This isn’t just a recipe; it’s an experience, combining two beloved classics into one surprisingly simple-to-make treat. You don’t need complicated techniques or hours in the kitchen. The steps are straightforward, resulting in a dessert that looks and tastes incredibly impressive. The deep chocolate flavor beautifully balances the caramel-like sweetness of the pecan filling, creating a symphony of textures and tastes that will have everyone asking for the recipe. Ready to bake up a batch of pure happiness? Try these Pecan Pie Brownies tonight—you won’t believe how simple decadent indulgence can be! If you’re a fan of unique pecan desserts, you might also adore our classic Condensed Milk Pecan Pie.

Ingredients

For the Brownie Layer:

1 cup (2 sticks or 226g) Unsalted Butter, cut into pieces
1 cup (200g) Granulated Sugar
1 cup (220g) Packed Light Brown Sugar
4 large Eggs, at room temperature (Tip: Room temp eggs blend more smoothly into the batter)
1 teaspoon Vanilla Extract
1 cup (85g) Unsweetened Cocoa Powder (Tip: Use good quality cocoa for the best flavor – Dutch-process offers a darker, smoother taste)
1 cup (120g) All-Purpose Flour
½ teaspoon Salt
Optional: ½ cup Chocolate Chips (For extra gooeyness)

The brownie layer combines the richness of butter and the sweetness of granulated and brown sugar, creating a fudgy base. The use of room temperature eggs is crucial as they emulsify better, contributing to a smoother batter. Cocoa powder gives the brownies their signature chocolate flavor, while a touch of salt balances the sweetness. For those who crave an extra dose of chocolate, chocolate chips can be added for increased gooeyness. Be careful when using cocoa, as it can change the consistency of your dough.

For the Pecan Pie Topping:

¾ cup (180ml) Light Corn Syrup
½ cup (110g) Packed Light Brown Sugar
¼ cup (½ stick or 57g) Unsalted Butter
2 large Eggs, lightly beaten
1 teaspoon Vanilla Extract
¼ teaspoon Salt
1 ½ cups (170g) Pecans, roughly chopped (Tip: Lightly toasting pecans beforehand enhances their nutty flavor – bake at 350°F/175°C for 5-7 minutes)

The pecan pie topping features light corn syrup and brown sugar, which create a caramel-like base. Butter adds richness and depth, while eggs provide structure and help the topping set properly. Vanilla extract enhances the overall flavor, and salt balances the sweetness. The star of the show, pecans, add a delightful crunch and nutty taste. Toasting the pecans beforehand amplifies their flavor, adding an extra layer of complexity to the topping.

Universal Baking Tips:

Always spoon flour into your measuring cup and level it off with a straight edge. Scooping directly compacts the flour, leading to dry baked goods.
Ensure your baking powder and baking soda are fresh for proper leavening (though not used in this specific brownie recipe, it’s a good general tip). Check the expiration date!

Baking is a science, and accurate measurements are key to success. Spooning flour into the measuring cup ensures it isn’t compacted, which can lead to dry, dense baked goods. While this recipe doesn’t use baking powder or baking soda, it’s always a good practice to check their freshness to ensure proper leavening in other recipes. Fresh ingredients are always the key!

Step-by-Step Instructions

Preheat & Prep: First things first, preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly. For easy removal and cleanup, line the pan with parchment paper, leaving an overhang on two opposite sides. This overhang acts as handles later. Grease the parchment paper as well. Why prep first? Having your pan ready ensures the batter goes straight in once mixed, which is key for the texture of baked goods like these Pecan Pie Brownies.

Preheating the oven ensures consistent baking, while greasing and lining the pan prevents the brownies from sticking and simplifies cleanup. The parchment paper overhangs act as handles, making it easy to lift the brownies out of the pan once they’ve cooled. This step is crucial for achieving clean cuts and preventing the brownies from breaking apart.

Melt Butter & Sugars (Brownie Base): In a large microwave-safe bowl, melt the butter. You can also do this in a saucepan over medium-low heat. Once melted, remove from heat and whisk in the granulated sugar and light brown sugar until combined. The mixture might look grainy, that’s okay.

Melting the butter creates a moist and tender brownie base. Combining the melted butter with granulated and brown sugar helps dissolve the sugar and create a smooth mixture. The mixture might appear grainy at this stage, but that’s perfectly normal and won’t affect the final texture of the brownies. Make sure to stir consistently so that the mixture does not burn.

Add Eggs & Vanilla (Brownie Base): Whisk in the 4 room temperature eggs one at a time, mixing well after each addition until the batter looks glossy. Stir in the vanilla extract. Why one at a time? This helps emulsify the batter properly, creating a richer, fudgier texture in your Pecan Pie Brownies.

