Turtle Pecan Pie Brownies

pecan pie brownies stacked on baking sheet.

5 from 2 votes

These turtle pecan pie brownies are an easier (and more decadent!) alternative to regular pie. The three layers consist of a buttery shortbread crust, rich brownie center, and gooey pecan pie topping loaded with caramel sauce and chocolate!

Prep Time 1

Cook Time 53

Total Time 1 53

Servings16 brownies

Coursebrownies

CuisineAmerican

AuthorSloane

Equipment

Ingredients

For the shortbread crust:

113 g (8 tablespoon) unsalted butter, room temp
56 g (½ cup) powdered sugar
½ teaspoon vanilla extract
120 g (1 cup) all-purpose flour
¼ teaspoon salt

For the brownie layer:

42 g (1.5 oz) bittersweet chocolate
85 g (6 tablespoon) unsalted butter
100 g (½ cup) granulated sugar
70 g (⅓ cup) brown sugar
1 egg + 1 egg yolk, room temp
1 teaspoon vanilla extract
60 g (½ cup) all-purpose flour
28 g (⅓ cup) dutch process cocoa powder
14 g (1 ½ tablespoon) black cocoa powder
¼ teaspoon kosher salt

For the turtle pecan pie layer:

200 g (1 cup) caramel sauce
30 g (¼ cup) all-purpose flour
53 g (¼ cup) brown sugar
½ teaspoon kosher salt
2 eggs, room temp
1 teaspoon vanilla extract
170 g (1 ½ cups) pecan halves, roughly chopped + more for topping
84 g (3 oz) chocolate chunks

Instructions

For the shortbread crust:

Line a 9×9 inch square pan with two pieces of parchment paper, creating a sling for easy removal.
In a medium bowl, cream the butter until smooth, then add the powdered sugar and vanilla and beat for 2 more minutes.
With a rubber spatula, fold in the flour and salt until just combined.
Add the dough to the prepared pan and press it down with parchment paper to avoid the dough sticking your hands/spatula. Use the back of a spoon or small measuring cup to pack it in and level it out.
Place in the fridge to chill for 30 minutes.
While the shortbread dough is chilling, preheat the oven to 325 degrees F.
Peel the parchment paper off, then dock the dough with the tines of a fork.
Bake the shortbread for about 15 minutes minutes or just until it no longer looks doughy.

For the brownie layer:

While the shortbread is baking, make the brownie layer. Once the shortbread comes out of the oven turn the temperature up to 350 degrees F.
In a small bowl, add the chocolate and butter. Place over a small saucepan of simmering water, and stir often until fully melted. Remove the chocolate butter mixture from the double boiler and allow to cool for a few minutes.
Meanwhile, in a large bowl, add the sugars, eggs, and vanilla. Using an electric hand mixer, beat on high speed for about 3-4 minutes until the mixture has doubled in size.
While mixing on low speed, slowly pour in the chocolate butter mixture. Continue mixing until fully combined.
Add the flour, cocoa powders, and salt, and use a rubber spatula to gently fold until fully combined.
Pour the brownie batter on top of the warm shortbread crust and quickly smooth out into an even layer.
Bake for about 18 minutes or until it forms a shiny top.

For the turtle pecan pie layer:

In a medium bowl, whisk together the caramel sauce, flour, brown sugar, salt, eggs, and vanilla until fully combined.
Fold in the chopped pecans and chocolate until evenly dispersed.
Pour the pecan pie filling on top of the warm brownie layer and quickly smooth out.
Bake for about 20 minutes or until completely set and evenly golden on top.
Allow the pecan pie brownies to cool at room temperature for at least 4 hours or overnight.

Notes

Use a high-quality bittersweet chocolate. I recommend Valrhona or Guittard.
Substitute for black cocoa powder. If you do not have black cocoa powder on hand, you can use a total of 42g (½ cup) dutch process cocoa powder instead.
Allow the bars to cool overnight. To ensure the pecan pie filling sets up properly, allow the bars to cool overnight. But if you'd like to enjoy them the day they're made, let them cool for at least 4 hours.

Nutrition Facts

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