Pecan Pie Brownies
These Pecan Pie Brownies are topped with an ooey gooey layer of buttery pecans! This recipe uses a brownie mix, but I promise this dessert tastes homemade!
Servings: 20
Ingredients
- 2 Regular Sized Brownie Mixes + all of the ingredients listed on the package to make the brownies (usually oil, eggs, and water)
- 2 Cups Fisher Pecans chopped
- 1/2 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 1 1/2 Cups Light Corn syrup
- 4 Large Eggs
- 1/4 Cup Butter melted
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F.
- Make the brownie mix according to the package directions.2 Regular Sized Brownie Mixes
- Pour brownie batter into a greased 9x13-inch pan and place it in the oven to bake for 30 minutes.
- While the brownies are baking, start on the pecan pie topping.
- Toast the pecans over medium heat in a skillet for about 2 minutes, stirring often so no burning occurs.2 Cups Fisher Pecans
- In a large bowl, combine the sugar, corn syrup, eggs, butter, and vanilla, mixing together well. Stir in pecans.1/2 Cup Granulated Sugar, 1/2 Cup Brown Sugar, 1 1/2 Cups Light Corn syrup, 4 Large Eggs, 1/4 Cup Butter, 1 teaspoon Vanilla Extract
- After 30 minutes, remove the brownies from the oven and pour the pecan pie filling over them, making sure to not add all of the liquid.
- Place the brownies back in the oven and bake for 30-40 minutes longer or until the filling only jiggles slightly in the middle when you move the pan.
- Let cool to room temperature before cutting or the brownies will be too gooey to eat.
Notes
Storage: Brownies will last up to 4 days at room temperature. Brownies can also be frozen for 3 months
Nutrition
Serving: 1brownie | Calories: 199kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 48mg | Potassium: 63mg | Fiber: 1g | Sugar: 25g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg