Pecan Pie Brownies
Fudgy brownies and rich pecan pie filling bake together into one incredibly decadent dessert. I promise you’ll love these pecan pie brownies!
My favorite homemade brownie recipe meets a classic pecan pie in this irresistible dessert. Ditch the pie crust (and the fuss), and pair these two together instead!
I love the combination of fudgy brownies and crunchy nutty pecans (and I swear the pecan topping makes the brownies even fudgier as they bake together). And adding cinnamon gives them a bit of delicious fall flavor.
These incredible 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 scoop of vanilla ice cream or a dollop of whipped cream.
Ingredients you’ll need
Here’s everything required to bake these pecan pie brownies (full recipe at the bottom of this article). Let’s get baking, shall we?
How to make pecan pie brownies
- Prepare brownie batter. Melt butter and chocolate over medium low heat until smooth. Remove from heat and stir in sugar. Mix in eggs one at a time, followed by the vanilla. Stir in flour, cinnamon and salt. Spread evenly into a 9-inch baking pan lined with parchment or greased foil.
- Par-bake brownies. Bake the brownies until they’ve set up just a bit, 20 minutes. (This keeps the pecan pie layer from sinking down into the brownie layer.)
- Prepare pecan pie topping. Whisk together the corn syrup, brown sugar, eggs, vanilla, melted butter and pecans. Spoon the pecan mixture over the top of the par-baked brownies.
- Bake. Bake for an additional 25-30 minutes until the center of the pecan pie filling is puffed and appears set.
- Let cool. Place on a wire rack and cool for at least 2 hours to completely set up the brownies.
- Slice and serve. Use a sharp knife to slice brownies into wedges. Top with ice cream or serve as desired.
Tips for making these pecan pie brownies
- I like to bake these brownies in a 9-inch round pan so that they slice up into wedges like a pie. You can also bake this recipe in an 8-inch square pan if you prefer squares instead of wedges (baking time will be mostly the same, perhaps a few minutes shorter). You can use a 9-inch square pan, but brownies will be thinner (decrease baking time to 12 minutes for the brownies, and 15-20 minutes after you’ve added pecan pie topping).
- Pecan halves or chopped pecans will both work for this recipe. Pecan halves give a better presentation, but using chopped pecans actually makes the brownies easier to slice.
- Honey or maple syrup will also work in place of light corn syrup in this recipe.
- Make sure to spoon the pecan pie topping over the brownies, instead of dumping the mixture on top. This keeps the 2 layers separate.
- Slicing the brownies is easiest if you line the baking dish with parchment or foil greased with non-stick cooking spray. Leave a little overhanging so that you can then use it to lift them out of the pan once cool.
- For cleanest slices, use a sharp knife and wipe clean between each cut.
- These brownies will keep at room temperature in an airtight container for several days. They also freeze very well. Wrap brownies (individual slices or uncut) in a double layer of plastic wrap and store in the freezer for a month or more.
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This recipe was originally published November 2014.
Pecan Pie Brownies
For the brownies:
- ¾ cup unsalted butter (170 grams)
- 7 ounces bittersweet chocolate , chopped or use chips (200 grams)
- 1 cup granulated sugar (200 grams)
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour (90 grams)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
For the pecan pie filling:
- ⅓ cup honey or light corn syrup (108 grams)
- ½ cup packed light or dark brown sugar (105 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter , melted and cooled slightly (56 grams)
- 2 cups pecans (225 grams)
- Vanilla ice cream , for serving (optional)
- Preheat oven to 350° F. Line a deep 9-inch cake pan or round baking dish 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 spoon the pecan pie filling on top into an even layer (do not pour or dump mixture on top).
- Bake for an additional 30-35 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.
- Slice with a sharp knife and serve with ice cream, or as desired.
- This recipe can also be baked in a 8-inch square pan. Baking time may be reduced slightly. A 9-inch square pan can be used, but brownies will be thinner. Decrease baking time by about 10 minutes.