Brown Butter Pecan Pie Brownies
A seasonal pecan pie brownies recipe with clear preparation, food-safe doneness cues, and serving guidance.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 190 minutes
- Yield: 16 brownies
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 10 tablespoons unsalted butter, divided
- 6 ounces bittersweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar, divided
- 3 large eggs, divided
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt, divided
- 1/3 cup pure maple syrup
- 1 1/2 cups toasted pecan halves, roughly chopped
Instructions
- Brown the butter: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment. Cook all 10 tablespoons butter until amber and nutty. Pour 6 tablespoons into a heatproof bowl with the chocolate and stir smooth; reserve the rest.
- Make the brownie batter: Whisk granulated sugar, 1/4 cup brown sugar, 2 eggs, and vanilla into the chocolate mixture. Fold in flour, cocoa, and 1/4 teaspoon salt. Spread in the pan and bake 18 minutes.
- Mix the pecan topping: Whisk reserved brown butter with remaining 1/4 cup brown sugar, maple syrup, the final egg, and remaining salt. Fold in pecans.
- Finish baking: Pour the pecan mixture over the partially baked brownie. Return to the oven for 22 to 27 minutes until the topping is set at the edges but still slightly soft in the center.
- Cool and slice: Cool completely, then chill 1 hour for clean slices. Lift out and cut into 16 squares with a warm, dry knife.
Notes
This editorial recipe draft should be kitchen-tested before making performance guarantees.