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Mrs Fields Pecan Pie Brownies

Mrs Fields Pecan Pie Brownies
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These Mrs Fields-inspired pecan pie brownies feature a fudgy chocolate base topped with a rich, nutty pecan pie filling. The contrast between the dense brownie and the gooey, caramelized pecan topping creates an irresistible dessert that’s perfect for any occasion.

Ingredients

Scale
  • 2 tbsp unsalted butter, melted and cooled slightly
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1/8 tsp kosher salt
  • For the pecan pie topping:
  • 2 tbsp unsalted butter
  • 1/4 cup packed light brown sugar
  • 2 tbsp light corn syrup
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Pinch of kosher salt
  • 1/2 cup pecan halves

Instructions

  1. Preheat the oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides to facilitate easy removal of the brownies later.
  2. Prepare the brownie layer: In a medium bowl, whisk together the 2 tablespoons of melted butter and the granulated sugar until well combined. Add the egg and 1/2 teaspoon vanilla extract, whisking vigorously for about 30 seconds until the mixture is smooth and slightly thickened.
  3. Sift the all-purpose flour, cocoa powder, and kosher salt into the wet ingredients. Fold gently with a rubber spatula until just combined — do not overmix, as this can lead to tough, cakey brownies. The batter will be thick and glossy.
  4. Scrape the brownie batter into the prepared pan and spread it evenly into a thin, even layer using an offset spatula or the back of a spoon. Set aside while you make the pecan topping.
  5. Prepare the pecan pie topping: In a small saucepan, melt the 2 tablespoons of butter over medium heat. Once melted, whisk in the packed brown sugar and corn syrup. Cook, stirring constantly, until the mixture is smooth and begins to bubble gently, about 1 minute.
  6. Remove the saucepan from the heat and let it cool for 2 minutes to avoid scrambling the egg. In a small bowl, lightly beat the remaining egg, then slowly drizzle it into the warm mixture while whisking continuously. Add the 1/2 teaspoon vanilla extract and a pinch of salt, then stir in the pecan halves until evenly coated.
  7. Pour the pecan topping evenly over the brownie batter, spreading gently with a spatula to ensure the pecans are distributed in a single layer. The topping will be thick and slightly sticky.
  8. Bake in the preheated oven for 30 to 35 minutes. The edges should be set and the top lightly golden, but the center will still jiggle slightly when the pan is gently shaken. A toothpick inserted 2 inches from the edge should come out clean; the center will remain gooey.
  9. Place the pan on a wire rack and cool completely at room temperature, about 1 hour. Then transfer the pan to the refrigerator and chill for at least 2 hours — this step is essential for clean, knife-cut slices. Once fully chilled, use the parchment slings to lift the entire block onto a cutting board.
  10. Using a sharp chef’s knife, cut the slab into 4 equal squares (or 8 smaller pieces if desired). Wipe the knife clean between cuts for the neatest edges. Serve cold or at room temperature.

Notes

Store brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap each brownie individually in plastic wrap and then in aluminum foil; freeze for up to 2 months. To reheat, microwave a brownie on a microwave-safe plate for 15-20 seconds to restore the gooey texture (be careful not to overheat, as the chocolate can seize). Allow frozen brownies to thaw in the refrigerator overnight before serving.

Nutrition

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Find it online: https://copycatkitchenco.com/mrs-fields-pecan-pie-brownies/