Description
A decadent Chocolate Pecan Cobbler combining the rich flavors of brownie batter, buttery pecans, and a sweet maple syrup glaze, perfect for an indulgent dessert that serves a crowd.
Ingredients
Scale
For the Pecan Topping
- 1 pound unsalted chopped pecans
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup water
- 1 cup maple syrup
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 4 teaspoons vanilla extract
For the Brownie Layer
- 16 ounces boxed brownie mix
- 1 cup unsalted butter, melted
Instructions
- Prepare the Pecan Topping: In a large saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Whisk in the 4 tablespoons of all-purpose flour and cook, stirring constantly, for about 2 minutes to form a roux.
- Add Wet Ingredients: Gradually whisk in the 1 cup of water, 1 cup of maple syrup, and 1/2 cup of light brown sugar until the mixture is smooth. Stir in the 1 teaspoon ground cinnamon and 1/2 teaspoon salt, and bring the mixture to a gentle simmer.
- Incorporate Eggs and Vanilla: In a separate bowl, beat the 4 large eggs with the 4 teaspoons vanilla extract. Slowly temper the egg mixture by adding a small amount of the hot syrup mixture while whisking continuously to avoid scrambling the eggs. Then, pour the tempered egg mixture back into the saucepan, continuing to cook and stir until thickened, about 2–3 minutes.
- Add Pecans: Stir in the chopped pecans until thoroughly coated by the syrup mixture. Remove from heat and set aside.
- Prepare Brownie Base: In a mixing bowl, combine the boxed brownie mix and melted 1 cup unsalted butter according to the package instructions, stirring until smooth.
- Assemble the Cobbler: Pour the brownie batter into a greased 9×13 inch baking dish, spreading evenly. Spoon the pecan topping over the brownie batter in dollops, gently swirling with a knife or spatula to create a marbled effect.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled cobbler for 35–40 minutes or until the top is set and a toothpick inserted into the brownie layer comes out with moist crumbs but no raw batter.
- Cool and Serve: Allow the cobbler to cool slightly before serving so the flavors meld and the dessert firms up for easy slicing. Serve warm or at room temperature.
Notes
- Use unsalted butter throughout for better control over salt content.
- Maple syrup adds natural sweetness and depth, but you can substitute with honey if necessary.
- For extra texture, lightly toast the pecans before incorporating them into the syrup mixture.
- If you prefer a richer dessert, serve with vanilla ice cream or whipped cream.
- This recipe is best enjoyed within 2 days; store covered at room temperature or refrigerate.
