A decadent dessert that combines the rich flavors of chocolate and pecan pie, merging the fudgy goodness of brownie with the sweet, nutty filling of pecan pie.
Ingredients
Scale:
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup light corn syrup
1 cup packed light brown sugar
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
2 cups pecan halves
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish generously with butter or use parchment paper for easy removal.
In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well mixed, adding the eggs one at a time and mixing well after each addition.
In another bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the chocolate chips.
Pour the brownie batter into the prepared baking dish, smoothing it out with a spatula.
In a separate bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla extract until smooth. Stir in the pecan halves.
Carefully pour the pecan pie filling over the brownie base, spreading it evenly.
Place the dish in the preheated oven and bake for 40-45 minutes. The edges should be set, and the center should have a slight jiggle.
Once baked, remove from the oven and let it cool in the pan on a wire rack for at least 30 minutes before cutting into bars.
