Super Fudgy Pecan Pie Brownies is a classic Fall and Thanksgiving Dessert recipe that you can make in less than an hour. The Pecan nut topping and the gorgeous fudgy, chocolaty brownie will make you want to grab all of it at one go.
½CupGranulated Sugarcan replace with Swerve Granular Sugar Replacement for a low carb, Sugar-free & keto version
½TeaspoonPure Vanilla Extract
¼TeaspoonSalt
⅔CupAll-Purpose Flourcan replace with Almond Flour for low carb and gluten-free version (85g or 3 Oz)
¼CupUnsweetened Cocoa Powder25g or 0.9 Oz
Pecan Pie Filling
½CupChopped Pecan Nuts
1WholeEgg
½CupPacked Light Brown Sugarreplace with Swerve Brown sugar for Keto, Low-Carb, and Sugar-Free version. (100gm)
½TeaspoonPure Vanilla Extract
½StickUnsalted Butter1/4 cup or 4 tablespoons
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INSTRUCTIONS
Heat 1 stick butter in a saucepan. As the butter melts add the semi-sweet chocolate chips and turn off the heat. Stir until the chocolate chips are completely melted and are smooth and silky.If it's forming lumps, you can add some more butter and stir well to smoothen it out. Once done, take it out in a large mixing bowl.Pre-heat Oven to 350°F or 180°C and grease a 9x9 inch baking dish with cooking spray and line with parchment paper.
To the melted chocolate throw in an egg, granulated sugar, vanilla extract, and salt. Whisk until combined. Whisking the wet ingredients will make sure that your brownies are fudgy.
Sieve the flour and unsweetened cocoa powder and fold it gently into wet ingredients until combined.
Pour this brownie batter into a greased and parchment paper-lined 9x9 inch brownie baking dish. Spread the batter all around the dish and then bake the brownies at 350°F or 180°C for 30-minutes. Once the brownies are done check to see if the center is jiggly when shaken and the sides are visibly baked with cracks on top. Cool the brownie at room temperature for about 15-minutes. In the meantime make the Pecan Pie filling.
In a medium-sized bowl mix chopped pecans with light brown sugar, egg, vanilla extract, and butter. Microwave for 1-minute on high. And, then stir well until combined.
Pour this onto the baked and cooled brownie. Spread it out using a wooden or rubber spatula. Bake for additional 20-minutes at 350°F or 180°C.
Cooldown the brownies completely before cutting them in the form of squares. Use a plastic knife to cut out squares. It helps get the best-shaped brownie.
Video
Notes
How to Make Gluten-Free Pecan Pie Brownies?To make these cute brownies gluten-free and grain-free you can use blanched fine almond flour instead of regular All-Purpose flour. And, that's it. Everything else remains the same.How to Make Sugar Free, Low Carb & Keto Pecan Pie Brownies?To make Sugar Free, Low Carb & Keto Pecan Pie Brownies, make the following replacements in the recipe
Replace Granulated Sugar with Swerve Granular Sugar Replacement.
Replace Light brown sugar with Swerve Brown Sugar Replacement.
Replace AP Flour with Almond Flour. The ratio shall be 1:1
How to store Pecan Pie BrowniesYou can store cut Brownie pieces, in an air-tight container, at room temperature for up to 1-2 days. If it's uncut, then you can wrap it with a plastic food wrap and then again with aluminum foil and freeze this for up to 3 months. Make sure you thaw it overnight and then cut and serve.To freeze cut brownie, wrap each brownie with plastic food wrap and then again with aluminum foil wrap, and then store them all in an air-tight freezer bag. You don't want any of the cold and dry air of the freezer to come in contact with the Brownies.
Nutrition
Nutrition Facts
Super Fudgy Pecan Pie Brownies
Amount Per Serving
Calories 340
* Percent Daily Values are based on a 2000 calorie diet.
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