Pecan Pie Brownies

What a week! Firstly – welcome new followers and readers, it’s great to have you. Following the site profile on Discover, Baker Man has been ‘discovered’ hundreds and hundreds of times in the last few days and many of you joined to follow in the fun! So thank you, whether you’re brand new to BAKER MAN or have been around since Day 1. Each and every one of you is totally awesome!

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And secondly, a thank you to for sharing the site with your audience: it’s allowed me to share what I love doing to thousands of people, and that is pretty fucking great.

We have a fresh new look – one that’s here to stay – a new jazzy logo and plenty of exciting things in the pipeline: the rest of 2017 is really exciting.

Now, on to the recipe: more brownies, as the Brownie Collection continues! This week, it’s Pecan Pie – longstanding readers will know this is a staple of mine. Sandwiched inbetween the brownie there is gooey caramel, while chopped pecans and golden syrup run through it. Decadent and absolteuly scrumptious!

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Look out for the new lot of recipes, coming soon – we have Cherry & Ginger Brownies and out competition winner Anna’s White Chocolate and Honeycomb, which I personally think is  a masterstroke in flavour combinations!


Serves: 12

150 chocolate
170g self-raising flour
220 butter
220g brown sugar
3 eggs
50g cocoa powder
2 cups of pecans – 1 cup chopped, 1 cup whole
1 tbsp golden syrup
carnations caramel

Pre-heat an oven to 170c and line a baking tray with parchment paper on both the sides and the bottom.

Melt the butter and chocolate in a bowl over a pan of simmering water. When fully melted together add the golden syrup, set aside.

In a seprate bowl, seive the flour and cocoa powder together and add the sugar. Mix to combine and add the chocolate/butter mixture. Stir again to fully combine.

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Add the eggs one by one, mixing in between each one. Once combined, stir in the pecans. Pour half the mixture into the baking tray and level out. Drizzle over generous amounts of the caramel. Pour over the rest of the batter and top with whole pecans.

Once baked, leave to cool and then place in the freezer for an hour. To cut, place a knife in boiling water, wipe off the excess water and cut into squares – this helps create a nice, even square – use two pecans per brownie as a good guide. Finish by drizzling with extra caramel and serve the motherfudgers.

pecan pie brownies 4



28 thoughts on “Pecan Pie Brownies”

      1. Ok…so yesterday I made a gluten free version of your brownies. They’re phenomenal. I’ve never used the golden syrup before and wanted to let you know it was amazing. I love the flavor it brings. Thank you!

        Liked by 1 person

      2. I used Flying Horse rice flour, I think it’s Korean? Very finely ground. I usually add xanthan gum to help it hold together since there’s no gluten to help the particles stick together. Most people, the exception being chefs and trade bakers can’t tell the difference. I use it for all my baking.

        Liked by 1 person

  1. Glad Discover got me to look at your work, it all sounds so yummy! I’ll be sticking around, great job! 🙂

    Question though: Does your recipes translate to cups and degrees for each ingredient? (For example 200g is 1cup of sugar but 1cup of flour would be 120g). This could be a dumb question but I honestly don’t know.

    Liked by 1 person

    1. Thanks for your kind comment and for sticking around – it really is appreciated!

      In answer…I honestly do not know. Grams, I think, is the best way to measure out ingredients, particular in baking. It’s such a science and grams gives you the most accurate measurement you need.

      I wouldn’t see why not, in terms of it translating, but if I’m honest it’s not something I actually had thought about – sorry! 😦


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