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Fudgy Pecan Pie Brownies with Bourbon Caramel

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Rich, fudgy brownies topped with a gooey pecan pie layer and finished with a silky bourbon caramel. This dessert combines the best of both worlds—brownie and pecan pie—into one unforgettable treat.

Ingredients

Scale
  • 1/2 cup (1 stick / 113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1/4 teaspoon salt
  • 1 1/2 cups (180g) pecan halves, toasted
  • 1/2 cup (120ml) light corn syrup
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup (100g) granulated sugar (for caramel)
  • 3 tablespoons (45g) unsalted butter, cut into pieces, room temperature
  • 1/4 cup (60ml) heavy cream, room temperature
  • 2 tablespoons bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • Pinch of salt (for caramel)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Make the brownie batter: In a large bowl, whisk together melted butter and granulated sugar until well combined. Add eggs one at a time, whisking vigorously after each addition until smooth and glossy. Stir in vanilla extract.
  3. In a separate small bowl, sift together flour, cocoa powder, and salt. Add dry ingredients to wet ingredients and fold gently with a spatula until just combined (a few streaks of flour are fine). Pour batter into prepared pan and spread evenly.
  4. Make the pecan pie layer: In a medium bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth. Fold in toasted pecan halves. Carefully pour this mixture over the brownie batter.
  5. Bake for 35-40 minutes. Edges should be set and slightly pulling away from the sides, but the center should still have a slight jiggle. A toothpick inserted into the center should come out with a few moist crumbs. Let brownies cool completely in the pan on a wire rack.
  6. Make the bourbon caramel: In a small, heavy-bottomed saucepan, spread granulated sugar in an even layer. Cook over medium heat, swirling the pan occasionally, until sugar melts and turns a deep amber color (5-7 minutes). Remove from heat.
  7. Carefully whisk in butter pieces (mixture will bubble up). Slowly drizzle in heavy cream while whisking constantly until smooth and glossy. Whisk in bourbon and a pinch of salt. Let caramel cool for 5-10 minutes; it will thicken as it cools.
  8. Once brownies are completely cool, pour bourbon caramel over the top and spread gently with a spatula. Let set for at least 15 minutes before slicing. Use parchment overhang to lift the whole block out of the pan, then cut into 16 squares. Wipe knife between cuts for clean slices.

Notes

Don’t overbake the brownies—the center should still jiggle slightly for a fudgy texture. Toast pecans before using to enhance their flavor. Let brownies cool completely before adding caramel to prevent sogginess. For clean slices, wipe the knife between cuts. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months.

Nutrition

Keywords: fudgy pecan pie brownies, bourbon caramel brownies, pecan pie brownies, chocolate pecan brownies, Thanksgiving dessert, holiday brownies, easy brownie recipe

Find it online: https://goldensimmer.com/fudgy-pecan-pie-brownies-with-bourbon-caramel-recipe/