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Fudgy chocolate brownies topped with a rich and sweet pecan pie topping, combining two classic desserts into one delicious treat.

Ingredients

Scale
  • 1 box family-size brownie mix plus ingredients to prepare (see note)
  • 1 cup granulated sugar
  • 1 ½ cups corn syrup
  • 4 eggs
  • ¼ cup unsalted butter, melted
  • 1 ½ teaspoons vanilla extract
  • 2 cups pecans, chopped or whole

Instructions

  1. Preheat your oven to 350°F. Grease a 9×13-inch baking pan — glass or metal — and set it aside.
  2. Mix the brownie batter as instructed on the box. Pour the batter evenly into the prepared pan.
  3. Bake the brownies for 20 minutes, which is about 10 minutes less than the package suggests.
  4. While the brownies are baking, whisk together sugar, corn syrup, eggs, melted butter, and vanilla extract in a medium bowl until smooth. Stir in the pecans until well combined.
  5. Once the brownies have partially baked, pull the pan from the oven and spread the pecan pie topping evenly over the surface.
  6. Return the pan to the oven and bake for an additional 25 to 35 minutes, or until the topping jiggles slightly in the center when shaken.
  7. Remove the brownies from the oven and let cool completely before cutting into 20 squares and serving.

Notes

If you can’t find a family-size brownie mix made for a 9×13 pan, use two regular-sized boxes for 8×8 pans and prepare together or swap in your favorite homemade brownie recipe scaled to fit a 9×13 pan., Both chopped and whole pecans work well; chopped pecans make slicing easier and distribute nuts evenly while whole pecans give a rustic look., Do not bake the brownies fully before adding topping to keep brownie layer soft and prevent pecan topping from sinking., Corn syrup can be swapped with agave syrup, pure maple syrup, or honey to adjust flavor and texture., Store covered at room temperature for up to 4 days or freeze well-wrapped for up to 3 months.

Nutrition

Find it online: https://margorecipes.com/pecan-pie-brownie-2/