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Pecan Pie Fudge Brownies

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  • Prep 20 min
  • Total 2 hr 25 min
  • Servings 24
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Pecan pie and brownies combined into a delicious bar -- what could be better? Try eating just one!
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 2/3 cup vegetable oil
  • 1/4 cup water
  • 4 eggs
  • 1/2 cup packed brown sugar
  • 1/2 cup dark corn syrup
  • 1/4 cup butter, melted
  • 2 cups coarsely chopped pecans
  • 1/3 cup semisweet chocolate chips

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray, or line pan with nonstick foil overhanging at opposite ends of pan.
  • 2
    In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake about 24 minutes or until toothpick inserted 2 inches from side of pan comes out clean.
  • 3
    In large bowl, stir brown sugar, corn syrup, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
  • 4
    Bake 22 to 26 minutes or until topping is set. Cool completely, about 1 hour.
  • 5
    In small microwavable bowl, place chocolate chips. Microwave uncovered on High 45 to 60 seconds or until chocolate can be stirred smooth. Place chocolate in small resealable food-storage plastic bag; cut off small corner of bag. Squeeze to drizzle diagonally over brownies. Refrigerate 10 to 15 minutes or until chocolate is set. To make 24 triangles, cut into 4 rows by 3 rows, then cut each in half diagonally.

Tips from the Betty Crocker Kitchens

  • tip 1
    The brownies look like little slices of pecan pie when cut into triangles!
  • tip 2
    Bars freeze well to make ahead; store in airtight container.

Nutrition

Nutrition Facts are not available for this recipe
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