Pecan Pie Brownies
Inspired by techniques from America's Test Kitchen.
A chewy chocolate brownie topped with pecans in a brown sugar and butter caramel.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 273 kcal |
| Protein | 3 g |
| Carbohydrate | 26.2 g |
| of which sugars | 19.3 g |
| of which free sugars | 18.9 g |
| Fat | 18.1 g |
| of which saturates | 8.3 g |
| Fibre | 1.8 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 85 g unsweetened (100%) chocolate, chopped
- 115 g unsalted butter
- 200 g caster sugar
- ½ tsp baking powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- 2 large eggs, at room temperature
- 1 tsp vanilla
- 95 g plain flour
Topping
- 120 g pecan halves about 60 g roughly chopped, 60 g left whole
- 70 g dark brown soft sugar
- 55 g unsalted butter
- 2 tbsp golden syrup
- 2 tbsp double cream
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the tin.
- 2
Batter. Melt the chocolate and butter, then cool a few minutes. Whisk the sugar, baking powder, salt, eggs and vanilla for 15 seconds, whisk in the chocolate and stir in the flour. Spread in the tin and scatter with the chopped pecans.
- 3
Bake. Bake 22-26 min, until a cocktail stick halfway in comes out clean. Cool for 1 h.
- 4
Topping. Bring the brown sugar, butter and golden syrup to a simmer, stirring, and bubble 2 min. Take off the heat, stir in the cream and the whole pecans.
- 5
Finish. Spoon the pecans over the brownie in a single layer and pour the sauce over. Leave about 1 h to set before cutting into 16.
Storage
Keep in an airtight box at room temperature for up to 4 days, or freeze for up to 2 months.
