INGREDIENTS
For the Brownie Layer:
- 1 box (18–20 oz) brownie mix (plus ingredients listed on box – typically oil, eggs, and water)
OR make homemade: - 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups chopped pecans
INSTRUCTIONS
- Prepare the Brownies:
- Preheat your oven to 350°F (175°C).
- Line a 9×13 inch baking dish with parchment paper or grease it well.
- Prepare brownie batter according to box instructions or homemade version.
- Pour into prepared baking dish and bake for 20–25 minutes, until mostly set but not fully cooked.
- Remove from oven and set aside.
- Make the Pecan Pie Topping:
- In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
- Stir in chopped pecans.
- Assemble & Bake:
- Gently pour pecan pie mixture over the partially baked brownie layer.
- Return to oven and bake for an additional 25–30 minutes, or until the top is set and no longer jiggly in the center.
- Let cool completely in the pan.
- Slice & Serve:
- Once fully cooled, lift the brownies out using the parchment (if used).
- Slice into squares. Enjoy as-is or with a scoop of vanilla ice cream!
Let me know if you want a gluten-free or small-batch version!