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Combining pecan pie and brownies into one awesome bake, these Double Stacked Pecan Pie Topped Brownies make for a fabulous treat. The easy brownie recipe gets topped with an equally easy pecan pie filling recipe that gets layered over mid-bake. The result is that dreamy combination of sweet and salty, crunchy and fudgy.
I love a texture contrast, so these are my idea of a perfect baked good! These hold up really well for something like a bake sale or to take into work! The recipe serves about 9, in an 8″ square dish – but you can easily double to feed more! That said, I highly recommend eating these warm with lots of vanilla ice cream!
The brownies themselves are super simple, dense and fudgy. Then they get topped with the sweet, syrupy goodness of pecan pie. I like to think the nutty layer gives the brownies more of a grown up feeling. Although they will definitely be enjoyed by the whole family! Keep the pecans whole/halved for that perfectly defined pecan pie look.
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You should definitely make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
TIPS FOR THE BEST Double Stacked Pecan Pie Topped Brownies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Pecan Pie layer: You need to pour this over mid-way through baking to keep the brownies fudgy but to make surer the topping gets baked!
- Chocolate Chunks:I stir in milk chocolate chunks for extra texture and deliciousness. You can use any chocolate you like, and you can double the quantity if you are a huge lover!
For these Double Stacked Pecan Pie Topped Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Chocolate and Hazelnut Frosted Brownies or these Raspberry Cheesecake Brownies. For videos and baking inspiration, head on over to my Instagram.
Double Stacked Pecan Pie Topped Brownies
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Sugar
- 2 Medium Eggs
- 85 g Plain Flour
- 30 g Cocoa Powder
For the Pecan Pie Topping
- 2 tbsp Butter Melted
- 75 g Light Brown Sugar
- 1 Medium Egg
- 1 tbsp Maple Syrup
- 120 g Pecans
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square tin. Melt the dark chocolate in the microwave in 20 second intervals. Set aside.
- In a large bowl/the bowl of a stand mixer, combine the melted butter and both sugars. Add the eggs and mix again. Slowly incorporate the melted chocolate until everything is fully combined.
- Fold in the flour and cocoa powder until just combined. Pour batter into lined tin and bake for 20 minutes.
- Meanwhile, make the pecan pie topping by stirring together all ingredients. Once the brownies have had 20 minutes, remove from the oven, pour over the pecan topping and return to the oven for 15-20 minutes.
- Once baked, remove from the oven and let cool on a wire rack before serving!
