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5 from 10 votes
Rich and gooey brownie recipe.
Servings: 10 -15
Author: Alice Medrich
  • For the Brownie Layer:
  • 8 tablespoons butter
  • 6 1/2 ounces of semi-sweet chocolate chopped
  • 3/4 cup plus 2 tablespoons vanilla sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon vanilla salt
  • 2 large eggs cold
  • 1/2 cup all purpose flour
  • For the pecan topping:
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 8 tablespoons butter melted
  • 3/4 cup packed vanilla brown sugar
  • 1/2 teaspoon vanilla salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 1/2 cups pecans chopped roughly
  • 1 to 2 packages of rolo candy
  1. Preheat oven to 350 degrees.
  2. Line a 9 x 13 inch pan with parchment paper. (it helps to wet it)
  3. For the brownie layer:
  4. Place chocolate and butter in a saucepan over low heat to melt until smooth.
  5. Add vanilla sugar, vanilla extract and vanilla salt and stir with a wooden spoon.
  6. Add the eggs and mix well.
  7. Add the flour and beat until smooth and glossy.
  8. Scrape batter into prepared pan and set aside.
  9. For the pecan topping:
  10. Combine the flour and baking soda in a bowl. Mix well with a fork. Set aside.
  11. Combine the butter, vanilla brown sugar and vanilla salt in another bowl and mix well.
  12. Add egg yolks and vanilla extract and mix well.
  13. Add the flour mixture, then the pecans and mix well again.
  14. Drop by spoonfuls on top of the brownie layer. It will spread out as it cooks.
  15. Toss some rolos over top if you are adding them.
  16. Bake for 20 to 25 minutes, or until top is browned and cracked.
  17. Remove and allow to cool. Pull the parchment up and set the brownies on a wire rack.
  18. Cut into squares.
Recipe Notes

You can use plain sugar, plain brown sugar and plain salt in lieu of the vanilla stuff. They are not in the original recipe but I like the flavour so I add them to most of my baking.