Brown Butter Pecan Pie Brownies

16 brownies
15 min prep time
1 hr 05 min total time

These brown butter pecan pie brownies are a cross between holiday pecan pie and your favorite chewy brownie! Super chewy and chocolaty brown butter brownies are topped off with sticky, gooey pecan pie topping.

Ingredients

for the brown butter brownies

1/2 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

1 1/2 cups granulated sugar

3/4 cup all-purpose flour

2/3 cup natural unsweetened cocoa powder, sifted if necessary

1/2 cup confectioners' sugar, sifted if necessary

3/4 teaspoon kosher salt

2 large eggs, at room temperature

2 tablespoons water

for the pecan topping

1/2 cup light corn syrup

1/2 cup light brown sugar, tightly packed

1 large egg, at room temperature

2 teaspoons pure vanilla extract

1/2 teaspoon kosher salt

1 1/2 cups pecan halves

Directions

  • STEP 1

    First make the brownies. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray an 8-inch square pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on all sides of the pan. Spray the parchment too.

  • STEP 2

    Brown the butter. In a light-colored saucepan, melt the butter over medium-low heat, swirling the pan occasionally, until it starts to foam. Use a heatproof rubber spatula to scrape the bottom and sides of the pan occasionally to prevent the milk solids in the butter from burning. Cook for 5 minutes, or until the butter smells nutty and is amber with dark flecks at the bottom of the pan. Remove from the heat and immediately pour into a liquid measuring cup. Set it on a wire rack to cool while you prep the other ingredients. 

  • STEP 3

    Mix the dry ingredients. In a medium bowl, whisk together the granulated sugar, flour, cocoa powder, confectioners' sugar, and salt. 

  • STEP 4

    Mix the wet ingredients. In a large bowl, whisk together the eggs and water. Slowly pour in the brown butter, whisking the mixture continuously as you do.

  • STEP 5

    Combine the wet and dry ingredients. Sprinkle the dry ingredients over the wet ingredients and use a rubber spatula to stir until just combined.

  • STEP 6

    Assemble the brownie base. Pour the batter into the prepared pan and use an offset spatula to spread it evenly across the pan. Bake for 30 minutes, or until the edges and center of the brownies are set but not fully baked.

  • STEP 7

    Meanwhile, make the pecan pie topping. In a medium bowl, whisk together the corn syrup, brown sugar, egg, vanilla, and salt.

  • STEP 8

    Assemble the pecan pie brownies. After 30 minutes, place the brownie base on a wire rack-leave the oven on! Spoon the pecan pie topping on top of the brownies to cover it completely. Scatter the pecan halves on top.

  • STEP 9

    Finish baking the pecan pie brownies. Bake for an additional 30 minutes, or until the edges of the brownies are completely set but its center still wobbles slightly. Immediately run a butter knife or offset spatula along the edges of the pan to unstick the brownies. Cool the brownies in the pan on a wire rack for 20 minutes, then use the overhang parchment as handles to lift the brownies out of the pan and onto the rack. Cool completely. 

  • STEP 10

    Serve and store. Slice into 2-inch squares and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days. 

Hummingbird High

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Hummingbird High

Michelle is the baker, blogger and photographer behind Hummingbird High that started in 2011, when she first moved to Denver, Colorado. Having never lived anywhere besides coastal cities, she had no idea at the time that baking at high altitude is completely different from baking at sea level! She started Hummingbird High to help learn more about high-altitude baking and is a record of attempts, trials & errors, and eventually, successes. Since then she’s moved back to San Francisco, CA. What you see on her blog today are a collection of innovative and accessible recipes complemented by exotic spices, quirky flavor combinations and a few challenging undertakings, all which cover the broad world of baking. To learn more about Michelle, visit her blog, Hummingbird High.