Perfectly sweet and salty.

A brownie that is rich and fudgy is one of the best things in existence. Add a pecan pie topping to it, which contrasts with the crunchiness of nuts and delicate crackling of boiled sugar. It’s even more delicious, as you may have guessed. You might be a fan salty-sweet desserts, and who isn’t? This brownie will satisfy you.

Serves 16
10m prep time
45m cook time

FOR THE BROWNIES:

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1 teaspoon instant espresso or coffee
1/2 cup unsalted butter, softened
1 1/2 granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

FOR THE PECAN TOPPING:

1/4 cup granulated sugar
1/4 dark brown sugar
1 tablespoon all-purpose flour
1/4 cup light corn syrup
1 large egg, beaten
1/4 cup unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup pecans, roughly chopped
1 tablespoon flaked sea salt, for topping (optional)

PREPARATION

Preheat oven to 350°F and grease and flour an 8×8-inch baking pan. Set aside.

In a medium bowl, whisk together the flour, salt, baking powder, cocoa powder, and instant espresso. Set aside.

In a separate bowl, beat the butter, granulated sugar, eggs, and vanilla extract with an electric mixer on medium-high until well blended.

Reduce speed to low and gradually add flour mixture. Batter will be thick, but spreadable.

Spread batter into bottom of prepared pan and bake 25 minutes.

While brownies bake, make the topping:

In a medium saucepan over medium heat, add the sugar, brown sugar, flour, corn syrup, egg, butter, salt, and vanilla. Stir continuously until melted. Remove from heat and stir in pecans.

When brownies have baked 25 minutes, pour pecan topping over them. Sprinkle with flaked salt and return to oven for 15-20 minutes more. Brownies will jiggle in the center but will set as they cool.

Once cooled to room temperature, chill in refrigerator until set, 30 minutes to 1 hour. Slice, serve, and enjoy!