Pecan Pie Brownies!
A delicious fudgy autumnal pecan pie brownie with a thick chocolate brownie, and a delicious pecan pie style topping
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Servings: 16 pieces
Ingredients
Brownies
- 200 g unsalted butter
- 200 g dark chocolate
- 275 g light brown soft sugar
- 4 medium eggs
- 100 g plain flour
- 50 g cocoa powder
Pecan topping
- 50 g unsalted butter
- 115 g light brown soft sugar
- 75 g golden syrup
- 250 g pecans (chopped)
- 1 medium egg
- pinch of sea salt (optional)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180ºc/160ºc fan and line a 9x9" square tin with parchment paper and leave to the side for now.
- Add the dark chocolate and butter to a bowl, and melt the two together until smooth. I do this in the microwave. Leave to cool for 5-10 minutes
- In a new bowl, add the sugar and eggs and whisk together for a couple of minutes until doubled in volume, and mousse like
- Fold through the cooled butter/chocolate mixture and then fold through the plain flour and cocoa powder
- Pour the mixture into the lined tin and then bake in the oven for 25 minutes
- Once the 25 minutes is up, remove the tin from the oven and leave on the side
- Add the butter, sugar and syrup to a pan and melt together until smooth. Leave to cool for 5 minutes
- Add the pecans, egg, salt and vanilla and mix together until combined
- Carefully pour the mix of the top of the brownies (best to do in small spoonfuls so that it's easier to spread)
- Return the tin to the oven for 20-25 minutes, until golden and bubbling and delicious
- Leave to cool fully in the tin and then set in the fridge for 3+ hours
- Slice up and enjoy!
Notes
- These brownies will last 5+ days at room temperature, or in the fridge
- You can freeze this brownies for 3+ months
- I use this 9" square tin when baking my brownies
- You can add chocolate chips to the brownie mixture if you want - 100-200g worth would be tasty
- It's important to use the correct size tin so that the bake works correctly