Pecan Pie Brownies
Oh my! This dessert is truly decadent! I’m a fan of all desserts with pecans, but these pecan pie-style brownies exceeded my expectations!
They would also make a great gourmet gift for the holidays!
- Servings: 16 squares
- Preparation time: 20 minutes
- Cooking time: 45 minutes
Ingredients
Brownies
- 1 cup (140 g) all-purpose flour
- 1/2 cup (45 g) cocoa powder
- 1/2 teaspoon (2.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) salt
- 1 1/4 cups (260 g) white sugar
- 1/2 cup (125 ml) vegetable butter, melted
- 2 teaspoons (10 ml) vanilla
- 2 large eggs
Pecan Topping
- 1/2 cup (125 ml) maple syrup
- 1/2 cup (105 g) brown sugar
- 1 egg
- 1 tablespoon (15 ml) vegetable butter, melted
- 2 teaspoons (10 ml) vanilla
- 1/4 teaspoon (1.25 ml) salt
- 1/2 teaspoon (2.5 ml) cinnamon
- 1 1/2 cups (180 g) coarsely chopped pecans
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
I really can't wait for you to check it out!
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Preparation
Brownies
- Preheat the oven to 177°C and place the rack in the centre. Line an 8″ x 8″ baking tin with parchment paper.
- In a bowl, mix together the flour, cocoa, baking powder and salt.
- In a separate bowl, whisk together the sugar, butter, vanilla and eggs until well combined. Gently fold the dry ingredients into the liquid mixture using a spatula. Pour the mixture into the tin and bake for 15 minutes. Leave to cool for 10 minutes.
Pecan Topping
- While the brownie is baking, mix the maple syrup, brown sugar, egg, butter, salt and vanilla together in a bowl. Add the pecans and stir gently until they are well coated.
- Pour the pecan topping over the slightly cooled brownie, then bake for 20 minutes for a super fudgy texture, or 25 minutes for a more cooked brownie. Leave to cool for 20 minutes, then refrigerate for 1 hour before slicing into squares.
