Pecan Pie Brownies
There’s brownies, then there’s pecan pie, then there’s ooey, gooey, delectable PECAN PIE BROWNIES! These pecan pie brownies are perfectly delicious and potluck/family dinner worthy. I’m warning you though… it’s impossible to just have one.
3 Reasons to Love this Recipe:
1. These pecan pie brownies are perfect to make ahead and freeze for later. Just set out and allow them to unthaw about an hour and then enjoy!
2. This pecan pie brownie recipe can easily use pecan pieces or pecan halves or a mixture of both, whatever you have on hand.
3. These pecan pie brownies have the reputation of staying gooey and soft due to the pecan pie filling, so don’t hesitate taking things to the next level and adding a scoop of your favorite ice cream.
Recipe:
- 1 Box of Brownie Mix (and the ingredients needed according to the box)
- 1 Cup Light Brown Sugar, packed
- ½ Cup Granulated Sugar
- 2 Eggs
- 1 Stick Butter, melted
- 2 Tablespoons Milk
- 1 ½ Teaspoons Vanilla
- 2 Cups Farms Fresh Pecans (I used Native halves, but feel free to use any pieces or halves, or a combination of the two)
Directions:
Prepare the brownie mix according to the box directions. Pour into a 9”x13” cake pan. Bake at recommended temperature, about 20 minutes or half of the directed bake time according to the box.
In a mixing bowl, whisk together the sugars and eggs. Add the butter, milk and vanilla.
To the pie mixture, add the pecan pieces/halves.
Pour pie mixture over the half-baked brownies. Return the pan to the oven and bake at 350*F 30-40 minutes, or until the pie topping is firm with only a slight jiggle in the center. It will set more as it cools.
Remove from the oven and allow to fully cool before serving or freezing. Enjoy!
