Pecan Pie Brownies

You know that moment when you can’t decide between a fudgy brownie and a slice of pecan pie? Well, friend, I have the most delicious solution for you. These Pecan Pie Brownies combine the best of both worlds into one irresistible dessert that’ll have everyone asking for the recipe.

I first made these beauties for a family gathering, and let me tell you, they disappeared faster than I could say “seconds, anyone?” The rich, chocolatey brownie base gets topped with a gooey, caramelized pecan layer that tastes exactly like classic pecan pie. It’s basically dessert magic happening in your oven.

What I love most about this recipe is that it looks incredibly impressive, but it’s actually pretty straightforward to make. No fancy techniques required – just two simple layers that come together to create something absolutely spectacular. Plus, they’re way easier to serve at parties than actual pie. No cutting clean slices or worrying about the filling running everywhere!

Why You’ll Love This Recipe

First off, these brownies deliver on both texture and flavor. You get that dense, fudgy chocolate layer paired with a sweet, nutty topping that’s got just the right amount of chew. They’re also incredibly versatile – perfect for holidays like Thanksgiving and Christmas, but honestly, I’ve never needed an excuse to whip up a batch.

You just can’t go wrong with these fudgy brownies topped with crunchy pecans, which is like a rich layer of pecan pie. These are such a decadent dessert with the perfect combination of all the family favorites – making it the best Thanksgiving dessert, especially for chocolate lovers.

They also transport beautifully, which makes them ideal for potlucks, bake sales, or gifting to neighbors. And here’s a little secret: they actually taste even better the next day, once all those flavors have had time to meld together if they last that long, of course!

Ingredient Notes

• Butter: Adds richness and helps create that fudgy brownie texture.
• Semisweet Chocolate: Gives the base its deep, chocolatey flavor.
• Granulated Sugar: Sweetens the brownies while keeping them soft.
• Brown Sugar: Adds a hint of caramel flavor, especially in the topping.
• Eggs: Bind the brownies and topping together for that perfect structure.
• Vanilla Extract: Brings warmth and enhances all the flavors.
• All-Purpose Flour: Provides structure without making the brownies tough.
• Unsweetened Cocoa Powder: Intensifies the chocolate flavor in the base.
• Salt: Balances the sweetness and enhances the chocolate.
• Light Corn Syrup: Creates that gooey, slightly chewy pecan topping.
• Pecans: Offer a buttery, nutty crunch that pairs perfectly with the chocolate base.

Kitchen Equipment

• 9×13-inch baking pan – to bake the brownies. (You can also try a large square pan; metal or glass pans will work)
• Parchment paper – makes it easy to lift the brownies out of the pan.
• Large saucepan – for melting the butter and chocolate and mixing the brownie batter.
• Medium mixing bowl – to prepare the pecan pie topping. (or a large mixing bowl)
• Whisk and/or spatula – for combining ingredients smoothly.
• Measuring cups and spoons – for accurate measurements.
• Sifter – to sift the flour, cocoa, and salt for a lump-free batter.
• Wire rack – to cool the brownies evenly.

How to Make Pecan Pie Brownies

1. Start by preheating your oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper—leave a little overhang on the sides so you can lift the brownies out easily later.
2. Next, make the brownie base. In a large saucepan over medium-low heat, melt the butter and chopped chocolate together, stirring until smooth. Remove from the heat and whisk in both sugars. Then add the eggs and vanilla, mixing until everything is combined. Sift in the flour, cocoa powder, and salt, and fold gently until the batter is smooth with no streaks. Spread it evenly in your prepared pan.
3. Bake the brownies for 25–30 minutes, just until the edges are set but the center is still slightly soft. Take them out and set aside while you make the topping.
4. For the pecan pie layer, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt in a medium bowl until smooth. Stir in the pecans, then pour the mixture evenly over the partially baked brownies. Pop it back in the oven for another 15–20 minutes, until the topping is set and golden.
5. Let the brownies cool completely in the pan on a wire rack, then refrigerate for about 30 minutes before slicing into squares. Enjoy a decadent, chocolatey treat with a nutty, gooey topping!

