If you’ve been following my instagram you’ll know I am a BIG fan of brownies. I love experimenting with different flavours, especially around winter time. My recipe this time is Pecan Pie Brownies, I took my usual brownie recipe and halved the ingredients to make sure there was enough space in the tin to top with the pecans.
You can use the usual pecan pie filling ingredients for the topping, you don’t need to do anything different apart from pairing the two together. These brownies come out gooey, crispy and nutty with a lovely caramelised hint too. Perfect for a autumn / winter sweet treat!
- 100g butter (I used stork)
- 100g dark chocolate
- 3 large eggs
- 140g caster sugar
- 45g plain flour
- 25g cocoa powder
- 100g whole pecans
- 75ml maple syrup
- 2 tsp vanilla extract
- 120g light brown sugar
- 4tbsp melted unsalted butter
- Pinch salt
- Preheat your oven to gas mark 5 and line a 9×9 brownie tin with greaseproof baking parchment.
- Start by making your brownies. In a small pan on a very low heat, melt your 100g dark chocolate and 100g butter. Stirring constantly to make sure it doesn’t burn at the bottom. Once all melted set to the side to cool down.
- In a mixing bowl, beat together 2 large eggs and the caster sugar. You want to beat until the mixture is light and frothy.
- Once your chocolate butter has cooled down enough, pour it into your sugar and eggs slowly and fold in. Make sure to fold in slowly as you don’t want to lose the air you have mixed in.
- Then sift in your plain flour and cocoa powder and continue to fold in until everything has mixed in nicely.
- Place in the centre of the oven and bake for 20-30 minutes or until the top has set.
- Now make your pecan topping. In a mixing bowl place in melted butter, maple syrup, brown sugar, vanilla extract and salt. Whisk together.
- Add in 1 egg and whisk again.
- Add in your pecans and stir until all your pecans are covered. Set aside until your brownies are ready.
- Once the brownies have set, take them out of the oven and spoon on your pecans on top of the brownie.
- If you have any bare spots just fill with extra of the sugary syrup.
- Place back in the oven and bake for 15-20 minutes.
- Once the pecans have cooked and set, take out and set aside to cool in the tin for 10 minutes then out of the tin to cool completely. Cut into squares and enjoy!