Ingredients
- For the brownies
- 3/4 cup unsalted butter
- 7 ounces bittersweet chocolate chips
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For the pecan pie filling
- 1/3 cup honey or light corn syrup
- 1/2 cup light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and cooled slightly
- 2 cups Diamond of California® pecan halves
The Steps
Preheat oven to 350 degrees F. Line a deep 9-inch cake pan (I used a springform pan) with greased foil or parchment paper.
In a medium saucepan set over medium low heat, melt the butter and chocolate together until melted and smooth, stirring frequently.
Remove from heat and stir in the sugar. Add the eggs one at a time, mixing after each, followed by the vanilla extract. In a separate bowl, combine the flour, cinnamon and salt. Add to the chocolate mixture and mix just until no streaks of flour remain.
Spread batter into the prepared pan and bake for 20 minutes.
While the brownies are baking, prepare the pecan pie filling. Whisk together the honey or light corn syrup, brown sugar, eggs and vanilla.
Slowly add the melted butter and mix until combined. Add the pecans and stir until they’ve all been coated in the filling.
After 20 minutes, remove the brownies from the oven and gently pour the pecan pie filling on top, using a knife to evenly distribute it over the brownie batter.
Bake for an additional 35-45 minutes until center jiggles slightly when gently shaken. Cool completely to room temperature, for at least 2 hours, to completely set the brownies. If desired, chill in the fridge for a shorter cooling time.
