Pecan Pie Brownies have a thick, fudgy brownie base topped with sweetened syrupy pecan pie topping for a delicious dessert mash-up!
If you love brownies, you’ll have to try our reader favorite: the M&M Brownie! OR give my favorite salted caramel brownies a try next!
Why Pecan Pie Brownies are Best
Fudgy brownies are paired with a crunchy pecan pie topping for a dessert bar that will have everyone raving!
This dessert is great for serving to family and friends and makes a great gift for neighbors or for a bake sale!
- These bakery style brownies are super thick and very fudgy. Bonus, they are made in just one bowl!
- They’re also FULL of chocolate flavor! They’ve got chocolate chips mixed into the batter as well as the cocoa powder for extra chocolate oomph.
- Pecan halves are coated in a syrupy sweet mixture and added to the brownies halfway through the baking time for a delicious topping.
When you can’t decide between pecan pie bars and brownies, have them both! This is the perfect dessert to serve on Thanksgiving with a pumpkin pie too.
Our chocolate pecan pie is another perfect pairing of two favorite flavors.
Ingredient Notes
- Butter – I prefer to use unsalted butter for my brownies so I can control the amount of sodium but salted is fine if that’s what you have. Also, we’re melting it so you don’t have to worry about taking it out of the fridge in advance to soften.
- Chocolate Chips – I use semi-sweet chocolate chips for these brownies, but you can also use dark chocolate chips if you prefer.
- Eggs – You need 4 large eggs for this recipe. Yes, that’s FOUR eggs. This helps make them super fudgy.
- Vanilla – Be sure to use PURE vanilla, not imitation. Our homemade vanilla extract will add some extra flavor.
- Corn syrup and brown sugar – Dark corn syrup can be used in place of the light corn syrup. Light brown sugar can be used in place of the dark brown sugar.
- Pecans – Choose pecan halves for large, crunchy pieces on top of the brownies. Toast the pecans first if you want a deep nutty flavor!
Easy Instructions
Combine wet ingredients. Melt the butter then add the chocolate chips and sugar. Stir until the chocolate is melted and the sugar is blended. Add the eggs, one at a time, then the vanilla.
Dry ingredients. Add the cocoa powder, flour, salt, and baking powder. Stir until JUST combined. Do not overmix.
Bake the brownies. Transfer brownie batter to a parchment paper lined 9-inch baking dish and bake at 350 for 20 minutes.
Make the pecan pie topping. Whisk the corn syrup, maple syrup and brown sugar together then add the egg and vanilla extract and whisk until combined. Coat the pecan halves in the syrupy mixture until coated.
Top the brownies and finish baking. Add the pecan pie topping to the partially baked brownies. Bake for another 25-30 minutes then let cool.
Tips and Tricks
- Don’t overstir the batter! When you add in the dry ingredients, use slow but big stirs to incorporate the dry into the wet. As soon as you see no more dry, STOP stirring!
- Line your baking dish with parchment paper. This makes for easier clean up, and you can simply lift your brownies out of the pan once baked to cut them!
- Don’t overbake the brownies! For a fudgy center, be sure not to overbake the brownies.
- Cool completely before cutting. For perfect cutting, use a disposable plastic knife after the brownies have cooled.
- Serve with ice cream. Don’t forget the vanilla ice cream (or use our easy no churn ice cream recipe)! Or use whipped cream as your topping.
Recipe FAQs
Fudgy brownies require a high fat to flour ratio, like this recipe has. And be sure not to overbake the brownies so you have a fudgy center.
Yes, you can substitute a store-bought brownie mix for the brownie base in this recipe and add the pecan pie topping. (But our homemade brownies are so easy and SO delicious!)
Pecan Pie Brownies can be stored in an airtight container at room temperature for up to 5 days. Or store them in a covered container in the refrigerator for up to 5 days.
Yes! You can freeze brownies for up to 3 months. Once baked and cooled completely, you can either slide the whole pan of brownies into an airtight freezer container. Or, cut them into squares and freeze in smaller servings. Thaw in the container at room temperature overnight.
More Brownie Recipes
- Buttermilk Brownies
- Brownie Ice Cream Cake
- Cheesecake Brownies
- Peanut Butter Brownies
- Walnut Brownies
- Oreo Brownies
Best Brownies
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Pecan Pie Brownies
Ingredients
For the Brownies
- 1 cup unsalted butter
- ½ cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the Topping
- 3 Tablespoons light corn syrup
- 2 Tablespoons maple syrup
- ¼ cup dark brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
- Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
- In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
- Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
- Pour batter into dish and bake for about 20 minutes. While the brownies are baking, make the pecan pie topping.
- In a medium bowl, whisk the corn syrup, maple syrup, and brown sugar together. Add the egg and vanilla extract and whisk until combined.
- Add in the pecans, and stir with a spatula until the pecans are coated with the syrup mixture.
- Spread the pecan mixture over the partially baked brownies, then bake for another 25-30 minutes, or until a small knife poked in the middle of the brownies comes out mostly clean.
- Set the brownies on a cooling rack, and cool completely. Slice and serve.
Notes
- Substitutions: Salted butter can be used in place of unsalted. Boxed brownie mix could be used (but our homemade version is so easy). Dark corn syrup can be used in place of the light corn syrup. Light brown sugar can be used in place of the dark brown sugar.
- Serve warm with vanilla ice cream or whipped cream. Also delicious when chilled.
- Store in airtight container at room temperature for up to 5 days. Or store in refrigerator for up to 5 days. Freeze for up to 3 months.
- Use parchment paper for easy clean up, and it helps lift the brownies out of the pan once cooled.
- For perfect cutting, use a disposable plastic knife after the brownies have cooled.
