Pecan Pie Brownies

5 from 7 votes

These pecan pie brownies are an irresistible dessert combination that's so easy to make. Using a boxed brownie mix and easy pecan pie topping, you don't need a mixer and they're ready in just one hour!

Prep Time15

Cook Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 159kcal

Author: Kathy Kingsley

Ingredients

1 (18 to 20-oz. ) box family-size brownie mix, plus the required ingredients
2 cups (8 oz.) pecans, coarsely chopped
½ stick (4 Tbs.) unsalted butter
⅓ cup packed light or dark brown suga
½ cup light corn syrup
3 Tbs. heavy cream
1 tsp. vanilla extract
½ tsp. table salt

Instructions

Position a rack in the center of the oven and heat oven to 325°F. Line a 9 x13-inch baking pan (for thicker brownies, you can use a 9-inch square baking pan) with foil so two ends extend over the pan edges by a few inches. Lightly coat the foil with cooking spray.
Prepare the brownie mix according to the package directions. Scape the batter into the prepared pan. Bake according to the package directions, about 30 minutes or until a tester inserted into the center comes out clean. Meanwhile, prepare the pecan topping.
Combine the butter, sugar, corn syrup, heavy cream, vanilla and salt tin a medium heavy-bottomed saucepan. Cook, stirring often, until mixture is melted. Bring to a gentle boil and cook for 2 to 3 minutes. Remove the pan from the heat and stir in the pecans.
Remove the brownies form the oven when they're ready. Increase the oven temperature to 350ºF. Spoon the filling over the brownies. Return the pan to the oven and bake until the pecan pie topping is bubbling, 25 to 30 minutes.
Set the pan on a wire rack and let the brownies cool to room temperature. Grasping the excess foil, lift brownies out of the pan and transfer to a cutting board. Cut into squares.

Notes

Store the brownies in an airtight container at cool room temperature for up to 3 days, or freeze for up to 1 month.

Nutrition