Description

Fudgy brownie bars topped with a gooey pecan pie caramel layer (maple + brown sugar) and finished with toasted chopped pecans.

Ingredients

Scale

1/2 cup unsalted butter (113 g)
1 cup semi-sweet chocolate chips or chopped baking chocolate (170 g)
1/2 cup unsweetened cocoa powder (50 g)
3/4 cup granulated sugar (150 g)
1/3 cup packed light brown sugar (70 g)
2 large eggs
2 tsp vanilla extract
3/4 cup all-purpose flour (95 g)
1/2 tsp fine salt
1/2 tsp espresso powder (optional, for deeper chocolate flavor)
6 tbsp unsalted butter (85 g)
3/4 cup packed light brown sugar (150 g)
1/3 cup maple syrup (80 ml)
1/4 cup heavy cream (60 ml)
2 tbsp all-purpose flour (15 g) (helps thicken to a set layer)
1/2 tsp fine salt
1 tbsp bourbon (optional)
1 cup chopped pecans, toasted (120 g)

Cook Mode Prevent your screen from going dark

Instructions

Prep the pan. Heat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square pan with parchment, leaving overhang for lifting. Lightly grease the parchment.
Melt chocolate. In a microwave-safe bowl (or a small saucepan), melt butter and chocolate together. Stir until smooth. Let cool 2–3 minutes.
Mix brownie batter. Whisk in cocoa powder, granulated sugar, and light brown sugar until glossy. Whisk in eggs one at a time, then whisk in vanilla. Stir in flour, salt, and espresso powder (if using) until just combined. Batter will be thick.
First bake. Spread batter evenly in the prepared pan. Bake for 18–22 minutes, until the edges are set and the center is still soft with moist crumbs (not wet batter).
Toast the pecans (if not already). While the brownie bakes, toast chopped pecans on a baking sheet at 350°F (175°C) for 6–8 minutes, stirring once. Cool slightly.
Make the pecan pie topping. In a saucepan over medium heat, melt butter. Whisk in brown sugar and maple syrup. Stir in cream and salt. Sprinkle in flour and whisk until smooth. Bring to a gentle boil and cook 2–3 minutes, whisking, until thickened and bubbling slowly (it should look glossy and slightly darker).
Add bourbon (optional). Stir in bourbon off the heat.
Assemble. Sprinkle toasted chopped pecans over the warm brownie base. Pour the gooey topping over the pecans, then gently spread/scrape to an even layer.
Second bake. Bake 12–16 minutes at 350°F (175°C), until the topping is glossy and mostly set with a slight jiggle in the center.
Cool and slice. Cool in the pan at room temperature 1 hour, then chill at least 2–3 hours for clean cuts. Lift out using parchment and slice into squares.

Notes

For the best “pecan pie” texture, don’t skip the topping thickening step—cook the caramel until it bubbles slowly and looks darker. If your oven runs hot, start checking around 10 minutes for the second bake. Serve slightly chilled or at room temperature; both highlight the gooey layer.