The Ultimate Pecan Pie Brownies
The rich bitter flavor of dark chocolate and sweetness from the pecan pie filling makes these the ultimate pecan pie brownies. A simple, easy and effortless recipe that's quick to mix and easy to bake in just over 40 minutes. A perfect fall dessert for anyone who loves chocolate brownies and delicious pecan pie. Try making this for your next family celebration.
Have you eve taken your two favorite recipes and combined them together? Well, I took my two popular recipes on this blog; pecan pie and dark chocolate brownies and combine them together. OMG!!
I know, I know it's not nice to boast and use the word ultimate to your own recipe. But, I can't help calling this the ultimate pecan pie brownies. Well, you know my love for brownies is huge because I shared so many brownie recipes already but you also know that I love pecans from the many pecan based recipes on this blog. So, this was like the best of both worlds.
I must warn you though, if you are on a diet do not make them for anyone else. Oh, I did that a few weeks ago and I almost wanted to kill myself because I could not eat any and everyone around me was raving about them. .. they are so good.
About these pecan pie brownies
Honestly, does not get easier than this. The brownie recipe is simpler than making a cake. You don't even need a mixer, a bowl and whisk is plenty. A rich decadent brownie batter is partially baked while you prepare the pecan filling. Then the brownie batter is topped with the pecan pie filling and baked until set.
The brownie itself is rich, with a deep color and delicious. The pecan pie filling sweet and moist that just melts in your mouth with a crunch from the pecans. Using dark chocolate with the sweet pecans works best with this recipe as the bitterness from the dark chocolate helps offset some of the sweetness from the pecan pie topping.
Let's talk ingredients and Substitutes (Save/Pin)
- Chocolate - I love using dark chocolate in my brownies but any chocolate you like to eat would 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 tbsp of cornstarch instead. The brownies will be a little delicate but just as delicious as ever.
- Sugar - The white sugar contributes to the top crust we like on a brownie while the brown sugar contributed towards making them fudgier. So, try using both sugars.
- Golden Syrup - This adds a nice golden color if you can't use golden syrup you can also use light corn syrup.
- Pecans - Well, it's pecan pie brownies but if you prefer you can switch to other nuts like macadamia, hazelnuts or almonds too.
Useful tips and tools
- I bake most of my brownies in an 8 x 8 square baking pan, so I usually get 12 small or 9 large squares.
- It's best not to use any electric mixers for making brownies in order to prevent overmixing. So, a bowl, a whisk, and spatula are all you need.
- Also, a spatula works great to get every last smear of the batter into the pan.
- Lastly, lining the pan with parchment paper works great for easy cleanup.
How to Make The Ultimate Pecan Pie Brownies (Save/Pin)
Prepare Brownie Batter
- Preheat oven 170 C /340 F.
- Whisk flour and salt in a bowl.
- Melt butter and chocolate in the microwave or double boiler.
- Add sugar to the melted chocolate-butter mix.
- Followed by eggs one at a time.
- Next, goes in the vanilla
- Finally, add the flour mixture.
- Mix well until you have a smooth well-incorporated batter.
Bake partially
- Pour into a parchment-lined 8 x 8 square cake pan.
- Bake at 170 C/340 F for 15 minutes until the top is just beginning to set.
Prepare the filling
- In a bowl combine - brown sugar, melted butter, golden syrup, salt, vanilla, and lemon juice.
- Whisk well for about 2 minutes until sugar is almost dissolved.
- Add in the eggs one at a time mixing thoroughly.
- Followed by the chopped pecans.
Bake some more
- Pour over the partially-baked brownie
- Continue to bake for 15 to 20 minutes more until the top is almost set.
- Let cool completely
Drizzle 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!
Six Tips to make the perfect brownie every single time
- 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.
Frequently asked questions
If stored properly these pecan pie brownies will last for about 3 to 4 days at room temperature. Store in an airtight container to prevent them from drying out.
These can be baked up to 3 to 4 days ahead of time. However, if you are making them for a bake sale or to give as gifts it best to make them no more than a day ahead so people will have some storage time too.
Brownies are similar to cake and you test them with a toothpick or skewer inserted in the center. However, unlike cake, you do want brownies to still be moist and still wet in the center. It's better to underbake rather than overbake brownies.
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
Yes, but do not cut them into squares. Leaving the brownie as a whole will be better while individual pieces can dry out easily.
Yes, chocolate and nuts are always a great combination. Try my Chocolate Walnut Brownies
Yes, you can replace the all-purpose flour in this recipe with 1/3 cup cornstarch instead.
