Ingredients
Brownie Base:
1 cup white sugar
7/8 cup cocoa powder (3/4 cup plus 2 tablespoons)
1/2 teaspoon kosher salt
10 tablespoons hot melted butter
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
Pecan Pie Filling:
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup light corn syrup
2 large eggs
1/2 cup salted butter, melted
2 1/2 cups chopped pecans
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Directions
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Preheat the oven to 325 degrees F (165 degrees C). Line an 8×8-inch baking pan with enough parchment to overhang on all sides, and oil the parchment.
To make brownie batter, combine white sugar, cocoa powder, kosher salt, and 10 tablespoons melted butter in a mixing bowl. Mix with an electric hand mixer or whisk until combined. The mixture will look grainy, but that’s okay.
Add 1 teaspoon vanilla and 1 egg, and mix with a whisk or electric hand mixer until combined. Again, the mixture will look grainy. Add the second egg, and continue mixing on high speed until a smooth, thick, glossy batter is formed.
Add flour and mix on low speed until flour just disappears. Use a spatula to mix in any flour from the side of the bowl; spread batter evenly into the prepared pan. Tap pan gently on the counter to level the brownie base.
Bake brownie base for 20 minutes. Remove to cool on a wire rack while making pecan pie filling.
Increase oven temperature to 350 degrees F (180 degrees C).
For pecan pie filling, combine brown sugar, salt, 1 teaspoon vanilla, corn syrup, 2 eggs, and melted salted butter in a bowl; whisk until smooth. Stir in pecans; pour filling over brownie base and spread evenly; tap pan gently on counter to level the filling.
Bake in the preheated oven until pecan pie filling is almost fully set, about 1 hour. If dish is shaken gently from side to side, there will be a very slight jiggle in the center.
Let cool completely, about 30 minutes. For best results, cover and chill before cutting. Lift brownies from the dish using parchment overhang. Cut into 16 2×2-inch squares.