Adding the eggs one at a time ensures they are fully incorporated into the batter, creating a smooth and emulsified mixture. This step is crucial for achieving a fudgy texture. Room temperature eggs blend more easily and create a more stable emulsion. Vanilla extract enhances the overall flavor of the brownies, adding a touch of warmth and complexity.

Combine Dry Ingredients (Brownie Base): In a separate bowl, whisk together the cocoa powder, all-purpose flour, and salt. Add these dry ingredients to the wet ingredients.

Whisking together the dry ingredients ensures they are evenly distributed, preventing clumps of cocoa powder or flour in the final batter. This step is essential for achieving a consistent texture throughout the brownies. Adding the dry ingredients to the wet ingredients in this order helps to avoid overmixing, which can lead to tough brownies.

Mix Gently (Brownie Base): Fold the dry ingredients into the wet ingredients using a spatula just until combined. Be careful not to overmix! Some streaks of flour remaining are perfectly fine. Overmixing develops gluten, which can make brownies cakey instead of fudgy. If using, gently fold in the chocolate chips now.

Folding the dry ingredients into the wet ingredients gently prevents overmixing, which can develop gluten and result in cakey brownies. Some streaks of flour are perfectly acceptable at this stage. If using chocolate chips, gently fold them in as well. The key is to mix just until everything is combined, preserving the fudgy texture of the brownies.

Partial Bake: Pour the brownie batter into your prepared pan and spread it evenly with an offset spatula or the back of a spoon. Bake for 20-25 minutes. You want the edges to look set, but the center should still be slightly moist and underbaked. Why partial bake? This initial bake sets the brownie base enough so the pecan pie topping doesn’t completely sink in, creating distinct layers for your Pecan Pie Brownies. It also ensures the bottom layer gets cooked through by the end.

The partial bake is a critical step in creating distinct layers in the Pecan Pie Brownies. It sets the brownie base enough to support the pecan pie topping without sinking in completely. The edges should look set, but the center should still be slightly moist and underbaked. This ensures the brownies remain fudgy and prevents them from drying out during the final bake.

Prepare Pecan Topping (While Brownies Bake): While the brownie layer is in its first bake, make the topping. In a medium saucepan, combine the light corn syrup, light brown sugar, and butter. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle boil and cook for 1 minute, still stirring. Why boil briefly? This helps dissolve the sugar completely and starts the caramelization process, ensuring a gooey, properly set topping.

Preparing the pecan pie topping while the brownie layer is baking saves time and ensures the topping is ready to go as soon as the brownies are partially baked. Combining the corn syrup, brown sugar, and butter in a saucepan and cooking until the butter is melted and the sugar is dissolved creates a smooth, caramel-like base for the topping. Bringing the mixture to a gentle boil for one minute helps dissolve the sugar completely and initiates the caramelization process, resulting in a gooey, properly set topping.

Temper Eggs (Pecan Topping): Remove the saucepan from the heat. In a small bowl, lightly beat the 2 eggs. Very slowly, whisk about half a cup of the hot syrup mixture into the beaten eggs. Why temper? This gradually raises the temperature of the eggs, preventing them from scrambling when added to the hot saucepan.

Tempering the eggs is essential to prevent them from scrambling when added to the hot syrup mixture. Gradually whisking a small amount of the hot syrup into the beaten eggs raises their temperature slowly, ensuring they blend smoothly into the topping without cooking prematurely. This technique is crucial for achieving a smooth and creamy pecan pie topping.

Finish Topping: Pour the tempered egg mixture back into the saucepan with the remaining syrup mixture, whisking constantly. Stir in the vanilla extract, salt, and chopped pecans.

Pouring the tempered egg mixture back into the saucepan and whisking constantly ensures it is fully incorporated into the syrup mixture. Stirring in the vanilla extract and salt enhances the flavor of the topping, while the chopped pecans add a delightful crunch and nutty taste. This step completes the pecan pie topping, making it ready to be poured over the partially baked brownie layer.

Add Topping to Brownies: Once the brownie layer has finished its partial bake (around 20-25 minutes), carefully remove it from the oven. Immediately pour the warm pecan pie topping evenly over the partially baked brownie layer, spreading it gently to cover the surface.

Pouring the warm pecan pie topping over the partially baked brownie layer ensures it adheres properly and creates a seamless transition between the two layers. Spreading the topping evenly ensures each bite is a perfect combination of fudgy brownie and gooey pecan pie. This step brings the two elements of the dessert together, creating the ultimate Pecan Pie Brownie experience.

