Double Stacked Pecan Pie Topped Brownies
Pecan Pie & Brownies combine into one bake, with a super easy recipe! This recipe fills an 8x8" square tin, and is sliced into 9. I highly recommend eating warm with ice cream, but they are just perfect for bake sales etc when cool!
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Servings: 9
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!