Easy Pecan Pie Brownies
These pecan pie brownies are the ultimate mashup of rich, fudgy brownies and gooey pecan pie topping. It’s sweet, nutty, chocolatey bliss in every bite, and honestly, a total game-changer for holiday baking or anytime you need an indulgent treat.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
I first whipped these up for a Friendsgiving a few years back, and they’ve been on repeat ever since. There’s just something about that sticky, buttery pecan layer sitting on top of dense, chocolaty brownie that hits every craving. Plus, they slice beautifully once chilled, making them perfect for gifting or stacking up on a dessert tray.
Craving more sweet and nutty desserts? Try our Butter Pecan Cookies, Chocolate Pecan Bars, or this ultra-satisfying Pecan Pie Cheesecake next!
Why You’ll Love This Recipe
- Double dessert delight: You get two treats in one – fudgy brownies and pecan pie!
- Crowd pleaser: These never last long at parties, potlucks, or bake sales.
- Make-ahead magic: They actually taste better the next day!
- Rich and indulgent: Every bite is buttery, chocolaty, and just the right amount of sweet.
Ingredients
Pecan Pie Brownies
Equipment
- 9×13 Baking Pan
- mixing bowls
- hand mixer
- spatula
Ingredients
Brownie Layer
- 1 cup unsalted butter
- 8 ounces semisweet chocolate chopped
- 1 ½ cups granulated sugar
- ½ cup brown sugar packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
For the Pecan Pie Topping:
- ½ cup brown sugar packed
- ½ cup light corn syrup
- 2 large eggs
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the brownies: In a large saucepan or double boiler, melt the butter and chopped chocolate over medium-low heat, stirring until smooth
- Remove from heat and whisk in both sugars.
- Add eggs and vanilla, whisking until combined.
- Sift in flour, cocoa powder, and salt, then fold gently until no streaks remain. Spread batter evenly into the prepared pan.
- Bake the brownie base for 25–30 minutes, or until the edges are set but the center is still slightly soft. Remove from oven and set aside.
- Prepare the pecan pie topping: In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth. Stir in pecans.
- Pour the topping evenly over the partially baked brownies. Return to the oven and bake for 15–20 minutes more, until the topping is set and golden.
- Cool completely in the pan on a wire rack, then refrigerate for 30 minutes before slicing into squares.
Notes
- Line the pan with parchment paper with an overhang so you can lift the whole thing out after baking.
- Let it completely cool, then refrigerate for at least 30 minutes before slicing for clean squares.
- Use good quality chocolate for the brownie base—it really makes a difference.
- Chop pecans roughly so you get crunch and texture throughout.
- After topping is set, don’t skip the chill time—it helps the layers hold together when cutting.
Storage Directions
- Leftovers: Store in an airtight container in the fridge for up to 4–5 days. Because of the egg‑rich topping, refrigeration is safer.
- Reheating: For a warm square, microwave one piece for about 15–20 seconds, or place in a warm oven (~300 °F) for 5 minutes.
- Freezing: You can freeze individual squares wrapped well. Let thaw in fridge and bring to room temp before serving.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
What to Serve With Brownies
- Serve these brownies as a dessert after a cozy dinner; they’re perfect with a big scoop of vanilla ice cream.
- Make them for holiday gatherings or potlucks, easy to cut into 16 squares and share.
- Garnish with a drizzle of caramel sauce, a sprinkle of sea salt, or a few whole pecan halves for presentation.
- Pair with a hot cup of coffee or strong tea. The richness of the brownie and pecan topping balances well with something slightly bitter.
Wendy’s Tips
- Be precise with the bake times. The brownie base needs to be partially set before adding the topping; otherwise, the layers mix, and you lose separation.
- Toast the pecans beforehand for a richer flavor. Untoasted nuts can taste flat.
- For neat slices, after chilling, use a sharp knife wiped clean between cuts.
- Don’t worry if the topping jiggles slightly when done; it will firm up as it cools. A slight jiggle is good.
- Use parchment with overhang so you can lift the whole block out of the pan easily and get clean edges.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can. Just skip the directions for the brownie layer. However, these homemade brownies taste much better; they are worth the extra effort.
Probably because the brownie wasn’t baked enough before adding the topping or the topping was too liquid. Ensure the base is set at the edges, partially baked, and pour the topping carefully rather than dumping it.
Look for golden pecans, edges set, and a very slight jiggle in the middle when the pan is gently shaken. If it’s wobbling like liquid, it needs more time.
More Posts You May Love
