These Pecan Pie Brownies Recipe combine the fudgy richness of chocolate brownies with the gooey, nut-topped decadence of pecan pie. Perfect for fall baking or anytime you want a dessert that's both comforting and show-stopping.
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Why This Recipe Works
- Layered - You get both the best brownie base and the best pecan pie topping, which gives texture contrast in every bite.
- Rich - The chocolate and butter in the brownie plus the buttery, sugary pecan layer make it deeply indulgent.
- Balanced Sweetness - Between brown sugar, corn syrup, and chocolate, the sweetness is intense but well tempered.
- Crowd-Pleasing - It looks impressive and feels festive, making it ideal for gatherings, holidays, or just a cozy dessert night.
A while ago, I shared my favorite old-fashioned pecan pie recipe and my favorite homemade brownie recipe- I figured I'd combine the two and make these amazing brownies!
This pecan pie brownies recipe is perfect for Thanksgiving and Christmas, alongside my popular pumpkin pie with graham cracker crust, French silk pie, sweet potato pudding, French toast bake, and caramel pear pie.
What This Recipe Needs
- Unsalted Butter - Provides richness, enhances mouthfeel, and ensures the layers set properly.
- Cocoa Powder - Provides the deep chocolate flavor so that the dessert isn't overly "sweet nutty" but has a strong chocolate backing.
- Espresso Powder - Adding a bit of espresso powder to the brownie batter intensifies the chocolate flavor and balances the sweetness.
- Sugar & Brown Sugar - Regular sugar sweetens the brownie layer, while brown sugar in the pecan pie topping adds a caramel-like depth.
- Light Corn Syrup - Critical in the pecan pie topping to create that sticky, gooey texture which binds the nuts and topping together without crystallizing.
- Vanilla Extract - Adds warmth and rounds out the flavors so the chocolate and pecan topping don't feel flat or one-dimensional.
- Pecans - The star garnish/topping: provides crunch, texture contrast, and that signature nutty pecan pie flavor.
Substitutions
- Swap maple syrup or honey for light corn syrup if you prefer natural sweeteners. This might change the consistency of the filling a bit, but it will still be delicious.
- Boxed Brownie Mix: If you prefer to use store-bought brownies instead, you will need to adjust the baking time accordingly. Mix up the batter, bake halfway through, add the pecan pie filling on top, and then bake until a toothpick comes out clean.
- Toast Pecans: Chop and toast pecans for a deeper nutty flavor.
This brownie recipe is my go-to for all my brownies- from my s'mores brownies, red velvet brownies, and even my spiderweb brownies! They are rich, chocolatey, delicious, and perfect every time!
How to Make Pecan Pie Brownies:
- Step 1: Make the pecan pie filling by whisking together the corn syrup, brown sugar, eggs, butter, and vanilla in a saucepan. Heat over medium heat.
- Step 2: Stir continuously until the mixture thickens and coats the back of a spoon. Then, stir in the chopped pecans and cook for an additional 3-5 minutes. Then set aside.
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- Step 3: Mix your brownie batter by melting the butter first and then adding the cocoa powder. Combine dry ingredients in a separate small bowl.
- Step 4: Whisk wet ingredients with the sugar and butter mixture. Then fold in dry ingredients and chocolate chips.
- Step 5: Place in a greased 9x13 baking dish and bake hallway through.
- Step 6: Spread pecan pie filling on top and finish baking until a toothpick inserted comes out clean. Allow brownies to cool completely before cutting.
Variations
- Chocolate Pecan Swirl - Swirl melted chocolate or chocolate ganache into the top before baking for extra chocolate richness.
- Caramel Pecan Pie Brownies Recipe - Drizzle homemade caramel between the brownie and topping layers, or make my caramel pecan pie filling for the brownie topping.
- Bourbon Pecan Pie Brownies - Add a small splash of bourbon to the pecan topping for a deeper flavor note.
