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CHEF JOHN’S PECAN PIE BROWNIES

4.2
(26)
24 Reviews
4 Photos

These pecan pie brownies are just the thing if you've ever been eating pecan pie
and thought, "this is great, but I wish that crust was a brownie." Your wish is
now a reality. I was sure this experiment was not going to work, but it worked
really, really well, and these fudgy brownies with a pecan pie layer baked on
top are incredibly delicious.

By
John Mitzewich
John Mitzewich
 * 

John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for
Allrecipes. He's the actor, director, and screenwriter whose hands and voice
confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on November 3, 2023
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Making a true pecan pie brownie is harder than it might seem. It’s simple to
make a pan of brownies and add a thin layer of sticky pecans to the top, but
that’s really more of a brownie with pecan pie frosting. It’s also easy to add a
nice thick layer of pecan pie filling to the top of a pan of brownies, except
that makes it very challenging to get nice clean, square cuts. Despite that, I
tried anyway. Things started off pretty well, but about halfway through the bake
I was convinced my attempt was going to end in dry, over-baked failure.



Of course, we never let the food win, so I just kept baking, and baking, until
the top was finally set. As I waited for the brownies to chill, I prepared
myself for the inevitable disappointment, but somehow, someway, they ended up
being perfect. I can’t ever remember being more surprised at how a recipe turned
out, which is why I really do hope you give these a try soon. Enjoy! 



More recipes: Try the latest and greatest recipes from Chef John!





CHEF JOHN’S PECAN PIE BROWNIES

4.2
(26)
Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Cool Time:
30 mins
Total Time:
2 hrs 20 mins
Servings:
16
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INGREDIENTS

Brownie Base:

 * 1 cup white sugar

 * 7/8 cup cocoa powder (3/4 cup plus 2 tablespoons)

 * 1/2 teaspoon kosher salt

 * 10 tablespoons hot melted butter

 * 1 teaspoon vanilla extract

 * 2 large eggs

 * 1/2 cup all-purpose flour

Pecan Pie Filling:

 * 1 cup brown sugar

 * 1/2 teaspoon salt

 * 1 teaspoon vanilla extract

 * 1/2 cup light corn syrup

 * 2 large eggs

 * 1/2 cup salted butter, melted

 * 2 1/2 cups chopped pecans


DIRECTIONS

 1. Preheat the oven to 325 degrees F (165 degrees C). Line an 8x8-inch baking
    pan with enough parchment to overhang on all sides, and oil the parchment.
    
    
    CHEF'S NOTE:
    
    A 9x9-inch pan can be used, but that may reduce baking time, so check for
    doneness sooner than times given.

 2. To make brownie batter, combine white sugar, cocoa powder, kosher salt, and
    10 tablespoons melted butter in a mixing bowl. Mix with an electric hand
    mixer or whisk until combined. The mixture will look grainy, but that’s
    okay.
    
    

 3. Add 1 teaspoon vanilla and 1 egg, and mix with a whisk or electric hand
    mixer until combined. Again, the mixture will look grainy. Add the second
    egg, and continue mixing on high speed until a smooth, thick, glossy batter
    is formed.
    
    

 4. Add flour and mix on low speed until flour just disappears. Use a spatula to
    mix in any flour from the side of the bowl; spread batter evenly into the
    prepared pan. Tap pan gently on the counter to level the brownie base.
    
    

 5. Bake brownie base for 20 minutes. Remove to cool on a wire rack while making
    pecan pie filling.
    
    

 6. Increase oven temperature to 350 degrees F (180 degrees C).
    
    

 7. For pecan pie filling, combine brown sugar, salt, 1 teaspoon vanilla, corn
    syrup, 2 eggs, and melted salted butter in a bowl; whisk until smooth. Stir
    in pecans; pour filling over brownie base and spread evenly; tap pan gently
    on counter to level the filling.
    
    

 8. Bake in the preheated oven until pecan pie filling is almost fully set,
    about 1 hour. If dish is shaken gently from side to side, there will be a
    very slight jiggle in the center. 
    
    

 9. Let cool completely, about 30 minutes. For best results, cover and chill
    before cutting. Lift brownies from the dish using parchment overhang. Cut
    into 16 2x2-inch squares.
    
