A rich, moist, and decadent chocolate brownie baked with a pecan pie filling on top makes the best recipe for pecan pie brownies. A simple and easy recipe that's quick to mix and easy to bake in just 40 minutes.
Table of Content
Have you ever taken your two favorite recipes and combined them into one? Well, that's what's happening here - my ultimate chocolate brownies topped with my decadent pecan pie filling and baked as one.
Why make these brownies?
- Honestly, because its one of the easiest recipes to make and so impressive, not to mention who can say no to a brownie?
- The brownie batter is simpler than making a cake. You don't even need a stand mixer, just a bowl and whisk is plenty.
- And, the filling only requires chopping the pecans. The rest is again combine all ingredients and top over the brownie.
- Also, most of the ingredients are simple and easy to find, or in some cases pantry staples. I am making this with pecans but I have also made it with hazelnuts, which is absolutely delicious.
Ingredients and substitutes
- Chocolate - I love using dark or semi-sweet chocolate in my brownies but any chocolate you like to eat would be great. Please do not use baking or compound chocolate. The taste of your brownies primarily depends on the quality of your chocolate.
- Butter - I always use unsalted butter but if salted butter is all you have, go ahead and use it and omit salt in the recipe.
- All-purpose flour - This adds a firm texture to the brownies. But if you prefer to make them gluten-free, you can omit the flour and add 3 tablespoon of cornstarch instead. The brownies will be a little delicate but just as delicious.
- Sugar - The white sugar contributes to the top crust we like on a brownie while the brown sugar contributes towards making them fudgier. So, today I am using all brown sugar but feel free to subsitute half with white sugar.
- Golden Syrup - This adds a nice golden color to the filling but if you can't use golden syrup you can also use dark corn syrup.
- Pecans - I love makind this with pecan but if you prefer you can switch to other nuts like macadamia, hazelnuts or almonds too.
How to make Pecan Pie Brownies
Brownie
- Preheat oven at 325°F / 165°C/ Gas Mark 3. Grease and line an 8 x 8-inch or 9 x 9-inch square cake pan with parchment paper.
Pro tip - I like a little height to my brownies. So, I prefer to use an 8-inch square.
- Combine the salt and flour - set aside.
- In the microwave-safe bowl or double boiler, melt the butter and chocolate until smooth.
Pro tip - Chop the chocolate into small similar size pieces so it melts evenly. - Then, add the sugar and combine well. Add the eggs one at a time making sure to incorporate each well. Then add the vanilla extract.
Pro tip - Adding the eggs, one at a time, will prevent the fat from separating in the chocolate. - Finally, add the flour mixture and combine well but do not over mix.
Pro tip - We do not want to activate the gluten in our batter so do not overmix. - Pour into the prepared baking pan and into the oven on the middle rack. Bake for 15 minutes until the top is just beginning to set.
Pecan Pie filling
- Prepare the filling while the brownie is partially baking.
- In a bowl, combine the brown sugar, melted butter, golden syrup (or corn syrup), salt, vanilla extract, and lemon juice.
Pro tip - Use a whisk to combine everything until the sugar is almost dissolved. - Add in the eggs, one at a time, mixing thoroughly. Followed by the chopped pecans.
- Pour the filling over the partially-baked brownie and continue to bake for another 15 to 20 minutes or until the top is almost set.
Pro tip - The top should feel set but not dry. Also, it will continue to cool with the residue heat once out of the oven.
- Let cool completely then drizzle with melted chocolate or serve just as it.
- Drizzle with chocolate - Melt the semi-sweet chocolate in a microwave. Drizzle the chocolate over the pecan pie brownies.
- Cut the brownie into 16 squares as shown in the video.
- Enjoy!
More recipe recipes
- Moist Dark Chocolate Brownies
- Dark Chocolate Fudge Brownies
- Halloween Brownies
- Caramel Brownies
- Chocolate Walnut Brownies Recipe
- See all Brownies recipe or see all bars, brownies, and squares
Frequently asked questions
How long will these brownies keep?
These pecan pie brownies will keep for 2 to 3 days at room temperature. Store in an airtight container to prevent them from drying out. You can freeze these for up to a month.
How to keep my brownies moist when baking?
These brownies are moist when baked but they must not be overbaked. Also, you can add 2 to 4 tablespoons of milk to the batter to ensure the batter stays moist longer when cooking.
Why did my brownies sink in the center?
If too much air is incorporated in the mixture during mixing the brownie batter the brownies can sink in the middle. It's best to not over mix especially when adding the eggs
Why are my brownies raw in the middle?
When baked on high heat the outside tends to get cooked faster and the center still stays moist. This can also make the outside dry faster. The best way to cook brownies is to on medium heat at 325F/ 165 C or Gas mark 3.
