Pecan Pie Brownies
by: Chef Ed Richardson
Modes
Ingredients
Brownie
- 3 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/3 cups cocoa powder, sifted if lumpy
- 1 cup powdered sugar, sifted if lumpy
- 1 cup dark chocolate chips
- 1 1/2 teaspoons sea salt
- 4 large eggs
- 1 cup canola oil or extra-virgin olive oil
- 4 Tablespoons water
- 1 teaspoon vanilla extract
Pecan Topping
- 1 cup light brown sugar, packed
- 1/2 cup light corn syrup
- 4 Tablespoons unsalted butter
- 1/4 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions
Preheat the Oven
Set your Wolf Oven to Bake Mode at 325°F. Position the rack in position 3.
Prepare the Pan
Lightly spray a 9x13-inch baking dish with cooking spray. Line it with parchment paper, then spray the parchment as well.
Brownie Batter
In a medium bowl, combine the granulated sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
In a large bowl, whisk together the eggs, oil, water, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the brownie batter into the prepared pan, spreading it evenly with a spatula.
Bake the Brownies
Bake for 30–35 minutes, or until the brownies are mostly set but still soft in the center.
Make the Pecan Topping
In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter, and salt. Stir constantly until the mixture begins to bubble, about 3–4 minutes.
Reduce the heat and simmer for an additional 2 minutes.
Remove from heat and stir in the vanilla extract and chopped pecans. Let the topping cool slightly.
Add the Topping and Finish Baking
After the brownies have baked for 30–35 minutes, carefully spread the pecan topping evenly over the brownie layer.
Return the pan to the oven and bake for an additional 10 minutes, or until the pecan topping is set.
Cool and Serve
Allow the brownies to cool completely before slicing to let the topping fully set.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.