Salted CHOcolate Pecan Pie Brownies
Recipe and Images Courtesy of Beyond the Butter
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for our Salted Chocolate Pecan Pie Brownies:
CHOCOLATE FUDGE BROWNIES:
- 1 cup (139 grams) All-Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 cup (47 grams) Unsweetened Cocoa Powder
- 1 teaspoon Espresso Powder
- 1/4 cup (55 grams) Minerva Dairy Unsalted Butter, softened
- 1/4 cup (54 grams) Vegetable Oil
- 1 1/2 cup (319 grams) Granulated Sugar
- 2 Large Eggs, room temperature
- 2 teaspoons Vanilla Extract
SALTED PECAN PIE TOPPING:
- 1/4 cup (57 grams) Granulated Sugar
- 1/4 cup (53 grams) Dark Brown Sugar
- 1 tablespoon (11 grams) All-Purpose Flour
- 1/4 cup (91 grams) Light Corn Syrup
- 1 Large Egg, slightly whisked
- 1/4 cup (55 grams) Minerva Dairy Sea Salt Butter
- 1 teaspoon Vanilla Extract
- 1/2 cup Pecans, coarsely chopped
- 1 tablespoon Sea Salt Flakes (for topping, optional)
- Adjust your oven rack to the 2nd level mark (from the top) and pre-heat your oven to 350ºF. Generously spray an 8″ x 8″ square baking pan with a flour-based baking spray, then set to the side. If you prefer to cut your brownies outside of the pan after they’ve cooled, you can add a parchment paper sleeve that’s been cut to the size of the pan. Make sure to re-spray the top of the parchment paper with the baking spray if you go this route.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder. Set to the side.
- Using a hand-held mixer or a stand mixer fitted with a paddle attachment, mix together the Minerva Dairy Unsalted Butter, vegetable oil, granulated sugar, eggs, and vanilla extract on medium-high speed until blended.
- Reduce the mixer speed to a slower setting, gradually adding the dry mixture to the wet ingredients until just combined. The brownie batter will be towards the thicker side, but mushy, and easily spreadable.
- Scoop the brownie batter into the prepared 8″ x 8″ pan, then spread it out using a spatula.
- Place into the oven and bake for 25-30 minutes at 350ºF. For reference, I took my brownies out after baking for 25 minutes.
- While the brownies bake, take out a medium-size saucepan and, over medium heat, continuously stir to combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, Minerva Dairy Sea Salt butter, and vanilla extract. Remove from the heat and add in the chopped pecans.
- When ready, remove the brownies from the oven and pour the salted pecan pie topping over the top. Sprinkle the sea salt flakes, then place the brownies back into the oven for another 15-20 minutes at the same temperature of 350ºF. For reference, my brownies baked for an additional 20 minutes before I removed them from the oven.
- When done, remove the brownies from the oven and allow to cool and set completely before cutting them. The brownies will have some jiggle to them in the middle of the pan. This is okay!
- After they’ve cooled, you can place them in the refrigerator for 30 minutes to an hour to help set.
- Keep stored in an airtight container in the refrigerator for up to 3 days.
GENERAL PREP TIPS:
- The baking times listed in the recipe above are recommended baking times only. Please make sure to begin checking your brownies at the earliest baking time given. All ovens are different – additional minutes may need to be added to get the results you want.
- The 35-minute prep time listed is for both the preparation of the brownies and pecan pie topping.
- I used my 8″ x 8″ square bake pan for this recipe.
- I chose to mix the salted pecan pie topping over heat, pour over the brownies, and then bake the brownies for an additional 15-20 minutes. It’s a slightly different method from other pecan pie brownie recipes. After testing several times, I felt like this helped the topping to really help give the brownies that extra gooey-ness! I also felt like they were a little easier to cut too once they cooled and set.
- If you prefer to cut your brownies outside of the baking pan, you can add a parchment paper sleeve to your prepared baking pan to help remove the brownies. Make sure to re-spray the top of the paper with more flour-based baking spray, so the brownies don’t stick to the paper.
- Use a well-sharpened knife that’s been run under hot water and dried off to cut into the brownies. Repeat this each time you make a cut. It will give you nice, clean brownie squares!