Ingredients
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 3 large eggs (divided)
- 1 tsp vanilla extract (divided)
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt (divided)
- 1 cup chopped pecans
- 1/2 cup corn syrup (light or dark)
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
- In a saucepan, melt the butter and chocolate chips together over low heat, stirring until smooth. Let cool slightly.
- Whisk in the granulated sugar, 2 eggs, and 1/2 tsp vanilla extract into the melted chocolate mixture.
- Stir in the flour, cocoa powder, and 1/8 tsp salt to form the brownie batter.
- Pour the brownie batter into the prepared pie dish and bake for 20–25 minutes, until the top is set but the center remains soft.
- While the brownie base bakes, combine 1 egg, brown sugar, corn syrup, remaining 1/2 tsp vanilla, remaining 1/8 tsp salt, and chopped pecans in a bowl to make the pecan topping.
- Gently pour the pecan mixture over the baked brownie layer.
- Return the pie to the oven and bake for another 25–30 minutes, or until the topping is golden and set.
- Let the pie cool completely before slicing to allow it to firm up.
Notes
- Use dark chocolate chips for a deeper flavor.
- Add a splash of bourbon or maple syrup to the pecan mixture for a unique twist.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Microwave individual slices for 10–15 seconds to reheat.
- Can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38g
- Sodium: 140mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
