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Salted Pecan Pie Brownies

Irresistible Salted Pecan Pie Brownies That Steal the Show

Salted Pecan Pie Brownies combine fudgy chocolate with a sweet, salty pecan topping, perfect for impressing guests.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour
  • 1/2 teaspoon Salt No substitute needed
  • 1/2 teaspoon Baking Powder Don't omit for best results
  • 3/4 cup Unsweetened Cocoa Powder Use Dutch-processed for a milder taste
  • 1 teaspoon Espresso Powder Can omit or replace with instant coffee granules
  • 1/2 cup Unsalted Butter For a dairy-free option, use dairy-free butter substitute
  • 1/4 cup Vegetable Oil Can substitute with melted coconut oil
  • 1 cup Granulated Sugar Can substitute with coconut sugar
  • 2 large Large Eggs No substitutions recommended
  • 1 teaspoon Vanilla Extract Imitation vanilla can be used if necessary
  • 1/2 cup Light or Dark Brown Sugar Can be used interchangeably
For the Pecan Topping
  • 1/2 cup Light Corn Syrup Maple syrup or honey can be alternatives
  • 1 cup Chopped Pecans Walnuts can be used as a substitute
  • 1 teaspoon Sea Salt Flakes Use kosher salt if unavailable

Equipment

  • 8-inch square baking pan
  • Mixing bowls
  • hand mixer
  • medium saucepan

Method
 

Step-by-Step Instructions for Salted Pecan Pie Brownies
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
  2. Whisk together the all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder.
  3. Cream together the unsalted butter, vegetable oil, granulated sugar, light brown sugar, and eggs until smooth and fluffy. Add in vanilla extract.
  4. Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined.
  5. Pour the brownie batter into the greased baking pan and bake for 25-30 minutes.
  6. Prepare the pecan topping by combining light corn syrup, granulated sugar, light brown sugar, flour, melted butter, egg, and vanilla in a saucepan, then fold in chopped pecans.
  7. Pour the pecan mixture over the brownies and sprinkle with sea salt flakes, then return to the oven for an additional 15-20 minutes.
  8. Let the brownies cool completely on a wire rack before slicing into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 550IUCalcium: 20mgIron: 1.5mg

Notes

These brownies are adaptable for gluten-free and dairy-free diets. Store in an airtight container for up to 3 days in the fridge or freeze for longer storage.

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