Ultra-fudgy Pecan Pie Brownies featuring a chewy chocolate brownie base topped with a gooey, buttery pecan pie caramel custard layer.

Scale

1 box Brownie mix , must have instructions for making in 13×9 pan + ingredients listed on the package

Pecan Pie Filling:

1 cup Sugar

1 1/2 cups Light Corn syrup

4 Eggs

1/4 cup Unsalted butter

1 1/2 teaspoon Vanilla extract

2 cups Pecans, roughly chopped

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C), line a 13×9-inch pan with parchment paper, and prepare brownie mix according to box directions.

2. Spread brownie batter into prepared pan and bake for 20 minutes until top is set.

3. Whisk sugar, light corn syrup, eggs, melted butter, and vanilla extract in a large bowl until smooth.

4. Fold roughly chopped pecans into the custard mixture until evenly coated.

5. Pour pecan filling over warm par-baked brownie base and bake for 25 to 30 minutes more until center has a slight jiggle.

6. Cool completely on a wire rack for 2 hours, chill in refrigerator for 1 hour, lift with parchment, slice, and serve.

Par-bake brownie base for 20 minutes so layers remain distinct. Chill for 1 hour before slicing for neat bakery squares.