Brownies De Pastel De Pacana

It started as one of those cozy autumn afternoons when the air felt thick with the scent of roasted nuts and warm sugar. Outside, leaves painted the ground in amber and rust, and I had a craving for something that tasted like the season itself. The pantry offered two temptations, dark cocoa and a bag of glossy pecans, and suddenly, an idea started to simmer: what if two classics met in one pan?

As the butter melted into a silky pool, the kitchen began to hum with that familiar rhythm of comfort baking. Sugar dissolved into warmth, cocoa deepened into velvet, and the batter came together like a promise. Then came the pecan topping, golden, sticky, bubbling just enough to hint at sweetness without overwhelming it. Layering it over the brownie base felt like sealing autumn into a single, decadent bite.

By the time the brownies came out of the oven, the house smelled like a small bakery on a holiday morning, nutty, buttery, and rich. I waited just long enough for them to cool before slicing through the glossy surface, revealing that perfect marriage of fudge and caramelized crunch. It wasn’t just dessert; it was a warm pause from the day, meant to be shared slowly and savored completely.

Short Description

Brownies de Pastel de Pacana rich, fudgy brownies layered with a buttery pecan pie topping, sweet, nutty, and irresistibly gooey. The perfect combination of two classic desserts in one indulgent bite.

Key Ingredients

For the brownie layer

• 1 taza (225 g) de mantequilla derretida

• 1 taza (200 g) de azúcar blanca

• 1 taza (200 g) de azúcar morena

• 4 huevos grandes

• 1 cucharadita de extracto de vainilla

• 1 taza (125 g) de harina de trigo

• 1 taza (85 g) de cacao en polvo sin azúcar

• ½ cucharadita de sal

For the pecan pie layer

• ¾ taza (170 g) de mantequilla

• 1 taza (200 g) de azúcar morena

• ⅓ taza (80 ml) de miel o jarabe de maíz

• 2 cucharadas de crema espesa (nata para montar)

• 2 huevos grandes, batidos

• 2 tazas (200 g) de nueces pacanas picadas

• 1 cucharadita de extracto de vainilla

• Una pizca de sal

Tools Needed

Cooking Instructions

Step 1: Preheat the oven
Preheat your oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper and lightly grease the sides for easy removal later.

Step 2: Make the brownie base
In a large bowl, mix the melted butter, white sugar, and brown sugar until smooth and glossy. Add the eggs one at a time, whisking after each addition, then stir in the vanilla.
Sift in the flour, cocoa powder, and salt. Gently fold until the mixture is fully combined and thick. Pour the batter into the prepared pan and spread evenly.

Step 3: Bake the brownies
Bake for 20–25 minutes, or until the center is just set but still slightly soft. Remove from the oven and let it rest while you prepare the pecan pie topping.

Step 4: Prepare the pecan layer
In a medium saucepan, melt the butter over medium heat. Add the brown sugar, honey, and heavy cream. Cook for 2–3 minutes until it begins to bubble gently. Remove from heat and let cool slightly.
Whisk in the beaten eggs, vanilla, salt, and chopped pecans until well combined.

Step 5: Assemble and bake again
Pour the pecan mixture over the brownie layer and spread it evenly. Return the pan to the oven and bake for another 25–30 minutes, until the top is caramelized and golden.
Allow the brownies to cool completely before slicing to let the topping set.

Why You’ll Love This Recipe

Deep, rich chocolate base with a buttery caramelized topping

Perfect blend of soft, gooey, and crunchy textures

A show-stopping dessert that feels fancy but easy to make

Ideal for holidays, potlucks, or cozy family dinners

Freezes beautifully for make-ahead treats

Mistakes to Avoid & Solutions

Overbaking the brownies
Can make the base dry and crumbly.
Solution: Bake until just set in the center, the residual heat will finish cooking them.

Adding eggs to hot syrup
May cause curdling.
Solution: Let the caramel mixture cool for a few minutes before whisking in eggs.

Uneven pecan layer
Some bites may have too many nuts, others too few.
Solution: Spread the pecan mixture evenly across the brownie base before baking.

