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Pecan Pie Brownies

Pecan Pie Brownies are such a fun fall treat! The best brownies topped with the best pecan pie filling!
Course Dessert
Cuisine American
Prep Time 20 days
Cook Time 40 days
Total Time 60 days
Servings 20
Calories 416kcal
Author Lisa

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

  • ¾ cup + 3 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*

Instructions

  • Preheat oven to 350°F and spray 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 mixture thickens and coats the back of a spoon, ~10 minutes. Stir in chopped pecans and cook for another 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 – roughly chopped
    Pecan Pie Filling in sauce pan
  • In a microwave safe dish melt the butter. Microwave for 30 seconds, stir, and repeat until the butter is completely melted.
    ¾ cup + 3 tbs unsalted butter
  • Stir cocoa powder into melted butter making sure there are no clumps. Set aside.
    ¾ cup cocoa powder
    butter and cocoa powder together
  • While 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
    flour mixture in bowl
  • 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
    all wet ingredients mixed in
  • By hand, with a large rubber spatula or mixing spoon, fold in the flour mixture. Folding in the flour will help the brownie batter keep the air in it.
    folding the flour to the batter
  • Fold in the chocolate chips.
    1 cup milk chocolate chips*
    close up of mixed brownie batter
  • Pour into the prepared baking dish and bake for 15 minutes (brownies will not be done yet!)
    partially baked brownies
  • After 15 minutes, remove half-baked brownies from oven, gently spread pecan pie filling over brownies and return to oven. Bake for another 20-25 minutes, or until a toothpick comes out clean
    pouring pecan pie filling onto partially baked brownies
  • Allow brownies to cool completely before cutting!
    Pecan Pie Brownies after baking

Video

Notes

Tips and Tricks
*You want the pecan pie topping to be thick but still spreadable.
*Chocolate Chips and espresso powder are optional but reccomended!
*You can use boxed brownie mix but the baking time might need to be adjusted.

Nutrition

Calories: 416kcal | Carbohydrates: 58g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 73mg | Potassium: 148mg | Fiber: 3g | Sugar: 50g | Vitamin A: 393IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1mg