Pecan Pie Brownies Chocolate (Print Version)
Chewy brownies with a pecan caramel topping, chilled for clean slices and finished with a hint of flaky sea salt.
# Ingredients:
01 -
18.2 ounce box of brownie mix
02 -
2 cups pecan halves, roughly chopped
03 -
6 tablespoons unsalted butter, melted
04 -
1/4 cup brown sugar
05 -
2 tablespoons corn syrup
06 -
2 tablespoons honey
07 -
2 tablespoons heavy whipping cream
08 -
1/4 teaspoon salt
09 -
Flaky sea salt, for optional sprinkle
10 -
1/2 cup store-bought caramel sauce, for optional drizzle
# Steps:
01 -
Heat the oven to 350°F. Grease and line a 9x9-inch metal baking pan with parchment paper, leaving enough parchment on all four sides so the brownies can easily be lifted from the pan.
02 -
Prepare and bake the brownies according to the instructions on the back of the box. Allow them to cool to room temperature.
03 -
In a medium-sized bowl, combine the pecans, melted butter, brown sugar, corn syrup, honey, heavy cream, and salt.
04 -
Transfer the pecan mixture to the cooled brownies. Evenly distribute the mixture to ensure the pecans extend to the corners and outer edges of the brownie layer.
05 -
Return the baking pan to the oven and bake for 20 minutes.
06 -
Remove the pan from the oven, allow it to cool on a wire rack, and then place it in the refrigerator to let the brownies chill for at least 1 hour.
07 -
Gently lift the brownies from the pan with the parchment paper handles and place the slab on a cutting board. Using a sharp chef’s knife, divide the brownies into 16 portions, sprinkle with the flaky salt, and drizzle with caramel if desired.
# Notes and Tips:
01 -
Chill the brownies for at least 1 hour, but 2-3 hours is recommended for easier slicing.
02 -
You can use either light or dark brown sugar for the topping.
03 -
If using an 8x8 pan instead of a 9x9, note that brownies and topping will be thicker. Follow box instructions for adjusted bake time for the brownie layer.