These Pecan Pie Brownies are the ultimate mash-up dessert: a rich, fudgy brownie base topped with a gooey, buttery pecan pie layer. You get crackly brownie tops, dense chocolatey centers, and caramelized pecans in every bite.
The layers bake together into one gorgeous pan of sticky, glossy, nutty perfection. They slice beautifully into bars that are perfect for holidays, potlucks, bake sales, or any time you can’t choose between brownies and pecan pie (so you have both).
Why You’ll Love These Pecan Pie Brownies
- Two desserts in one – Fudgy brownies + gooey pecan pie topping.
- Amazing texture – Chewy base, crunchy pecans, sticky caramel-like filling.
- Party-ready bars – Slice cleanly and stack nicely on dessert trays.
- Make-ahead friendly – Flavor gets even better the next day.
- Holiday showstopper – Feels special but uses simple ingredients.
Ingredients
For the Brownie Base
- 170 g (3/4 cup) unsalted butter
- 180 g (1 cup) semi-sweet chocolate chips or chopped chocolate
- 150 g (3/4 cup) granulated sugar
- 100 g (1/2 cup) packed light brown sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 95 g (3/4 cup) all-purpose flour
- 30 g (1/4 cup) unsweetened cocoa powder
- 1/2 tsp fine salt
For the Pecan Pie Topping
- 120 g (1/2 cup) unsalted butter, melted and slightly cooled
- 150 g (3/4 cup) packed light brown sugar
- 160 ml (2/3 cup) light corn syrup or maple syrup
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 200 g (about 2 cups) pecan halves or roughly chopped pecans
Optional Finishing
- Flaky sea salt, for sprinkling on top
- Extra chopped pecans for garnish
Instructions
1) Prep the pan and oven
Preheat your oven to 175°C (350°F).
Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease the parchment.
Tip: The parchment sling makes it much easier to remove and slice the brownies cleanly.
2) Make the brownie base
In a heatproof bowl, combine butter and chocolate. Melt together in the microwave in short bursts (stirring between each) or over a double boiler until smooth.
Whisk in granulated sugar and brown sugar while the mixture is still warm.
Add eggs one at a time, whisking well after each addition, then whisk in vanilla until glossy and thick.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Fold the dry ingredients gently into the chocolate mixture just until combined; don’t overmix.
Pour the brownie batter into the prepared pan and spread into an even layer.
3) Par-bake the brownies
Bake the brownie layer for 15–18 minutes, just until the top is starting to set but the center is still slightly soft.
Remove from the oven and set the pan on a cooling rack while you prepare the pecan topping. Leave the oven at 175°C (350°F).
Tip: Par-baking keeps the brownie base fudgy while ensuring it doesn’t overbake once the topping is added.
4) Make the pecan pie topping
In a medium bowl, whisk together melted butter, brown sugar, corn syrup (or maple syrup), eggs, vanilla, and salt until smooth and well combined.
Stir in the pecan halves or chopped pecans until they’re all coated in the mixture.
The topping should be pourable but slightly thick.
5) Pour topping over brownie base
Carefully pour the pecan mixture over the warm, par-baked brownie layer, spreading the nuts evenly all the way to the corners.
Use a spatula to gently move pecans around so each slice will have plenty of nuts.
6) Bake until set and glossy
Return the pan to the oven and bake for 25–30 minutes, or until the pecan layer is bubbling gently at the edges and just set in the center (it will still jiggle slightly but firm up as it cools).
If the top is browning too quickly, you can tent loosely with foil for the last 5–10 minutes.
7) Cool completely and slice
Remove from the oven and let the brownies cool completely in the pan—this can take 2–3 hours. For the cleanest slices, chill in the fridge for at least 1 hour after cooling.
Use the parchment overhang to lift the slab out of the pan.
Slice into bars with a sharp knife, wiping the blade between cuts. Sprinkle with flaky sea salt if desired.
Serving Suggestions
- Serve at room temperature or slightly chilled with coffee, hot chocolate, or tea.
- Add a scoop of vanilla ice cream or whipped cream for a plated dessert.
- Cut into smaller squares for holiday cookie trays or party platters.
- Wrap individual bars in parchment or cellophane for homemade gifts.
Cook’s Tips
- Cool fully before slicing: The pecan layer needs time to set so it doesn’t run when cut.
- Don’t overbake the brownies: Slightly underbaked is better for a fudgy texture.
- Pan choice: A metal 9×13 pan bakes more evenly than glass; if using glass, you may need a few extra minutes.
- Check the center: The pecan layer should look set but still have a little movement—overbaking can make it hard and crunchy instead of gooey.
