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Pecan Pie Brownie Bars
Print Recipe
Prep Time
1
hour
hr
5
minutes
mins
Cook Time
25
minutes
mins
Course
Dessert
Servings
12
Ingredients
**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
Instructions
**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 9x9 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!