Pecan Pie Brownies

Two favorite desserts in one! Gooey brownie with caramel pecan pie topping. Your guests will thank you! Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored, in an airtight container, at room temperature.

• Preparation Time: 35 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 35 mins
• Calories: 362 Calories

Ingredients

• 2 eggs
• 2 teaspoons vanilla extract
• ½ cup vegetable oil
• ¼ cup water
• 2 cups pecan halves
• 2 large eggs
• ⅓ cup light corn syrup
• ½ cup brown sugar
• 1 tablespoon bourbon (Optional)
• cooking spray
• ½ teaspoon sea salt
• 1 (18 ounce) package fudge brownie mix (such as Duncan Hines®)
• ¼ cup unsalted butter, melted and cooled slightly

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.

Step 2

Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.

Step 4

Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula.

Step 5

Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.