Cutting too soon
The topping may slide off if not cooled properly.
Solution: Cool completely or refrigerate before slicing.

Serving and Pairing Suggestions

Serve warm with a scoop of vanilla ice cream for an extra decadent dessert.

Pair with hot coffee or a glass of milk for a comforting afternoon treat.

Cut into small squares for a dessert platter or festive party tray.

For a sophisticated twist, drizzle melted dark chocolate over the top before serving.

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 3 days.

Refrigerate for longer freshness, up to 6 days.

To reheat, warm individual slices in the microwave for 10–15 seconds for a gooey texture.

Freeze for up to 2 months, separating layers with parchment paper. Thaw overnight before serving.

FAQs

1. Can I use walnuts instead of pecans?
Yes! Walnuts give a slightly bitter note that balances the sweetness beautifully.

2. My topping turned out runny, what went wrong?
It likely needed more baking time. Bake until the top bubbles and thickens slightly.

3. Can I make these brownies ahead of time?
Absolutely. They taste even better the next day as the flavors meld together.

4. Can I use dark chocolate instead of cocoa powder?
Yes, melt 100 g of dark chocolate and reduce butter by 2 tablespoons to adjust consistency.

5. How do I get clean slices?
Chill the brownies for at least an hour and use a hot knife wiped clean between cuts.

Tips & Tricks

Use good-quality cocoa for deeper flavor.

Lightly toast the pecans before adding them for extra nuttiness.

Line the pan with parchment to make lifting and cutting easier.

Don’t skip the pinch of salt, it enhances both chocolate and caramel flavors.

Recipe Variations

Chocolate Bourbon Pecan Brownies: Add 1 tablespoon of bourbon to the pecan layer for a grown-up flavor twist.

Salted Caramel Pecan Brownies: Drizzle ¼ cup of caramel sauce over the pecan topping before baking and sprinkle with flaky sea salt.

Maple Pecan Brownies: Replace honey with pure maple syrup for a richer, earthier sweetness.

Nut-Free Version: Swap pecans for crushed pretzels or coconut flakes for a crunchy alternative.

Final Thoughts

As dusk settled in, I sliced one last square and placed it beside a warm cup of coffee. The brownie edges offered a pleasant chew, while the center melted into rich softness. Each bite of the glossy pecan layer gave a light, caramelized crunch that balanced sweetness with depth, simple, familiar, yet indulgent in the best way.

Baking Brownies de Pastel de Pacana brings a sense of calm that words hardly capture. It’s a quiet ritual, one that fills the home with warmth and brings people together without effort. Every pan feels like a small celebration, golden, gooey, and meant to be shared with the kind of company that makes time slow down.

Brownies de Pastel de Pacana

Brownies de Pastel de Pacana rich, fudgy brownies topped with buttery pecan pie filling, sweet, nutty, and irresistibly gooey.

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Ingredients

  

For the brownie layer

• 1 taza 225 g de mantequilla derretida
• 1 taza 200 g de azúcar blanca
• 1 taza 200 g de azúcar morena
• 4 huevos grandes
• 1 cucharadita de extracto de vainilla
• 1 taza 125 g de harina de trigo
• 1 taza 85 g de cacao en polvo sin azúcar
• ½ cucharadita de sal

For the pecan pie layer

• ¾ taza 170 g de mantequilla
• 1 taza 200 g de azúcar morena
• ⅓ taza 80 ml de miel o jarabe de maíz
• 2 cucharadas de crema espesa nata para montar
• 2 huevos grandes batidos
• 2 tazas 200 g de nueces pacanas picadas
• 1 cucharadita de extracto de vainilla
• Una pizca de sal

Instructions

 

• Preheat oven to 175°C (350°F), line and grease an 8×8-inch pan.
• Mix butter, sugars, eggs, vanilla, then fold in flour, cocoa, and salt; spread in pan.
• Bake 20–25 minutes, then cool slightly.
• Cook butter, brown sugar, honey, and cream 2–3 minutes; add eggs, vanilla, salt, pecans.
• Pour over brownies, bake 25–30 minutes until golden, cool completely before slicing.