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Fudgy chocolate brownie base topped with a gooey, sweet pecan pie layer for a delicious and crowd-pleasing dessert.

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 oven to 350°F and grease a 9×13-inch baking pan.
  2. Prepare the family-size brownie batter according to package instructions.
  3. Pour the brownie batter into the prepared pan.
  4. Bake the brownies for 20 minutes (about 10 minutes less than the box directs).
  5. While the brownies bake, whisk together 1 cup granulated sugar, 1½ cups corn syrup, 4 eggs, ¼ cup melted unsalted butter, and 1½ teaspoons vanilla extract; stir in 2 cups pecans.
  6. Remove the partially baked brownies and gently pour the pecan pie filling evenly over the top; spread to cover.
  7. Return the pan to the oven and bake 25–35 minutes, until the topping edges are set and the center jiggles slightly.
  8. Remove from oven and let the brownies cool completely (about 1 hour) before slicing into 20 squares.

Notes

If a family-size brownie mix (for 9×13 pan) is unavailable, use two regular-sized brownie mix boxes and prepare both according to their directions., Do not fully bake the brownies before adding pecan topping; bake only about 20 minutes first to keep brownies soft and prevent topping from sinking., Chopped or whole pecans can be used based on preferred texture., Corn syrup can be substituted with agave nectar, pure maple syrup, or honey in the same amount (1½ cups) for different sweetness and texture., Store cooled brownies covered on the counter for up to 4 days or refrigerate. Freeze cooled brownies wrapped tightly for up to 3 months.

Nutrition

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