Bourbon Pecan Pie Brownies
A two-layer dessert merging fudgy brownies with gooey pecan pie topping, kissed with bourbon for warm depth. Easy prep, one pan, and perfect for holidays or everyday treats.
Ingredients
Brownie Layer
- 0.5 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.333 cup unsweetened cocoa powder
- 0.5 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
Pecan Topping
- 0.5 cup packed light brown sugar
- 2 tablespoons unsalted butter melted
- 3 tablespoons light corn syrup
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup pecans chopped
Instructions
Brownie Layer
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving a 2-inch overhang on two opposite sides. In a medium bowl, whisk together ½ cup melted unsalted butter and 1 cup granulated sugar until smooth. Add 2 large eggs and 1 teaspoon vanilla extract; whisk until combined. Stir in ⅓ cup unsweetened cocoa powder, ½ cup plus 2 tablespoons all-purpose flour, ¼ teaspoon baking powder, and ¼ teaspoon salt until just combined. Spread batter into prepared pan.
Pecan Topping
- In another medium bowl, whisk together ½ cup packed light brown sugar, 2 tablespoons melted unsalted butter, 3 tablespoons light corn syrup, 2 lightly beaten eggs, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth. Fold in 1 cup chopped pecans. Pour pecan mixture over brownie layer, spreading evenly.
- Bake for 30–35 minutes until the edges are bubbly and the center is set. Let cool completely in the pan on a wire rack. Lift brownies out using parchment overhangs and cut into 16 squares.
Notes
I found underbaked centers softened beautifully after chilling overnight.
During my third test, reheating a single square in a 325°F oven for 5 minutes revived fresh-baked texture.
Using parchment paper simplifies removal and cleanup.