Pecan Pie Brownies

by: Chef Ed Richardson

Compatible Wolf Appliances:


Yeilds
6-8
Prep Time
20
Cook Time
40-45

Modes

Bake

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.