Chef John’s Pecan Pie Brownies

Recipe View 0 mins Preheat the oven to 325 degrees F (165 degrees C). Line an 8x8-inch baking pan with enough parchment to overhang on all sides, and oil the parchment.

Recipe View 0 mins To make brownie batter, combine white sugar, cocoa powder, kosher salt, and 10 tablespoons melted butter in a mixing bowl. Mix with an electric hand mixer or whisk until combined. The mixture will look grainy, but that’s okay.

Recipe View 0 mins Add 1 teaspoon vanilla and 1 egg, and mix with a whisk or electric hand mixer until combined. Again, the mixture will look grainy. Add the second egg, and continue mixing on high speed until a smooth, thick, glossy batter is formed.

Recipe View 0 mins Add flour and mix on low speed until flour just disappears. Use a spatula to mix in any flour from the side of the bowl; spread batter evenly into the prepared pan. Tap pan gently on the counter to level the brownie base.

Recipe View 20 mins Bake brownie base for 20 minutes. Remove to cool on a wire rack while making pecan pie filling.

Recipe View 0 mins Increase oven temperature to 350 degrees F (180 degrees C).

Recipe View 0 mins For pecan pie filling, combine brown sugar, salt, 1 teaspoon vanilla, corn syrup, 2 eggs, and melted salted butter in a bowl; whisk until smooth. Stir in pecans; pour filling over brownie base and spread evenly; tap pan gently on counter to level the filling.

Recipe View 1 hrs Bake in the preheated oven until pecan pie filling is almost fully set, about 1 hour. If dish is shaken gently from side to side, there will be a very slight jiggle in the center.

Recipe View 30 mins Let cool completely, about 30 minutes. For best results, cover and chill before cutting. Lift brownies from the dish using parchment overhang. Cut into 16 2x2-inch squares.