- Neat slices: Chill before cutting and use a sharp, slightly warm knife (run under hot water, then dry).
Variations & Add-Ins
- Bourbon pecan pie brownies: Add 1–2 tbsp bourbon to the pecan mixture for deeper flavor.
- Extra chocolate: Sprinkle a handful of chocolate chips over the brownie base before adding the pecan topping.
- Maple twist: Use maple syrup instead of corn syrup for a richer, maple-forward topping.
- Smaller batch: Halve the recipe and bake in an 8-inch (20 cm) square pan, adjusting baking time slightly.
- Nut mix: Swap some pecans for walnuts or almonds if you like mixed nuts.
Storage & FAQ
- Storage: Store cooled brownies in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days.
- Reheating: Enjoy at room temperature, or warm individual squares briefly in the microwave for extra gooeyness.
- Freezing: Wrap bars individually and freeze in a container or freezer bag for up to 2–3 months. Thaw at room temperature.
- Topping too runny? They likely needed a bit more bake time; chilling in the fridge helps firm them up.
- Can I use dark chocolate? Absolutely—using darker chocolate in the brownie base will make the dessert less sweet and more intense.
Pecan Pie Brownies bring together a fudgy chocolate brownie base and a glossy, caramelized pecan pie topping, creating an indulgent bar that’s perfect for holidays, special occasions, or any day you feel like serving a show-stopping dessert in easy slice-and-serve form.
Fudgy Brownie Base with Gooey Pecan Pie Topping
Fudgy, rich brownies topped with a gooey, buttery pecan pie layer. These Pecan Pie Brownies slice into beautiful bars with chewy chocolate bases, crunchy pecans, and a sticky caramel-like topping—perfect for holidays, parties, and gifting.
Ingredients
- Brownie Base:
- 170 g (3/4 cup) unsalted butter
- 180 g (1 cup) semi-sweet chocolate chips or chopped chocolate
- 150 g (3/4 cup) granulated sugar
- 100 g (1/2 cup) packed light brown sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 95 g (3/4 cup) all-purpose flour
- 30 g (1/4 cup) unsweetened cocoa powder
- 1/2 tsp fine salt
- Pecan Pie Topping:
- 120 g (1/2 cup) unsalted butter, melted and slightly cooled
- 150 g (3/4 cup) packed light brown sugar
- 160 ml (2/3 cup) light corn syrup or maple syrup
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 200 g (about 2 cups) pecan halves or roughly chopped pecans
- Optional:
- Flaky sea salt, for sprinkling
- Extra chopped pecans for garnish
Instructions
- 1. Prep pan and oven
- 2. Preheat oven to 175°C (350°F).
- 3. Line a 9×13-inch pan with parchment, leaving an overhang; lightly grease.
- 4. Make brownie batter
- 5. Melt butter and chocolate together until smooth.
- 6. Whisk in granulated sugar and brown sugar.
- 7. Add eggs one at a time, whisking well, then mix in vanilla.
- 8. In a separate bowl, whisk flour, cocoa powder, and salt.
- 9. Fold dry ingredients into the chocolate mixture just until combined.
- 10. Spread batter evenly in the prepared pan.
- 11. Par-bake brownie base
- 12. Bake for 15–18 minutes, until the top is just set but the center is still slightly soft.
- 13. Remove from oven and set the pan on a rack (leave oven on).
- 14. Make pecan pie topping
- 15. In a medium bowl, whisk melted butter, brown sugar, corn syrup (or maple), eggs, vanilla, and salt until smooth.
- 16. Stir in pecans until evenly coated.
- 17. Add topping and bake
- 18. Pour pecan mixture evenly over the warm brownie base, spreading nuts to the corners.
- 19. Bake for 25–30 minutes, until the pecan layer is bubbling at the edges and just set in the center.
- 20. Tent with foil if browning too quickly.
- 21. Cool and slice
- 22. Cool completely in the pan (2–3 hours). For neat slices, chill an additional 1 hour.
- 23. Lift out using the parchment sling and cut into squares with a sharp knife, wiping the blade between cuts.
- 24. Sprinkle with flaky sea salt if desired.
Notes
If the center is too loose after baking, give it a few more minutes and watch closely.
For extra fudgy brownies, err on the side of slightly underbaking the brownie base.
Chilling before slicing helps the pecan layer set and gives sharp, clean edges.
Use maple syrup instead of corn syrup for a deeper, more complex sweetness.
Nutrition
Calories: ~260–290
Protein: ~3–4 g
Total Fat: ~16–18 g
Carbohydrates: ~30–34 g
Fiber: ~1–2 g