Final Bake: Return the pan to the oven and bake for another 20-25 minutes. The Pecan Pie Brownies are done when the topping is bubbly around the edges and appears mostly set in the center (it will continue to set as it cools). A toothpick inserted into the brownie layer near the edge should come out with moist crumbs, not wet batter. Be careful not to overbake. Always adhere to safe handling procedures, referencing Baking and food safety guidelines is a good practice.

The final bake sets the pecan pie topping and ensures the brownie layer is fully cooked. The brownies are done when the topping is bubbly around the edges and appears mostly set in the center. A toothpick inserted into the brownie layer should come out with moist crumbs, not wet batter. Be careful not to overbake the brownies, as this can make them dry and crumbly. Make sure to follow food safety guidelines at all times.

Cool Completely: This step is crucial! Let the Pecan Pie Brownies cool completely in the pan on a wire rack for at least 2-3 hours, or even longer. Why cool completely? The pecan pie topping needs time to set properly. Cutting them while warm will result in a gooey mess. For the cleanest cuts, you can chill the cooled brownies in the refrigerator for about 30 minutes before slicing. Use the parchment paper overhangs to lift the entire slab out of the pan before cutting into squares.

Cooling the Pecan Pie Brownies completely is the most critical step in the entire recipe. The pecan pie topping needs ample time to set properly, and cutting them while warm will result in a gooey, messy disaster. Cooling them completely, for at least 2-3 hours, allows the topping to firm up and the flavors to meld together. For the cleanest cuts, chilling them in the refrigerator for about 30 minutes before slicing is highly recommended. Using the parchment paper overhangs to lift the entire slab out of the pan makes cutting into squares much easier.

Servings Ideas

Serving these Pecan Pie Brownies is all about enhancing their inherent decadence. The beauty lies in the contrast between the rich chocolate and the sweet, nutty topping. For a classic and irresistible presentation, serve a square slightly warmed (a few seconds in the microwave does wonders) with a generous scoop of high-quality vanilla bean ice cream. The warmth of the brownie melts the ice cream slightly, creating a luscious sauce. Drizzle with a touch of caramel or chocolate sauce for extra flair and visual appeal. If you want to go all out on the pecan theme, a scoop of Homemade Butter Pecan Ice Cream creates an unforgettable pairing.

Alternatively, cut the Pecan Pie Brownies into smaller, bite-sized squares (perhaps 1-inch or 1.5-inch) and arrange them elegantly on a dessert platter for parties or gatherings. A small dollop of freshly whipped cream on each square adds a touch of lightness and sophistication. For a simpler, yet equally satisfying experience, enjoy a square at room temperature with a hot cup of coffee or a robust black tea – the bitterness of the beverage cuts through the richness perfectly. You can even crumble a brownie over yogurt or ice cream for a deluxe topping.

FAQs

Can I use a different type of nut instead of pecans?

Absolutely! While pecans give these Pecan Pie Brownies their classic flavor, walnuts are a fantastic substitute, offering a slightly earthier taste. Chopped almonds or even hazelnuts could also work, though they will significantly change the flavor profile away from the traditional “pecan pie” element. Ensure whatever nuts you use are roughly chopped to a similar size as the pecans would be. Toasting them beforehand is always recommended to bring out their best flavor.

How should I store leftover Pecan Pie Brownies?

Store leftover Pecan Pie Brownies in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, or if you prefer them chilled, you can store them in the refrigerator for up to a week. Note that refrigeration can make the brownie base firmer; let them sit at room temperature for about 15-20 minutes before serving if you prefer a softer texture.

Can I make Pecan Pie Brownies ahead of time?

Yes, these are excellent for making ahead! You can bake them a day or two before you plan to serve them. Store them uncut in their pan (covered tightly) or cut them and store them in an airtight container as described above. Their flavor often deepens slightly by the second day.

Are Pecan Pie Brownies freezable?

Yes, they freeze quite well! Once cooled completely, cut them into squares. Wrap each square individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To serve, thaw them overnight in the refrigerator or for a couple of hours at room temperature. You can gently warm them in the microwave if desired after thawing. The texture holds up remarkably well.

My pecan pie topping seems too runny and didn’t set properly. What went wrong?

Several things could cause a runny topping:

Under-cooking: The topping might not have been cooked long enough on the stovetop (ensure it boils for the full minute) or during the final bake in the oven. The center should look mostly set, not liquidy.
Incorrect Measurement: Double-check your ingredient measurements, especially the corn syrup and eggs, which are crucial for setting.
Oven Temperature: Ensure your oven temperature is accurate. An oven running too cool might prevent the topping from setting correctly. An oven thermometer is a great tool.
Not Cooling Enough: Cutting into the brownies before they are completely cool is the most common reason for a topping that seems runny. It needs several hours at room temperature to fully set.

