Pecan Brownie à La Mode: The Most Decadent Fall Dessert

Is there anything better than a warm pecan brownie brimming with a sweet, caramel crunch? What if I told you I have a cherished recipe straight from gram’s kitchen that blends all of those flavors into a treat that defies expectations? Lucky for you, you’re in the right place.

Now, I’ll be honest..this dessert is wonderfully sticky and can be a bit of a challenge to enjoy on its own. The decadently gooey texture causes it to fall apart and melt into your plate. But, each bite offers a delightful blend of chocolate, pecans, and caramel – which is why its perfect when paired with ice cream! The cold, creamy contrast balances the unstructured softness of the messy brownie for the ultimate indulgence of warmth and coolness. Trust me – this pecan brownie à la mode is the kind of sweet moment that brings everyone back to the table!

I’ve included a few tips at the end of this post to make sure this dessert is baked to perfection. This recipe can handle some adjustments, but these proportions are what I have found to produce the perfect gooey, fall-apart texture every time.

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Ingredients For the Brownie Base:

• 1 ¼ cups granulated sugar
• 2 tablespoons cocoa powder
• 1 tsp chocolate extract
• 10 tablespoons salted butter (melted)
• 2 large cold eggs
• 1/2 cup all-purpose flour
• french vanilla ice cream

Ingredients For the Caramel Pecan Topping:

• 1 cup brown sugar
• 1 tsp vanilla extract
• 1/2 cup maple syrup
• 2 large eggs
• 1/2 cup salted butter (melted)
• 2 cups chopped pecans

Instructions For the Pecan Brownie à La Mode :

1. Move baking racks to the middle position and preheat oven to 325°F.
2. In a medium sized bowl, combine the sugar, cocoa powder, and chocolate extract. Set aside.
3. Add the butter to a small saucepan over medium-low heat until melted. Do not overheat or brown the butter. Once the butter is completely melted, add to the bowl with the sugar mix.
4. Stir the butter and sugar mixture with a spatula until mixed thoroughly. The batter will be slightly gritty.
5. Allow the batter to cool for 1-2 minutes. Then, add the eggs and mix by hand with a spatula until the mixture is smooth.
6. When the batter looks well blended, add the flour. Using the same spatula, mix the flour by hand into the batter until combined. The mixture will be thick.
7. Cut a piece of parchment paper to fit an 8×8 baking pan (about 2-3 inches longer on all sides). Lightly spray the pan with cooking spray and line the baking pan with the parchment paper. Spread the batter evenly into the baking pan. It may be a bit hard to spread due to its thickness.
8. Bake the brownie mixture for 20-25 minutes. Keep an eye on the batter while baking as you want to pull it out while still slightly underbaked. This allows the pecan and caramel topping to meld into the batter.
9. Remove from the oven and allow to cool on a wire rack. While the brownie batter is cooling, increase the oven temperature to 350°F and begin making the caramel pecan topping.
10. In a medium bowl, combine the brown sugar, vanilla, maple syrup and eggs. Set aside.
11. Add the butter to a small saucepan over medium-low heat until melted. Add to the sugar mix.
12. Once the brownie batter is completely cool, spread the pecan mixture evenly over the top. It’s perfectly fine if the center of the brownies is still soft as this will contribute to the decadent, gooey texture. Return the dish to the oven and bake for 25-30 minutes. (The longer you bake, the less the caramel will seep into the brownie batter).
13. Keep an eye on the pecan topping; you’ll know it’s ready when it’s set but still has a slight jiggle in the center, much like Jell-O. If you gently shake the dish from side to side, the center should move slightly but not “wave.”
14. Remove from the oven and allow to cool on a cooling rack for at least 30 minutes.
15. Slice and serve warm over ice vanilla ice cream

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Notes:

Adding Less Maple Syrup: Reducing the amount of maple syrup will lead to a less sweet topping and will allow the flavors of the pecans and chocolate to shine through more prominently. This adjustment can also enhance the overall texture to make the topping slightly firmer (which prevents it from melding into the batter and being too gooey or runny).

Adding Less Butter: Using less butter will result in a less rich and slightly drier brownie base. This reduction may also make the brownies more cake-like rather than gooey. However, it’s important to note that the butter contributes to the overall flavor and texture, so balancing the reduction with a little extra liquid (like an egg or a splash of milk) may help maintain the desired texture.

If You Prefer A Thicker Brownie: If you prefer a thicker brownie, consider baking for a longer time. A longer baking time will allow the edges to crisp up while keeping the center soft, but it will keep the caramel and pecan topping from melding into the batter. Just be cautious not to overbake, as this can lead to a dry brownie base!

For A Firmer Topping: To achieve a firmer topping, reduce the amount of maple syrup or add an extra egg to the pecan topping mixture. Alternatively, incorporating a small amount of cornstarch can help thicken the mixture as it bakes to resulting in a more set topping that won’t run when served. This will also keep the two layers more separate instead of melding together.

Be Sure to Serve Warm: This recipe is best served warm over a scoop of vanilla ice cream to create a delightful contrast of temperatures and textures. If you wish to freeze individual pieces for later, wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To enjoy, thaw them in the refrigerator and warm them slightly in the oven or microwave before serving over ice cream. This ensures you still get that heavenly, gooey texture that pairs so wonderfully with the ice cream!

Cooling: After the dessert has cooled, you may notice a bit of syrup and oil settling on the bottom. This is perfectly normal and a sign that the brownie batter didn’t fully absorb all of the liquid from the topping. If you prefer, you can gently dab away any excess with a paper towel before serving. Just remember, a little extra sweetness never hurt anyone, especially when paired with that luscious scoop of ice cream!

This is one of my all-time favorite desserts – there’s nothing quite like savoring it fresh out of the oven, warm and gooey on top of a scoop of ice cream. I even love freezing it in small sections so I can pull out a piece to warm up whenever the craving hits!

If you give this Pecan Brownie à La Mode a try, I’d be thrilled to hear all about it! Share your tips, experience, or leave a comment rating this recipe. And if you post a photo, don’t forget to tag me on Instagram. I love to see how you make these recipes your own!