Brownie Pecan Pie (Print Version)
# Ingredients:
01 -
2½ cups all-purpose flour, for the pie crust base.
02 -
2 tbsp granulated sugar, to add a touch of sweetness to the crust.
03 -
½ tsp salt, to balance flavors.
04 -
1 cup unsalted butter (cubed & cold), for a flaky texture.
05 -
⅓ cup ice water (add more if needed), to form the dough.
06 -
½ cup all-purpose flour, for structure.
07 -
¼ cup unsweetened cocoa powder, for a rich chocolate flavor.
08 -
½ tsp salt, to enhance the chocolate taste.
09 -
6 tbsp unsalted butter, for a fudgy texture.
10 -
2 oz semi-sweet chocolate (chopped), for deep chocolate flavor.
11 -
¾ cup granulated sugar, to sweeten the brownie layer.
12 -
1 large egg + 2 egg yolks, for richness.
13 -
1 tsp espresso powder (optional), to intensify the chocolate flavor.
14 -
2 tbsp oil (canola, vegetable, or coconut), for moisture.
15 -
¾ cup semi-sweet chocolate chips, for extra chocolate goodness.
16 -
½ cup unsalted butter, for richness.
17 -
2 cups chopped pecans, for crunch.
18 -
¾ cup light corn syrup, for a glossy, sticky topping.
19 -
½ cup dark brown sugar, for deep caramel notes.
20 -
1 tsp ground cinnamon, for warmth.
21 -
¼ tsp ground nutmeg, for depth of flavor.
22 -
¼ tsp fine sea salt, to balance sweetness.
23 -
2 tbsp bourbon (optional), for a rich, bold taste.
24 -
2 tsp vanilla extract, for flavor.
# Instructions:
01 -
In a mixing bowl, combine flour, sugar, and salt. Add cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Shape the dough into a disc, wrap it in plastic, and chill for at least 2 hours.
02 -
Roll the chilled dough and fit it into a pie pan. Line with parchment paper and add pie weights. Bake at 375°F for 22 minutes. Remove weights and bake for an additional 18 minutes or until lightly golden. Cool.
03 -
In a saucepan, melt butter and chopped chocolate over low heat, stirring until smooth. Remove from heat and whisk in sugar, eggs, espresso powder, and oil until combined. Fold in flour, cocoa powder, salt, and chocolate chips. Spread the mixture over the cooled crust.
04 -
Bake at 350°F for 32 minutes. Let cool for 30 minutes before adding the pecan topping.
05 -
In a saucepan, melt butter and toast pecans over medium heat for 3-4 minutes. Add corn syrup, brown sugar, cinnamon, nutmeg, salt, bourbon (if using), and vanilla extract. Stir well. Pour the mixture evenly over the brownie layer.
06 -
Cool the pie before slicing. Serve warm with a scoop of ice cream, if desired.
# Notes:
01 -
This decadent Brownie Pecan Pie features layers of fudgy brownie, crunchy pecans, and a flaky homemade crust. Perfect for holidays and special occasions.