Pecan Pie Box Brownies

Adapted from a few other recipes to make an extra decadent pecan pie topped brownie, fridged immediately for a dense and fudgy interior

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 160°C Line an 8in square tin with baking paper

Step 2

Prepare brownie mix, using the following substitutions from packet instructions: - coffee in place of water - butter in place of oil - one additional egg yolk - one tsp additional vanilla extract - one pinch additional salt Mix until just combined, avoid over mixing

Step 3

Transfer mix to prepared tin and bake for 25 minutes, or until the top has begun to set.

Step 4

While the brownie bakes, whisk together the brown sugar, maple syrup, melted butter, egg, vanilla, salt, and cinnamon until smooth.

Step 5

Stir in the whole and chopped pecans until coated

Step 6

When the top of the brownie has begun to set, approx. 25 minutes, remove the brownie from the oven and immediately pour over the pecan mixture. Gently spread the mixture to coat the entire surface of the brownie.

Step 7

Return the brownies to the oven for an additional 20 minutes.

Step 8

Remove from the oven once the topping has set (it might jiggle a little bit but there should be no visible liquid).

Step 9

Immediately put brownies in the fridge and leave for at least 8-10 hours, or overnight. (This step is optional but helps create a dense and fudgy texture - these brownies are not recommended to be consumed hot as they are too soft.)

Step 10

Top with flaky sea salt, cut into desired servings (we did 25) and serve.