Looking for the perfect holiday treat? These Pecan Pie Brownies combine rich, fudgy chocolate with a sweet, nutty pecan pie topping for an indulgent and irresistible dessert. Perfect for Thanksgiving, Christmas, or any special occasion!
I’ve always loved pecan pie, but sometimes I want something a little more chocolatey. And since brownies are another favorite in my kitchen, combining the two seemed like a delicious idea.
For these pecan pie brownies, I use a rich, fudgy chocolate brownie base and partially bake it before adding the pecan pie filling. That extra step is important because it gives the brownie layer a head start without overbaking it while the pecan topping sets.
What I love most is the contrast between the two layers. You get a dense, chocolatey brownie underneath and a sweet, buttery pecan filling on top. They’re rich, so I like cutting them into smaller squares, especially when serving them alongside other desserts during the holidays.
Why is this the best recipe?
- Perfect Balance of Flavors: The rich, fudgy brownies are perfectly complemented by the sweet and nutty pecan pie topping. This combination creates a harmony of flavors that’s both indulgent and satisfying.
- Ideal Texture Combination: The contrast between the soft, gooey brownie base and the crunchy, caramelized pecan topping provides an exceptional textural experience in every bite.
- Simple, Quality Ingredients: This recipe uses straightforward, high-quality ingredients that are easy to find. The simplicity of the ingredients allows the flavors to shine without unnecessary complexity.
- Customizable Variations: With options to add chocolate chips, bourbon, or salted caramel, this recipe offers versatility, and you can tailor it to suit different tastes or special occasions, making it a go-to dessert for any event.
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. However, 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. You can also use margarine or coconut oil for a different flavor profile.
- All-purpose flour -Gives the brownies structure. You can also use a gluten-free flour blend for gluten-free brownies. Alternatively, you can also omit the flour and use 2 tbsp of cornstarch instead.
- Sugar—provides sweetness and structure to the brownies. You can try brown sugar for a deeper, more molasses-like flavor.
- Eggs – Bind the ingredients together and add richness. For an egg-free version, you can also use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), which can serve as a vegan option.
- Corn Syrup: Provides the gooey texture in the pecan pie topping. You can also use maple syrup, honey, or agave syrup for a different flavor.
- Pecans – Pecans: 2 cups, chopped. Adds a crunchy texture and nutty flavor. You can also use walnuts, almonds, or a mix of nuts.
Step-by-step: How to make Pecan Pie Brownies
Brownie
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Grease the parchment paper lightly with butter or cooking spray.
- Make the Brownie Batter: Whisk the melted butter and granulated sugar in a large mixing bowl until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Sift the flour, salt, and baking powder in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Be careful not to overmix, as this can make the brownies tough. Pour the brownie batter into the prepared pan and spread it evenly.
- Bake the Brownies: Bake in the preheated oven for 20–25 minutes, until the top is just set but the center is still underbaked.
- Make the Pecan Pie Topping: In a bowl, lightly whip the eggs with brown sugar, corn syrup, melted butter, vanilla, salt, flour, and chopped pecans.
- Assemble and Bake: Pour the pecan pie topping over the partially baked brownies, spreading it evenly. Return the pan to the oven and bake for an additional 25–35 minutes, until the pecan filling is set around the edges and the center has a slight jiggle. Remove from the oven and let the brownies cool completely in the pan.
- Serve: Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares or bars and serve. These brownies are rich, so smaller squares are often enough. Enjoy as they are, or serve with a scoop of vanilla ice cream for an extra treat.
Ultimate Pecan Pie Brownies
Ingredients
For the Brownie Batter
- 200 g (7 oz) Chocolate Dark
- 170 g (¾ cup) Unsalted Butter (2 sticks) room temperature
- 200 g (1 cup) White or Brown sugar
- 3 large Eggs
- 90 g (¾ cup) All-purpose flour
- ⅛ tsp Salt
- 1 tsp Vanilla Extract
For the Pecan Pie Filling
- 160 g (¾ cup) Dark brown sugar
- 80 ml (⅓ cup) Corn syrup light or dark
- 80 ml (⅓ cup) Melted butter
- 2 large Eggs
- ¼ tsp Salt
- 200 g (7 oz) Pecan chopped
- 1 tsp Lemon juice
- 2 tbsp All Purpose flour
- 1 tsp Vanilla extract
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Grease the parchment paper lightly with butter or cooking spray.
- Make the Brownie Batter: Whisk the melted butter and granulated sugar in a large mixing bowl until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Sift the flour, salt, and baking powder in a separate bowl. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Be careful not to overmix, as this can make the brownies tough. Pour the brownie batter into the prepared pan and spread it evenly.200 g Chocolate, 170 g Unsalted Butter, 200 g White or Brown sugar, 3 large Eggs , 90 g All-purpose flour, ⅛ tsp Salt, 1 tsp Vanilla Extract
- Bake the Brownies: Bake in the preheated oven for 20–25 minutes, until the top is just set but the center is still underbaked. Remove from the oven and let cool slightly while you prepare the pecan pie topping.
