Brownie Pecan Pie Dessert (Print Version)
Luscious chocolate brownie base topped with sweet, nutty pecan goodness. A show-stopping after-dinner treat.
# Ingredients:
→ Crust
01 -
125 g all-purpose flour
02 -
25 g unsweetened cocoa powder
03 -
115 g unsalted butter, softened
04 -
50 g granulated sugar
05 -
1.5 g salt
06 -
1 egg yolk
→ Brownie Layer
07 -
115 g unsalted butter
08 -
200 g granulated sugar
09 -
2 large eggs
10 -
5 ml vanilla extract
11 -
30 g unsweetened cocoa powder
12 -
60 g all-purpose flour
13 -
1.5 g salt
14 -
85 g chocolate chips
→ Pecan Filling
15 -
110 g pecans, chopped
16 -
120 ml corn syrup
17 -
50 g brown sugar
18 -
2 large eggs
19 -
5 ml vanilla extract
20 -
1.5 g salt
# Steps to Follow:
01 -
Preheat the oven to 175°C.
02 -
In a mixing bowl, blend flour, cocoa powder, softened butter, granulated sugar, salt, and egg yolk until a cohesive dough forms. Press evenly into the base and up the sides of a 23-cm pie pan.
03 -
Bake the prepared crust for 10 minutes, then remove from the oven and allow to cool slightly.
04 -
Melt butter gently in a saucepan over low heat. Remove from heat and incorporate sugar, eggs, and vanilla extract. Stir in cocoa powder, flour, and salt just until combined. Gently fold in chocolate chips.
05 -
Spread the brownie batter evenly over the partially baked crust.
06 -
In a clean bowl, thoroughly whisk together chopped pecans, corn syrup, brown sugar, eggs, vanilla extract, and salt.
07 -
Pour the pecan mixture evenly over the brownie layer.
08 -
Return pan to oven and bake for 30 minutes, or until the pecan filling is set and the surface appears firm. Remove from oven.
09 -
Allow dessert to cool completely in the pan before slicing and serving.
# Additional Notes:
01 -
For enhanced richness, use dark chocolate chips in the brownie component.
02 -
Serve with a dollop of whipped cream or vanilla ice cream for added indulgence.