Can I use a boxed brownie mix for the base?

Yes, you definitely can use a standard (9×13 inch pan size) fudgy brownie mix as a shortcut. Prepare the batter according to the package directions. Follow the “Partial Bake” instructions in this recipe (likely reducing the box mix’s total bake time significantly for this step – start checking around 15-18 minutes), then proceed with making and adding the pecan pie topping and the final bake as directed.

Conclusion

These Pecan Pie Brownies truly offer the best of both dessert worlds – the deep, fudgy satisfaction of a great brownie and the sweet, gooey, nutty charm of pecan pie. They are a guaranteed crowd-pleaser, perfect for potlucks, holidays, or just a special weeknight treat. While they look impressive with their distinct layers, you’ll find the process surprisingly manageable, yielding decadent results every time. Remember that cooling time is your best friend for achieving those perfect, clean-cut squares that showcase the beautiful layers. If you’re interested in the rich history behind one part of this dessert mashup, explore these Pecan pie history and facts.

Pro Tip: For an extra layer of flavor complexity, sprinkle a little flaky sea salt over the pecan topping immediately after taking the brownies out of the oven. The salt enhances the sweetness and nuttiness beautifully.
Pro Tip: Brown your butter for the brownie base before adding the sugars. This adds a wonderful nutty depth that complements both the chocolate and the pecans.

Don’t hesitate to make this recipe your own! Consider adding a swirl of salted caramel into the pecan topping before the final bake for Salted Caramel Pecan Pie Brownies. Or, for a different twist, substitute half of the pecans with chocolate chips in the topping for an Extra Chocolatey Pecan Pie Brownie experience. Enjoy baking and sharing these delightful treats!

Decadent Pecan Pie Brownies: The Ultimate Dessert Mashup

Print Recipe

These Pecan Pie Brownies are the perfect marriage of rich, fudgy chocolate and gooey, nutty pecan pie topping. With simple ingredients and easy steps, this recipe delivers a decadent, layered dessert that’s as stunning as it is delicious. Perfect for holidays, potlucks, or a luxurious weekend treat.

Author: Kiera
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Brownie Layer:
1 cup (226g) Unsalted Butter
1 cup (200g) Granulated Sugar
1 cup (220g) Packed Light Brown Sugar
4 large Eggs, room temperature
1 tsp Vanilla Extract
1 cup (85g) Unsweetened Cocoa Powder
1 cup (120g) All-Purpose Flour
½ tsp Salt
Optional: ½ cup Chocolate Chips
For the Pecan Pie Topping:
¾ cup (180ml) Light Corn Syrup
½ cup (110g) Packed Light Brown Sugar
¼ cup (57g) Unsalted Butter
2 large Eggs, lightly beaten
1 tsp Vanilla Extract
¼ tsp Salt
1½ cups (170g) Pecans, roughly chopped

Instructions

Preheat Oven: Preheat to 350°F (175°C). Grease and line a 9×13 inch pan with parchment, leaving overhang.
Melt & Mix: Melt butter in microwave or saucepan. Stir in sugars until combined.
Add Eggs: Whisk in eggs one at a time, then vanilla. Mixture should be glossy.
Dry Ingredients: In another bowl, whisk cocoa powder, flour, and salt. Fold into wet mixture. Stir in chocolate chips if using.
Partial Bake: Spread brownie batter into pan and bake for 20-25 minutes. Edges should be set; center slightly underbaked.
Pecan Topping: In a saucepan, combine corn syrup, brown sugar, and butter. Stir over medium heat until melted and smooth. Boil gently 1 minute.
Temper Eggs: Beat eggs in small bowl. Slowly whisk in a bit of hot mixture to temper, then return to saucepan. Stir in vanilla, salt, and pecans.
Layer: Pour pecan topping evenly over partially baked brownie layer. Spread gently to cover.
Final Bake: Return to oven for 20-25 more minutes, until topping is bubbly and mostly set.
Cool: Cool completely (2-3 hours), then chill 30 minutes for clean cuts. Lift using parchment and slice into squares.

Notes

Toast pecans before using for extra flavor. Brown the butter for the brownie base for a richer taste. Sprinkle flaky salt over the pecan layer after baking for a sweet-salty contrast.

Nutrition

Serving Size: 1 brownie
Calories: 340
Sugar: 29g
Sodium: 115mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg

Keywords: pecan pie brownies, chocolate pecan dessert, layered brownies, holiday dessert