I have a total obsession with Pecan Pie. The combination of crunchy nuts with sweet sugar and that perfect gooeyness is like crack. I can’t stop eating it.
One bite turns into five turns into oh my god where did that 1/4 of the pie go? Must’ve been someone else. I’m going to keep eating.
Please tell me I’m not alone in this.
So seeing as Thanksgiving is like 15 days and 18 hours away or something (but who’s counting), I decided to go all out with my pecan pie this year by combining it with a brownie. So forget pie crust, our pecan pie has brownie on the bottom. IT’S BROWNIE PECAN PIE.
Oh yeah, baby.
I tested this recipe once myself, then gave it to my sister to test on her own, and we both agreed it was a Thanksgiving dessert for the books. She says, and I quote:
Thanksgiving is often, unfortunately, devoid of chocolate. This pie provides some much needed chocolate therapy at the end of a potentially contentious family dinner. And, might I add, brownies are the best kind of dessert, period.
-Rebe, aka my sister, aka my best friend, aka the person who has the ideas for 49% of the recipes on this site
She took the words out of my mouth. I love it. HAPPY FEASTING.
For the brownie bottom
- 1/2 cup butter
- 1 cup dark- or semi-sweet chocolate chips
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon instant espresso powder
For the pecan topping
- 1/3 cup honey
- 1/2 cup light (or medium) brown sugar
- 2 large eggs
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/2 cups whole pecans
Preheat oven to 350°F. Heavily grease a tall-sided pie pan with butter. Set aside.
In a microwave-safe bowl, melt 1 stick butter for 30 seconds. or until fully melted. Remove, stir in chocolate chips, and microwave for an additional 10-15 seconds, until both butter and chocolate are fully melted. Allow to cool slightly.
In a separate large bowl, whisk brown sugar and 1 egg by hand for 1 minute, until the mixture looks shiny. Whisk in 1 teaspoon vanilla. Add in slightly cooled melted chocolate/butter mixture, then add in flour, cocoa powder, salt, and espresso powder, stirring until combined.
Pour into prepared pan, smooth over with a rubber spatula, and bake for 15 minutes. Allow to cool at room temperature for 15 minutes more.
While the brownies are cooling, make the pecan pie topping. In a medium bowl, whisk together the honey, brown sugar, eggs, butter, salt, and vanilla extract until fully combined, about 1 minute. Stir in pecans.
Pour pecan mixture over the partially cooked and cooled brownies. If you'd like to make a nice pattern, place the pecans one by one, starting at the outside, in concentric circles. When you're done, you'll have some pecan pie batter left over. Pour it on top!
Bake for an additional 30 minutes, then remove from oven and allow to cool for at least 2 hours in the fridge.
If you don't have a tall pie pan, you can also use an 8"x8" brownie pan and cut these into bars!