Prepare to have your taste buds completely transformed by the most decadent, mind-blowing dessert you've ever encountered! These Gooey Black Bottom Pecan Pie Brownies are not just a dessert - they're a culinary experience that combines the rich, fudgy goodness of brownies with the luxurious, sticky sweetness of pecan pie. Each bite is a perfect symphony of chocolate, nuts, and irresistible gooeyness that will make you forget every other dessert you've ever tasted. Whether you're looking to impress guests or treat yourself to the ultimate indulgence, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 cup chopped pecans
- 1 cup chocolate chips
- 1 cup corn syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal of the brownies.
- In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- In a large mixing bowl, combine the melted butter and 2 cups of sugar. Stir well until the mixture is smooth and well combined.
- Add the 4 large eggs to the butter-sugar mixture, one at a time, mixing well after each addition. Ensure that the eggs are fully incorporated before proceeding.
- In a separate bowl, whisk together 1 cup of all-purpose flour, 1 cup of cocoa powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Fold in 1 cup of chopped pecans and 1 cup of chocolate chips, mixing until evenly distributed throughout the brownie batter.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly across the bottom. Bake in the preheated oven for about 15 minutes.
- While the first layer is baking, prepare the gooey filling. In a medium bowl, mix together 1 cup of corn syrup, 1 tsp of vanilla extract, and the remaining 2 large eggs. Stir until well combined.
- Once the first layer of brownies has baked for 15 minutes, remove it from the oven and carefully pour the corn syrup mixture over the baked layer, spreading it evenly.
- Pour the remaining brownie batter over the corn syrup layer, spreading it gently to cover the filling. Be careful not to disturb the gooey layer underneath.
- Return the pan to the oven and bake for an additional 20 minutes, or until the brownies are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the brownies from the oven and allow them to cool in the pan on a wire rack for at least 20 minutes before slicing into 12 squares.
- Serve the brownies warm or at room temperature, and enjoy the rich, gooey layers of chocolate and pecans!
Tips
- Use room temperature eggs for better incorporation and a smoother batter.
- Don't overmix the batter - mix just until ingredients are combined to keep brownies tender.
- Line your baking pan with parchment paper for easy removal and clean cutting.
- For extra richness, use high-quality cocoa powder and chocolate chips.
- Let the brownies cool completely for cleaner, more defined layers.
- Store brownies in an airtight container at room temperature for up to 3 days.
- For an extra indulgent touch, serve warm with a scoop of vanilla ice cream.
- Use a sharp knife dipped in hot water for clean, precise cuts when slicing.
- Check brownies early - ovenbaking can dry out the delicious gooey texture.
- Toast the pecans briefly before adding to enhance their nutty flavor.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 75g
Protein: 7g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 110mg
