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Fudgy chocolate brownies topped with a smooth, buttery pecan pie filling, creating a rich and gooey dessert perfect for fall and holiday celebrations.

Ingredients

Scale
  • 2 boxes Betty Crocker Triple Chocolate Fudge brownie mix
  • 1/4 cup water
  • 1 cup canola oil
  • 4 large eggs
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 tablespoons cornstarch
  • 3/4 cup light corn syrup
  • 4 tablespoons unsalted sweet cream butter, melted
  • 1/2 teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F and line a 9×13-inch (13×9) baking pan with parchment paper.
  2. In a large bowl, combine both boxes of brownie mix, 1/4 cup water, 1 cup canola oil, and 4 large eggs; beat with an electric mixer until smooth.
  3. Pour batter into the prepared pan and bake 44–47 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
  4. While brownies bake, combine 1/4 cup sugar, 1/4 cup brown sugar, 2 tablespoons cornstarch, 3/4 cup light corn syrup, 4 tablespoons melted butter, 1/2 teaspoon kosher salt, and 2 lightly beaten eggs in a medium saucepan; stir constantly and bring to a boil until the mixture thickens.
  5. Remove saucepan from heat and fold in 1 1/2 cups chopped pecans and 1 teaspoon vanilla extract.
  6. Pour the warm topping into a heatproof bowl, let cool about 10 minutes at room temperature, then refrigerate for 1 hour until chilled and set.
  7. When brownies are done, let them cool in the pan until easy to handle, then transfer to a cookie sheet to cool completely.
  8. Once brownies are fully cooled, spoon the chilled pecan pie topping over the brownies and spread evenly.
  9. Slice the brownies into squares and serve or refrigerate as needed.

Notes

Use a 13×9″ pan lined with parchment paper with an overhang for easy removal and clean cuts., Stick to 44–47 minutes baking time for fudgy brownies; bake a few more minutes for cakier texture., Ensure brownies are completely cool before spreading topping to prevent runniness., Stir cornstarch mixture constantly while heating to prevent burning and to fully dissolve cornstarch., Chill pecan pie topping fully for the best firm but gooey texture., Store finished brownies refrigerated in an airtight container for up to 3 days., Freeze unfrosted brownies tightly wrapped; thaw and add topping fresh to maintain quality., For nut substitutes, walnuts or half-and-half walnuts and pecans work well., Add chocolate chips to brownie batter or on top before pecan pie layer for extra chocolate., Swirl warm caramel sauce into pecan topping before chilling for variation., Add 1-2 teaspoons bourbon or dark rum to pecan filling for a boozy flavor., Make mini pecan pie brownies by baking in lined muffin tins and topping individually., Use homemade fudge brownie recipe doubled for a 13×9-inch pan if preferred.

Nutrition

Find it online: https://margorecipes.com/pecan-pie-brownies-fudge-brownies-topped-w-gooey-pecan-pie-filling/