan halves and pieces, toasted (230g)

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Instructions

Preheat and Prepare: Preheat your oven to 335F (conventional, no fan). Line a 9×9 inch baking pan with parchment paper and lightly grease it with butter or oil.
Melt Chocolate and Butter: Melt the butter and dark chocolate together in a microwave-safe bowl using 20-second increments, stirring between each until smooth. Avoid overheating to prevent the chocolate from seizing.
Whisk Eggs and Sugar: Using a stand or hand mixer with a whisk attachment, beat the eggs and sugar on medium-high speed for 3-5 minutes until the mixture is thick, ribbony, and light in color.
Combine Chocolate Mixture: Pour the cooled chocolate and butter mixture into the egg and sugar mixture. Gently whisk on low speed until fully combined.
Add Coffee Mixture: Mix the instant coffee with hot water and carefully fold it into the batter to enhance flavor.
Fold in Dry Ingredients: Sift the flour, cocoa powder, and salt together, then gently fold them into the wet ingredients using a rubber spatula to preserve the airiness of the batter.
Bake Brownie Base: Pour the batter evenly into the prepared pan and bake at 335F for 15 minutes. Remove from oven and increase oven temperature to 350F. Let the brownies rest at room temperature for 5-10 minutes.
Prepare Pecan Topping: Ensure pecans are toasted beforehand. In a bowl, whisk together maple syrup, brown sugar, melted butter, egg, salt, and vanilla until smooth. Stir in toasted pecans.
Add Topping and Final Bake: Spread the pecan topping evenly onto the partially baked brownies. Bake at 350F for about 30 minutes until the topping is golden brown and gooey.
Cool and Serve: Remove from the oven and optionally sprinkle with sea salt. Let the brownies rest in the pan for 1 hour to set before slicing and serving.

Notes

Always toast pecans before adding them to the topping to enhance flavor and crunch.
Allow brownies to cool fully before removing from the pan or cutting to prevent breakage.
If you want a stronger coffee flavor, you can increase the instant coffee to 1.5 tsp.
Use Dutch-processed cocoa powder for best flavor and color in the brownies.
You can substitute pecans with walnuts if preferred.

Nutrition

Serving Size: 1 brownie
Calories: 320 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 55 mg