Pecan Pie Brownies

Alright, these pecan pie brownies? They’re rich, fudgy, and layered with that gooey, buttery pecan pie topping you know and love. It’s like two classic desserts baked into one seriously indulgent treat.

I made them for a holiday potluck when I couldn’t decide between pecan pie and brownies. Started with a thick, chocolatey brownie base, then poured a brown sugar pecan filling right on top. Baked it up until the top was glossy and golden—and yep, they were gone fast.

They’re sweet, crunchy, and melt-in-your-mouth decadent. Perfect for parties, gifting, or just treating yourself. Let’s bake a batch—you’ll want to hide a few before they disappear.

Why You’ll Love This Recipe

• Two Classic Desserts in One: If you love brownies and pecan pie, you don’t have to pick just one. Every bite gives you a taste of both—a fudgy chocolate base and a sweet, caramel-like pecan topping.
• Easy to Make, Impressive to Serve: The recipe starts with a boxed brownie mix, so you get a shortcut on the bottom layer. The pecan topping comes together with just a whisk and a bowl—no stovetop cooking required.
• Great for All Ages: The finished brownies cut neatly into squares, making them easy for kids to eat. They’re also a good project for baking with children, since most steps involve mixing and layering.
• Perfect for Sharing: These brownies travel well and look impressive on a dessert tray. They’re a hit at potlucks, bake sales, or holiday dinners—especially Thanksgiving or Christmas.
• Make Ahead Friendly: The brownies taste even better after a few hours as the flavors meld and the topping sets. You can bake them a day in advance.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: About 20 minutes. This includes mixing the brownie batter and making the pecan topping.
• Bake Time: 45–50 minutes. The layers bake together in the same pan, but it’s important to check that the center is set before you remove them from the oven.
• Cooling Time: At least 2 hours before cutting. The topping needs time to firm up for clean slices.

Yield:

• This recipe makes 16 square brownies if cut in a 4×4 grid from a 9×9-inch pan. You can cut them smaller for bite-size treats or larger if you want big bakery-style brownies.

Difficulty Level:

• Beginner to intermediate. The method is straightforward—most steps are just mixing, pouring, and baking. It’s more about layering than about special skills.

Helpful Tips Before You Begin:

• Lining the Pan: Use parchment paper to line your baking pan, leaving extra overhang on two sides. This makes it easy to lift the brownies out in one piece for neat cutting.
• Mixing Gently: When combining the pecan topping, mix gently to avoid beating too much air into the eggs. This keeps the topping dense and gooey rather than cakey.
• Let Cool Completely: For the neatest slices and the best flavor, let the brownies cool completely at room temperature, or chill them for 30 minutes before slicing.

Required Kitchen Tools

You don’t need any fancy equipment for this recipe, but a few key tools will help ensure success:

• Square Baking Pan: A 9×9-inch pan gives slightly thinner brownies; an 8×8-inch pan works for extra-thick brownies, but you’ll need to increase bake time by 5–10 minutes.
• Parchment Paper: Lining the pan makes removal easy and helps keep the edges neat.
• Two Mixing Bowls: One for the brownie base, one for the pecan topping. This keeps the layers separate until assembly.
• Whisk and Spatula: Use a whisk for smooth batters and a silicone spatula for scraping bowls clean.
• Measuring Cups and Spoons: For accurate ingredient portions.
• Small Saucepan: For melting butter for the pecan topping.
• Oven Mitts: For safe handling when moving the hot pan.
• Wire Rack: For cooling the brownies after baking.

Ingredients for Pecan Pie Brownies

Here’s a closer look at each component and why it’s important:

For the Brownie Layer:

• Family-Size Brownie Mix (18–19 oz): Choose a fudgy style for a dense base. You’ll also need the eggs, oil, and water as listed on the box, or use your favorite homemade brownie recipe if you prefer from-scratch baking.
• Optional Add-Ins: For more chocolate richness, stir in 1/2 cup of semisweet chocolate chips.

For the Pecan Pie Topping:

• Unsalted Butter (melted): Adds richness and helps the topping set.
• Brown Sugar (light or dark): Gives the topping its deep, caramel flavor.
• Light Corn Syrup: Essential for that sticky, gooey texture found in pecan pie filling. Maple syrup can be swapped for part of the corn syrup for extra flavor.
• Large Eggs: Help bind the topping and give it structure.
• Pure Vanilla Extract: Rounds out the sweetness and enhances the nutty flavor.
• Chopped Pecans: Fresh, raw pecans (not roasted or salted) provide the signature crunch. Chop some fine for a dense topping and leave some larger for texture.
• Pinch of Salt (optional): A little salt enhances all the flavors and keeps the sweetness balanced.

Pro Tip: Always use fresh pecans for best results; stale nuts will make the topping taste flat.

