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Bourbon Pecan Pie Brownies

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These bourbon pecan pie brownies combine a fudgy chocolate base with a gooey pecan pie topping and a sprinkle of flaky sea salt for a perfect sweet-salty treat. They are quick to make and perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (115 grams) unsalted butter, melted
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (110 grams) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95 grams) all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup (25 grams) unsweetened cocoa powder (preferably Dutch-processed)
  • 1/4 teaspoon salt
  • 1 cup (120 grams) chopped pecans, lightly toasted
  • 1/2 cup (120 ml) light corn syrup (or honey/maple syrup as substitute)
  • 1/2 cup (110 grams) packed brown sugar
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1 large egg, room temperature
  • 2 tablespoons (30 ml) bourbon (or vanilla extract as substitute)
  • 1 teaspoon pure vanilla extract
  • About 1 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch pan or line with parchment paper.
  2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined and glossy, about 2 minutes.
  3. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, and salt. Gradually fold into wet mixture until just combined; avoid overmixing.
  5. Spread brownie batter evenly into prepared pan and smooth the surface.
  6. Toast pecans for about 5 minutes until fragrant.
  7. In a medium bowl, whisk corn syrup, brown sugar, melted butter, egg, bourbon, and vanilla until smooth. Stir in toasted pecans.
  8. Spread pecan mixture evenly over brownie batter.
  9. Bake for 35-40 minutes until edges are bubbly and center is slightly jiggly. A toothpick inserted into brownie layer should come out with moist crumbs.
  10. Immediately sprinkle flaky sea salt over the warm brownies.
  11. Cool completely on a rack for at least 1 hour before slicing.
  12. Slice into squares using a sharp knife, wiping clean between cuts. Serve as is or with vanilla ice cream.

Notes

Use warm melted butter, not hot, to avoid cooking eggs prematurely. Toast pecans for best flavor. Avoid overmixing the batter to keep brownies tender. Tent with foil if pecan topping browns too quickly. Cool completely before slicing for clean cuts. Substitute bourbon with vanilla extract for alcohol-free version.

Nutrition

Keywords: bourbon pecan pie brownies, pecan pie brownies, bourbon brownies, sea salt brownies, easy brownies, homemade brownies, pecan dessert

Find it online: https://jodierecipes.com/bourbon-pecan-pie-brownies-recipe-easy-homemade-sea-salt-treats/