Chocolate brownie base topped with a sticky pecan pie filling made with malted milk powder, espresso and golden syrup. Baked in two stages for the best texture. Serves 8–10.
Category
Dessert
Servings
8-10
Prep time
20 minutes
Cook time
1 hour 1 minute
This one came from my mate Sarah, who made it for my birthday. The concept is simple: a dense, fudgy brownie layer acts as the base and the "crust", and a sticky, rich pecan pie filling goes on top. Where a traditional pecan pie has a pastry shell, this uses chocolate brownie instead, so every slice has that contrast of firm, chocolatey base and gooey, nutty filling on top.
The two-stage bake is the key to getting this right. The brownie goes in first and needs to cool down before the filling goes on. If the brownie is still warm when you pour the pecan mixture over it, the heat from below will start cooking the eggs in the filling unevenly from the bottom up, and you’ll end up with a grainy or curdled texture on the underside of the pecan layer instead of smooth and set. Give it at least 10 minutes on the bench and make sure it’s cool to the touch. The second bake is a lower, longer affair. You’re looking for a slight wobble in the centre when it comes out. It will firm up properly as it cools over the next hour, and that’s when the two layers come together properly.
Ingredient Notes
Malted milk powder: This is the ingredient that makes this recipe stand out. It adds a toasted, malty sweetness that rounds out the richness of the chocolate and golden syrup in the pecan layer. You can find it in the baking aisle of most supermarkets. Milo works as a substitute in a pinch since it has a malted base, but it’s sweeter, so reduce the brown sugar in the filling by about 20g if you go that way. Pure malted milk powder is worth tracking down for the full effect.
Espresso: 30ml sounds like a small amount, and it is, but it does important work in the filling. It enhances the chocolate flavour and adds a slightly bitter edge that balances the sweetness of the golden syrup and brown sugar. You won’t taste coffee in the finished dessert, just more depth. If you don’t have espresso, dissolve 1 tsp of instant coffee in 30ml of hot water and let it cool before using. Rum or whiskey is another option if you want to push the indulgence a little further.
Golden syrup: Golden syrup is what gives the pecan filling its characteristic sticky, glossy texture and mild caramel flavour. It behaves differently from honey or maple syrup. It’s thicker, less intensely flavoured, and sets differently when baked. Don’t substitute with honey or maple syrup as the texture of the filling will change and it may not set correctly. If you’re outside Australia, Lyle’s Golden Syrup is the closest equivalent and is widely available.
Equipment
- Chopping board
- 22cm round cake tin
- Baking paper
- Medium saucepan
- Small saucepan
- Large bowl
- Whisk
- Small food processor
Ingredients
- 200g dark chocolate (50% cocoa solids), chopped
- 150g unsalted butter
- 200g brown sugar
- 3 eggs
- 1 tsp vanilla extract
-
75g plain flour
- 2 tbsp cocoa powder
- pinch of salt
- 60g dark chocolate (70% cocoa solids), chopped
- 60g unsalted butter
- 30ml espresso
- 80g brown sugar
- 50g malted milk powder
- 3 eggs
- 175g golden syrup
- 200g pecans
-
ice cream, to serve
Brownie layer
Pecan layer
Directions
Make the brownie layer
Pre-heat oven to 160°C fan forced (320°F). Grease a 22cm round cake tin and place 2 long strips of baking paper across the base and up the sides to act as “handles” to lift the cake out. Line the sides then base with baking paper.
- Combine the chocolate and butter in a medium saucepan and place over low heat. Stir until melted and combined, then remove from the heat.
- Combine the sugar, eggs and vanilla and whisk until smooth. Add the chocolate butter mixture and whisk again until well combined.
- Whisk in the sifted flour, cocoa and salt. Pour into the prepared pan and bake for 22-25 minutes, until just set on top. Set aside for 10 mins.
Make the pecan layer
While the brownie layer is cooling, set aside enough of the whole pecans to decorate the top in a concentric pattern, then finely chop the remainder in a small food processor.
Melt the chocolate and butter in a small saucepan over low heat, stirring until smooth. Remove from the heat and whisk in the espresso.
- In a large bowl, whisk the sugar, milk powder, eggs and golden syrup, until smooth. Slowly whisk in the chocolate butter mixture, then fold in the chopped pecans.
Once the brownie mixture has cooled, pour the mixture over the brownie base, then make a pattern of pecans on the top.
Cook and serve
- Bake for 35-38 mins, until just set on top with a little wobble in the centre still.
- Let the pie cool for 1 hour before lifting out of the tin with the baking paper handles.
- Slice into wedges and serve with ice cream.
Recipe video
Recipe notes
Chef Tips
Cool the brownie before adding the filling
The recipe says 10 minutes on the bench after the first bake, and that’s the minimum. More is better. The brownie should feel genuinely cool to the touch before you pour the pecan filling on. If it’s still warm, the residual heat will start cooking the eggs in the filling from the bottom, which gives you an uneven, grainy texture on the underside of the pecan layer rather than smooth and set throughout. It’s a small step that makes a big difference to the final texture.
Pull it out with a wobble in the centre
The pecan filling should still have a visible wobble in the centre when you take it out of the oven after the second bake. If it looks completely set and firm all the way through, you’ve gone a little too far and the centre will be tight and dry once it cools. The residual heat in the tin continues cooking the filling as it cools over the next hour. Trust the wobble and let the cooling time do the rest of the work.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week. If you’ve kept it in the fridge, bring it out at least 30 minutes before serving. It slices and tastes much better at room temperature than cold. You can also warm individual slices in a 150°C (300°F) oven for 8-10 minutes to loosen the pecan filling back to a gooey texture. Serve with ice cream.
FAQs
Can I make this ahead of time? Yes, and I’d encourage it. The layers settle and firm up overnight, which makes it much easier to slice cleanly. Make it the day before, store at room temperature, and slice just before serving. The flavour also develops a bit more by the next day.
Can I freeze it? I’d avoid it. The pecan filling doesn’t freeze particularly well. The texture becomes a little grainy and loses some of its glossy, gooey character once it thaws. It keeps well in the fridge for up to a week, which is a better option than freezing.
Can I make it gluten free? Yes. Substitute the plain flour in the brownie layer with a gluten-free flour blend and add about ¼ tsp of xanthan gum to help maintain the structure. Everything else in the recipe is naturally gluten free. Check your malted milk powder brand as some contain wheat, and choose a certified gluten-free version if needed.
