Pecan Pie Brownies

• servings: 16 servings
• active time: 10 minutes
• total time: 3 hours 10 minutes

Ingredients

Cooking spray

1 (18-oz.) box brownie mix, plus ingredients called for on box

2/3 c. light corn syrup

1/2 c. brown sugar

5 tbsp. unsalted butter, melted, cooled

1 tbsp. molasses

2 tsp. pure vanilla extract

1 tsp. kosher salt

3 large eggs

2 c. whole pecans, toasted

Caramel sauce, for serving (optional)

Directions

Preheat oven to 325°. Grease a 9"x9" baking pan with cooking spray and line with parchment. Prepare brownie batter according to box instructions. Bake brownies until slightly underbaked and a tester inserted into the center comes out with a few moist crumbs attached, about 20 minutes.

Meanwhile, in a medium bowl, whisk corn syrup, brown sugar, butter, molasses, vanilla, and salt until smooth. Whisk in eggs until combined. Stir in pecans until coated.

Increase oven temperature to 350°. Top brownies with pecan mixture, evenly spreading. Continue to bake until pecan topping is springy to touch and thickened, 40 to 45 minutes.

Let brownies cool to room temperature. Refrigerate until cold and set, about 1 hour. Drizzle with caramel sauce (if using).

Nutrition

• Calories: 5948
• Total Fat: 292 g
• Saturated Fat: 67 g
• Trans Fat: 0 g
• Cholesterol: 711 mg
• Sodium: 3450 mg
• Total Carbohydrate: 793 g
• Dietary Fiber: 19 g
• Total Sugars: 640 g
• Protein: 65 g