Pecan Pie Brownies
Insanely moist and fudgy brownies are topped with pecan pie filling in this simple pecan pie brownie recipe. If you’re a chocolate lover who hates rolling and shaping pie crust, skip the traditional pecan pie this Thanksgiving and make these brownies instead!
Traditional pecan pie meets gooey homemade brownies in this easy recipe that’s perfect for Thanksgiving!
The brownie base is made from a quick, one-bowl batter that uses both melted chocolate and cocoa powder to give it a rich chocolate flavor and fudgy texture. The pecan pie topping is easy to throw together and gets poured over the brownies after they’re almost done baking.
The end result is decadent, chocolatey, and packed with that classic pecan pie flavor we all know and love. If you’re looking for a fun dessert to make for the holidays this year, these pecan pie brownies are a delicious alternative!
Recipe Video
The Chocolate
I’ve tested the brownie base using both melted chocolate chips and chocolate bars, and both work great so feel free to use whichever one you have one hand! I do prefer using semi-sweet chocolate though so the brownies turn out rich and fudgy without being too sweet.
As for the cocoa powder, you can use either Dutch process or natural cocoa powder. I personally prefer Dutch process because it gives the brownies a more intense chocolate flavor. (I have a post that explains more about the differences between Dutch process and natural cocoa powder, if you’re curious about how each one works.)
How To Line Your Pan
I know this seems like such a simple step, but lining your pan correctly is important! These brownies are incredibly rich and fudgy, so it not only keeps them from sticking to the pan, but it also makes it a lot easier to lift them out and slice them.
I like to tear or cut two long strips of parchment paper that aren’t quite as wide as the pan. Place one in the pan, then turn the pan a quarter turn and place the other one in the pan so it overlaps the other piece.
You can also tear out a long piece of parchment paper, place your baking pan in the center, and mark each of the corners on the parchment paper. Then, use scissors to cut slits from the corners of the parchment paper, stopping where you marked the corners of the pan, and place the parchment paper in the pan.
Tip: Use metal binder clips to secure the parchment paper to the pan and keep it from folding over. I keep several in my kitchen for this very reason and use them all of the time!
Tips For Making These Brownies
- Don’t over mix the dry ingredients. Over mixing can make the brownies rubbery, so only mix the brownie batter just until combined.
- Avoid over baking the brownie base. As soon as the top is set and a toothpick comes out mostly clean, remove the brownies from the oven. The brownie layer gets baked again with the pecan pie topping and you don’t want it to dry out.
- Wait to add the pecan pie topping before baking. I usually let the brownie base cool for about 15 minutes before cooking the topping on the stove. This gives it a little time to firm up so it can hold up to the topping and keeps the pecan pie filling from sinking into the brownies. I just use that time to gather and measure out all of my ingredients, so everything is ready to go!
- Don’t over bake the topping. It will still look wobbly/gooey when it comes out of the oven, but it will set up as it cools!
Can I Use A Box Brownie Mix?
Yes, you’re welcome to make this recipe using a boxed brownie mix. Just be sure to only bake the brownies until a toothpick inserted in the middle comes out mostly clean with a few moist crumbs attached to it.
Can I Double This Recipe?
Absolutely! You can double the ingredients and bake the brownies in a 9×13-inch pan. You may need to increase the baking time slightly too.
These brownies are ooey, gooey, chocolatey perfection. I hope you love them!
If you try this recipe, don’t forget to leave a comment below to let me know how they turned out too. Happy Baking!
Pecan Pie Brownie Recipe
Ingredients
Brownie Layer
- ½ cup unsalted butter (113 grams; 1 stick)
- 3 ounces semisweet chocolate chopped (83 grams)
- ½ cup granulated sugar (100 grams)
- ⅓ cup packed light brown sugar (70 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour spooned & leveled (63 grams)
- ⅓ cup Dutch Process or natural cocoa powder (33 grams)
- ¼ teaspoon salt
Pecan Pie Topping
- 6 tablespoons unsalted butter (83 grams; ¾ stick)
- ¾ cup packed light brown sugar (150 grams)
- ¼ cup light corn syrup (90 grams)
- 1 ½ tablespoons heavy cream
- Pinch of salt
- 1 ½ cups chopped pecans (180 grams)
Instructions
- To make the brownie layer: Preheat the oven to 350°F (177°C). Line an 8-inch square light-colored metal pan with parchment paper, making sure to leave some overhang for easy removal. Set aside.
- Add the butter and chopped chocolate to a large microwave-safe bowl. Microwave in 30 second increments, stirring well after each one, until melted and smooth.½ cup unsalted butter,3 ounces semisweet chocolate
- Whisk in the granulated sugar and brown sugar, then whisk in the eggs one at a time, followed by the vanilla.½ cup granulated sugar,⅓ cup packed light brown sugar,2 large eggs,1 teaspoon pure vanilla extract
- Sift in the flour, cocoa powder and salt and stir until just combined.½ cup all-purpose flour,⅓ cup Dutch Process or natural cocoa powder,¼ teaspoon salt
- Spread the brownie batter evenly in the prepared pan. Bake for 20 minutes or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Set aside to cool for 15 minutes before starting the pecan pie topping.
- To make the pecan pie topping: In a medium saucepan, combine the butter, brown sugar, corn syrup, heavy cream, and salt. Bring the mixture to a boil, stirring occasionally. Reduce the heat to low and simmer for 1 minute, continuing to stir occasionally.6 tablespoons unsalted butter,¾ cup packed light brown sugar,¼ cup light corn syrup,1 ½ tablespoons heavy cream,Pinch of salt
- Remove the mixture from the heat and stir in the chopped pecans. Pour the topping over the brownies and spread it out into one even layer.1 ½ cups chopped pecans
- Return to the oven and bake for 20 minutes or until the topping is bubbling. It’s ok if the filling looks a little wobbly towards the center, it will set as it cools.
- Remove from the oven and transfer the pan to a wire rack to cool completely. Lift the brownies out of the pan using the overhang from the parchment paper, then slice into bars and enjoy!
