Pecan Pie Brownies

Pecan Pie Brownies are the ultimate dessert mash-up—rich, fudgy brownies topped with a gooey, buttery pecan pie filling. They’re decadent, nutty, and irresistibly sticky-sweet, combining everything I love about brownies and classic pecan pie into one dreamy bite. Perfect for holidays or anytime I want to impress with minimal effort.

Why I Love This Recipe

I love this recipe because it delivers two desserts in one. The brownie base is dense and chocolatey, while the pecan topping adds crunch, caramel-like flavor, and that signature pie texture. It’s rich without being too sweet and fancy enough for parties, but easy enough for casual baking days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

• Unsalted butter
• Granulated sugar
• Cocoa powder
• Eggs
• Vanilla extract
• All-purpose flour
• Salt

For the pecan pie topping:

• Light corn syrup or maple syrup
• Brown sugar
• Eggs
• Vanilla extract
• Unsalted butter, melted
• Chopped pecans
• Pinch of salt

Directions

1. I preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. I melt the butter and mix it with sugar and cocoa powder until smooth. Then I beat in the eggs and vanilla.
3. I stir in the flour and salt until just combined, then spread the brownie batter into the prepared pan.
4. I bake the brownie base for about 20 minutes, just until it begins to set.
5. While it bakes, I whisk together the pecan pie topping ingredients: corn syrup, brown sugar, eggs, vanilla, melted butter, salt, and chopped pecans.
6. I carefully pour the pecan mixture over the partially baked brownie layer.
7. I return the pan to the oven and bake for another 25–30 minutes, or until the topping is golden and set (a slight jiggle in the center is fine—it’ll firm up as it cools).
8. I let the brownies cool completely before slicing into squares.

Servings and timing

This recipe makes 12–16 brownies, depending on how I cut them. It takes about 20 minutes to prep and 50–55 minutes to bake in total, plus cooling time. Great for holiday tables or dessert trays.

Variations

• I’ve used dark chocolate chips or espresso powder in the brownie batter for extra richness.
• For bourbon pecan pie flavor, I add a tablespoon of bourbon to the pecan filling.
• I sometimes use a boxed brownie mix when I want to save time—the topping still steals the show.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days. They also freeze well—I wrap them tightly and thaw at room temp when I’m ready to serve.

FAQs

Can I use a brownie mix?

Yes, I often do when I want to speed things up. I bake the mix halfway, then add the pecan topping and finish baking as usual.

Should the topping be gooey?

Yes, it should be set but still gooey in the center. It firms up as it cools, so I avoid overbaking.

Can I make these nut-free?

This recipe relies on pecans for that pecan pie texture, but I’ve seen versions with oats or coconut in place of nuts for a similar effect.

What’s the best way to slice them cleanly?

I let them cool completely, then use a sharp knife dipped in hot water and wiped clean between slices.

Can I make them ahead?

Absolutely. I often make them a day before serving—the flavors settle and the topping holds together better after resting.

Conclusion

Pecan Pie Brownies are everything I want in a dessert: gooey, fudgy, crunchy, and absolutely indulgent. They’re easy to throw together but taste like something straight from a bakery. Whether I’m baking for a crowd or treating myself, this combo of chocolate and pecan pie always hits the spot.

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