Pecan Pie Brownies

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Pecan pie brownies join two classic desserts into one luscious bar—deep, chocolatey fudge meets buttery, caramel-glossed pecans. With each bite, you get crisp candied nuts and thick, chewy brownie for a dessert that feels both special and unfussy. Whether you’re planning a festive gathering or just want to enjoy an indulgent treat at home, these brownies tick every box.

Why Make Pecan Pie Brownies?

These brownies take the best aspects of brownies and pecan pie and layer them into something new. The bittersweet chocolate cuts through the toasty, buttery nuts, while the sticky pecan layer adds a welcome crunch. Here’s what makes this recipe a standout:

• Versatile Flavor: Chocolate and pecan are a natural pairing—warm, fragrant, and a little bit decadent.
• Texture Contrast: You’ll enjoy fudgy centers, crisp edges, and a crackly pecan topping.
• Ease: Using a brownie mix as a base streamlines the process without sacrificing taste.
• Occasion-Ready: These bars slice cleanly for holiday dessert trays, bake sales, or sweet snack breaks.

Ingredients

You don’t need fussy methods or hard-to-find ingredients. Each element in this recipe brings plenty of character to the finished brownie.

Typical quantities for a 9×13-inch pan:

• 1 box brownie mix (family size, about 18-20 oz, plus ingredients on the box—usually 2-3 eggs, water, and oil)
• 1 cup chocolate chips
• ¾ cup unsalted butter (melted)
• 1 cup light brown sugar
• ½ cup light corn syrup
• 3 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 2 cups pecan halves (lightly toasted)

Step-by-Step Instructions

1. Prep

Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving extra to lift the brownies out—this makes cleanup easy and ensures tidy squares. Lightly coat the parchment with nonstick spray.

2. Make the Brownies

Prepare the brownie batter as the box instructs. For richer brownies, use melted butter instead of oil. Stir in the chocolate chips. Spread the batter in the prepared pan and smooth the top.

Pro tip: For pure chocolate flavor, opt for dark chocolate chips.

3. First Bake

Bake the brownies for 20–22 minutes. The surface should just begin to set, but a toothpick will still pick up wet crumbs when inserted. They will bake further with the pecan topping.

4. Prepare the Pecan Pie Topping

While the brownies bake, whisk melted butter, brown sugar, corn syrup, eggs, vanilla, and salt in a large bowl. Stir in the toasted pecans so they’re evenly coated. Toasting pecans intensifies their nutty flavor; just spread them on a sheet pan and bake for 5–7 minutes until aromatic.

5. Layer and Second Bake

Carefully pour the pecan mixture over the partially baked brownies, spreading evenly. Return the pan to the oven. Bake another 18–22 minutes until the topping is golden, slightly puffed, and set at the edges.

Signs it’s ready: The center should jiggle only faintly. The top will be glossy, not wet.

6. Cool and Slice

Brownies need time to cool for clean slices and the gooey top to set. Leave them in the pan on a rack for at least 2 hours. For best results, chill in the fridge before slicing. Use a hot, clean knife for perfect edges.

Pro Tips

Getting the Best Fudge Layer

• Underbake slightly for gooier centers. If you like thick, chewy brownies, don’t overbake the first round.
• Don’t overmix the batter. This creates air pockets and a cakier texture. Mix just until incorporated.

Pecan Pie Perfection

• Chop some of the pecans if you want easier slicing and bite-sized crunch.
• For deeper flavor, substitute half the corn syrup with maple syrup or honey. This adds complexity.

Layering Techniques

• Pour topping gently. If you dump it on, the brownie layer might sink or break.
• Let the pecan layer set up. Cool thoroughly before cutting to avoid a gooey mess.

Clean Slicing

• Cool completely, then use a serrated knife wiped clean between cuts.
• Run the knife under hot water for smooth edges.

Variations

• Bourbon Pecan Brownies: Stir 1 tablespoon bourbon into the topping for Southern-style depth.
• Espresso Brownies: Add 1 teaspoon instant espresso powder to the brownie batter for a mocha twist.
• Double Chocolate: Use dark cocoa brownie mix and bittersweet chips.

Storing and Freezing

These brownies keep well for several days and freeze beautifully.

Storing

• Place cooled brownies in an airtight container.
• At room temperature: Up to 4 days.
• Refrigerate: Up to 1 week.

Tip: Let chilled brownies come to room temperature before serving, or microwave for 15 seconds for a melty treat.

Freezing

• Wrap brownies individually in plastic wrap.
• Place wrapped brownies in a zip-top freezer bag.
• Freeze up to 3 months.
• Thaw on the counter or in the fridge overnight.

Serving Ideas

Pecan pie brownies are rich on their own but love a little pairing:

• Serve with a scoop of vanilla ice cream for contrast.
• Warm them and drizzle with caramel for extra indulgence.
• Add a sprinkle of flaky sea salt over each bar before serving.

These brownies are ready for a dessert buffet, a movie night snack, or a sweet surprise in lunchboxes.

Troubleshooting

• Brownie layer sinks: The pecan mix may have been poured too soon or brownies were underbaked before topping.
• Gummy or runny topping: The pie layer needs a full bake; check for only a slight jiggle in the center.
• Dry brownies: Overbaking during either stage causes dryness. Watch both bake times closely.

Pecan pie brownies are a crave-worthy union of gooey, crunchy, and chocolate-laden layers. The hardest part is waiting for them to cool. Make them once, and you’ll understand why they go fast—sometimes before they’re even cool enough to cut. Whether for the holidays or an ordinary weeknight, this is a dessert that feels like both luxury and comfort in every square.

🖨️ Print

Pecan Pie Brownies

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 15 minutes

Cooking Time 45 minutes

Servings 24 servings

Calories 247 cal

Get ready to swoon over these pecan pie brownies! They’re the nutty, fudgy love child of my two favorite treats. And they’re impossible to resist.

Ingredients

• 1 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 family-size box (18-20 oz) brownie mix, plus the ingredients listed
• 1/3 cup light corn syrup
• 2 cups pecans, toasted and chopped
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper. Leave an inch or two overhang on the sides. Spray the parchment with cooking spray and set aside.
2. Prepare the brownie batter according to the package directions. Stir in the chocolate chips. Pour the batter into the prepared pan. Spread it evenly.
3. Bake the brownies for 20-25 minutes. Insert a toothpick into the center to check for doneness. It should come out with moist crumbs, but no raw batter. The brownies should be mostly set, but not fully cooked.
4. While the brownies bake, prepare the pecan pie topping. In a medium bowl, whisk the melted butter, brown sugar, corn syrup, eggs, vanilla, and salt until smooth. Then, stir in the toasted pecans.
5. Remove the brownies from the oven. Then, pour the pecan pie topping over them. Spread it into an even layer.
6. Return the pan to the oven. Bake for an additional 15-20 minutes. Check that the pecan pie layer is set and doesn't jiggle when the pan is tapped.
7. Let the brownies cool completely in the pan on a wire rack. This should take at least 2 hours. After that, chill them in the fridge for 2 hours before cutting.
8. Use the parchment overhang to lift the set brownies out of the pan. Cut the brownies into squares. Serve them.