Skip to content Skip to sidebar Skip to footer


The fudgy brownies and rich hazelnut pie filling roast into a very decadent dessert.

This is definitely the best thing that happened in my kitchen for a long time. And not to honk my own horn, but I have a lot of very unusual things coming out of my kitchen regularly. That's the life of someone who is obsessed with dessert.

So when I say this is the best, it says something.
These brownies are your eye-rolling-to-back-heads, I-think-I-die-and-go to heaven either.
Too much hyperbole?

Seriously though, this is a mashup where the final product is better than the sum of its parts. I'm not sure I can get another brownie or pecan pie without thinking about how better it would be if they were together.


  • 3/4 cup (170 grams) unsalted butter
  • 7 ounces (200 grams) of bitter chocolate, chopped or used chips
  • 1 cup (200 grams) granulated sugar
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • 3/4 cup (90 gram) all-purpose flour
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon salt


  • 1/3 cup (108 grams) honey or mild corn syrup
  • 1/2 cup (105 grams) light brown sugar or dark brown
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1/4 cup (56 grams) unsalted, melted and rather cold butter
  • 2 cups (225 grams) of California Pecan Diamonds


  1. Preheat the oven to 350 degrees F. Cover a deep 9-inch baking pan (I use a springform baking pan) with greaseproof or greased baking paper.
  2. In a medium saucepan, set over medium heat, melt the butter and chocolate until melted and smooth, stirring constantly. Remove from heat and stir in sugar. Add eggs one at a time, mix after each, followed by vanilla extract. In a separate bowl, mix flour, cinnamon, and salt. Add to the chocolate mixture and mix until the flour isn't left.
  3. Apply the mixture to the prepared pan and bake for 20 minutes.
  4. When the brownies are roasting, prepare the candlenut pie filling. Beat honey or light corn syrup, brown sugar, eggs, and vanilla. Slowly add melted butter and stir until mixed. Add the pecans and stir until everything is coated.
  5. After 20 minutes, remove the brownies from the oven and pour gently the contents of the pecan pie on top, using a knife to distribute it evenly over the brownie mixture.
  6. Bake for an additional 35-45 minutes until the center sways slightly when shaken gently. Chill to room temperature, for at least 2 hours, to set the brownies completely. If desired, chill in the refrigerator for shorter cooling time.

Post a Comment for "PECAN PIE BROWNIES"