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Four pecan-topped brownie bars are stacked on a white plate, with extra pecans scattered around them.
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Pecan Pie Brownies

Pecan Pie Brownies are two layers of delight: a fudgy, chocolate brownie base and a sticky‑sweet pecan pie topping. They are the ultimate fall treat.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 16 Brownies
Calories: 481kcal
Author: Wendy

Equipment

  • 9x13 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 9x13-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
    A glass bowl with chocolate chips, butter, and a small amount of salt, surrounded by bowls with eggs, sugars, flour, oil, and other baking ingredients on a white surface.
  • Remove from heat and whisk in both sugars.
  • Add eggs and vanilla, whisking until combined.
    A glass bowl with chocolate batter and four cracked eggs, surrounded by ingredients including flour, sugar, eggs, vanilla, and water on a white countertop.
  • Sift in flour, cocoa powder, and salt, then fold gently until no streaks remain. Spread batter evenly into the prepared pan.
    A glass bowl with chocolate batter and a spatula, surrounded by eggs, a jar of liquid, sugar, vanilla extract, and a small dish, all on a white surface.
  • 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.
    A rectangular tray of brownies lined with parchment paper sits on a white surface; a partial view of a round dessert is visible in the corner.
  • 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.
    A glass bowl filled with chopped pecans in a liquid mixture is placed on a white surface next to a small bottle with a blue label.
  • 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.
    A rectangular baking pan lined with parchment paper holds an unbaked pecan mixture, ready to go into the oven. A mixing bowl with residue is visible in the corner.
  • Cool completely in the pan on a wire rack, then refrigerate for 30 minutes before slicing into squares.
    A batch of pecan bars cut into rectangular pieces, resting on a sheet of parchment paper.

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.

Nutrition

Serving: 1Brownie | Calories: 481kcal | Carbohydrates: 57g | Protein: 5g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 147mg | Potassium: 218mg | Fiber: 3g | Sugar: 46g | Vitamin A: 500IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg