Pecan Pie Brownies

These are exactly like lemon bars but made with pumpkin instead of lemon. it will become a new tradition every Thanksgiving!

INGREDIENTS

• Cooking spray

• 1 (18-oz.) box brownie mix, plus ingredients called for on box

• 2/3 c. light corn syrup

• 1/2 c. brown sugar

• 5 Tbsp. unsalted butter, melted, cooled

• 1 Tbsp. molasses2 tsp. pure vanilla extract

• 1 tsp. kosher salt

• 3 large eggs

• 2 c. whole pecans, toasted

• Caramel sauce, for serving (optional)

Directions

• Step 1

  Preheat oven to 325°

  . Grease a 9"x9" baking pan with cooking spray and line with

  parchment. Prepare brownie batter according to box instructions. Bake brownies

  until slightly underbaked and a tester inserted into the center comes out with a

  few moist crumbs attached, about 20 minutes.

• Step 2

  Meanwhile, in a medium bowl, whisk corn syrup, brown sugar, butter, molasses,

  vanilla, and salt until smooth. Whisk in eggs until combined. Stir in pecans until

  coated.

• Step 3

  Increase oven temperature to 350°

  . Top brownies with pecan mixture, evenly

  spreading. Continue to bake until pecan topping is springy to touch and

  thickened, 40 to 45 minutes.

• Step 4

  Let brownies cool to room temperature. Refrigerate until cold and set, about 1

  hour. Drizzle with caramel sauce (if using).