Candied Pecan Brownies are thick, fudgy, and topped with crunchy candied pecans. If you like pralines, you’ll love these!
Once you discover a good brownie recipe, you can practically use it for all sorts of brownie varieties. I’ve used my favorite base for snicker’s brownies and chocolate cherry brownies. It’s the absolute best!
I turn to it anytime I have a creative idea for brownies and today’s recipe is no exception. Allow me to introduce to you the ultimate brownie, praline style.
Your taste buds will certainly do a happy dance after one bite of these fudgy, crunchy, nutty brownies. The texture and flavor are phenomenal.
This candied pecan brownie recipe is very simple. No mixer is needed, as with most brownie recipes. You just need a mixing bowl and silicone spatula to whip them up!
Start by making the base. Melt the chocolate over a bain-marie and then stir in the cocoa powder. For this recipe, in particular, I used dark cocoa powder to offset the sweetness of the topping.
Whisk all the remaining ingredients, minus the flour, together in a separate bowl and add it to the chocolate once it has cooled. Then, fold in the flour just until it is incorporated. Take extra care not to over mix the batter.
Bake the brownies as you normally would, for about 20 to 25 minutes. The top should be dry and the sides should appear to shrink in just a tad as if they’re pulling away from the pan. Once the brownies are done baking, add the topping immediately and put them back into the oven for another 15 minutes.
The topping is made with melted butter, brown sugar, pecans, milk, and vanilla. Combine all but the pecans in a small bowl and mix it up real good. Stir in the pecans and spread the mixture over the brownies. The topping will caramelize and turn to a deliciously crunchy candy topping.
Enter into candied pecan brownie heaven. They are amazing!
The brownie is fudgy and not too sweet. The topping is crunchy and sweet enough to balance it all out. However, you will need a tall glass of milk while enjoying one of these decadent sweets.
Candied Pecan Brownies
For the brownies
Make the brownies
- Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
- Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
- In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan.
Make the topping
- Whisk the sugar, butter, milk, and vanilla together until well combined. Stir in the pecans. Spread the topping evenly over the brownies and bake for 15 minutes longer.
- Cool the brownies in the pan on a wire rack for 2 hours. Lift the brownies out of the pan by the foil overhang. Cut into square and serve.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.