These easy Pecan Pie Brownies are a delicious dessert that combines the richness of chocolate brownies with the classic sweetness of pecan pie. The result is a delicious treat with a dense, fudgy brownie layer and a gooey pecan topping that's both sweet and nutty.
These are two classic desserts blended into one. This recipe makes 16 which is perfect for Thanksgiving, a family gathering or any special occasion.
I love whipping up these Pecan Pie Brownies. You've got this dense and fudgy chocolate brownie layer that's easy to throw together and pop it in the oven for 15 minutes, and you're halfway to dessert heaven.
Now, the pecan topping is where the real magic happens. A quick mix of pecan pie mixture is poured over the half-baked brownies and back in the oven for another 30 minutes.
While the pecan pie brownies are baking, I usually tidy up the kitchen or prep some ice cream to serve alongside them because they are next level with a scoop on top. My pecan pie ice cream would be perfect with this.
Once they are out of the oven, a gooey, sweet pecan pie layer meets a chewy, chocolatey brownie. What a combination!
- Eggs: They bind everything together, making the brownie layer rich and the pecan topping hold its gooey goodness.
- Granulated Sugar: Sweetens up both the brownie and pecan pie layers, striking that perfect balance of sweetness.
- Vanilla Extract: Adds a subtle but essential hint of vanilla flavor, enhancing the taste of the brownies.
- Oil: Keeps the brownie layer moist and fudgy.
- All-Purpose Flour: Gives structure to the brownie layer, holding everything together without being too heavy.
- Cocoa: Brings in that deep, chocolatey flavor, making the brownie layer irresistibly rich.
- Salt: A pinch of salt enhances the overall sweetness and flavor, making everything pop.
- Light Corn Syrup: Forms the gooey base of the pecan pie layer, adding sweetness and that classic pecan pie texture.
- Butter: Melted butter adds richness to the pecan topping, making it buttery and luscious.
- Pecan Halves: The star of the show! They bring a satisfying crunch and a distinct nutty flavor to the pecan pie layer, completing the dessert.
- Add extra chocolate. Fold in a cup of chocolate chips into the brownie batter for an extra layer of chocolatey goodness.
- Give it a salty finish. After baking, sprinkle a pinch of sea salt over the pecan pie layer for a delightful sweet and salty contrast.
- Add a coffee flavor. Stir in a tablespoon of instant espresso powder into the brownie batter to enhance the chocolate flavor.
How To Make Pecan Pie Brownies
Start by preheating the oven to 350º.
While that's warming up, whip together a simple brownie batter—just eggs, sugar, vanilla, oil, flour, cocoa, and a pinch of salt.
Pour the batter into an 8x8 baking dish. I like to use the back of a spoon to smooth the batter for a neater finish. Once that's set, it bakes in the preheated oven for 15 minutes.
While the brownie base is cooking, prepare the pecan topping. Whisking together sugar and eggs, add corn syrup, melted butter, and vanilla, creating a gooey mixture.
Fold in the pecans and now it’s ready to go on top of the brownies! When the brownie layer is partially baked, pull it out and pour this pecan concoction over the top. Back into the oven it goes for another 30 minutes.
Now, patience is key. Let it cool for a bit before cutting it into squares. To get cleaner slices, I run a knife under hot water. It's a little trick that goes a long way.
These brownies are fantastic on their own, but serving them with a scoop of vanilla ice cream takes it to the next level.
Storing and Freezing
Store: To keep Pecan Pie Brownies fresh, store them in an air-tight container in the refrigerator for up to three days.
Freeze: If you want to keep them even longer, freeze the brownies. Wrap them tightly in plastic and place them in a freezer-safe bag. They should maintain quality for two months in the freezer. When you're ready to enjoy them, thaw the brownies in the refrigerator or at room temperature.
- Grease your baking pan well or line with parchment paper. It makes getting the brownies out way easier. I prefer parchment paper for that clean lift.
- Keep a close eye on that first 15-minute bake. You want the brownie layer just set but not fully cooked. It finishes up in the second round with the pecan topping.
- It's tempting, but resist cutting into the brownies right away. Let them cool for a bit. This allows everything to set properly, and you'll get cleaner slices.
- For a polished presentation, warm your knife under hot water before slicing. It helps cut through the gooey pecan layer without making a mess.
Can I use a different type of nut in the topping?
Absolutely! Experiment with walnuts, almonds, or a mix of nuts for a unique flavor.
Can I reduce the sugar for a less sweet version?
You can adjust the sugar to your taste, but keep in mind it may affect the texture and sweetness balance.
More easy desserts to try!
- Easy Pecan Pie Bars
- Salted Caramel Pecan Bars
- Cranberry Pecan Upside Down Coffee Cake
- Oatmeal Cake with Coconut Pecan Frosting
I hope you enjoy these Pecan Pie Brownies – chewy, chocolatey goodness topped with sweet pecans. One bite, and you'll be hooked on this delightful treat!
Pecan Pie Brownies Recipe
- 2 eggs
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup oil
- ½ cup all-purpose flour
- ½ cup cocoa
- pinch of salt
Pecan Topping Ingredients
- 1 cup granulated sugar
- 4 eggs
- 1 cup light corn syrup
- ¼ cup butter, melted
- 1 teaspoon vanilla
- 3 cups pecan halves
- Preheat oven to 350ºF.
- Next, whisk in the flour, cocoa, and salt until well combined.
- Spread the brownie batter into a greased or parchment-lined 8x8-inch baking pan.
- Bake in preheated for 15 minutes.
- Whisk sugar and eggs together. Then add corn syrup, butter, and vanilla, and whisk until fully incorporated.
- Stir in pecan halves and pour over brownies.
- Bake in the center of the oven for 30 minutes.
- Remove from the oven and let cool before slicing and serving.