Pecan Pie Brownies

From ALLRECIPES these were outstanding and soooo easy. These pecan pie brownies combine two favorite desserts in one! Gooey chocolate brownie with caramel pecan pie topping. Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored in an airtight container at room temperature. As you can see we had already eaten half when I remembered to take the pic!!

For the Brownie Layer:

• cooking spray

• 1 (18 ounce) package fudge brownie mix (such as Duncan Hines)

• ½ cup vegetable oil

• 2 large eggs

• ¼ cup water

For the Pecan Pie Layer:

• ½ cup brown sugar

• ⅓ cup light corn syrup

• 2 large eggs

• 1 tablespoon bourbon (Optional)

• 2 teaspoons vanilla extract

• ½ teaspoon sea salt

• ¼ cup unsalted butter, melted and cooled slightly

• 2 cups pecan halves

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.

2. To make the brownie layer: Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.

3. Bake in the preheated oven until a toothpick inserted into center comes out clean, about 30 minutes. Remove from the oven and leave the oven on.

4. To make the pecan pie layer: Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in filling. Pour gently over brownie layer; spread evenly using a spatula.

5. Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature at least 2 hours.