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Brownie Pecan Pie

A Brownie Pecan Pie to end all other pecan pies. Fudgy, rich, sweet, nutty, and chocolatey. Calling this a crowd-pleaser is an understatement.

A Brownie Pecan Pie to end all other pecan pies. Fudgy, rich, sweet, nutty, and chocolatey. Calling this a crowd-pleaser is an understatement.

  • Author: Sarah | Broma Bakery
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 3 hours 30 mins
  • Yield: 1 pie 1x
  • Category: pie
  • Method: baked
  • Cuisine: thanksgiving
  • Author: Sarah | Broma Bakery
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 3 hours 30 mins
  • Yield: 1 pie 1x
  • Category: pie
  • Method: baked
  • Cuisine: thanksgiving
Scale:
  • Author: Sarah | Broma Bakery
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 3 hours 30 mins
  • Yield: 1 pie 1x
  • Category: pie
  • Method: baked
  • Cuisine: thanksgiving

Ingredients

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

Instructions

  1. Preheat oven to 350°F. Heavily grease a tall-sided pie pan with butter. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. Bake for an additional 30 minutes, then remove from oven and allow to cool for at least 2 hours in the fridge.

Keywords: brownie bottom, thanksgiving, holiday, rich, fudgy,

Notes

If you don’t have a tall pie pan, you can also use an 8″x8″ brownie pan and cut these into bars!