Description
Two favorite desserts in one! Gooey brownie with caramel pecan pie topping. Your guests will thank you! Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored, in an airtight container, at room temperature.
Ingredients
- cooking spray
- 1 (18 ounce) package fudge brownie mix (such as Duncan Hines®)
- ½ cup vegetable oil
- 2 eggs
- ¼ cup water
- ½ cup brown sugar
- ⅓ cup light corn syrup
- 2 large eggs
- 1 tablespoon bourbon (Optional)
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
- ¼ cup unsalted butter, melted and cooled slightly
- 2 cups pecan halves
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.
- Whisk brownie mix
- oil
- 2 eggs
- and water together in a bowl until well combined. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 30 minutes. Remove from oven and leave oven on.
- Whisk brown sugar
- corn syrup
- 2 eggs
- bourbon
- vanilla extract
- and salt together in a bowl. Add melted butter slowly
- whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula.
- Bake in the hot oven until center is set
- 30 to 35 minutes. Let cool to room temperature
- at least 2 hours.
Prep Time: 35 mins
Cook Time: 1 hr
Total Time: 3 hrs 35 mins
Servings: 16