Imagine the bold, gooey delight of pecan pie stacked on top of a slab of fudgy, chocolate brownies. That’s what you get with pecan pie brownies—a treat that brings two icons together into one craveable, sliceable bar. Whether you’re feeding a holiday crowd or easing a late-night craving, this dessert transforms classic flavors with just a few simple steps.
The Fusion Behind Pecan Pie Brownies
Pecan pie brownies combine the best of both worlds. At the base, rich chocolate batter baked to a fudgy finish. The top is a luscious blanket of sticky-sweet caramel and toasted pecans, reminiscent of Southern pecan pie. This recipe appeals to chocolate lovers, nut fans, and anyone searching for a fresh spin on familiar sweets.
Why Make Pecan Pie Brownies?
If you’ve tasted brownies and enjoyed the crunch of pecan pie, this dessert offers a unified experience. Here’s what sets this recipe apart:
- Crowd-Pleasing Layers: Every bite delivers a punch of soft brownie and gooey, nutty topping.
- Effortless Preparation: Using a brownie mix speeds up the process without cutting corners on taste.
- Texture Play: The contrast of fudgy brownies with the caramelized pecan crunch keeps each bite interesting.
- Versatile Occasion Snack: These travel well, slice neatly, and look gorgeous on a dessert tray. From family reunions to office potlucks, they fit anywhere.
Ingredients
The secret to great pecan pie brownies lies in balancing gooey, fudgy, and crunchy—all with simple ingredients. Here’s what you’ll need:
| Ingredient | Amount | Purpose |
|---|---|---|
| Brownie Mix | 1 box (18-20 oz) | The chocolate base |
| Eggs (for mix) | See box directions | Binding for brownie layer |
| Oil (for mix) | See box directions | Adds moisture to brownies |
| Water (for mix) | See box directions | Liquid for brownie batter |
| Chocolate Chips | 1 cup | Extra gooey pockets |
| Unsalted Butter | 6 tbsp (¾ stick) | Base of pecan topping |
| Light Brown Sugar | 1 cup | Sweetener for caramel flavor |
| Light Corn Syrup | ½ cup | Gives sticky consistency |
| Large Eggs | 2 | Binds pecan layer |
| Vanilla Extract | 1 tbsp | Layered aroma and warmth |
| Salt | ½ tsp | Balances flavor |
| Pecans | 2 cups, chopped | Main attraction; toast for depth |
Optional Swaps:
- Substitute maple syrup or honey for corn syrup if desired.
- Add a pinch of cinnamon to the pecan topping for warmth.
- Use dark chocolate chips for a bittersweet contrast.
Step-by-Step Instructions
1. Prepare the Brownie Layer
- Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch pan, then line with parchment paper, leaving an overhang along two sides.
- In a large bowl, mix the brownie ingredients as per the package. Stir in chocolate chips.
- Spread the batter evenly in the pan.
- Bake for 20–25 minutes. You want slightly underbaked brownies; the center should still look a bit soft.
2. Toast the Pecans
- Spread pecan pieces on a rimmed baking sheet.
- Toast in the oven (you can do this while the brownies bake) for 6–8 minutes, shaking once, until they’re fragrant and golden.
- Cool slightly, then roughly chop if needed.
3. Make the Pecan Pie Topping
- In a medium saucepan, melt the butter over low heat.
- Stir in brown sugar and corn syrup until dissolved. Remove from heat.
- Whisk in eggs, vanilla, and salt until the mixture is smooth.
- Stir in the toasted pecans.
4. Layer and Bake Again
- As soon as the brownie base is out (still warm but set along the edges), pour the pecan pie mixture over the brownies, using a spatula to spread evenly.
- Return the pan to the oven and bake for another 20 minutes. The top should look golden and just set, with a slight jiggle in the center.
- Place the pan on a wire rack and cool completely for at least 2 hours.
5. Chill and Slice
- For clean squares, cover and refrigerate for 1–2 hours until firm.
- Use the parchment paper to lift the slab from the pan.
- Slice with a sharp, damp knife, wiping between cuts for neat edges.
Tips for Success
Use the Right Brownie Mix
Family-size mixes (18–20 oz) work best for a thick base. If you only have regular size, use two and follow the combined directions.
