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Decadent Pecan Pie Brownies with Chocolate Ganache

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A quick and easy recipe combining fudgy brownies with a buttery pecan pie layer and a silky chocolate ganache topping, perfect for last-minute gatherings and crowd-pleasing desserts.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder, sifted
  • ½ teaspoon salt
  • 2 large eggs (for pecan pie layer)
  • 1 cup (240ml) light corn syrup (or maple syrup)
  • ½ cup (100g) granulated sugar (for pecan pie layer)
  • 4 tablespoons (57g) unsalted butter, melted (for pecan pie layer)
  • 1 teaspoon vanilla extract (for pecan pie layer)
  • 1 ½ cups (180g) chopped pecans, toasted
  • ½ cup (120ml) heavy cream
  • 1 cup (170g) semisweet chocolate chips
  • 1 tablespoon (14g) unsalted butter, optional (for ganache shine)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth (about 2 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  3. In a separate bowl, sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
  4. Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
  5. In a medium bowl, whisk eggs, corn syrup, granulated sugar, melted butter, and vanilla until smooth. Stir in chopped toasted pecans.
  6. Carefully pour the pecan pie mixture over the brownie base, keeping it as even as possible.
  7. Bake for 40-45 minutes until edges are set and golden, and the center is slightly jiggly but not liquid. Test by gently shaking the pan; a slight wobble is good.
  8. Remove from oven and cool completely on a wire rack.
  9. Prepare the chocolate ganache: Heat heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in butter if using.
  10. Pour ganache over the cooled pecan pie brownies, spreading evenly with a spatula. Let it set at room temperature for about 30 minutes or chill in the fridge for faster results.
  11. Slice into squares using a sharp knife. For cleaner cuts, warm the knife under hot water and wipe dry between slices.

Notes

Toast pecans before using to enhance flavor. Use room temperature eggs for better mixing. Avoid overmixing the batter to keep brownies fudgy. Let ganache set fully before slicing to avoid smearing. Warm knife between cuts for cleaner slices. Substitute almond flour for gluten-free option and coconut cream for dairy-free ganache.

Nutrition

Keywords: pecan pie brownies, chocolate ganache, holiday dessert, easy brownies, pecan dessert, fudgy brownies, quick dessert, crowd-pleaser

Find it online: https://vexifood.com/decadent-pecan-pie-brownies-with-chocolate-ganache-easy-recipe-for-perfect-homemade-treats/