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Kentucky Derby Pie Brownies

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Rich, fudgy chocolate brownies topped with a gooey, bourbon-infused pecan pie filling and more chocolate chips.

Ingredients

Scale
  • For the brownie base::
  • 1 cup chocolate chips
  • 1 cup butter (melted and cooled to room temperature)
  • 2 cups sugar
  • 3 eggs
  • 1.5 tsp vanilla extract
  • 1 cup flour
  • For the topping::
  • 1.25 cups brown sugar
  • 1 cup corn syrup
  • 0.75 cup butter
  • 4 eggs (lightly beaten)
  • 3 tbsp bourbon
  • 1 cup chocolate chips
  • 2 cups pecans (coarsely chopped into 1/2-inch pieces)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides.
  3. Melt 1 cup of butter and 1 cup of chocolate chips together over low heat or in short microwave bursts.
  4. Stir frequently until smooth and melted.
  5. Let the melted butter and chocolate mixture cool slightly to room temperature.
  6. Whisk 2 cups of sugar into the cooled chocolate mixture.
  7. Whisk in 1.5 teaspoons of vanilla extract.
  8. Whisk in 3 eggs until well combined.
  9. Fold in 1 cup of flour just until incorporated, being careful not to overmix.
  10. Pour the brownie batter into your prepared pan.
  11. Spread the brownie batter evenly.
  12. Bake the brownie layer for 25 minutes.
  13. Remove the brownie layer from the oven; it should still be slightly underdone in the center.
  14. Melt 0.75 cup of butter for the topping.
  15. In a bowl, combine the melted butter with 1.25 cups of brown sugar and 1 cup of corn syrup.
  16. Stir until the brown sugar dissolves.
  17. In a separate small bowl, lightly beat 4 eggs.
  18. Pour the lightly beaten eggs into the brown sugar mixture.
  19. Whisk until fully blended.
  20. Stir in 3 tablespoons of bourbon.
  21. Fold in 1 cup of chocolate chips.
  22. Fold in 2 cups of coarsely chopped pecans until evenly distributed.
  23. Carefully pour the pecan-chocolate topping evenly over the par-baked brownie layer.
  24. Return the pan to the oven.
  25. Bake for 35 minutes.
  26. The topping should be set but still have a slight jiggle in the very center.
  27. The edges should look set and slightly darker.
  28. Remove the brownies from the oven.
  29. Let them cool completely at room temperature for 2-3 hours.
  30. Use the parchment paper overhang to lift the entire dessert out of the pan once cooled.
  31. Cut into squares and serve.

Notes

Ensure melted butter for brownies is cooled to prevent egg scrambling.
Do not overmix the brownie batter once flour is added for a fudgy texture.
Lightly beat eggs for the topping to achieve a smooth, cohesive filling.
Allow brownies to cool completely before cutting for clean slices and proper setting.

Find it online: https://sweetcraftrecipes.com/kentucky-derby-pie-brownies/