Rich, fudgy brownies topped with a gooey pecan pie layer for a dessert that's sweet, buttery, and unforgettable.
Table of contents
Why We Love This Recipe
- You get two desserts in one bite!
- The brownie base is super fudgy, not cakey.
- The pecan topping adds crunch and buttery caramel flavor.
- Perfect for make-ahead holiday baking.
Recipe Ingredients
For the brownie base you will need:
- Butter
- Semi-Sweet Chocolate
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla
- All-Purpose Flour
- Cocoa Powder
- Salt
For the pecan pie topping
- Brown Sugar
- Light Corn Syrup - Karo
- Eggs
- Butter
- Vanilla
- Salt
- Chopped Pecans
When my daughter first made these brownies, we both took a bite and just looked at each other in disbelief. The flavor and texture of these Pecan Pie Brownies was over the top good! When my son tried them, he just said, "These brownies are insane!" I couldn't agree more.
This recipe combines two classic holiday treats (pecan pie and brownies) into one decadent dessert. They're rich, sweet, and perfect for Thanksgiving, Christmas, or any time you want to impress your family and friends.
How to make Pecan Pie Brownies
Heat oven to 350°F (175°C). Line a 9 by 13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Make the brownies
In a large saucepan, melt the butter and chocolate chips over medium-low heat, stirring until smooth.
Remove from heat and whisk in both sugars.
Add the eggs and vanilla; whisk until combined.
In another bowl, sift together the flour, cocoa powder, and salt.
Add the dry ingredients to the wet ingredients. Gently fold until no streaks remain.
The batter should look thick and glossy.
Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, until the edges are set but the center is still slightly soft.
For the pecan pie topping
In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth.
Stir in chopped pecans.
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Remove the brownies from oven and set aside to cool slightly.
Pour the pecan pie topping evenly over the partially baked brownies.
Return to the oven and bake for another 15-20 minutes, or until the pecan layer is set and golden.
Let the brownies cool completely in the pan on a wire rack. Then refrigerate for at least 30 minutes before slicing for clean edges.
Fudgy chocolate brownies meet gooey pecan pie in this indulgent dessert mashup! Perfect for Thanksgiving, Christmas, or any special occasion, these Pecan Pie Brownies are rich, sweet, and unforgettable. One bite and everyone will be asking for the recipe!
Leftovers & Storage
- Store the brownies, covered, in the fridge for up to 5 days.
- Can be frozen for up to 2 months. Layer with parchment between bars. Thaw before eating!
- These brownies are best enjoyed slightly chilled or at room temperature.
FAQ's
Yes, if you're short on time, a boxed mix works fine. Just bake it for 5-10 minutes less before adding the pecan topping. Remember, the texture of the box brownie mix may be different than this homemade recipe.
Definitely. They actually taste even better the next day after the flavors meld together.
Use better quality chocolate chips, if using. Semi-sweet or dark chocolate bars give the richest flavor.
Mom Tip
Do you want a little extra indulgence added to this recipe? Add a drizzle of melted chocolate over the top of the finished brownies. Beautiful and delicious!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Complete Recipe
Pecan Pie Brownies
Ingredients
For the Brownie Layer:
- 1 cup Unsalted Butter 2 sticks
- 8 oz Semisweet Chocolate chips or a chopped chocolate bar
- 1 ½ cups granulated sugar
- ½ cup Brown Sugar packed
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- ½ cup Unsweetened Cocoa Powder
- ½ teaspoon salt
For the Pecan Pie Topping:
- ½ cup Brown sugar packed
- ½ cup Light Corn Syrup such as Karo
- 2 large Eggs
- 2 tablespoon Unsalted Butter melted
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 1 ½ cups Pecans chopped
Instructions
- Heat oven to 350°F (175°C). Line a 9 by 13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
For the brownies
- In a large saucepan, melt the butter and chocolate chips over medium-low heat, stirring until smooth.1 cup Unsalted Butter, 8 oz Semisweet Chocolate
- Remove from heat and whisk in both sugars.1 ½ cups granulated sugar, ½ cup Brown Sugar
- Add the eggs and vanilla; whisk until combined.4 large Eggs, 1 teaspoon Vanilla Extract
- In another bowl, sift together the flour, cocoa powder, and salt.1 cup All-Purpose Flour, ½ cup Unsweetened Cocoa Powder, ½ teaspoon salt
- Add the dry ingredients to the wet ingredients. Gently fold until no streaks remain. The batter should look thick and glossy.
- Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, until the edges are set but the center is still slightly soft. Cool slightly.
For the pecan pie topping
- In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.½ cup Brown sugar, ½ cup Light Corn Syrup, 2 large Eggs, 2 tablespoon Unsalted Butter, 1 teaspoon Vanilla Extract, ¼ teaspoon Salt, 1 ½ cups Pecans
- After the brownies have cooled slightly, pour the pecan pie topping evenly over the partially baked brownies.
- Return to the oven and bake for another 15-20 minutes, or until the pecan layer is set and golden.
- Let the brownies cool completely in the pan on a wire rack. Then refrigerate for at least 30 minutes before slicing for clean edges.
Keri says
We love to take these brownies to holiday gatherings. Always a hit!