    
    
    Chef John
    
    

I Made It
Print


NUTRITION FACTS (PER SERVING)

400 Calories 26g Fat 40g Carbs 4g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 16 Calories 400 % Daily Value * Total Fat
26g 34% Saturated Fat 10g 48% Cholesterol 81mg 27% Sodium 236mg 10% Total
Carbohydrate 40g 15% Dietary Fiber 3g 9% Total Sugars 33g Protein 4g 9% Vitamin
C 0mg 0% Calcium 34mg 3% Iron 2mg 14% Potassium 108mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights
Reserved


REVIEWS (24)

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Chef John’s Pecan Pie Brownies

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4.2 out of 5
26 Ratings
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17
Most helpful positive review
tomr789

11/16/2023
I made these tonight. Followed the directions explicitly. Let them cool for 30
minutes, then into the refrigerator for about an hour.When I began to cut them
into pieces, they crumbled. Just about every one other just crumbled. The flavor
and texture is fantastic, but why did they all fall apart Chef? What was my
error?Gave them a 4 star for the flavor, but the crumbling is not good.
Read More
Helpful (20)
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Stacy cooking

01/01/2024
I made twice exact as recipe thinking maybe I did something wrong first time,
and still did not come out right. Taste is great but they crumble when tying to
slice! If not presentable for company I will not make again ! No matter how good
won’t make again
Read More
Helpful (0)
Allrecipes Member

12/31/2023
I got lazy and used box mix brownies but they still turned out pretty well,
followed the directions otherwise. They weren't too sweet and were very gooey,
even though they were in the oven so long.I used an instant read thermometer and
checked the pecan pie filling done-ness that way. Google says pecan pie is done
at either 185° or 200°. I temped mine at 50 min and the temp was 210°. Sure
enough, only the slightest jiggle in the center. I will cook it for less time
next time, try to keep the edges from getting rock hard.I attached a bad picture
in poor lighting of my final product, displayed artfully on a paper plate.
Read More
Helpful (1)
marc827maccom

12/15/2023
I’ve made these several times and they’ve always been a hit. We have a 9x9 pan
and reduced final cook by 10 min.
Read More
Helpful (0)
DOCBARJO

12/07/2023
I very seldom leave a review. These decadent bites are worth every calorie.
Read More
Helpful (0)
Cecilia Donarski

12/02/2023
I have never found Chef John to fail me. Literally every recipe I have tried has
been fantastic, and this is no exception.These came out amazing - a perfect
contrast in texture and flavor of the brownie and the pecan pie topping. I was
forced to use to bread loaf pans instead of an 8 by 8 because they were all I
had available. I cooked the brownie base for 20 minutes and the base with
topping for 45 minutes. I let them cool 30 minutes and then put them in the
fridge. They came right off of the parchment that I had sprayed with butter
non-stick. They also cut nicely. I did however use chopped pecans that were on
the smaller size (not roughly chopped, but with a nut grinder). Anyway - I fully
expect I will gain 5 pounds this week, and it will be 100% worth it!
Read More
Helpful (1)
Mary Farrell Murphy

12/02/2023
I won't lie, I used a box brownie mix. I stayed with the gooey recipe. In the
future I will make it more cake like. It was a HUGE hit on Thanksgiving.
Read More
Helpful (1)
Allrecipes Member

12/01/2023
So rich, definitely give them more than a half hour to cool before cutting.
Other wise you'll end up with a pecan brownie crumble
Read More
Helpful (2)
Allrecipes Member

11/29/2023
These are dense, fudgy brownies with an almost dark chocolate flavor due to the
amount of cocoa. I cooked the brownie base 20 minutes and pecan pie topping for
an hour. These brownies are easy to make, but the critical step is cooling the
brownie adequately before cutting. I cooled them for 12 hours in the
refrigerator before cutting. Six days later the leftover brownies tasted great
too.
Read More
Helpful (3)
Allrecipes Member

11/26/2023
As a lover of chocolate and pecan pie these hybrid brownies are a huge hit for
me. Right away one of my personal favorite homemade desserts. The textures are
sublime with the glossy, fudgy brownie and the rich, soft candied pecans.
Neither the brownie or the pecan pie filling are too sweet, the addition of the
salt is subtle and adds a layer of complexity.I followed the instructions
exactly. I checked the final bake at 45 minutes and they were already done with
just barely a jiggle in the middle. Then they went in the fridge overnight.
👌Super easy and absolutely fantastic. I'll be making these for many fall and
holiday occasions.
Read More
Helpful (3)
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PHOTOS OF CHEF JOHN’S PECAN PIE BROWNIES

01 of 04

Photo by 

Chef John

02 of 04

Photo by  Allrecipes Member
03 of 04

Photo by  Allrecipes Member
04 of 04

Photo by  Mme Magoo
 1. 1




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