Pecan Pie Brownies
In our humble opinion, the holiday spread is always lacking one thing: chocolate. The solution? These pecan pie brownies, which are gooey, rich and gilded with a nutty, caramelly topping just like your favorite pie. Even better, they start with a boxed mix, so making dessert has never been easier (or more impressive).
1 box brownie mix, prepared according to package directions but not baked
4 tablespoons (½ stick) unsalted butter, melted and cooled
1 large egg
¼ cup golden syrup or honey
¼ cup light brown sugar, packed
1 teaspoon vanilla paste or vanilla extract
½ teaspoon kosher salt
2 cups pecan halves, toasted and chopped
1. Preheat the oven to 350°F. Lightly spray an 8-inch baking pan with nonstick spray.
2. Pour the prepared brownie batter into the pan. Bake until the brownies are just set enough to support the pecan topping, 15 to 17 minutes. Cool slightly.
3. Meanwhile, in a large bowl, whisk together the butter, egg, golden syrup, sugar, vanilla paste and salt until combined. Stir in the pecans. Pour the topping over the slightly cooled brownies; return to the oven and bake until the topping is firm and set, or a toothpick inserted in the center comes out mostly clean, 30 to 35 minutes. (If you like a gooey brownie, err on the lower end of the cooking time.) Transfer the pan to a wire rack to cool completely until cutting into 9 slices.