Gooey Black Bottom Pecan Pie Brownies Recipe
Introduction
These Gooey Black Bottom Pecan Pie Brownies combine the rich, fudgy texture of chocolate brownies with a luscious pecan pie topping. The result is an irresistible dessert with a gooey center and a crunchy nutty finish. Perfect for gatherings or any time you crave a decadent treat.
Ingredients
- 2 (18.3 oz) boxes brownie mix, dark chocolate or fudge
- Ingredients required for brownies (refer to box), for a 13×9 or 10×14 pan
- 1 cup dark brown sugar, packed
- 1/4 cup butter, softened
- 1 1/2 cups light corn syrup
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 1/2 cups pecans
Instructions
- Step 1: Prepare the brownies according to the package instructions. Pour the batter into a greased 13×9 or 10×14 baking pan and bake in a preheated oven for 25–30 minutes. The brownies should be slightly underbaked—not completely set.
- Step 2: While the brownies are baking, make the pecan pie topping. Using a hand or stand mixer, cream together the dark brown sugar and softened butter. Add the light corn syrup, eggs, vanilla extract, salt, and cinnamon one at a time, mixing well after each addition. Stir in the pecans.
- Step 3: When the initial brownie bake time is up, remove the pan from the oven. Pour the pecan pie topping evenly over the partially baked brownies. Gently spread it to the edges. It’s okay if some of the brownie batter peeks through in the center.
- Step 4: Return the pan to the oven and bake for an additional 40 minutes, or until the pecan topping is mostly set and just barely jiggles in the center. Allow the brownies to cool completely before cutting into squares.
Tips & Variations
- Use a mix with extra fudgy or dark chocolate flavor for the most decadent brownies.
- For added texture, roughly chop half of the pecans and reserve some whole ones for decoration on top.
- If you prefer a less sweet topping, reduce the corn syrup slightly and add a teaspoon of espresso powder to enhance the chocolate notes.
- Let the brownies cool fully before cutting to ensure clean slices and avoid crumble.
Storage
Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days. To reheat, warm individual pieces briefly in the microwave for 10–15 seconds to bring back the gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie topping without corn syrup?
You can substitute light corn syrup with an equal amount of honey or maple syrup, though texture and sweetness may vary slightly. Corn syrup helps create the classic gooey pecan pie filling consistency.
Why is the brownie layer called a black bottom?
The term “black bottom” refers to the dense, dark chocolate brownie layer that forms the base of the dessert beneath the pecan pie topping. It contrasts with the lighter, gooey topping to create a layered effect.
PrintGooey Black Bottom Pecan Pie Brownies Recipe
These Gooey Black Bottom Pecan Pie Brownies combine rich, fudgy chocolate brownies with a luscious pecan pie topping for a decadent dessert that’s perfect for any occasion. Featuring a moist brownie base with a gooey, nutty layer on top, these brownies offer the perfect balance of chocolate and sweet pecan pie flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Base
- 2 (18.3 oz) boxes brownie mix, dark chocolate or fudge flavor
- Ingredients required for brownie mix (typically eggs, oil, and water) as per package instructions for a 13×9 or 10×14 inch pan
Pecan Pie Topping
- 1 cup dark brown sugar, packed
- 1/4 cup butter, softened
- 1 1/2 cups light corn syrup
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 1/2 cups pecans
Instructions
- Prepare Brownie Base: Preheat your oven according to the brownie mix instructions. Prepare the brownie batter as directed on the box, using a 13×9 or 10×14 inch baking pan. Pour the batter evenly into the pan. Bake the brownies for 25 to 30 minutes; they should be slightly underbaked and not completely set.
- Make Pecan Pie Topping: While the brownies are baking, prepare the pecan pie topping. Using a hand mixer or stand mixer, cream together the dark brown sugar and softened butter until smooth and fluffy. Gradually add the light corn syrup, eggs, vanilla extract, salt, and cinnamon one at a time, mixing thoroughly after each addition. Stir in the pecans until evenly incorporated.
- Assemble and Top Brownies: Once the brownies have baked for 25 to 30 minutes, carefully remove the pan from the oven. Pour the pecan pie topping mixture evenly over the partially baked brownies. Gently spread the topping to the edges of the pan, allowing some brownie batter to peek through in the center—it’s normal for a bit of the brownie to rise through the topping.
- Bake with Topping: Return the pan to the oven and bake for an additional 40 minutes, or until the pecan pie topping is almost set and only barely jiggles in the center when gently shaken. This ensures a gooey but stable topping.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve. These brownies are delicious on their own or paired with a scoop of vanilla ice cream.
Notes
- Use a dark chocolate or fudge brownie mix for the richest flavor.
- For best results, do not overbake the brownies in the first step; underbaking helps achieve the gooey bottom layer.
- Softened butter in the topping mixture helps it blend smoothly with the sugar.
- Allow brownies to cool completely before cutting to maintain clean slices.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: pecan pie brownies, gooey brownies, pecan brownies, chocolate pecan pie, dessert brownies, fudge brownies, holiday dessert