Spices and coffee are a great combination with brownies, especially in the cooler months. You can add a 1 tsp of your favorite spice mixes like cinnamon, pumpkin spice, gingerbread spice, garam masala or cardamom, and coffee. I have used spices in my Chocolate Fudge Brownies
You can add up to one cup of your favorite berries, or fruits to this recipe. Try my strawberry chocolate brownies where I make a strawberry topping instead of just adding the fruits.
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Description
Ingredients
For the Brownie Batter
- 228 grams (8.00 oz) Chocolate Dark
- 228 grams (1.00 cups) Unsalted Butter (2 sticks) room temperature
- 220 grams (1.00 cups) Dark brown sugar
- 3 Eggs
- 90 grams (0.75 cups) All-purpose flour
- 1/8 tsp Salt
- 1 tsp Vanilla Extract
For the Pecan Pie Filling
- 150 grams (0.75 cups) Dark brown sugar
- 78 ml (1/3 cups) Golden syrup
- 78 ml (5.00 tbsp) Melted butter
- 2 Large eggs
- 1/4 tsp (0.25 tsp) Salt
- 200 grams (2.00 cups) Pecan chopped
- 1 tsp Lemon juice
- 1 tbsp Vanilla
For the glaze (optional)
- 50 grams (2.00 oz) Semi-Sweet Chocolate melted
Instructions
Prepare Brownie Batter
- Preheat oven 170 C /340 F.
- Whisk flour and salt in a bowl.
- Melt butter and chocolate in the microwave or double boiler.
- Add sugar to melted chocolate butter mix.
- Followed by eggs one at a time.
- Next, goes in the vanilla
- Finally, add the flour mixture.
- Mix well until you have a smooth well-incorporated batter.
Bake partially
- Pour into a parchment lined 8 x 8 square cake pan.
- Bake at 170 C/340 F for 15 minutes until the top is just beginning to set.
Prepare the filling
- In a bowl combine - brown sugar, melted butter, golden syrup, salt, vanilla, and lemon juice.
- Whisk well for about 2 minutes until sugar is almost dissolved.
- Add in the eggs one at a time mixing thoroughly.
- Followed by the chopped pecans.
Bake some more
- Pour over the partially-baked brownie
- Continue to bake for 15 to 20 minutes more until the top is almost set.
- Let cool completely
Drizzle 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!
Equipment
Nutrition Information
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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Julia
These look divine! Wish I had a few of them with my afternoon coffee! 🙂
Veena Azmanov
Thanks, Julia. This is perfect coffee treat.
Sapana
So much goodness in every bite. I made them for my friends and they were gone in minutes!
Veena Azmanov
Thank you, Sapana. So happy your family enjoyed these. Thanks for coming back to write this feedback.
Kristen
These brownies are delicious! Thank you for the recipe!
Veena Azmanov
Thank you, Kristen.
Ashley
These are smelling divine!!! They are baking in the oven this morning, for a birthday celebration at noon! Thank you for a great, easy to follow recipe!
Veena Azmanov
Thank you, Ashely. I hope you enjoy these.
Demeter
The best of both worlds! This is hands down my new favorite treat!
Veena Azmanov
Thank you, Demeter.
Cathleen @ A Taste of Madness
Wow, you really combined the best of both worlds!! These brownies would go perfectly with my cup of coffee 😉
Veena Azmanov
Thank you, Cathleen. Yes, for me it sure is the best of both worlds.
Marisa Franca
You are most certainly a devil in the disguise of a baker. I try so hard to stay away from sweets and usually I do a fairly decent job. Pecan pie and brownies in one tempting treat?? I know I wouldn't be able to resist. And to make things even better? I don't have to drag out the mixer. WOW!! This recipe is a MUST make.
Veena Azmanov
Aww, thank you, Marisa. I know you always on a diet but this is for those days when you can afford it.
Jen
These are so decadent I can't even take it. I love pecan pie, I love chocolate. How perfect are these going to be?!?
Veena Azmanov
Thank you, Jen. I hope you enjoy making these
Dan Zehr
Wow these brownies are incredibly beautiful! This is a really great job and I can not wait to try your impressive dessert.
Veena Azmanov
Thank you, Dan. I hope you try these.
Dianna
OMG!!! These look scrumptious. I know that these would not last long at my house.
Veena Azmanov
They didn't last more than a few hours in our home too Dana.
Cheese Curd In Paradise
You are speaking my language with these brownies! They are also two of my favorite desserts, and they look absolutely amazing!
Veena Azmanov
Thank you, I hope you try these.
Deborah
You've done it again, Veena, with these. They look so moist and chewy, I could just reach in and take a bite. Thanks for sharing.
Veena Azmanov
Thank you, Deborah. They are delish.. They were gone in an instant.