If there’s a dessert that I make almost every week (and sometimes even more than just once a week) it is brownies. Brownies are the kind of dessert I’ll never get tired of, and I like the fact it can be made differently each and every time – varying the flavors, texture and even the different kinds of chocolate. Frankly, I don’t really know people who do not like these delicious chocolate squares.
I made these following brownies with a twist – a nutty pie filling on top. It’s kind of a hybrid between brownies and caramel nut pie (or pecan pie, if you prefer) and are simply delicious! If you like pecan or any other nut pie – I’m sure you’ll like them. These fudge brownies are a melt-in-your-mouth treat with caramel nut filling and thin chocolate strips on top.
Pecan Pie Brownies
For the brownies:
- 200 grams dark chocolate
- 150 grams (3/4 cup) butter see notes for nondairy version
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 150 grams (3/4 cup) sugar
- 3 large eggs
- 50 grams (1/2 cup) almond meal
- 50 grams (5 tbsp.) cornstarch
For the pecan pie filling:
- 2 large eggs
- 120 grams (1/3 cup) corn syrup or golden syrup
- 120 grams (1/2 cup) dark brown sugar
- Pinch of salt
- 100 grams coarsely chopped pecans or other nuts
- 100 grams dark chocolate
Brownies: preheat oven to 170c degrees and grease the pan.
In a large bowl, put chocolate and butter and melt together in a microwave or over double boiler. Mix well until everything is melted and the mixture is uniform.
Add salt, vanilla and sugar and whisk until you get a uniform mixture.
Add the eggs one after the other while mixing between additions.
Add almond meal and cornstarch and mix until combined.
Pour the batter into the pan and straighten the top.
Bake the brownies for 15-20 minutes or until set at the edges but still slightly soft in the center.
Cool at room temperature and prepare the filling.
Pecan pie filling: in a large bowl, mix eggs, corn syrup, brown sugar and salt until combined.
Add chopped nuts and mix until incorporated.
Pour the filling over the baked brownies and return for 10-15 minutes or until the filling is bubbling and golden.
Cool completely at room temperature.
Refrigerate for about an hour in the refrigerator before cutting into squares.
Using a long knife cut the brownies into squares of the desired size.
Decoration: chop the chocolate and put in a bowl. Dissolve in the microwave or over double-boiler until melted and shiny.
Transfer the melted chocolate to a small piping bag and drizzle thin strips on top of each brownie.
- You can use any type of nuts that you like and combine different types.
- Keep the brownies in a closed container in the refrigerator for up to a week.
- It is important not to give up the salt in the brownie batter and filling because it emphasizes the flavors and balances the sweetness.
- Instead of dark chocolate for decoration you can use milk or white chocolate in the same amount.
- Nondairy version: use 120 grams of coconut oil instead of butter in the brownie batter.
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