These gooey Pecan Pie Brownies combine two classic desserts into one decadent treat. A rich, fudgy brownie base is topped with a gooey, caramel-like pecan pie layer that bakes right on top for the perfect blend of chocolate and nutty sweetness. They're chewy, buttery, and irresistibly indulgent. Perfect for Thanksgiving, holiday dessert tables, or whenever you want to impress guests with a simple but show-stopping dessert.
These easy Pecan Pie Brownies combine my fudgy brownies with a gooey, nutty pecan pie filling for the ultimate holiday dessert. It's the perfect mix of textures and flavors. Rich chocolate paired with sweet, nutty pecans. Made with simple ingredients in just two bowls, this recipe gives you all the flavor of classic pecan pie without the hassle of making a pie crust.
Perfect for Thanksgiving, holiday gatherings, potlucks, or whenever you're craving something extra indulgent. Serve them on their own or with a scoop of vanilla ice cream for an unforgettable treat!
For more pecan treats try my upside down pecan cake, brown butter pecan chocolate chip cookies or chocolate pecan pie bars.
Why You Will Love These Pecan Pie Brownies
- Two Desserts in One: Fudgy chocolate brownies meet gooey nutty pecan pie filling.
- Perfect for Holiday season: A festive and unique twist on traditional pecan pie.
- Easy to make: These brownies are straightforward to make, making them perfect for busy holiday baking.
- Rich & Decadent: Chocolate and caramelized pecans create an unforgettable flavor.
- Crowd-Pleaser: Impressive enough for gatherings, but easy enough for weeknight baking.
Ingredient Notes
- Unsalted Butter: Adds richness to the brownie base. Use unsalted to control the flavor.
- Cocoa Powder: Unsweetened cocoa gives the brownies a deep chocolate flavor.I prefer to use dutch processed cocoa powder.
- Dark Chocolate: Use high-quality dark or semi-sweet chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate.
- Granulated White Sugar: Adds sweetness and gives the brownies those nice shiny crunkly tops. You can use half light brown sugar as well but the top of the brownies wont have those crinkle tops
- Eggs: Provide structure to both the brownie and pecan layers. Room temperature eggs work best.
- Flour: All-purpose flour keeps the brownies sturdy while still soft.
- Pure Vanilla Extract: Enhances both chocolate and pecan flavors.
- Pecans: Use pecan halves or roughly chopped pecans for texture and crunch. Toasting them first adds extra flavor.
- Light Corn Syrup: The key to achieving the gooey, glossy pecan pie topping. Use light corn syrup for classic flavor.
How To Make Pecan Pie Brownies
Here is how to make this pecan pie brownie recipe. You can use a stand mixer or a large bowl with an electric mixer.Preheat oven to 350°F (175°C). Grease and Line a 8 inch square pan with parchment paper.
Step 1. Make the Brownie Batter:
- Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a medium saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the cocoa powder and set aside.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved. Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Beat the melted chocolate and butter mixture into the eggs. Slowly add the vanilla extract.
- Stir in the flour and salt making to the wet ingredients sure not to over mix the batter.
- Pour the brownie batter evenly into the prepared pan.
Step 2. Bake the Brownie Layer: Bake for 20-25 minutes, just until set but not fully cooked. Remove from oven and reduce oven temperature to 325°F (160°C).
Step 3. Make the Pecan Pie Filling: In a medium bowl, whisk egg, brown sugar, corn syrup, melted butter, vanilla, and salt until smooth. Stir in pecans.
Step 4. Assemble: Carefully pour the pecan filling over the partially baked brownies, spreading evenly.
Step 5. Bake Again: Return to the oven and bake for 15-20 minutes, or until the pecan layer is set and golden brown.
Step 6. Cool & Slice: Allow to cool completely in the pan, then refrigerate for at least 1 hour before slicing into squares.
Tips & Tricks
- Line the Pan: Use parchment paper with overhangs for easy removal and clean slicing.