Variations for Pecan Pie Brownies

There are lots of ways to make this recipe your own:

• Chocolate Lovers: Mix extra chocolate chips into the brownie base or sprinkle some on top of the pecan mixture before baking.
• Salted Caramel Drizzle: Warm a bit of salted caramel sauce and swirl it over the pecan topping before baking, or drizzle after the brownies are cooled.
• Maple Pecan: Use half maple syrup and half corn syrup for a deeper, more autumnal flavor.
• Bourbon Pecan: Add 1 tablespoon of bourbon to the pecan filling for a Southern twist (for adult gatherings).
• Spiced Pecan Pie: Stir a pinch of cinnamon or nutmeg into the pecan topping for a subtle, cozy spice.
• Gluten-Free: Use a gluten-free brownie mix to accommodate gluten-sensitive eaters.

How to Make Pecan Pie Brownies (Step-by-Step Instructions)

1. Prepare the Brownie Layer

1. Line the Pan:
   Start by lining your baking pan with parchment paper, leaving extra on two sides so you can lift out the brownies easily after baking. Lightly grease the parchment with a bit of butter or baking spray.
2. Mix the Brownie Batter:
   In a large bowl, prepare your brownie mix according to the package directions (usually adding eggs, oil, and water). If using a homemade recipe, mix as directed. Stir just until combined for a fudgy texture—do not overmix.
3. Spread in the Pan:
   Pour the brownie batter into your prepared pan and use a spatula to smooth the top. Try to spread it evenly into all the corners for a level base.
4. Partially Bake:
   Place the pan in a preheated oven at 350°F (175°C) and bake for about 20 minutes. The brownies should begin to set around the edges but still be wet in the center. This helps keep the layers distinct. While the brownies are baking, prepare the pecan topping.

2. Make the Pecan Pie Topping

1. Melt the Butter:
   In a small saucepan (or in the microwave using a heat-safe bowl), melt the unsalted butter until completely smooth.
2. Mix the Filling:
   In a separate mixing bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla extract, and a pinch of salt if using. Whisk gently until everything is fully combined and the mixture looks glossy.
3. Add Pecans:
   Fold in the chopped pecans. Make sure they are evenly coated with the mixture so you get plenty of nuts in each brownie square.

3. Layer and Finish Baking

1. Pour on the Topping:
   After the brownie layer has baked for about 20 minutes, carefully remove the pan from the oven. Pour the pecan pie topping evenly over the top, using a spatula to spread it gently to the edges. Be gentle so the two layers stay mostly separate.
2. Bake Again:
   Return the pan to the oven and continue baking for another 25–30 minutes. The topping should look set and slightly puffy, and a toothpick inserted in the center should come out mostly clean (a little goo is okay; just avoid raw batter).
3. Cool Completely:
   Place the pan on a wire rack and let the brownies cool in the pan for at least 2 hours. The topping will firm up as it cools, making the brownies easier to cut. For clean edges, chill in the refrigerator for 30–60 minutes before slicing.

Serving and Decoration

• Cut into Squares:
  Use the parchment paper to lift the brownies out of the pan. Place on a cutting board and use a sharp knife to cut into squares or rectangles, depending on your preference.
• Optional Garnish:
  For a special touch, top each brownie with a pecan half or a drizzle of melted chocolate before serving.
• How to Serve:
  These brownies are delicious at room temperature or chilled. They make a great lunchbox treat, dessert for a party, or sweet snack with a glass of milk.

Storing Pecan Pie Brownies

• Room Temperature:
  Store leftover brownies in an airtight container at room temperature for up to 2 days.
• Refrigerator:
  For longer storage, place in the refrigerator for up to 1 week. The topping will stay gooey but won’t get too firm.
• Freezer:
  Brownies freeze well for up to 2 months. Wrap individual squares tightly in plastic wrap and store in a freezer bag. Thaw overnight in the fridge or for a few hours at room temperature before serving.

Nutrition

Serving Size	Calories	Fat	Carbs	Sugar	Protein
1 brownie	295	17g	37g	27g	3g

Nutrition values are estimates and will vary based on brands and portion size.

Pecan Pie Brownies FAQs

Can I use homemade brownie batter?
Yes! Substitute your favorite from-scratch recipe for the boxed mix. Keep the process the same.

Can I use dark corn syrup or maple syrup?
You can use dark corn syrup for a deeper flavor. Maple syrup works, but the texture may be slightly softer.

Do I need to refrigerate leftovers?
It’s not required if eaten within 2 days, but refrigerating keeps them fresh longer.

How do I get clean slices?
Chill the brownies first, and wipe your knife between cuts for neat edges.

Can I make these nut-free?
Pecan pie brownies rely on pecans for texture, but you can experiment with seeds (like sunflower) if avoiding nuts.

Conclusion

Pecan Pie Brownies are a sweet, crowd-pleasing treat that blends classic Southern flavors with fudgy chocolate. With an easy method, basic pantry ingredients, and a show-stopping look, they’re perfect for holidays or any day you want something special. The gooey pecan topping paired with a dense brownie base makes this a dessert you’ll want to bake again and again.