Pecan Pie Brownies

5 from 3 votes

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.

Prep Time15

Cook Time50

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 452kcal

Author: Amy Nash

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