Fudgy brownies and rich pecan pie filling bake together into one incredibly decadent dessert. I promise you’ll love these pecan pie brownies!

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 (think Thanksgiving, Christmas and more)! Serve wedges just as they are, or add a scoop of vanilla ice cream or a dollop of whipped cream.

bite taken out of pecan pie brownie covered in ice 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?

Pecan pie ingredients including pecans, all-purpose flour, sugar, butter, salt, vanilla, cinnamon, bittersweet chocolate, light corn syrup, brown sugar, and eggs

How to make pecan pie brownies

  1. 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.
  2. 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.)
    mixing brownie batter and mixing pecan pie filling
  3. 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.
    par-baked brownies and adding pecan pie filling on top
  4. Bake. Bake for an additional 25-30 minutes until the center of the pecan pie filling is puffed and appears set.
  5. Let cool. Place on a wire rack and cool for at least 2 hours to completely set up the brownies.
  6. Slice and serve. Use a sharp knife to slice brownies into wedges. Top with ice cream or serve as desired.
pecan pie brownies before and after baking

baking tip:Line your pan with parchment paper overhang

When baking anything in a square, rectangle or loaf pan (think brownies, bars, breads, etc.) line it with parchment paper so there’s a few inches of overhang on either side. Not only will this prevent sticking, but you can use the overhanging parchment as a sling to easily lift your goodies out of the pan for slicing.

Let breads cool only for a few minutes before transferring them out of the pan to a wire rack to cool completely, but let other desserts cool completely so they’re sturdy enough to lift without buckling. Then transfer to a cutting board and slice. No more messing up a slice trying to dig it out of the pan!

More Baking Tips »

Recipe tips

  • Bake in a round 9-inch pan or square 8-inch pan. I like a round pan so that they slice up into wedges like a pie, but squares are great too! 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).
  • Use pecan halves or chopped pecans. Pecan halves give a better presentation, but using chopped pecans actually makes the brownies easier to slice.
  • You can substitute honey or maple syrup for the 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.
  • For easiest and prettiest slicing: Line your pan with parchment paper with a bit of overhang so you can use it to lift them out of the pan. Then transfer to a cutting board, use a sharp knife, and wipe it clean between each cut.
  • Storage instructions: 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.
a slice of pecan pie brownies with ice cream on top and caramel drizzle

More brownie recipes

Get the recipe

bite taken out of pecan pie brownie covered in ice cream
5 from 4 reviews

Pecan Pie Brownies

Servings: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Rest Time: 2 hours
Total Time: 3 hours 15 minutes
Fudgy brownies and rich pecan pie filling bake together into one decadent dessert.
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Ingredients
 

For the brownies:

  • ¾ 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
  • ¾ cup (90 grams) all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt

For the pecan pie filling:

  • ⅓ cup (108 grams) honey or light corn syrup
  • ½ cup (105 grams) packed light or dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup (56 grams) unsalted butter , melted and cooled slightly
  • 2 cups (225 grams) pecans , either pecan halves or chopped pecans
  • Vanilla ice cream , for serving (optional)

Equipment

two round cake pans
9-inch cake pan
mixing bowl set of 3 stacked together
Mixing bowls
silicone spatulas
Spatula

Instructions
 

  • 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 ¾ cup (170 grams) unsalted butter and 7 ounces (200 grams) bittersweet chocolate together until melted and smooth, stirring frequently. Remove from heat and stir in the 1 cup (200 grams) granulated sugar. Add the 3 large eggs one at a time, mixing after each, followed by the 1 teaspoon vanilla extract. In a separate bowl, combine the ¾ cup (90 grams) all-purpose flour, ¼ teaspoon ground cinnamon and ¼ teaspoon 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 ⅓ cup (108 grams) honey or light corn syrup, ½ cup (105 grams) packed light or dark brown sugar, 2 large eggs and 1 teaspoon vanilla extract. Slowly add the ¼ cup (56 grams) unsalted butter and mix until combined. Add the 2 cups (225 grams) 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.

Notes

  • 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.
Calories: 528kcal, Carbohydrates: 50g, Protein: 6g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 87mg, Potassium: 213mg, Fiber: 3g, Sugar: 40g, Vitamin A: 589IU, Vitamin C: 0.2mg, Calcium: 47mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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This recipe was originally published November 2014.