Pecan Pie Brownies (eggless)
Indulge in the ultimate Gooey Pecan Pie Brownies - rich, fudgy, nutty, and completely eggless. This easy recipe layers fudgy brownies with gooey caramel pecan pie topping. Perfect for Thanksgiving, Christmas, or anytime you crave a decadent dessert.
Yield: 9 servings
Equipment
- 8x8-inch (20x20cm) Square Baking Pan
Ingredients
Chocolate Brownies
- 200 g Dark Chocolate or semi-sweet chocolate
- 90 g Butter melted; see notes for options
- 90 g Powdered Sugar or icing sugar
- 110 g Light Brown Sugar
- 120 ml Milk room temp; see notes for options
- 1 tsp Vanilla Extract
- 40 g Cocoa Powder natural cocoa powder will work
- 160 g All Purpose Flour
- 1/8 tsp Baking Powder
- 1/8 tsp Salt
Pecan Pie Topping
- 110 g Butter see notes for options
- 110 g Light Brown Sugar or dark brown sugar
- 60 ml Light corn syrup honey or golden syrup
- 2 tsp Corn Starch
- 1/2 tsp Cinnamon Powder
- pinch of Salt
- 140 g Pecans halves or cut in pieces or chopped walnuts
Instructions
For Chocolate Brownies
- Preheat the oven to 175°C(350°F). Grease and line an 8x8-inch (20x20 cm) square baking tin with parchment paper, leaving an overhang on the sides for easy removal.
- Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water (double boiler), or microwave in short bursts, stirring in between until smooth.
- Add powdered sugar, light brown sugar, room temperature milk and vanilla to the melted chocolate mixture. Whisk well until fully combined and the sugar begins to dissolve.
- Sift in the dry ingredients - flour, cocoa powder, baking powder, and salt. Stir until the batter is smooth and no streaks of flour remain.
- Pour the brownie batter into the prepared pan and smooth the surface.
- Bake for 25–30 minutes, or until the top is set and a toothpick inserted near the edges comes out with moist crumbs. Prepare pecan pie topping while brownies are baking.
For Pecan Pie Topping (Prepare while Brownies are baking)
- In a saucepan, combine the butter, light brown sugar and light corn syrup or honey. Heat gently over medium heat, stirring occasionally until the sugar dissolves.
- Add cornstarch and mix until it is fully incorporated. Let the mixture come to a boil.
- Remove from heat. Add salt, vanilla and pecan halves (or chopped walnuts) and mix well to coat them evenly. Let it cool in the pan if the brownies are baking.
- Pour the pecan pie mixture on top of baked brownie and spread it out in an even layer.
- Bake for 15 minutes at 325℉ (162℃) until the pecan pie topping is bubbling and set. Remove from oven and set aside to cool completely.
- Keep them covered if you plan to portion it next day. They cut better once it has cooled and set.
- Portion with a knife dipped in hot water for clean cuts in 9 pieces or more as desired. Store in air tight container for up to 5 days at room temperature or 7 days in fridge.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: You can use dairy-free butter sticks or regular butter of choice.
- Dark Chocolate: opt for semi sweet baking chocolate chips / 60% couverture chocolate. For vegan version, use dark chocolate / semi-sweet chocolate of any dairy-free
- Pecan:Three good substitutes for pecans are walnuts, which have a similar texture and flavor; almonds, which are mild and crunchy; and cashews, which add a rich, buttery sweetness.