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Pecan Pie Brownies

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Julie Hubert

"Two favorite desserts in one! Gooey brownie with caramel pecan pie topping. Your guests will thank you! Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored, in an airtight container, at room temperature."
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3 h 35 m servings 362 cals
Original recipe yields 16 servings (1 9-inch springform pan)

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.
  2. Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.
  4. 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 the filling. Pour gently over the brownie layer; spread evenly using a spatula.
  5. Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.


  • Cook's Notes:
  • Honey can be used in place of the corn syrup.
  • You can use light or dark brown sugar.
  • If desired, chill the final product in the fridge for a shorter cooling time.
  • Editor's Note:
  • The directions for making brownies are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

Per Serving: 362 calories; 25 g fat; 33.6 g carbohydrates; 4 g protein; 54 mg cholesterol; 165 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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