Pecan Pie Brownies
Rich, fudgy, and loaded with gooey pecan pie topping—these Pecan Pie Brownies are the ultimate mashup dessert for fall and the holidays.
🕒 Prep Time: 15 minutes
🕒 Cook Time: 45 minutes
🕒 Total Time: 1 hour
Ingredients
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Pecan Pie Topping:
- 1 cup light corn syrup
- 1 cup light brown sugar, packed
- 4 large eggs
- ¼ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 ½ cups pecan halves
Step-by-Step Instructions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease. This will make cleanup and slicing a breeze. - Make the Brownie Batter
In a large bowl, whisk together the melted butter, sugar, and brown sugar until smooth and glossy. Beat in the eggs one at a time, then stir in vanilla. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until fully combined. Don’t overmix—this keeps the brownies fudgy. - Bake the Brownie Layer
Pour the brownie batter into the prepared pan and spread evenly. Bake for 25 minutes, just until the top is set. The brownies will finish baking once the pecan topping is added. - Prepare the Pecan Pie Topping
While the brownies bake, whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth. Stir in the pecan halves until evenly coated. - Add the Topping and Bake Again
Carefully remove the partially baked brownies from the oven. Pour the pecan mixture evenly over the top, spreading gently with a spatula. Return to the oven and bake for an additional 20–25 minutes, until the pecan topping is golden and slightly firm. - Cool Completely Before Cutting
This step is crucial! Let the brownies cool for at least 2 hours (or chill in the fridge) before slicing. This allows the pecan topping to set without falling apart. - Slice and Serve
Use a sharp knife and wipe between cuts for clean edges. Serve as decadent squares with a dollop of whipped cream or a scoop of vanilla ice cream.
Pro Tips for the Best Pecan Pie Brownies
- Make Ahead Friendly: Bake the brownies a day before your event—they taste even better the next day as the flavors meld together.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. Freeze for up to 2 months.
- Swaps: Don’t have corn syrup? Try honey or maple syrup for a different flavor twist.
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 square | 420 | 6g | 55g | 20g | 3g | 38g |
Disclaimer: Nutrition facts are estimated and may vary depending on brands and portion sizes. For precise information, please consult a nutrition professional.
Why You’ll Love This Recipe
Pecan Pie Brownies combine the best of both worlds: the rich chocolatey goodness of brownies and the gooey, nutty sweetness of pecan pie. They’re festive enough for Thanksgiving, Christmas, or any holiday dessert table, yet easy enough for a cozy weekend baking project.
With a crunchy top layer, soft fudgy center, and that caramel-like pecan pie topping, these brownies are guaranteed to disappear quickly. Perfect for potlucks, bake sales, or just treating yourself to something special.