Pecan Pie Brownie Bars

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Get ready for a delicious mashup: Pecan Pie Brownie Bars! Picture a buttery shortbread crust, a layer of rich, fudgy brownies, and a sweet pecan caramel topping. What’s the result? A treat that’s the best of both worlds!

Pecan Pie Brownie Bars

Prep Time 1 hour 5 minutes
Cook Time 25 minutes
Course Dessert
Servings 12


**For the Brownie Batter:**

  • 1/2 cup unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil
  • 2 tablespoons heavy cream
  • 2 large eggs
  • 3/4 cup all-purpose flour

**For the Shortbread Pie Crust:**

  • 2/3 cup unsalted butter melted
  • 1/3 cup granulated sugar
  • 1 1/3 cups all-purpose flour
  • Pinch of salt

**For the Pecan Pie Topping:**

  • 1 1/2 cups pecans chopped
  • 2/3 cup heavy cream
  • 2/3 cup light brown sugar
  • 6 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt


**Making the Pecan Pie Layer:**

  • In a pan over medium heat, combine pecans, heavy cream, brown sugar, butter, vanilla extract, and salt.
  • Bring to a boil, then reduce heat and simmer for 3 to 5 minutes.
  • Transfer the mixture to a bowl and let it cool to room temperature.

**Preparing the Brownie Layer:**

  • Whisk together melted butter, granulated sugar, and light brown sugar until smooth.
  • Add cocoa powder, salt, espresso powder, vanilla extract, vegetable oil, and heavy cream. Microwave for 30 seconds until warm, not hot.
  • Whisk until smooth, then add eggs and whisk well.
  • Mix in all-purpose flour until a thick batter forms.

**Making the Crust:**

  • In a small bowl, combine melted butter, sugar, flour, vanilla extract, and salt. Mix until dough forms.

**Assembling and Baking:**

  • Preheat oven to 350°F (175°C).
  • Line a 9×9 inch baking pan with parchment paper and press the dough evenly into the bottom.
  • Pour the brownie batter on top and bake for 25 to 30 minutes until fudgy in the center.
  • Let it cool to room temperature, then spread the pecan pie layer on top.
  • Chill in the fridge for 30 minutes until set, then cut into squares and enjoy!

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