Pecan Pie Brownies
Course: DesertsCuisine: EuropeanPrep Time
35 mins
Cook Time
1
minuteAdditional Time
2
minutesTotal Time
3 hrs 35 mins
Servings
16
Yield
1 (9-inch) springform pan
Ingredients
- For the Brownie Layer
— cooking spray
1 (18 ounce) package — fudge brownie mix (such as Duncan Hines)
½ cup — vegetable oil
2 large — eggs
¼ cup — water
- For the Pecan Pie Layer
½ cup — brown sugar
⅓ cup — light corn syrup
2 large — eggs
1 tablespoon — bourbon (Optional)
2 teaspoons — vanilla extract
½ teaspoon — sea salt
¼ cup — unsalted butter, melted and cooled slightly
2 cups — pecan halves
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.
- To make the brownie layer: Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into center comes out clean, about 30 minutes. Remove from the oven and leave the oven on.
- To make the pecan pie layer: 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 filling. Pour gently over brownie layer; spread evenly using a spatula.
- Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature at least 2 hours.
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