Bourbon Pecan Pie Brownies
Fudgy brownies meet gooey pecan pie in these pecan pie brownies! Rich chocolate, toasted pecans, and a hint of bourbon make them a perfect Thanksgiving treat!
Equipment
Ingredients
For the Brownie Batter
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 10 tablespoons unsalted butter
- 1 cup dark chocolate chips
- 1/4 cup bourbon
- 3/4 cup + 1 tablespoon all-purpose flour *see notes below for measuring*
- 1/3 cup unsweetened dutch cocoa powder
- 1/4 teaspoon salt
For the Pecan Pie Filling
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 tablespoon all-purpose flour
- 1/4 cup + 1 tablespoon honey, agave, or light corn syrup
- 1 large egg slightly whisked
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 teaspoon flaky Maldon sea salt for topping
Instructions
- Line a square metal 8x8 baking pan with parchment paper and set it aside. Preheat the oven to 350 F/180 C.
- In a large mixing bowl, whisk together the dark brown sugar, granulated sugar, eggs, and vanilla extract until light and fluffy.
- Then melt the butter and chocolate together until combined and smooth. With the mixer running on low, stream the melted butter and chocolate into the bowl and mix until just combined. Whisk in the bourbon.
- Fold in the flour, cocoa powder, and salt. Then, pour the brownie batter into the lined baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. While they bake, make the pecan pie filling.
- In a small saucepan, combine the sugar, brown sugar, flour, honey, whisked egg, and vanilla. Stir constantly over medium heat until the sugar dissolves, about 5 minutes. Then, stir in the pecans and butter. Stir until everything is well combined and the mixture is a pale cream color.
- When the brownie timer goes off, remove it from the oven. Stir the pecan filling then pour it evenly over the top. Continue baking the brownies for an additional 15-20 minutes or until the pecan layer is set and when the pan is lightly tilted the liquid does not move.
- Remove the pan from the oven, sprinkle with the flaky sea salt, and then let it cool completely on a wire rack.
- Once the brownies are completely cool, remove the brownies from the pan and place them on a cutting board. Chill it in the freezer for 15-20 minutes. Then use a hot sharp knife to cut the brownies into 16 squares and enjoy!
- Store leftover brownies in an airtight container at room temperature for 3-4 days. You can also freeze them in an airtight container or freezer bag for up to 3 months.
Video
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Use a metal pan. Ceramic or glass pans conduct heat differently and can result in raw brownies. I recommend only using a square metal baking pan for best results!
Bake the brownie first. To prevent the filling from sinking into the brownie layer, the brownies need to be baked first. Don't worry, they won't overbake with the extra baking time!
Use a sharp knife to cut. Pecan pie brownies are extra gooey and can be difficult to cut. To help, freeze the pan for 20 minutes, this will firm the filling. Then run a sharp knife under hot water, wiping it clean in between cuts.
