Ingredients
Scale
- For the brownies:
- 1 cup unsalted butter, melted
- 1 ½ cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- For the pecan topping:
- 1 ½ cups pecan halves
- ½ cup brown sugar, packed
- ⅓ cup light corn syrup
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the brownies:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
- Add eggs, one at a time, whisking until fully incorporated. Stir in vanilla extract.
- Sift in the flour, cocoa powder, and salt. Mix until just combined. Fold in the chocolate chips.
- Pour the brownie batter into the prepared baking dish, smoothing the top with a spatula. Bake for 20-25 minutes until the edges are set but the center is slightly underbaked.
- Remove from oven and let cool slightly.
- Prepare the pecan topping:
- In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth.
- Stir in the pecan halves until they are fully coated in the mixture.
- Assemble and bake:
- Pour the pecan topping evenly over the partially baked brownies.
- Return the dish to the oven and bake for an additional 20-25 minutes, or until the pecan topping is set and slightly golden.
- Remove from oven and cool completely before slicing.
Notes
- Make sure the brownie layer is slightly underbaked before adding the pecan topping to prevent overcooking.
- You can substitute dark chocolate chips for a richer taste.
- For extra decadence, serve with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American