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The ingredients for Pecan Pie Brownies are simple yet full of flavor. Each one adds something special to the dish. Here’s what you need: - 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 cup packed brown sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup chopped pecans - 1 cup semi-sweet chocolate chips - 1 cup caramel sauce (store-bought or homemade) These ingredients work together to create a rich and gooey brownie. The butter gives moisture, while the sugars add sweetness. The eggs bind everything together. The mix of flour and cocoa gives a nice texture. Chopped pecans and chocolate chips add crunch and depth. Finally, the caramel sauce brings a sweet, sticky finish. You can use homemade or store-bought caramel. Either one works great! I love how these ingredients create a dessert that pleases everyone. Each bite is a perfect mix of flavors. You can feel the warmth from the butter and the sweetness from the sugars. Trust me, this recipe is a crowd-pleaser! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. Line the bottom with parchment paper. This helps with easy removal later. 2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Mix until it is smooth and well combined. 3. Add the eggs one by one. Whisk well after each addition. Then stir in the vanilla extract. 4. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. This ensures no lumps in your brownies. 5. Gradually add the dry mix to the wet mix. Fold gently until just combined. Be careful not to overmix. 6. Fold in the chopped pecans and chocolate chips. Make sure they are evenly spread throughout the batter. 1. Spread half of the brownie batter into your prepared baking pan. Smooth it out evenly with a spatula. 2. Drizzle half of the caramel sauce over the brownie layer. This adds a sweet touch. 3. Spoon the rest of the brownie batter over the caramel sauce. Then drizzle the remaining caramel on top. 4. To create a marbled effect, use a toothpick. Gently swirl the caramel into the brownie batter. 1. Bake in the preheated oven for 30-35 minutes. Check by inserting a toothpick in the center. It should come out with a few moist crumbs. 2. Once baked, take the brownies out. Let them cool in the pan on a wire rack for at least 30 minutes. This helps them set before cutting into squares. To keep your brownies fudgy, do not overmix the batter. Overmixing can add air, making the brownies cakey instead of rich. Mix until just combined. This helps keep them moist and dense. When you fold in the pecans and chocolate chips, use a gentle hand. You want them evenly spread, but not crushed. Serve these brownies warm for the best taste. A scoop of vanilla ice cream on top makes it even better. Drizzle some caramel sauce over the ice cream for extra sweetness. You can also add whole pecans for a nice look. They add a crunchy texture that contrasts with the soft brownie. Many people forget to check their oven temperature. Always use an oven thermometer to ensure it's accurate. Another common mistake is cutting the brownies too soon. Let them cool for at least 30 minutes. This helps them set properly, making them easier to cut. Lastly, watch the baking time closely. Every oven is different, so check for moist crumbs, not wet batter. Pro Tips Use Room Temperature Eggs: Allow your eggs to come to room temperature before mixing; this helps them incorporate better into the batter, resulting in a smoother texture. Chop Pecans Evenly: For the best texture, chop your pecans into uniform pieces. This ensures that every bite has a balanced amount of nuts. Check for Doneness: To avoid overbaking, start checking your brownies a few minutes before the recommended baking time. They should be set at the edges but slightly soft in the center. Cool Before Cutting: Allow the brownies to cool completely in the pan before cutting. This helps them set and makes for cleaner cuts. {{image_2}} To make gluten-free pecan pie brownies, swap the all-purpose flour with a gluten-free blend. Look for blends that include rice flour, almond flour, or coconut flour. These can give great results. You can also add a bit of xanthan gum to help with texture. Just use about 1/4 teaspoon per cup of flour. This will help bind your brownies, keeping them moist and chewy. For a vegan version, replace the eggs with flaxseed meal or mashed bananas. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes to thicken. This acts like an egg. For dairy alternatives, use almond milk or coconut milk in place of butter. You can find vegan chocolate chips for a tasty treat. To add new flavors, consider using spices like cinnamon or nutmeg. A teaspoon of either can enhance the taste. You may also try different nuts, such as walnuts or almonds. Each nut brings a unique crunch and flavor. For a twist, add a bit of orange or coffee extract to the brownie mix. This gives an extra layer of taste that is sure to impress. To keep your pecan pie brownies fresh, follow these tips: - Short-term storage: Place brownies in an airtight container at room temperature. They stay fresh for about 3 to 5 days. If the weather is warm, put them in the fridge. This helps keep them moist. - Long-term storage: For longer storage, freeze the brownies. Wrap each piece in plastic wrap. Then, place them in a freezer-safe bag. They can last up to 3 months in the freezer. To enjoy later, simply thaw them in the fridge overnight. Reheating brownies is easy and can keep them soft: - Microwave method: Place a brownie on a microwave-safe plate. Heat for about 10 to 15 seconds. Check if it's warm enough. If not, heat in 5-second bursts. - Oven method: Preheat the oven to 350°F (175°C). Wrap the brownies in foil to avoid drying out. Heat for about 10 minutes. The brownies will taste fresh and gooey. These steps help you enjoy your pecan pie brownies just like they were fresh out of the oven! Brownies can turn out cakey if you overmix the batter. It is important to mix the wet and dry ingredients just until combined. Another reason might be using too much flour. Stick to the recipe's amount. To achieve that rich, fudgy texture, ensure that you measure the flour accurately. Also, keep an eye on the baking time. Overbaking can lead to dryness, which makes brownies less fudgy. Aim for a toothpick to come out with a few moist crumbs. This way, you’ll have brownies that are dense and gooey. Yes, you can use milk chocolate chips instead of semi-sweet chocolate chips. But keep in mind that milk chocolate is sweeter. This change will make your brownies taste sweeter than the original recipe. If you enjoy a sweeter dessert, then go for it! However, if you prefer a balanced flavor, stick with semi-sweet. Your choice will affect the overall taste, so pick according to your liking. You can keep pecan pie brownies at room temperature for about 3 to 4 days. Make sure to store them in an airtight container. This helps keep them fresh and moist. If you want to keep them longer, freeze them. Wrapped tightly, they can last for up to 3 months. Just remember to thaw them in the fridge before eating. Enjoy your brownies at their best! You have all the tools to make delicious pecan pie brownies. We covered the key ingredients and steps for baking. I shared tips to get that perfect texture and suggested serving ideas to impress. Remember to consider variations, whether gluten-free, vegan, or with unique flavors. Proper storage keeps your brownies fresh, and reheating tips ensure they stay tasty. Enjoy your baking journey! Your brownies will be a hit every time.

Pecan Pie Brownies

Delicious brownies with a pecan pie twist, featuring a rich chocolate base and caramel swirls.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup semi-sweet chocolate chips
  • 1 cup caramel sauce (store-bought or homemade)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line the bottom with parchment paper for easy removal.
  • In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
  • Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Do not overmix.
  • Fold in the chopped pecans and chocolate chips until evenly distributed throughout the batter.
  • Spread half of the brownie batter into the prepared baking pan, smoothing it out evenly.
  • Drizzle half of the caramel sauce over the brownie layer.
  • Spoon the remaining brownie batter over the caramel layer, and then drizzle the rest of the caramel sauce on top. Using a toothpick, gently swirl the caramel into the brownie batter for a marbled effect.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Once baked, let the brownies cool in the pan on a wire rack for at least 30 minutes before cutting them into squares.

Notes

Serve warm with vanilla ice cream and extra caramel sauce for an indulgent treat.
Keyword brownies, caramel, chocolate, pecan