These pecan pie brownies have a fudgy and chewy base and topped with a gooey pecan topping! Made with simple ingredients, there is NO corn syrup needed and made in just ONE bowl.
Preheat the oven to 180C/350F. Line an 8 x 8-inch baking dish with parchment paper and set aside.
In a microwave safe bowl, add the butter and chocolate. Microwave in 20-second spurts until melted. Whisk them together.
Whisk in the sugar then the eggs, one at a time. Add the cocoa powder and arrowroot powder until the batter is smooth and glossy.
Transfer the brownie batter into the lined pan and bake for 30-35 minutes, or until a skewer comes out mostly clean.
Remove the brownies from the oven and let them cool in the pan completely.
Once cooled, prepare the topping. In a small saucepan, add the butter, sugar, and honey and place it over medium heat. Once it starts bubbling, reduce the heat to low and let it simmer for 5 minutes. Remove from the heat and whisk in the vanilla extract and the pecans.
Transfer the filling over the top of the brownies and let the topping cool completely.
Notes
For dietary swaps, see the body of the post. You can use vegan brownies or keto brownies for the base. TO STORE: As these brownies have a gooey topping, they must be stored in the refrigerator, covered. They will keep well for up to one week. TO FREEZE: Place leftovers in an airtight container and store them in the freezer for up to 6 months.