Name: The Best Salted Pecan Pie Brownies - Beyond the Butter
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The Best Salted Pecan Pie Brownies - Beyond the Butter

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×Published: · Modified: by • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer. Jump to RecipeJump to VideoPrint RecipeIf you're looking for an easy dessert recipe to make for the holidays, then you've come to the right place! Made in an 8-inch square baking pan, this Salted Pecan Pie Brownies recipe is a fun, delicious twist on the traditional pecan pie that combines a sweet and salty mix of homemade chocolate brownies topped with an easy salted pecan pie topping. This salted pecan pie brownie recipe is so wonderfully rich and decadent that the minute you take a bite, you'll be in heaven!Jump to:These pecan pie brownies are easy to whip up, but the best part comes when you pour the salted pecan pie topping all over the brownies! And the other satisfying part—besides eating them of course—is cutting into them!The brownie base of this recipe was adapted from my Double Chocolate Mint Brownies. This version is a little fudgier using one less egg, and I've added espresso powder, which ramps up that chocolate flavor just a little more!I could probably eat just the salted pecan pie topping with a spoon—I love it that much! This part of the recipe is adapted from my Chocolate Pecan Pie recipe, this time using a flavorful sea salt butter.The sea salt really complements the sweetness of the caramel pecan topping nicely and gives it a creamy texture.Below is an overview of how to make the best pecan pie brownies!Whisk the dry ingredients together. This includes all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder.Mix the wet ingredients. Use either a hand mixer or stand mixer for this part. The ingredients you'll need for this step are unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract.Add the dry to the wet. I recommend adding the whisked dry ingredients in gradually and over low speed. The brownie batter will be towards the thicker side, but mushy, and easily spreadable.Spoon then bake. Transfer the brownie batter into the prepared 8-inch square pan, then spread it out using a spatula. Bake for 25-30 minutes at 350ºF.For reference, I took my brownies out after baking for 25 minutes.&nbsp;Make the salted pecan pie topping. I recommend doing this while the brownies bake so the topping is ready to go when the brownies come out of the oven. Use a medium-size saucepan to combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, sea salt butter, and vanilla extract. Remove from heat and add in the chopped pecans.&nbsp;Pour over the top then bake again. Remove the brownies from the oven and pour the salted pecan pie topping over the top. Sprinkle with a little sea salt flakes, then place the brownies back into the oven for another 15-20 minutes at the same temperature of 350ºF.For reference, my brownies baked for additional 20 minutes before I removed them from the oven.Allow to cool and set. When done, remove the brownies from the oven&nbsp;and allow them to cool and set completely. The brownies will have some jiggle to them in the middle of the pan. This is okay!After they've cooled down some, you can place them in the refrigerator for 30-60 minutes to help set a little faster. Also, enjoying these chilled is SO GOOD.The espresso powder is added to enhance the flavor of the pecan pie brownies. If you don't have espresso powder, you can either:Omit it from the salted pecan pie brownie recipe;You can use 1 teaspoon of instant coffee powder that's been dissolved in 2 tablespoons of water; orOmit it from the recipe and replace the unsweetened cocoa powder for an unsweetened dark chocolate cocoa powder (1:1 substitution).What baking pan will I need to make these brownies? You'll need an 8-inch square baking pan. Can I use a box mix of brownies instead? Of course! If going the box mix route, I recommend adding 2 teaspoons of vanilla extract and 1 teaspoon of espresso powder to the brownie mix to give it a boost of flavor. Follow the rest of the recipe for the salted pecan pie topping. How can I make these pecan pie brownies more cake-like? Add 1 more large egg to the homemade chocolate brownie recipe. You can add a few minutes to your baking time too to help make it more cake-like. Just be careful not to overbake them. When should I add the chopped pecans to the topping? You can add in the chopped pecans after you've removed the saucepan from the heat or, you can wait and sprinkle them on top once you've poured the topping over the brownies.Author:from votesPrint RecipePin RecipeNutritonal information provided above is an estimate only and will vary based on specific ingredients used.« Homemade Sticky Buns from ScratchDevil's Food Cupcakes with Peanut Butter Frosting »© All images &amp; content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.What is espresso powder? Is this the same as espresso coffee grounds that I would use to make espresso?ReplyCould I use a jelly roll pan instead of a 13x9 in a doubles recipe?ReplyThis recipe is like pecan pie with a thick brownie crust. It is the bomb!ReplyI saw this recipe today and had to make it. They were easy to make, and I had all the ingredients. The only thing I changed is left off the sea salt because I wasn't sure my family would like it (I would). They turned out wonderful. The brownie has the perfect texture. The chewy caramel pecan layer is addictive (I was picking off bits that stuck to the pan). I will be making these again.ReplyHello, quick question, when you place the nut mixture overtop the brownies, should the brownies be thoroughly cooked (i mean in the sense it reaches that perfect brownie fudginess) or should it be placed mid-way through the baked process (i.e still in the under-baked stage) ?ReplyMade these per the recipe. Absolutely delicious. Turned out perfect.Already a favorite!ReplyHi Jennifer, can the corn syrup be omitted from the pecan pie topping?ReplyWhat can I use instead of corn syrupReplyIf I’m doubling, do I use 9x13 pan?ReplyWelcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!Welcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

×Published: · Modified: by • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer. Jump to RecipeJump to VideoPrint RecipeIf you're looking for an easy dessert recipe to make for the holidays, then you've come to the right place! Made in an 8-inch square baking pan, this Salted Pecan Pie Brownies recipe is a fun, delicious twist on the traditional pecan pie that combines a sweet and salty mix of homemade chocolate brownies topped with an easy salted pecan pie topping. This salted pecan pie brownie recipe is so wonderfully rich and...

The Best Salted Pecan Pie Brownies - Beyond the Butter

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