Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/2 cup dark corn syrup (or maple syrup)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter or cooking spray. For easy removal, line the pan with parchment paper, leaving an overhang on two sides to act as handles later.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract. Sift in the cocoa powder, flour, and salt. Use a spatula to fold the dry ingredients into the wet mixture just until no streaks of flour remain. Do not overmix.
- Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 22 minutes. The brownies should be partially set but still slightly underbaked in the center, as they will go back into the oven with the topping.
- While the brownies are in their first bake, prepare the topping. In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, egg, vanilla, and salt until smooth. Stir in the chopped pecans until they are thoroughly coated in the syrup mixture.
- Remove the brownies from the oven. Carefully pour the pecan mixture over the hot brownie base, spreading it evenly to the edges. Return the pan to the oven and bake for an additional 20 to 25 minutes. The topping should be bubbly and the center should only have a slight jiggle when shaken.
- Remove the pan from the oven and place it on a wire rack. It is crucial to let these brownies cool completely in the pan—usually about 2 to 3 hours—to allow the pecan layer to set. Once cool, use the parchment handles to lift the brownies out. Slice into 16 squares using a sharp knife dipped in hot water for clean cuts.
- Cook Time: 65 minutes