Salted Pecan Pie Brownies

This salted pecan pie brownie recipe combines the best of both worlds—rich chocolate fudge brownies topped with a gooey pecan pie layer. The sweet and salty combination creates an irresistible dessert that disappears quickly whenever I serve it at gatherings. The sea salt flakes on top elevate these brownies from simple to sophisticated, making them perfect for holidays or special occasions.

I first made these brownies for a holiday potluck where I wanted to bring something a little different. They were such a hit that I had multiple requests for the recipe before the night was over. Now they're my signature dessert for any gathering.

Ingredients

• All Purpose Flour: gives structure while keeping the brownies tender. Use a low protein all purpose flour for best results.
• Salt: enhances all the flavors and balances the sweetness. Standard table salt works in the batter.
• Baking Powder: provides just enough lift without making them cakey. Check that yours is fresh.
• Unsweetened Cocoa Powder: delivers rich chocolate flavor. Dutch processed gives a deeper color and smoother taste.
• Espresso Powder: intensifies the chocolate flavor without tasting like coffee. This is my secret ingredient for better brownies.
• Unsalted Butter: adds richness and helps create that perfect brownie texture. Use European style for even better flavor.
• Vegetable Oil: keeps the brownies moist for days. Any neutral oil works well here.
• Granulated Sugar: sweetens and helps create that crackly top. Pure cane sugar gives the best results.
• Eggs: bind everything together and provide structure. Use room temperature for better incorporation.
• Vanilla Extract: adds depth of flavor. Pure vanilla makes a noticeable difference.
• Light Corn Syrup: creates that classic pecan pie texture. This is essential for the proper consistency.
• Brown Sugar: adds caramel notes to the pecan topping. Dark brown sugar provides deeper flavor.
• Chopped Pecans: are the star of the topping. Toast them briefly for enhanced flavor.
• Sea Salt Flakes: finish the brownies with bursts of saltiness. Maldon salt works beautifully here.

Step-by-Step Instructions

Prepare the Pan:

Line an 8-inch square baking pan with parchment paper or spray thoroughly with baking spray. This is crucial for clean removal of these sticky brownies. Make sure to get into the corners well if using spray.

Mix Dry Ingredients:

Whisk together flour, salt, baking powder, cocoa powder, and espresso powder in a medium bowl until fully combined. This step prevents cocoa lumps and ensures even distribution of leavening. Spend a full minute whisking for best results.

Create Brownie Base:

Beat butter, oil, sugar, eggs, and vanilla until fully incorporated and slightly lighter in color. The mixture should look glossy and well blended after about 2 minutes of mixing. This creates the foundation for fudgy brownies.

Combine Wet and Dry:

Add dry ingredients to wet ingredients and mix just until combined. Stop mixing as soon as the last streaks of flour disappear to avoid tough brownies. The batter will be thick but spreadable.

First Bake:

Spread batter evenly in prepared pan and bake for 25-30 minutes until the edges are set but center is still slightly soft. The first bake establishes the brownie base before adding the pecan topping.

Prepare Pecan Topping:

While brownies bake, cook sugars, flour, corn syrup, egg, butter, and vanilla in a saucepan over medium heat until combined and slightly thickened. This creates the gooey pecan pie layer that makes these brownies special.

Assemble and Final Bake:

Pour pecan mixture over partially baked brownies, sprinkle with sea salt flakes, and return to oven for another 15-20 minutes. Look for a slight jiggle in the center which indicates the perfect consistency.

Cool Completely:

Allow brownies to cool completely at room temperature before refrigerating for 30-60 minutes to fully set. Patience is key for clean cuts and perfect texture.

Pin it

The sea salt flakes are what truly transform this dessert from good to extraordinary. The first time I made these, I almost skipped the salt thinking it was just an optional garnish. What a mistake that would have been! The flakes create little bursts of saltiness that cut through the sweetness and make all the flavors pop.

How To Serve

These brownies are incredibly versatile when it comes to serving options. For an elegant dessert, warm individual portions slightly and serve with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The contrast between the warm, gooey brownie and cold cream is divine.

For a more casual presentation, simply cut into squares and arrange on a platter. They make an excellent addition to dessert tables or cookie exchanges during the holidays. The rich flavor means a small piece is quite satisfying, so you can cut them into 16 or even 25 small squares if serving at a larger gathering.

Make Ahead Tips

These brownies actually improve with a little time, making them perfect for make-ahead desserts. You can prepare them up to three days before serving and keep them refrigerated in an airtight container. The flavors meld and the texture settles into the perfect balance of fudgy brownie and gooey pecan pie topping.

For longer storage, cut cooled brownies into squares and freeze individually wrapped pieces for up to three months. Thaw overnight in the refrigerator or for about an hour at room temperature before serving. This is perfect for portion control or having a special treat on hand for unexpected guests.

Troubleshooting Tips

If your brownies seem too gooey in the center after the final bake, remember they will continue to set as they cool. Refrigeration helps firm them up perfectly. If you prefer a more set brownie, you can add 2-3 minutes to the final baking time.

The pecan topping should have a slight jiggle when you remove it from the oven. If it seems completely liquid, return to the oven for 5 more minutes. If your pecan mixture seems too thick when cooking, add an additional tablespoon of corn syrup to achieve the right consistency.

Frequently Asked Questions

→ What type of pan should I use for these brownies?

An 8-inch square pan works best for this recipe. Be sure to spray it generously with baking spray or use a parchment lining for easy removal.

→ How can I make these brownies more cake-like?

Add an extra egg to the brownie mixture for a more cake-like texture. Adjust baking time as needed.

→ Can I use a boxed brownie mix?

Yes, you can use a brownie mix as a base. Enhance the flavor by adding 2 teaspoons of vanilla extract and 1 teaspoon of espresso powder.

→ How do I know when the brownies are done?

The brownies should have a slightly jiggly center when done. Allow them to cool completely to firm up before serving.

→ How should I store these brownies?

Store the brownies in an airtight container in the refrigerator for up to 3 days to maintain freshness.

→ Can I serve these brownies chilled?

Yes, these brownies taste great chilled. Refrigerate them for 30-60 minutes after cooling for the best results.