Pecan Pie Brownies

Servings: servings

Calories: 301cal

Heat the oven to 350°F. Grease and line a 9x9-inch metal baking pan with parchment paper, leaving enough parchment on all four sides so the brownies can easily be lifted from the pan.
Prepare and bake the brownies according to the instructions on the back of the box. Allow them to cool to room temperature.
18.2 ounce box of brownie mix
In a medium-sized bowl, combine the pecans, melted butter, brown sugar, corn syrup, honey, heavy cream, and salt.
2 cups pecan halves, 6 Tablespoons unsalted butter, 1/4 cup brown sugar, 2 Tablespoons corn syrup, 2 Tablespoons honey, 2 Tablespoons heavy whipping cream, 1/4 teaspoon salt
Transfer the pecan mixture to the cooled brownies. Evenly distribute the mixture to ensure the pecans extend to the corners and outer edges of the brownie layer.
Return the baking pan to the oven and bake for 20 minutes.
Remove the pan from the oven, allow it to cool on a wire rack, and then place it in the refrigerator to let the brownies chill for at least 1 hour.
TIP - It is recommended that the brownies be chilled for a minimum of 1 hour. However, 2-3 hours is best. Doing so makes it easier to cut the brownies.
Gently lift the brownies from the pan with the parchment paper ‘handles’ and place the slab on a cutting board. Using a sharp chef’s knife, divide the brownies into 16 portions, sprinkle with the flaky salt, and drizzle with caramel (if using).

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You can use either light or dark brown sugar.
We used the Duncan Hines Dark Chocolate Fudge Brownie Mix. Be sure to grab a brownie mix that is 18 ounces.
If you don’t have a 9x9-inch baking pan, you can use an 8x8-inch pan, however, the brownies (and pecan topping) will be thicker. Refer to the back of the box for the correct bake time for the brownie layer and bake for the same 20 minutes once the pecan topping is on the brownie layer.

Course: Dessert

Cuisine: American

Prep Time15

Cook Time45

Chill Time1

Total Time2