For a fun alternative to pie, look no further than this rich treat that combines the best of both worlds: Ultra-fudgy, chocolatey brownies with a sweet, crunchy-gooey pecan topping. It doesn’t get easier than this — we’re talking two bowls!
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Ingredients
For brownies
Nonstick cooking spray
1cup
(2 sticks) unsalted butter, cut into pieces
11/2cups
packed light brown sugar
1/2cup
granulated sugar
1/2tsp.
kosher salt
1/2cup
bittersweet chocolate chips
3
large eggs
2tsp.
pure vanilla extract
11/2cups
unsweetened cocoa powder (not Dutch process)
3/4cup
all-purpose flour
For pecan pie topping
3/4cup
packed light brown sugar
1/2cup
light corn syrup
4Tbsp.
unsalted butter, melted and slightly cooled
2
large eggs
1tsp.
pure vanilla extract
1/2tsp.
kosher salt
2cups
pecan halves, roughly chopped
Directions
Step 1Make brownie batter: Heat oven to 350°F. Lightly coat 9-inch square baking pan with nonstick cooking spray, then line with 2 pieces of parchment paper, leaving overhang on all sides. Lightly spray parchment.
Step 2In large bowl, combine butter, both sugars, salt, and chocolate chips and microwave in 30-second increments, stirring in between, until mixture is melted and smooth. Let cool 3 minutes.
Step 3Whisk in eggs 1 at a time, then vanilla. Stir in cocoa, then fold in flour just to combine. Transfer batter to prepared pan and smooth top. Bake until set and wooden pick inserted in center comes out clean or with a few moist crumbs attached, 24 to 26 minutes.
Step 4Meanwhile, make topping: In large bowl, whisk together brown sugar, corn syrup, butter, eggs, vanilla, and salt. Stir in pecans.
Step 5Remove brownies from oven and pour pecan mixture on top, spreading in even layer. Return to oven and continue to bake until pecan pie topping is set and beginning to turn golden brown, 23 to 25 minutes. Let cool in pan 30 minutes, then use parchment overhangs to transfer to wire rack to cool completely before cutting, at least 3 hours.
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
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