Pecan Brownie Squares (Printable Version)
Two delicious worlds collide: chewy chocolate brownies layered with a rich, buttery pecan topping. Perfect for any sweet-tooth craving!
# Ingredients:
→ Chocolate Base
01 -
¾ cup white sugar
02 -
½ cup flour (all-purpose)
03 -
2 big eggs
04 -
⅓ cup cocoa (unsweetened)
05 -
½ cup butter, unsalted
06 -
1 tsp vanilla
07 -
A small pinch of salt
→ Pecan Topping
08 -
½ tsp vanilla
09 -
1 tbsp butter, already melted
10 -
1 egg yolk
11 -
2 tbsp syrup (corn)
12 -
¼ cup sugar (brown)
13 -
½ cup pecans, chopped
14 -
Tiny pinch of salt
# Steps:
01 -
Heat your oven to 350°F (175°C) and get an 8x8-inch square pan ready. Lay some parchment paper across it so you can lift the brownies out easier later.
02 -
In a microwave-friendly bowl, melt the butter first. Then mix in the sugar and stir well. One at a time, crack in the eggs and whisk until smooth after adding each. Add the vanilla and mix one more time.
03 -
Carefully sift in the cocoa. Sprinkle in the salt and the flour, then gently fold everything together until it just combines. Don’t overdo the mixing! Once ready, spread this mixture evenly across the pan.
04 -
Using another bowl, toss together the pecans, melted butter, brown sugar, corn syrup, egg yolk, vanilla extract, and the little bit of salt. Stir everything until it feels like the same blend throughout.
05 -
Scoop spoonfuls of the pecan mixture and drop them over the brownie batter. Then grab a knife or toothpick and gently swirl them together into a marbled design. Try not to stir too much so you can still have clear layers.
06 -
Put the pan in the warmed oven and bake for about 25-30 minutes. Check with a toothpick—it’s done when you see a few damp crumbs but no wet batter sticking.
07 -
Once done, let the whole pan cool completely while resting on a wire rack. Lift it out by the parchment paper, then slice into squares and dig in!
# Notes:
01 -
For richer brownies, toss in ½ cup of chocolate chips into the batter.
02 -
You can store these treats for 3 days at room temperature or keep them in the fridge for up to a week if sealed properly.
03 -
Chilling the brownies in the fridge for one hour before slicing can help make those cuts cleaner.