The Art of Ultimate Salted Pecan Pie Brownie Perfection

Perfect Brownie Base Mastery

Master the technique of creating a fudgy, not cakey, brownie foundation with perfect chocolate balance.

Pecan Layer Excellence

Learn the skill of preparing a pecan pie filling that sets properly while maintaining gooey texture.

Caramel Creation Perfection

Perfect the method of making salted caramel with the ideal amber color and pourable consistency.

Layer Integration Technique

Master the art of combining distinct layers that maintain their integrity while bonding together.

Finishing Strategy

Learn optimal decorative techniques for professional-quality presentation with multiple toppings.

Gourmet Brownie Mastery Secrets for Perfect Pecan Pie Brownie Layers

Layer Timing: Don't overbake the brownie base before adding pecan layer - it should be just set at the edges but still fudgy.

Pecan Quality: Toast pecans lightly before chopping to enhance their flavor in the finished brownies.

Caramel Safety: Use a larger pot than seems necessary when making caramel to prevent dangerous overflow when adding butter and cream.

Cutting Technique: Refrigerate brownies briefly before cutting with a hot knife wiped clean between cuts for restaurant-quality presentation.

Layering Strategy: Allow each layer to cool properly before adding the next to maintain distinct textures and prevent sinking.

Salt Selection: Use large flaky sea salt crystals rather than fine salt for the perfect salty bursts that contrast with the sweetness.

Decadent Salted Pecan Pie Brownies with Caramel Drizzle and Chocolate Ganache Swirl

Name: Decadent Salted Pecan Pie Brownies with Caramel Drizzle and Chocolate Ganache Swirl
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: 16 brownies
Cuisine: American Fusion
Ingredients: For the Brownie Base:; 1 cup unsalted butter; 2 cups high-quality dark chocolate (70% cocoa), chopped; 1 1/2 cups granulated sugar; 1/2 cup light brown sugar, packed; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1/2 cup Dutch-process cocoa powder; 1/2 teaspoon salt; For the Pecan Pie Layer:; 1/2 cup unsalted butter; 1 cup light brown sugar, packed; 1/3 cup pure maple syrup; 2 tablespoons heavy cream; 1/4 teaspoon salt; 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; 2 1/2 cups pecans (2 cups roughly chopped, 1/2 cup halves for topping); For the Salted Caramel Drizzle:; 1 cup granulated sugar; 6 tablespoons unsalted butter, cubed; 1/2 cup heavy cream; 1 1/2 teaspoons flaky sea salt, plus extra for sprinkling; For the Chocolate Ganache:; 4 ounces dark chocolate, finely chopped; 1/2 cup heavy cream; 1 tablespoon corn syrup (optional, for shine); For the Flavor Enhancers:; 1 tablespoon instant espresso powder (for brownie batter)

The ultimate salted pecan pie brownies featuring a fudgy chocolate base, buttery pecan pie topping, and perfect finishing salt. This gourmet dessert fusion combines the rich intensity of dense chocolate brownies with the sweet, nutty complexity of traditional pecan pie, creating an unforgettable treat experience that elevates both classic desserts to extraordinary heights perfect for holidays, special occasions, or any time you crave the perfect balance of salty-sweet indulgence with multiple layers of texture and flavor.

Prep Time

30 Minutes

Cook Time

45 Minutes

Total Time

3H15 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Brownie Base:

1 cup unsalted butter

2 cups high-quality dark chocolate (70% cocoa), chopped

1 1/2 cups granulated sugar

1/2 cup light brown sugar, packed

4 large eggs, room temperature

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 cup Dutch-process cocoa powder

1/2 teaspoon salt

For the Pecan Pie Layer:

1/2 cup unsalted butter

1 cup light brown sugar, packed

1/3 cup pure maple syrup

2 tablespoons heavy cream

1/4 teaspoon salt

2 large eggs, lightly beaten

1 teaspoon vanilla extract

2 1/2 cups pecans (2 cups roughly chopped, 1/2 cup halves for topping)

For the Salted Caramel Drizzle:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

1/2 cup heavy cream

1 1/2 teaspoons flaky sea salt, plus extra for sprinkling

For the Chocolate Ganache:

4 ounces dark chocolate, finely chopped

1/2 cup heavy cream

1 tablespoon corn syrup (optional, for shine)

For the Flavor Enhancers:

1 tablespoon instant espresso powder (for brownie batter)

1 teaspoon cinnamon (for pecan layer)

2 tablespoons bourbon (optional, for pecan layer)

For the Perfect Finish:

2 tablespoons flaky sea salt

2 tablespoons turbinado sugar (optional)

For Special Equipment:

9x13-inch baking pan

Parchment paper

Candy thermometer

Offset spatula

Wire cooling rack

Instructions

Begin by preheating oven to 350°F (175°C) and lining a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.

For the brownie base, melt butter and chopped chocolate in a heatproof bowl over simmering water, stirring until smooth.

Remove chocolate mixture from heat and whisk in granulated and brown sugars until well combined.

Add eggs one at a time, whisking well after each addition until mixture is glossy.

Stir in vanilla extract and espresso powder if using.

In a separate bowl, sift together flour, cocoa powder, and salt.

Gently fold dry ingredients into the chocolate mixture until just combined - do not overmix.

Pour brownie batter into prepared pan, spreading evenly with an offset spatula.

Bake brownie layer for 20-25 minutes until edges are set but center is still slightly soft.

While brownies bake, prepare the pecan pie layer by melting butter in a medium saucepan over medium heat.

Add brown sugar, maple syrup, heavy cream, and salt to the melted butter, stirring until sugar dissolves.

Bring mixture to a simmer and cook for 2 minutes, then remove from heat and let cool for 5 minutes.

Whisk beaten eggs and vanilla (and bourbon if using) into the cooled mixture until well combined.

Stir in chopped pecans and cinnamon if using.

When brownie layer is partially baked, remove from oven and pour pecan mixture evenly over the top.

Arrange reserved pecan halves decoratively on top of the pecan layer.

Return pan to oven and bake for an additional 20-25 minutes until pecan layer is set around edges but slightly jiggly in center.

While the brownies finish baking, prepare the salted caramel by heating sugar in a heavy-bottomed saucepan over medium heat.

Allow sugar to melt without stirring, swirling pan occasionally until it turns amber in color.

Carefully add butter to caramel (it will bubble vigorously) and whisk until melted and incorporated.

Remove from heat and slowly pour in heavy cream while whisking continuously.

Stir in sea salt and set caramel aside to cool slightly and thicken.

For the ganache, place chopped chocolate in a heat-proof bowl.

Heat heavy cream until it just begins to simmer, then pour over chocolate.

Let sit for 2 minutes, then stir until smooth. Add corn syrup if using.

Allow brownies to cool completely in pan on a wire rack for at least 1 hour.

Once cooled, use parchment overhang to lift brownies from pan and place on cutting board.

Drizzle cooled brownies with salted caramel sauce in a decorative pattern.

Add chocolate ganache in a separate drizzle pattern, then use a toothpick to create swirls if desired.

Sprinkle additional flaky sea salt and turbinado sugar (if using) over the top.

Allow toppings to set for 30 minutes before cutting into 16 squares.

For cleanest cuts, chill brownies for 30 minutes and use a hot knife, wiping blade between cuts.

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Bring to room temperature before serving for best flavor and texture.

Decadent Salted Pecan Pie Brownies with Caramel Drizzle and Chocolate Ganache Swirl

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Salted Pecan Pie Brownie Perfection

Decadent Salted Pecan Pie Brownies with Caramel Drizzle and Chocolate Ganache Swirl

Ingredients

Instructions