Salted Pecan Pie Brownies (Print Version)

# Ingredients:

→ Chocolate Fudge Brownies

01 - 1 cup All-Purpose Flour
02 - ½ teaspoon Salt
03 - ½ teaspoon Baking Powder
04 - ½ cup Unsweetened Cocoa Powder
05 - 1 teaspoon Espresso Powder
06 - ¼ cup Unsalted Butter, room temperature
07 - ¼ cup Vegetable Oil
08 - 1 ½ cup Granulated Sugar
09 - 2 Large Eggs, room temperature
10 - 2 teaspoons Vanilla Extract

→ Salted Pecan Pie Topping

11 - ¼ cup Granulated Sugar
12 - ¼ cup Light or Dark Brown Sugar
13 - 1 tablespoon All-Purpose Flour
14 - ¼ cup Light Corn Syrup
15 - 1 Large Egg, slightly whisked
16 - ¼ cup Unsalted Butter
17 - 1 teaspoon Vanilla Extract
18 - ½ cup Chopped Pecans
19 - 1 tablespoon Sea Salt Flakes, sprinkled on before baking

# Instructions:

01 - Adjust oven rack to the second level position (just above center) and preheat oven to 350ºF. Generously spray an 8-inch square baking pan with a flour-based baking spray and set aside. Optionally, add a parchment paper sleeve to make slicing easier, ensuring both the pan and parchment paper are well-coated with spray.
02 - In a medium bowl, whisk together the all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder. Set aside.
03 - Using a hand mixer or stand mixer fitted with a paddle attachment, blend unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract on medium-high speed until incorporated.
04 - Reduce mixer speed to low and gradually mix the dry ingredients into the wet mixture until just combined. The brownie batter will be thick but spreadable.
05 - Spread the brownie batter into the prepared pan using a spatula. Bake for 25–30 minutes at 350ºF. Start checking at 25 minutes to ensure proper doneness.
06 - In a medium saucepan over medium heat, continuously stir together granulated sugar, brown sugar, all-purpose flour, corn syrup, whisked egg, unsalted butter, and vanilla extract. Remove from heat and mix in the chopped pecans, or sprinkle nuts over the batter after pouring the topping.
07 - Pour the pecan pie topping evenly over the baked brownies. Sprinkle with sea salt flakes and bake for an additional 15–20 minutes at 350ºF. The filling should have a slight jiggle when removed from the oven.
08 - Allow the brownies to cool completely in the pan. Optionally, refrigerate for 30–60 minutes to set further. Serve chilled or at room temperature.
09 - Store in an airtight container in the refrigerator for up to 3 days.

# Notes:

01 - For a more cake-like texture, add one additional large egg to the brownie batter and increase the baking time slightly.
02 - Adding espresso powder enhances the chocolate flavor. It is optional but recommended for a richer taste.
03 - Baking times may vary depending on your oven. Begin checking for doneness at the shorter times listed.

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