Don’t Overbake the Brownies
Pull them when they’re still a little gooey in the center. Overbaked brownies will get dry under the pecan topping.
Toast Your Pecans
Don’t skip this step. Toasting enhances their aroma, bringing out nutty oils for better flavor. You’ll notice the difference compared to raw pecans—deeper, richer, crunchier.
Pour the Topping at the Right Time
Add the pecan mixture when the brownies are hot, not cooled. This helps the layers bond and prevents separation.
Chill for Slicing
Patience pays off. Let the whole pan cool to room temperature, then transfer to the fridge before slicing. The filling sets up, making squares easy to remove and serve.
Variations
Looking to put your own twist on the classic? Try these upgrades:
- Chocolate-Pecan Swirl: Drizzle melted dark chocolate over the cooled bars.
- Bourbon Pecan Brownies: Add 1 tablespoon bourbon to the pecan mixture for a Southern kick.
- Salted Caramel: Sprinkle flaky sea salt over the pecan topping before baking for a salted caramel effect.
- Gluten-Free: Use a gluten-free brownie mix and check that your other ingredients are gluten-free.
Serving Suggestions
Pecan pie brownies excel as a stand-alone treat. They pair well with sweetened whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Coffee balances their sweetness and dark chocolate notes. For richer flavor, serve slightly warmed (10 seconds in the microwave makes the chocolate gooey again).
Storing and Freezing
Storing
Let brownies cool completely before storing. Place in an airtight container. They’ll keep at:
- Room temperature: Up to 3 days.
- Refrigerator: Up to 7 days (best texture at room temperature; let them come up to temp before serving).
Freezing
Wrap individual squares tightly in plastic, then seal in a freezer bag or airtight container. They freeze well for up to 3 months. Thaw at room temperature or in the fridge overnight. Warm briefly before serving for best taste.
Troubleshooting
Brownies stick to the pan? Make sure to grease and line with parchment as directed.
Pecan layer sinking into brownies? Brownies may be underbaked. Make sure they’re set at the edges before pouring the pecan topping.
Brownies seem dry? Pull them from the oven a minute or two earlier next time, and avoid overbaking during the second bake.
Frequently Asked Questions
Can I use homemade brownie batter?
Absolutely. Use your favorite from-scratch recipe, as long as it yields enough for a 9×13-inch pan.
What’s the best way to cut neat brownies?
Use a large, sharp knife. Run the blade under warm water and wipe clean between slices for smooth, tidy edges.
Is there an easy way to toast pecans?
Spread them in a single layer on a baking sheet. Toast at 350°F for 6–8 minutes until you smell that deep nutty aroma.
Pecan pie brownies offer an unbeatable combo of chewy brownie and decadent pecan pie filling. Easy enough for a casual weekend bake, but decadent enough for holidays or special events. The layers come together with minimal effort, yet each bite delivers maximum flavor and memorable texture. Once you’ve tried them, don’t be surprised if they become a go-to dessert—at your table, they won’t last long.
Pecan Pie Brownies
Get ready to swoon over these pecan pie brownies! They’re nutty and fudgy. They’re the love child of my two favorite treats. And they’re impossible to resist.
Ingredients
- 1/2 cup unsalted butter, melted
- 2 cups pecans, toasted and chopped
- 1 teaspoon vanilla extract
- 1 family-size box (18-20 oz) brownie mix, plus the ingredients listed
- 1 cup light brown sugar, packed
- 1/3 cup light corn syrup
- 2 large eggs
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an inch or two overhang on the sides. Spray with cooking spray and set aside.
- Prepare the brownie batter according to the package directions. Stir in the chocolate chips, pour into the prepared pan, and spread evenly.
- Bake the brownies for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs (but no raw batter). The brownies should be mostly set but not fully cooked.
- 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. Stir in the toasted pecans.
- Remove the brownies from the oven. Then, immediately pour the pecan pie topping over them and spread it into an even layer.
- Return the pan to the oven and bake for an additional 15-20 minutes or until the pecan pie layer is set and doesn't jiggle when the pan is tapped.
- Let the brownies cool completely in the pan on a wire rack for at least 2 hours. Then chill in the fridge for 2 hours before cutting.
- Use the parchment overhang to lift the set brownies out of the pan. Cut into squares and serve.