Pecan Pie Brownies are perfect for the indecisive dessert eater. It’s a hybrid dessert– brownies topped with pecan pie filling!
The combination is really amazing. The caramel nuttiness of the pie filling cuts through the rich chocolate, and makes you feel like you’ve had two different desserts!
The secret to a good pecan pie filling is Chef Shamy Cinnamon Honey Butter. It adds an extra little hint of flavor to an already flavorful pie; I love the boost of cinnamon in there.
This recipe calls for brownie mix. That’s just for ease of preparation. If you have a great brownie recipe, use it! Any brownie will do. To be honest, the brownies from a box taste so good, sometimes it’s hard to tell the difference. So use whatever you have, or whatever you have time for!
Speaking of time, timing is important here:
Bake the brownies about halfway, then pour the pecan pie mixture on top and allow it to bake the rest of the way. If you combine them at the beginning, they’ll turn into super sweet nutty brownies. And while that would be good, they wouldn’t be Pecan Pie Brownies!
This dessert gives you the best of both worlds! Enjoy!
Pecan Pie BrowniesCourse: Dessert, Snacks, Sweets
2 regular size brownie mixes + ingredients listed on the package
1 cup sugar
1 ½ cup light corn syrup
¼ cup Chef Shamy Cinnamon Brown Sugar Honey Butter, melted
1 ½ tsp Vanilla extract
2 cups pecans, chopped
- Preheat oven to 350° F.
- Prepare brownie batter according to package directions, combining both boxes in one bowl. Pour batter in a greased 9×13 pan, and bake for 20 minutes.
- Meanwhile, in a separate bowl combine sugar, corn syrup, eggs, melted Cinnamon Butter, and vanilla. Add pecans and stir.
- After the 20 minutes, take brownies out of the oven and pour pecan mixture over top. Return pan to the oven and bake fro an additional 30-40 minutes, or until middle is set.
- Cool to room temperature before cutting.