Fudgy homemade brownies topped with a gooey brown sugar pecan pie layer. Two holiday favorites baked in one pan, with no pie crust to roll.
¾ cup unsalted butter, melted
1¼ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
¾ cup unsweetened cocoa powder
¾ cup all-purpose flour
½ teaspoon fine salt
½ cup semisweet chocolate chips
3 large eggs
¾ cup light brown sugar, packed
¾ cup light corn syrup
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon fine salt
2 cups pecans, toasted and chopped
¾ cup pecan halves
Heat the oven to 350°F. Line a 9×13 pan with parchment, leaving overhang on two sides, and grease the exposed sides.
Whisk the melted butter and sugar together. Whisk in the eggs and vanilla until glossy. Fold in the cocoa, flour, and salt, then the chocolate chips.
Spread the batter into the pan and bake for 15 minutes, until the top is just set but still soft.
While the brownies bake, whisk the eggs, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans.
Gently pour the topping over the hot brownie and spread it evenly. Arrange the pecan halves on top.
Bake for 30 to 35 minutes until the topping is set at the edges and only slightly jiggly in the very center. Tent with foil after 20 minutes if the pecans darken too quickly.
Cool in the pan for 1 hour, then refrigerate for at least 2 hours. Lift out with the parchment and cut into 24 squares with a sharp knife wiped clean between cuts.
Par-bake the brownie layer before adding the topping.
Toast the pecans for the best flavor.
Chill at least 2 hours before slicing.
Refrigerate leftovers after the first day.
Find it online: https://recipeshots.com/pecan-pie-brownies/