High Altitude Pecan Pie Brownies
Pecan pie brownies with layers of shortbread crust, chewy fudge brownies, and sweet, crunchy, caramelized pecans baked on top.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Crust
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ⅓ cup granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp vanilla extract
- ½ cup unsalted cold butter, cut into thin slices
Brownies
- 1 recipe Fudge Brownies
Pecans
- ⅓ cup unsalted butter, melted
- ⅓ cup light or dark brown sugar, lightly packed
- ½ cup light corn syrup
- 2 large eggs
- 1 ½ tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tsp all-purpose flour
- ¾ cup pecans, roughly chopped
Instructions
Crust
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line an 8-inch square baking pan with parchment paper, and lightly spray with non-stick baking spray.
- In a bowl, combine the flour, sugar and salt. Add the vanilla and cold butter, and use a pastry cutter to cut the butter in until moist and crumbly.
- Press the crumbs into an even layer on the bottom of the pan. Bake the crust for 15 minutes, until light golden brown.
- Remove the pan from the oven, set the pan aside, and reduce the oven temperature to 325 F.
Brownies
- While the crust is baking, prepare 1 Recipe Fudge Brownies as instructed.
- Spread the brownie batter over the hot crust, and set aside while you make the pecan layer.
Pecans
- In a bowl, whisk together the melted butter with the brown sugar, corn syrup, eggs, vanilla, salt and flour. Stir in the pecans.
- Gently pour the pecan filling over the brownie batter. If you like, decorate the top of the filling with a few pecan halves.
- Bake the brownies at 325 F for about 60-65 minutes, until the top is browned and the filling is mostly set with just a slight wobble when you gently shake the pan.
- Set the pan on a cooling rack to cool completely before cutting into squares, at least 4-6 hours, or overnight.
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