Rich fudgy brownies meet pecan pie in this mash-up of two of our favorite desserts! These Pecan Pie Brownies are made from scratch with loads of nutty pecan pie filling baked right on top of our favorite fudgy brownie recipe.

An overhead image of pecan pie brownies cut into squares.


Table of Contents
  1. What You'll Need
  2. How to Make Pecan Pie Brownies
  3. Recipe FAQ's
  4. Tips for Success
  5. Storage & Freezing Instructions
  6. More Outrageous Brownie Recipes
  7. Pecan Pie Brownies Recipe

If you love brownies with pecans, then this is most definitely the treat for you. There are chopped pecans in every single bite, and the pecan pie filling baked on the brownie base is gooey and rich and incredible.

These recipe has been carefully tested and it's easy enough for even novice bakers to make with success on your first try. Unlike other pecan pie brownie recipes that use a box brownie mix as their base and just pour pecan pie filling on top, we're opting for a more flavorful brownie made with real semisweet chocolate and cocoa powder for depth and complexity of flavor, while keeping the recipe simple with ingredients you probably already have on hand in the pantry.

I made multiple batches to be sure I got the balance of pecan pie filling to chocolate brownie just right so one doesn't overpower the other. And chewy, crunchy texture is absolute perfection. Personally, I'm Team Edge Piece forever (extra chewy!) while my husband likes the middle pieces when it comes to brownies.

I wish everyone as much balance and harmony in your relationships. Now go make some brownies!

If you love desserts featuring pecans (I know you do, otherwise why are you even still reading this?), then you have GOT to try our Pecan Pie Cheesecake Bars, Southern Pecans Pralines, or my husband's favorite Banana Pecan Waffles next!

What You'll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Pecans - I like buying bags of whole pecan halves and chopping them myself so I get bigger pecan chunks instead of the small bits of pecans that you get in bags of chopped pecans.
  • Salted Butter - I use salted butter in almost all of my baking.
  • Semisweet Chocolate - My brownie recipe uses semisweet chocolate AND cocoa powder for more depth of chocolate flavor. You will also want some semisweet chocolate chips to throw into the brownie batter before baking.
  • Cocoa Powder - Regular unsweetened cocoa powder is what you want. I usually use Ghiradelli or Hershey's cocoa powder.
  • Large eggs - These help create that rich, moist, fudgy brownie texture that we love, as well as the gooeyness of the pecan pie topping.
  • Corn Syrup - This also adds to the signature gooey factor of the pecan pie topping. I have also made these with an equal amount of maple syrup in place of the corn syrup and they turned out great.
  • Sugar - We're using brown sugar and white granulated sugar for the brownies and topping.
  • Vanilla Extract - I love using my homemade vanilla extract!
  • Salt - This essential ingredient balances out all of the other flavors and keeps desserts from being too sweet.
Ingredients for pecan pie brownies.

How to Make Pecan Pie Brownies

  1. In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.
  2. Add granulated sugar and brown sugar, whisking well to combine.
  1. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.
  2. Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips.
  1. Pour the brownie batter into a 9-inch square pan lined with a parchment paper sling. Spread it evenly into the corners. The batter will be thick.
  2. Bake the brownie base in a preheated 350°F oven for 20 minutes until partially set.
Brownie batter in a square baking pan.
  1. Meanwhile, combine brown sugar, eggs, corn syrup, melted butter, vanilla, and salt in a large bowl. Whisk well, then stir in chopped pecans.
  1. Once the brownies are partially baked, remove them from the oven and pour the pecan pie filling over the partially baked brownie layer.
Pecan pie filling in a mixing bowl with a spatula.
  1. Return the brownie pan to the oven and continue to bake for another 30 to 35 minutes, until mostly set with just a slight jiggle in the center when you gently shake the pan.
  2. Cool completely before cutting. Store in an airtight container for up to 5 days on the counter or in the fridge.

Recipe FAQ's

What can I use instead of pecans?