- Make the Pecan Pie Topping: In a medium bowl, lightly whip the eggs with brown sugar, corn syrup, vanilla, salt, melted butter, and lemon juice. Stir in the flour and chopped pecans until well combined.160 g Dark brown sugar, 80 ml Corn syrup, 80 ml Melted butter, 2 large Eggs , ¼ tsp Salt, 200 g Pecan chopped, 1 tsp Lemon juice, 1 tsp Vanilla extract
- Assemble and Bake: Pour the pecan pie topping over the partially baked brownies, spreading it evenly. Return the pan to the oven and bake for an additional 25–35 minutes, until the pecan filling is set around the edges and the center has a slight jiggle. Remove from the oven and let the brownies cool completely in the pan.
- Serve: Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares or bars and serve. These brownies are rich, so smaller squares are often enough. Enjoy as they are, or serve with a scoop of vanilla ice cream for an extra treat.
Video
Notes
- Partially bake the brownie base: This gives the brownie layer time to set before adding the pecan pie filling, so the two layers bake evenly.
- Don’t overmix: Mix the brownie batter just until combined to keep the texture rich and fudgy.
- Check the pecan filling: The topping should be set around the edges with a slight jiggle in the center. It will firm up as it cools.
- Cool completely before slicing: The pecan layer needs time to set. For cleaner squares, chill briefly and cut with a sharp knife.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Equipment
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Tips for Success
- Use Room Temperature Ingredients: Ensure that eggs, butter, and other ingredients are at room temperature before you begin. This helps everything mix together smoothly, resulting in a more even texture.
- Don’t Overmix the Batter: When making the brownie batter, mix just until the ingredients are combined. Overmixing can lead to dense, tough brownies instead of the desired fudgy texture.
- Line Your Baking Pan: Use parchment paper to line your baking pan, leaving some overhang on the sides. This makes it easier to lift the brownies out of the pan without sticking or breaking, giving you perfect squares.
- Let the Brownies Cool Completely: Allow the brownies to cool fully in the pan before slicing. This gives the pecan pie topping time to set, making it easier to cut and serve neat squares without the topping sliding off.
- Choose Fresh Pecans: Use fresh, high-quality pecans for the best flavor. Stale or old pecans can have a rancid taste that could ruin the dessert.
- Monitor the Baking Time: Keep an eye on the brownies as they bake, especially during the final minutes. You want the brownies to be set but still slightly gooey in the center for the perfect texture.
- Test the Pecan Pie Topping: The pecan pie topping should be slightly jiggly but not runny when you pull the brownies out of the oven. This ensures it has the right consistency when cooled.
- Store Properly: Store any leftover brownies in an airtight container at room temperature or in the fridge. If you refrigerate them, let them come to room temperature before serving for the best flavor and texture.
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- See all Brownies recipes or see all bars, brownies, and squares
Frequently asked questions
Leftover brownies should be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 2 months. Thaw frozen brownies in the refrigerator overnight before serving.
Yes, you can make pecan pie brownies a day or two in advance. Store them in an airtight container at room temperature or in the refrigerator. If refrigerated, let them come to room temperature before serving for the best texture and flavor.
The brownies are done when the edges are set, and the center is just slightly jiggly but not runny. A toothpick inserted into the brownie layer (beneath the pecan topping) should come out with a few moist crumbs. Be careful not to overbake, as this can dry out the brownies.
For clean cuts, chill the brownies in the refrigerator for about 30 minutes before slicing. Use a sharp knife, and wipe the blade clean between cuts to prevent the topping from sticking.
If too much air is incorporated in the mixture during mixing the brownie batter, the brownies can sink in the middle. It’s best not to overmix, especially when adding eggs
Yes, you can make a vegan version of these brownies by using flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) in both the brownie batter and the pecan pie topping. Also, use a dairy-free butter substitute, and ensure all other ingredients are vegan-friendly.
Make sure to cook the topping mixture until the sugar is fully dissolved and the mixture is slightly thickened before pouring it over the brownies. Also, allow the brownies to cool completely in the pan before cutting, as this gives the topping time to set.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
This is a great brownie recipe as they are ready so quickly! Pecans are my favourite so I am making these this weekend.
I love anything with pecans in and these brownies look amazing.
Omg these pecan pie brownies were so unbelievably delicious! They were rich and decadent and my whole family loved them!
Nuts always add great texture to brownies. Usually I add walnuts but love the pecans and rich flavor of these!
I love brownies. There is just no way I can go without them. This recipe is just what I’ve been looking for!
These look heavenly. Perfectly chocolatey, gooey and delicious!
These definitely are the ultimate brownies! I absolutely love that pecan pie topping. Such amazing flavors.
literally my two favorite desserts mushed together – yes please!!! i’m totally in love with these brownies!
These look divine! Wish I had a few of them with my afternoon coffee! 🙂
Thanks, Julia. This is perfect coffee treat.
So much goodness in every bite. I made them for my friends and they were gone in minutes!
Thank you, Sapana. So happy your family enjoyed these. Thanks for coming back to write this feedback.