Pecan Pie Brownies -- Version II Recipe

Name: Pecan Pie Brownies -- Version II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup unsalted butter (1/2 stick); 2 tablespoons flour; ¼ cup brown sugar, packed; ¼ cup corn syrup; 5 large eggs; 1 teaspoon vanilla; 1 ½ cups pecans, very coarsely chopped; 1 (19 1/2-19 7/8 ounce) box brownie mix; ½ cup vegetable oil; ¼ cup water

Servings: persons

1
Preheat oven to 350 degrees F. Position a rack in the lower third of the oven.
2
Spray the bottom only of a 13x9-inch baking pan with nonstick cooking spray.
3
In a medium saucepan over medium heat, melt the butter; stir in flour until blended.
4
Stir in brown sugar, corn syrup and 2 of the eggs until well blended.
5
Cook over medium heat about 4-5 minutes, stirring constantly, until bubbly.
6
Remove from heat.
7
Stir in vanilla and pecans.
8
Set aside.
9
In a medium-sized mixing bowl, mix the brownie mix, oil, water and remaining 3 eggs with a wooden spoon until just blended and alll dry ingredients are moistened.
10
Spread batter into prepared pan; spoon pecan mixture evenly over top.
11
Bake 32-35 minutes or until a toothpick inserted 2 inches from side of pan comes out clean or almost clean (do NOT overbake).
12
Transfer to a wire rack and cool completely.
13
Cut into squares.
14
Makes 24 large brownies or 36 small ones.

924

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup unsalted butter (1/2 stick), 2 tablespoons flour, ¼ cup brown sugar, packed, ¼ cup corn syrup, and more.

Yes, Pecan Pie Brownies -- Version II falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan Pie Brownies -- Version II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions