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Brownie Pecan Pie

Brownie Pecan Pie Recipe

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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 527
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) refrigerated pie crust
  • 1/2 cup unsalted butter
  • 4 oz bittersweet chocolate, chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp fine sea salt
  • 1 cup pecan halves
  • 1/2 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 large egg, beaten

Method
 

  1. Preheat oven to 350°F. Line a 9-inch pie crust with parchment and weights, bake 10 minutes, then remove weights.
  2. Melt 1/2 cup butter and chocolate over low heat; stir in granulated sugar, cool 5 minutes, then whisk in eggs and vanilla.
  3. Sift flour, cocoa, and salt into chocolate mixture; fold until smooth.
  4. Spread brownie batter into par-baked crust.
  5. Simmer brown sugar, corn syrup, and 2 tbsp butter for 1 minute. Cool briefly, then whisk in beaten egg, vanilla, and pecans.
  6. Pour pecan mixture over brownie layer. Bake 50-55 minutes until edges are firm and center jiggles slightly.
  7. Cool completely on a rack, at least 2 hours, before slicing.

Notes

The pie needs a full 2-hour rest to set up clean slices. If you are short on time, chill it for an hour instead. The crust can be blind-baked a day ahead and kept covered at room temperature.