If you have nut allergies or just don't love pecans, you can use roughly chopped or broken up pretzels instead! They make a great substitute in lots of recipes that call for nuts. If you just prefer to use a different kind of nut, macadamia nuts, walnuts, almonds, or even hazelnuts would all be great options.

Can I use a boxed brownie mix?

Yes, if you prefer you can just use a box brownie mix from the store and make it according to the package instructions. Partially bake as directed before adding the pecan pie layer. Finish baking like normal.

Should I toast the pecans before adding them?

You can toast the pecans in the oven or on the stovetop before adding them to the pecan pie filling, but it's not absolutely necessary. Some people think it enhances the flavor of the pecans, but I find that with the other elements of this dessert it's doesn't actually make much of a difference.

Tips for Success

  • Pay close attention to the baking time. Overbaking can result in dry brownies. Keep in mind that the pecan pie layer may take a bit longer to set than traditional brownies.
  • A toothpick inserted into the brownie layer should come out with a few moist crumbs but not wet batter.
  • Spread the brownie batter evenly in the baking dish and then carefully spoon the pecan pie mixture on top. This will create distinct layers when baked.
  • Consider swirling the pecan pie filling into the brownie batter slightly for a marbled effect.
  • Allow the pecan pie brownies to cool completely before cutting. This will help them set and make slicing easier. These brownies are particularly susceptible to crumbling when slicing because of all the nuts on top, so use a large, very sharp knife to cut the completely cooled brownies for clean slices.
  • You can enhance the presentation by serving your pecan pie brownies with a scoop of vanilla ice cream and a drizzle of hot fudge and/or caramel sauce.

Storage & Freezing Instructions

Once the brownies have cooled completely, keep them stored in an airtight container on the counter at room temperature for up to 5 days or in the fridge for up to 1 week. Let them come to room temperature before enjoying.

Pecan pie brownies also freeze well for up to 3 months. Wrap each brownie square in plastic wrap to protect them, then freeze in a freezer safe bag or container. Let them thaw completely on the counter for a few hours before enjoying.

More Outrageous Brownie Recipes

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Stay in the know

Pecan Pie Brownies

5 from 2 votes
Amy Nash
Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Rich fudgy brownies meet pecan pie in this mash-up of two of our favorite desserts! These Pecan Pie Brownies are made from scratch with loads of nutty pecan pie filling baked right on top of our favorite fudgy brownie recipe.

Ingredients
  

Brownies

  • 4 ounces bittersweet or semisweet chocolate, chopped
  • ¾ cup salted butter
  • ½ cup natural unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips

Pecan Topping

  • 1 cup light or dark brown sugar
  • 2 large eggs
  • ½ cup corn syrup
  • ¼ cup salted butter, melted
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 2 ½ cups chopped pecans

Instructions
 

  • Preheat oven to 350°F. Line a 9-inch square pan with a parchment paper sling.
  • In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.
  • Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.
  • Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips.
  • Pour the brownie batter into the prepared baking dish and spread into the corners. The batter will be thick.
  • Bake the brownie base for 20 minutes until partially set.
  • Meanwhile, combine brown sugar, eggs, corn syrup, melted butter, vanilla, and salt in a large bowl. Whisk well, then stir in chopped pecans.
  • Once the brownies are partially baked, remove them from the oven and pour the pecan pie filling over the partially baked brownie layer.
  • Return the brownie pan to the oven and continue to bake for another 30 to 35 minutes, until mostly set with just a slight jiggle in the center when you gently shake the pan.
  • Cool completely before cutting. Store in an airtight container for up to 5 days on the counter or in the fridge.

Notes

  • 8x8-inch baking pan: These will be thicker and take longer to bake, more like 40-45 minutes.
  • 9x13-inch baking pan: This recipe can be spread into a larger pan and baked thinner for 20-25 minutes.

Nutrition

Calories: 452kcal | Carbohydrates: 49g | Protein: 5g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 184mg | Potassium: 239mg | Fiber: 4g | Sugar: 39g | Vitamin A: 472IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 2mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

Share This With the World

PinYummly

Related Recipes

About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Reader questions and reviews