- Toast the Pecans: Toasting enhances their flavor and makes the topping extra fragrant. You can dry-toast the pecans in a pan until fragrant or bake them in the oven at 350°F for about 8- 10 minutes.
- Don't Overbake: Brownies should be set but slightly fudgy in the center. Overbaking makes them dry.
- Cool Before Cutting: Let the brownies cool completely or chill in the fridge for clean slices. For neat edges, dip your knife in hot water and wipe it clean between cuts.
- Sprinkle with sea salt: A sprinkle of flaky sea salt balances the sweetness beautifully.
- Add a boozy twist: For a boozy twist you can add 2 tablespoons of bourbon to the pecan filling before baking.
FAQ's
Yes! Bake the mix for about half the recommended time, then add the pecan layer and finish baking.
Corn syrup creates the gooey pecan pie texture. You can substitute with maple syrup or honey, but the consistency may be slightly different. You can use glucose syrup as well.
Absolutely. They taste even better the next day after the flavors meld, making them a great make-ahead dessert.
Yes, bake in a 9×13-inch pan and adjust baking time slightly (brownie base 25 minutes, pecan layer 30-35 minutes).
Yes, walnuts or even a mix of nuts can work, but pecans give the most traditional flavor. Make sure to lightly toast the nuts before using.
Storage & Freezing
- Room Temperature: Store these pecan pie brownies in an airtight container for up to 3 days.
- Refrigerator: Keep chilled for up to 1 week for firmer slices.
- Freezing: Wrap brownies tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
More Brownies Recipes You Will Love
Recipe
Pecan Pie Brownies
Equipment
- 1 8 inch square pan
- 1 Stand Mixer
Ingredients
For the brownie batter:
- 5 ounces (150 grams) semisweet or bittersweet chocolate coarsely chopped
- ½ cup (113 grams) unsalted butter cut into pieces
- ¼ cup (25 grams) unsweetened cocoa powder preferably dutch-processed
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- ¾ cup (95 grams) all-purpose flour
- ¼ teaspoon salt
For the Pecan Layer:
- ½ cup (105 grams) light brown sugar
- ¼ cup (60 ml) light corn syrup
- 1 large egg at room temperature
- 4 tablespoons (57 grams) butter melted
- 1 teaspoon pure vanilla extract
- 1 cup (110 grams) chopped pecans toasted
Instructions
Make the Brownie Batter:
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals.Set aside to cool slightly. Stir in the cocoa powder and set aside.
- In the bowl of your mixer beat the eggs and white sugar at high speed for 4-5 mins until tripled in volume and the sugar is completely dissolved.
- Slowly beat in the the melted chocolate mixture and vanilla extract to the whipped eggs and sugar.
- With the mixer on low stir in the flour, and salt until until no dry spots remain, making sure not to over mix the batter.
- Bake the brownies for 20-25 minutes, just until set but not fully cooked. Remove from oven and reduce oven temperature to 325°F (160°C).
Make the Pecan Layer:
- In a medium bowl, whisk egg, brown sugar, light corn syrup, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.
Bake the pecan layer:
- Carefully pour the pecan filling over the partially baked brownies, spreading evenly.
Bake & Cool:
- Bake for 18-20 minutes or until the center is set or until the pecan layer is set and golden brown.
- Let the brownies cool completely in the pan before slicing. For best results, refrigerate for a couple of hours before cutting.
Notes
- Chocolate: Use high-quality chocolate or cocoa for the richest brownie flavor. Semi-sweet or dark chocolate works best.
- Corn Syrup Substitute: While corn syrup gives the filling its classic gooey texture, you can swap with maple syrup or honey in a pinch (note: the filling may set a little softer).
- Don't Overbake: The brownies should be set but still slightly soft in the center. They'll continue to firm up as they cool.
- Cooling: Let the brownies cool completely before slicing to prevent the pecan topping from falling apart.
- Make Ahead: These bars taste even better the next day as the flavors deepen.
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