Pecan Pie Brownies
Fudgy brownies and rich pecan pie filling bake together into one incredibly decadent dessert.
This is most definitely the best thing to happen in my kitchen in a long time. And not to toot my own horn, but I have a lot of really awesome things coming out of my kitchen on a regular basis. Such is the life of someone obsessed with dessert.
So when I say this is the best, that is saying something.
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These brownies are eyes-rolling-into-the-back-of-your head, I-think-I-died-and-went-to heaven good.
Too much hyperbole?
Sorry.
Seriously though, this is one mashup where the final product is better than the sum of its parts. I’m not sure I can have another brownie or slice of pecan pie without thinking about how much better it is when they’re together.
These pecan pie brownies are just begging to be invited to your next dinner party or holiday gathering. Serve wedges just as they are, or add a dollop of whipped cream. Either way, they’re sure to be met with plenty of oooohs and ahhhhs.
And I doubt there’ll be any leftovers.
Pecan Pie Brownies
Ingredients:
For the brownies:
- 3/4 cup (170 grams) unsalted butter
- 7 ounces (200 grams) bittersweet chocolate, chopped or use chips
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (90 grams) all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the pecan pie filling:
- 1/3 cup (108 grams) honey or light corn syrup
- 1/2 cup (105 grams) light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (56 grams) unsalted butter, melted and cooled slightly
- 2 cups (225 grams) Diamond of California Pecan Halves
Directions:
- Preheat oven to 350 degrees F. Line a deep 9-inch cake pan (I used a springform pan) with greased foil or parchment paper.
- In a medium saucepan set over medium low heat, melt the butter and chocolate together until melted and smooth, stirring frequently. Remove from heat and stir in the sugar. Add the eggs one at a time, mixing after each, followed by the vanilla extract. In a separate bowl, combine the flour, cinnamon and salt. Add to the chocolate mixture and mix just until no streaks of flour remain.
- Spread batter into the prepared pan and bake for 20 minutes.
- While the brownies are baking, prepare the pecan pie filling. Whisk together the honey or light corn syrup, brown sugar, eggs and vanilla. Slowly add the melted butter and mix until combined. Add the pecans and stir until they've all been coated in the filling.
- After 20 minutes, remove the brownies from the oven and gently pour the pecan pie filling on top, using a knife to evenly distribute it over the brownie batter.
- Bake for an additional 35-45 minutes until center jiggles slightly when gently shaken. Cool completely to room temperature, for at least 2 hours, to completely set the brownies. If desired, chill in the fridge for a shorter cooling time.
Have you tried this recipe?
I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.
Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.
To find more great holiday recipes using nuts visit the Diamond Nuts website. You can also find them on facebook, twitter, youtube, pinterest, and instagram.
Holy moley, I can see why you liked these so much – they’re gorgeous! Definitely trying these!!
Oh my goodness yes! Brownies and pecan pie together?? Looks amazing!
HOLD DA PHONE! Pecan pie WITH brownies? You are my new favorite person for all the evers. These look incr-EDIBLE!
All I have to say is commence eye rolling into the back of my head! Pinned!
I was just about to whip up a batch of pecan pie brownie. Love your version!
Welp, there goes my diet. Haha. Can’t wait to try these!
I really love your recipe, Annalise. Need to try it as soon as possible 😀
I am so excited about this. My family thinks I am crazy because I don’t care for pie. But what I DO love is pecans and brownies. This is so happening Thanksgiving!
OH MY GOSH. These look so dang good. I’m drooling!
These brownies look amazing! You took 2 amazing desserts and made them even better!
Annalise! When I saw these, my jaw dropped. This is deliciously brilliant and I want to eat a whole pan right now.
I’ve just tried making these. Not sure, but I think my oven is a bit high. What did your brownies look like after 20 minutes? Were there any cracks in the brownie yet or still jiggly?
Thanks!
After par-baking the brownies for 20 minutes, my brownies were just a tad set at the edges and very much not baked in the center. Hope this helps. Sorry you’re having trouble! Maybe try getting an oven themometer to see if the temp is off?
Thanks Annalise, for the fast reply! In the end, the top burnt a little, so I know my oven is off. But I live in Vietnam and so don’t have a proper standard oven. Still, it turned out delicious and chewy in the centre. That’s the fun in baking!
Wow these look stunning and oh so yummy!!!!
Hello! I made the brownies last night in prep for Thanksgiving. I let them set overnight at room temperature. I cut into them this morning to make sure they were cooked and the brownie part seems underdone. I did look back and see that you noted the brownies were “fudge” so I’m wondering if this is normal? I followed the directions and cooked for said time. They are not liquid or anything, they hold up by themselves, just very fudge like, I suppose, and not at all cakey. Please let me know if this is normal because I do not want to serve underdone brownies to my family! Thank you so much!
NOW these were good…that Chocolate Almond Cake was awful…but these I will make again YUM!
Making these for work tonite. Are the pecans chopped or leave halved? They look delicious!
Hi Colleen! You can chop them or leave them whole, it’s up to you. 🙂
I would love to make these in mini muffin tins!! I would love some advise on the timing.
Hi June! What a fun idea! I haven’t made these as mini muffins so I can’t say with any certainty how they’d turn out, but I’m sure they will, possibly with some tweaking. I would skip baking the brownie bottoms by themselves and just bake everything together, maybe 15-20 minutes? And I would chop up the pecans a bit. No idea the yield, but I would bet at least a dozen. Hope this helps!
What is your recommendation on baking time if I were to bake these in a muffin tin? I’m taking these to a Christmas party and I thought it might be nice to bring them as individual portions. Thanks!
I like how you point out that you should make sure that the pecans are completely coated in the filling. I’d imagine that would make them even better and help the brownie be everywhere. My son has recently discovered pecans, and he wants to eat them all the time. Your brownies look like they’d taste amazing and have his favorite nut. I’ll just have to find some pecans and make this.
I hope you both enjoy them!
i want to use a brownie mix in a box and cook in a rectangle cake pan because it is for a reunion do you think it will work and i am thinking it may have to be doubled, using an aluminum cake disposable pan
This recipe will most likely work just fine with a brownie mix and in a square or rectangle pan, but I can’t make any specific recommendations because brownie mixes are different and sizes of pans will vary. I would just make sure the pan isn’t more than 2/3 full before baking. And for timing, let it go for maybe 30 minutes and then check every few minutes after until done. Good luck!