Expert Tips
- Pie Filling: You want your pecan pie filling to be thick but not too thick. You still want it to be slightly spreadable over the brownies without mixing it in.
- Test for Doneness: Brownies are done when a toothpick inserted comes out clean.
- Let it cool completely before cutting: warm pecan-topped brownies tend to fall apart; cooling helps them set and slice neater.
- Reheat: You can always reheat an already cut piece of brownie and serve it with some tasty no-churn vanilla ice cream!
Frequently Asked Questions
Yes - you can use a boxed mix for the brownie layer, but you'll need to bake part of it, then add the pecan pie topping, and finish baking to ensure both layers set properly.
Yes - you can bake it, let it cool completely, then store it in an airtight container; some say it even tastes better the next day once the flavors have melded.
Store in an airtight container at room temperature for 1-2 days. For longer storage, refrigerate for up to 5 days, then bring to room temperature before serving for optimal texture, or microwave until warm.
Absolutely - wrap slices well (double wrap or place in freezer-safe container), freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
More Related Recipes
For more fall favorite recipes, check out my mini pecan pie tarts, pecan pie cookies recipe, smoked cream cheese, sweet potato biscuits, and jalapeno deviled eggs!
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Video
Pecan Pie Brownies Recipes
Ingredients
Pecan Pie Topping
- 1 cup light corn syrup
- 1 cup brown sugar
- 3 large eggs
- ¼ cup unsalted butter
- 2 teaspoon vanilla extract
- 2 cups Pecans roughly chopped
Brownies
- 15 tbs unsalted butter
- ¾ cup cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups sugar
- 1 teaspoon espresso powder
- 4 large eggs
- 1 teaspoon vanilla
- 1 cup milk chocolate chips optional but recommended
Instructions
- Preheat oven to 350°F and spray a 9x13 baking dish with nonstick cooking spray.
- In a medium saucepan over medium heat, whisk together the corn syrup, brown sugar, eggs, butter, and vanilla. Stir continuously until the mixture thickens and coats the back of a spoon, ~10 minutes. Stir in the chopped pecans and cook for an additional 3-5 minutes. * Then set aside.1 cup light corn syrup, 1 cup brown sugar, 3 large eggs, ¼ cup unsalted butter, 2 teaspoon vanilla extract, 2 cups Pecans
- In a microwave-safe dish, melt the butter. Microwave for 30 seconds, stir, and repeat until the butter is completely melted.15 tbs unsalted butter
- Stir cocoa powder into melted butter, making sure there are no clumps. Set aside.¾ cup cocoa powder
- While the butter mixture is cooling, in a separate small bowl, combine the flour, baking powder, and salt. Set aside.1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- In a stand mixer, or using a hand mixer, mix together the butter mixture (it's okay if it's still warm), sugar, espresso powder, and vanilla. Then add the eggs one at a time, letting each egg become fully incorporated into the batter before adding the next.2 cups sugar, 1 teaspoon espresso powder, 4 large eggs, 1 teaspoon vanilla
- By hand, with a large rubber spatula or mixing spoon, fold in the flour mixture. Folding in the flour will help the brownie batter retain its air.
- Fold in the chocolate chips.1 cup milk chocolate chips
- Pour into the prepared baking dish and bake for 15 minutes (brownies will not be done yet!)
- After 15 minutes, remove the half-baked brownies from the oven. Gently spread the pecan pie filling over the brownies and return them to the oven. Bake for another 20-25 minutes, or until a toothpick comes out clean
- Allow brownies to cool completely before cutting!
Notes
- *You want the pecan pie topping to be thick but still spreadable.
- *Chocolate Chips and Espresso Powder are optional but recommended!
- *You can use boxed brownie mix, but the baking time might need to be adjusted.
- Storage: Keep in an airtight container at room temperature for 1-2 days; for longer life, refrigerate for up to 5 days, but bring to room temp before serving for best texture.
- Freeze: Wrap slices well (double wrap or place in freezer-safe container), freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
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