pecan pie fudge brownies__________________________Ooey gooey brownies with loads of chocolate and slathered in rich cinnamon and bourbon-scented pecan pie filling.
Ingredients
fudge brownies
- 10 tbsp butter
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs, at room temperature
- 2/3 cup cocoa powder
- 1/2 cup all purpose flour
- 2 tsp instant espresso
- 1/2 tsp kosher salt
- 1/2 cup mini chocolate chips
pecan pie filling
- 1/3 cup brown sugar
- 1/4 cup maple syrup
- 2 tbsp melted butter
- 1 tbsp bourbon (optional)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2 cups pecan halves
Instructions
- Line a 9 x 9 inch baking pan with parchment paper, leaving some to overlap two sides. Preheat oven to 350 degrees.
- Melt butter with sugar and brown sugar in a microwave-safe bowl in 30 second increments, stirring in between, until smooth. Let cool 5 minutes. Then, whisk in the vanilla and eggs. Add the cocoa powder, flour, espresso powder, and salt. Stir until just combined. Fold in the mini chocolate chips with a spatula. The batter will be thick. Or "thicc" as the kids say nowadays.
- Spread the brownie batter evenly into the prepared pan. Bake 20 minutes.
- While the brownies bake, make the pecan filling. Stir together the brown sugar, maple syrup, melted butter, bourbon (if using), cinnamon, and vanilla. Beat in the egg. Fold in pecans.
- Once the brownies finish their first bake, pour the pecan filling overtop and gently distribute across the batter. Bake an additional 15-20 minutes until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let brownies cool 5 minutes in the pan, then carefully lift the overlapping parchment and set onto a wire rack. Cool 10 minutes or longer. Slice (this will be messy!) and serve.