Ingredients
For the Brownie Base:
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1 cup (2 sticks) unsalted butter
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8 oz semisweet chocolate, chopped
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1 cup granulated sugar
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1 cup packed brown sugar
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4 large eggs
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2 teaspoons vanilla extract
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1 cup all-purpose flour
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1/2 cup unsweetened cocoa powder
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1/2 teaspoon salt
For the Pecan Pie Topping:
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1 cup light corn syrup (or maple syrup)
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1/2 cup packed brown sugar
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2 large eggs
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2 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1 1/2 cups chopped pecans, toasted
Instructions
Make the Brownie Base:
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Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or foil and grease well.
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In a saucepan over medium heat, melt butter and chopped chocolate, stirring until smooth. Remove from heat.
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Whisk in both sugars until glossy.
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Add eggs one at a time, mixing well after each. Stir in vanilla.
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Sift in flour, cocoa powder, and salt. Fold until just combined—don’t overmix.
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Pour into prepared pan and smooth the top. Bake for 20 minutes (just partially baked).
Make the Pecan Topping:
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In a bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
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Stir in the toasted pecans.
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Carefully pour over the partially baked brownies and spread evenly.
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Return to oven and bake another 30–35 minutes, until topping is set and golden, and a knife inserted comes out mostly clean.
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Cool completely before slicing. For clean slices, chill the pan for 1–2 hours first.