These brownies are the BEST brownies I’ve ever tasted in my entire life. Bold statement, I know. But I can’t even begin to explain my love for them. First of all, espresso powder in brownies is alllllways a must. It enhances the chocolate flavor like no other, and who doesn’t love coffee and chocolate together?! But with the pecan pie topping? Omg…
The funny thing is, I’ve never really been a huge pecan pie fan. Well, maybe I shouldn’t say that. I never really reach for the pecan pie on Thanksgiving, I always end up having pumpkin or apple pie. I’ve probably only had a couple pieces of pecan pie in my entire life. To be honest, I can’t really remember the specific occasions. But these brownies are making me question why on earth I haven’t started earlier! I freaking love pecans, and really any nut for that matter. And I love nuts in brownies and baked goods.
I wanted to make a Thanksgiving dessert that was still festive, but different and not as time consuming. So these brownies were born!
The marriage of flavors here is to die for. Coffee and chocolate is a given. But with the caramelly, toasty pecans?! I can’t.
I used a mixture of melted dark chocolate and cocoa powder in these brownies like I always do, and I really think that’s the secret to an incredible brownie. I also love using brown sugar in addition to regular sugar. The espresso powder is what REALLY makes them though.
They’re rich, but not so rich that you can’t finish a whole one. Like that would ever be a problem…ha. I almost had to hide these from myself. And I’m not even a big sweets person!
It’s just the perfect amount of fudginess and richness. I can’t say enough good things about these except for the fact that you HAVE to make them!
So dangerously good.
Pecan Pie Espresso Brownies
These pecan pie espresso brownies bring together two amazing desserts into one decadent treat! They're perfect for holiday baking and entertaining!
Ingredients
For the brownies
- 3/4 cup sugar
- 1/3 cup light brown sugar, packed
- 2 large eggs
- 10 tablespoons unsalted butter, cut into cubes
- 3.2 ounces chopped dark chocolate
- 2 teaspoons vanilla extract
- 2/3 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tablespoons espresso powder
- 1/4 teaspoon salt
For the pecan pie topping
- 1/3 cup light corn syrup
- 1/2 cup light brown sugar, loosely packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup butter, melted and cooled
- 2 cups pecans, coarsely chopped
- 1 tablespoon all purpose flour
- pinch of salt
Instructions
Preheat oven to 350℉. Line an 8x8 square baking dish with foil and spray liberally with cooking spray. Set aside.
Add the butter and chocolate to a medium microwave safe bowl. Microwave in 30 second increments until melted, stirring in between. Mine took about 1½ minutes. Set aside to cool.
In a medium bowl, whisk together the sugar, brown sugar, and eggs until smooth. Add the butter and chocolate mixture and vanilla once cooled, and whisk until smooth.
Add the flour, cocoa powder, espresso powder, and salt and stir with a rubber spatula until just combined. Spread mixture into the prepared pan. Bake for 20 minutes while you prepare the pecan pie topping.
To make the pecan pie topping, combine the corn syrup, brown sugar, eggs, vanilla, and butter in a medium bowl and whisk to combine. Add the pecans, flour, and salt and stir until combined.
Once brownies have baked for 20 minutes, remove from oven and gently pour the pecan mixture on top. Return to oven and bake for 38-40 minutes more. You'll know they are done when the edges are golden, and the center is set.
Let cool completely before cutting.
These came out AMAZING! I cut them in small squares because they were so rich and the size was perfect. Mine were golden brown around the edges and wobbly in the middle. But they solidified in the refrigerator over night. I would suggest freezing until you are ready to eat, let it thaw for 5 minutes. The pecans will fall off you don’t. This recipe was so easy to follow and quick to make. My sister is the mast baker in the house and I am always trying to find unique recipes to add to the mix. Mom is the picky one and she really loved this one, even though she is not a coffee drinker.
I used espresso chips as a substitute for espresso powder and chocolate (the only substitution), I used Hersheys Special Dark Cocoa powder (the only one I use). It created an almost black brownie and it made me nervous that I burned them. I followed the backing times to the letter, adding the PIE filling after 20 mins. I found that the it sank in the middle and the edges didn’t get enough. I would recommend using a medium spoon (I used a laddle) and gently laying it onto the edges and work in. Don’t be nervous that the brownie mix is soupy after 20 minutes, just use care laying the pie filling in!
Thank you so much Laura! I’m so happy you loved them! 🙂