Variations & Substitutions

Chocolate Chip Addition: Stir ½ cup of chocolate chips into the brownie batter for extra chocolate goodness.

Bourbon Pecan Topping: Add 2 tablespoons of bourbon to the pecan mixture for an adult twist that’s incredible. Tastes like part of a bourbon-infused pecan pie.

Salted Caramel Version: Drizzle some salted caramel sauce over the top after the brownies have cooled for an extra layer of decadence.

Mixed Nuts: Use a combination of pecans, walnuts, and almonds in the topping for varied texture and flavor.

Dark Chocolate Base: Replace ¼ cup of the flour with additional cocoa powder for an even more intense chocolate flavor.

Go easy: If you don’t want to make homemade brownies for the brownie layer, you can always use a boxed brownie mix, then just add the pecan filling to the top of the brownies. Super simple, and a great way to enjoy these gooey pecan pie brownies with minimal effort.

Storage

Store leftovers of these pecan pie brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. I actually prefer them chilled – the texture becomes even more fudgy and the flavors really develop.

You can also freeze them! Wrap individual bars in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep for up to 3 months. Thaw at room temperature for about an hour before serving.

Expert Tips

Don’t Skip the Parchment: Seriously, lining your pan makes removal and cutting so much easier. It’s worth the extra 30 seconds of prep.

Room Temperature Eggs: They incorporate better into both the brownie batter and the topping. Just leave them on the counter for about 30 minutes before you start baking.

Toast Your Pecans: For extra flavor depth, toast your pecans in a 350°F oven for 5-7 minutes before adding them to the topping. Let them cool before mixing them in.

Check for Doneness: The topping should be golden brown and set around the edges but still have a slight jiggle in the center. It will continue to set as it cools.

Clean Cuts: For the prettiest bars, chill them completely, then use a large, sharp knife dipped in hot water and wiped dry between each cut.

Preheat: Make sure you are starting with a preheated oven.

Butter: For this recipe, we are using unsalted butter. But if you want to cut the sweetness in the butter mixture, while still keeping that richer flavor, try using salted butter next time.

Serving Suggestions

These brownies are pretty amazing on their own, but here are some ways to take them over the top:

• Serve warm with a scoop of vanilla ice cream melting on top
• Drizzle with chocolate or caramel sauce
• Add a dollop of fresh whipped cream
• Pair with a hot cup of coffee or cold glass of milk
• Dust with a tiny pinch of flaky sea salt before serving

FAQ’s

Can I use dark corn syrup instead of light?

Absolutely! Dark corn syrup will give you a deeper, more molasses-like flavor that’s closer to traditional pecan pie. Both work beautifully.

My topping seems runny. Did I do something wrong?

The topping will look quite liquid when you pour it on, and that’s normal! It sets up during baking and cooling. Make sure you’ve baked it long enough – the edges should be set and golden.

Can I make these in a different-sized pan?

You can use an 8×8 or 9×9 pan for thicker brownies, but you’ll need to adjust the baking time – probably adding 10-15 minutes. Just keep an eye on them!

Do I have to use corn syrup?

Corn syrup helps create that classic pecan pie texture, but if you’re in a pinch, you could try using maple syrup or honey. The texture and flavor will be slightly different but still delicious.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture should be very similar.

These Pecan Pie Brownies are truly the best of both dessert worlds. They satisfy every craving – whether you’re a die-hard brownie fan, a pecan pie devotee, or somewhere blissfully in between. The combination of that rich, fudgy chocolate base with the sweet, nutty, caramelized topping is nothing short of magical.

What I love most is how these make any occasion feel special. Pack them up for a picnic, bring them to your next holiday dinner, or just make them on a random Tuesday because you deserve something amazing. They’re impressive enough for company but easy enough for everyday baking.

DON’T MISS THESE HOLIDAY E-BOOKS!

If you love this yummy bar recipe, you’re going to love these other dessert bar recipes, too. Please click each link below to find the easy, printable recipe!

More Great Pecan Pie-Inspired Recipes

Caramel Pecan Pie

Easy Pecan Pie

Pecan Pie Cheesecake

No-Bake Pecan Pie Cheesecake

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