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Printable Recipe
Ultimate Pecan Pie Brownies
Print Pin Rate Share by Email Share on FB Save GrowCalories: 438kcal
Adjust Servings Here: 16 squares
Description
A rich, moist, and decadent chocolate brownie baked with a pecan pie filling on top makes the best recipe for pecan pie brownies. A simple and easy recipe that's quick to mix and easy to bake in just 40 minutes.
Video
Ingredients
For the Brownie Batter
- 8 oz (225 g) Chocolate (Dark)
- 8 oz (226 g) Unsalted Butter ((2 sticks) room temperature)
- 1 cup (220 g) Dark brown sugar
- 3 Eggs
- ¾ cup (95 g) All-purpose flour
- ⅛ teaspoon Salt
- 1 teaspoon Vanilla Extract
For the Pecan Pie Filling
- ¾ cup (160 g) Dark brown sugar
- ⅓ cup (80 ml) Golden syrup ((or dark corn syrup) )
- ⅓ cup (80 ml) Melted butter
- 2 Eggs (large)
- ¼ teaspoon (0.25 teaspoon) Salt
- 7 oz (200 g) Pecan chopped
- 1 teaspoon Lemon juice
- 1 tablespoon Vanilla extract
For the glaze (optional)
- ¼ cup (45 g) Semi-Sweet Chocolate (melted)
Instructions
Brownie
- Preheat oven at 325°F / 165°C/ Gas Mark 3. Grease and line an 8 x 8-inch or 9 x 9-inch square cake pan with parchment paper. Pro tip - I like a little height to my brownies so I prefer to use an 8-inch square.
- Combine the salt and flour - set aside.
- In the microwave-safe bowl or double boiler melt the butter and chocolate until smooth. Pro tip - chop the chocolate into small similar size pieces so it melts evenly.
- Then, add the sugar and combine well. Add the eggs one at a time making sure to incorporate each well. Then add the vanilla extract. Pro tip - adding the eggs one at a time will prevent the fat from separating in the chocolate.
- Finally, add the flour mixture and combine well but do not over mix. Pro tip - we do not want to activate the gluten in our batter so do not overmix.
- Pour into the prepared baking pan and into the oven on the middle rack. Bake for 15 minutes until the top is just beginning to set.
Pecan Pie filling
- Prepare the filling while the brownie is partially baking.
- In a bowl combine the brown sugar, melted butter, golden syrup (or corn syrup), salt, vanilla extract, and lemon juice. Pro tip - Use a whisk to combine everything until the sugar is almost dissolved.
- Add in the eggs one at a time mixing thoroughly. Followed by the chopped pecans.
- Pour the filling over the partially-baked brownie and continue to bake for another 15 to 20 minutes or until the top is almost set. Pro tip- the top should feel set but not dry. Also, it will continue to cook with the residue heat once out of the oven.
- Let cool completely then drizzle with melted chocolate or serve just as it.
- Drizzle with chocolate - Melt the semi-sweet chocolate in a microwave. Drizzle the chocolate over the pecan pie brownies
- Cut the brownie into 16 squares as shown in the video.
- Enjoy!
Recipe Notes & Tips
- Use good quality chocolate - Chocolate is the star of the show in brownies so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands)
- Make sure all ingredients are at room temperature. This will prevent overmixing as well as the proper combining of all ingredients
- Line your baking pan with parchment paper so the brownies won't stick. If possible leave an overhang so you can take the whole slab off the pan to cut into squares. It's always easier to cut when it is outside the tin as compared to inside the tin.
- Know your preference - if you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense let them bake until just set. Remember they will continue to bake as they cool.
- Timing is key - It's always best to underbake brownies rather than overbake so keep a close eye at the end of baking time.
- Let the brownies cool - This is difficult but so necessary. If you let the brownies cool you will be able to cut them into nice defined squares if not they are too soft so tend to fall apart.
Nutrition Information
Calories: 438- kcalCarbohydrates: 41- gProtein: 4- gFat: 30- gSaturated Fat: 13- gCholesterol: 92- mgSodium: 119- mgPotassium: 148- mgFiber: 2- gSugar: 35- gVitamin A: 560- IUVitamin C: 0.2- mgCalcium: 46- mgIron: 1.3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jessica Stroup
These pecan pie brownies are amazing! My whole family loved them!
Veena Azmanov
Thank you for the lovely feedback, Jessica. Happy you enjoyed these.
Danielle Wolter
I am drooling over these brownies. They look soooo good! I love pecan pie and together with brownies must be magic!
Denise
Pecan Pie is one of my favorite desserts! I bet these are awesome!