Pecan Pie Brownies

Fudgy brownies and pecan pie filling, together at last

Prep: 20 mins

Cook: 58 mins

Total: 78 mins

Servings: 9 to 12 servings

Yield: 1 (8×8)-inch square pan

Pecan pie has been a Southern staple since the 1800s, but when Karo brand corn syrup started printing a recipe for it on their label in the early 1900s, it took the pie to new heights. 

It became a staple at the Thanksgiving table, in theory because pecans are harvested in the fall so it makes for perfect timing. The filling is pretty much always made with the same ingredients: sugar, corn syrup, eggs, butter, and of course pecans. This creates a gooey, sugary curd-like center that is a perfect backdrop for the crunchy, buttery pecans.

If we are being totally honest here, I was never a huge fan of pecan pies. I am not against them but they don’t do much for me, being more of a fruit pie person. But I’ll tell you what I am a fan of: these pecan pie brownies. Wow, these are good! While I was testing these I gave almost all of them away to my friends, then I was bummed out because I didn’t keep enough for myself so I literally made a whole other pan just to eat.

How To Make Pecan Pie Brownies

The fudgy brownie gets par-baked and the pecan topping is par-cooked on the stove to thicken. This allows for distinct layers of brownie and gooey caramelized pecans. Some of the sugar custard does end up getting absorbed into the brownie layer making it extra moist. 

I sprinkle the top of mine with some flaky Maldon salt to really bring out the flavors, but a smoky Bourbon salt would taste delicious too—or even a shot of bourbon added into the pecan topping itself.

Tips for Making Pecan Pie Brownies

• Quality matters—I recommend using good quality cocoa powder and chocolate for the brownies. You should use chocolate containing 58 to 70 percent cacao.
• Let them chill—I always allow my brownies to chill completely in the refrigerator before cutting. It will give you the cleanest cut. 
• Serve them at any temperature—These brownies are so good they can be served cold, room temperature, or warmed up.

Make Ahead

These brownies can be made in advance, wrapped or in air tight containers, for up to 3 days in the refrigerator or up to 3 months in the freezer.

«Pecan pie brownies are loaded with chocolate flavor, and the gooey, nutty pecan topping is amazing. This is a delicious, decadent brownie everyone will love. Make sure to whisk constantly when adding the eggs to the hot filling mixture to avoid curdling the eggs.» —Diana Rattray

A Note From Our Recipe Tester

Ingredients

For the Brownie

• 1/2 cup (113 grams) unsalted butter, more for the pan

• 1 cup (150 grams) semi-sweet chocolate chunks

• 1 cup (200 grams) granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 2/3 cup (83 grams) all purpose flour

• 2 tablespoons Dutch process cocoa powder, sifted

• 1/2 teaspoon baking powder

• Pinch fine salt

For the Pecan Topping

• 4 tablespoons (57 grams) unsalted butter

• 1/2 cup light corn syrup

• 1/3 cup (70 grams) dark brown sugar

• 1/4 cup (50 grams) granulated sugar

• 2 large eggs, beaten

• 2 cups pecan halves

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon fine salt

• Maldon salt, to garnish, optional

Steps to Make It

1. Gather the ingredients. Position two racks in the top and bottom of the oven and heat to 350 F. Grease, then line the bottom and sides of an 8 x 8-inch baking pan with parchment paper. Set aside. 

   

2. In a large microwave-safe bowl, combine 1/2 cup (113 grams) unsalted butter and 1 cup (150 grams) semi-sweet chocolate chunks. Heat in 30 second increments, stirring in between, until melted, about 1 1/2 minutes total. Whisk together until velvety smooth.

   

3. Add 1 cup (200 grams) granulated sugar and whisk to combine. Add 2 large eggs and 1 teaspoon vanilla extract and whisk to combine. 

   

4. Finally add 2/3 cup (75 grams) all-purpose flour, 2 tablespoons Dutch process cocoa powder, sifted, 1/2 teaspoon baking powder, and a pinch of fine salt and whisk until fully combined and no streaks remain.

   

5. Pour the batter into the prepared baking pan. Using the back of a spoon or a small offset spatula smooth out the top. 

   

6. Bake the brownie layer on the oven’s bottom rack for 25 minutes.

   

7. Meanwhile make the pecan topping. In a medium saucepan on medium heat, stir together 4 tablespoons (57 grams) unsalted butter, 1/2 cup light corn syrup, 1/3 cup (70 grams) dark brown sugar, and 1/4 cup (50 grams) granulated sugar until melted and dissolved. Do not bring the mixture to a boil yet.

   

8. Whisk in 2 large eggs, beaten, raise the heat to high, and bring the mixture to a boil, constantly whisking. Lower the heat to low and keep it simmering. Continue to cook while whisking until thickened but pourable, about 5 minutes. 

   

9. Remove from the heat and stir in 2 cups pecan halves, 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt. 

   

10. Carefully pour the pecan mixture on top of the par baked brownie and gently smooth it out to the edges and corners in an even layer. 

    

11. Return the pan to the oven and bake on the top rack until a toothpick inserted comes out clean and the topping is set, about 25 minutes more. 

    

12. Remove the brownies from the oven and garnish with Maldon salt, if desired. Allow to cool completely in the pan at room temperature before cutting. 

    

How To Store

The brownies can be stored tightly wrapped or in airtight containers in the refrigerator for up to 1 week, and up to 3 months in the freezer.

Feeling Adventurous? Try This:

• Chopped pecans or pecan pieces—Use chopped pecans or pecan pieces instead of halves if desired.
• Other types of nuts—Substitute walnuts or hazelnuts for the pecans.
• Add-ins—Add 1 cup mini marshmallows or 1/2 cup chocolate chips into the brownie mix.
• Serve with ice cream—Warm up a square and serve it à la mode with a scoop of vanilla ice cream on top.
• Boozy brownies—Add a tablespoon of bourbon, rum, or whiskey to the pecan mix for a boozy accent.

Nutrition Facts
Servings: 9 to 12
Amount per serving
Calories	479
% Daily Value*
Total Fat 29g	38%
Saturated Fat 11g	55%
Cholesterol 92mg	31%
Sodium 113mg	5%
Total Carbohydrate 54g	20%
Dietary Fiber 3g	10%
Total Sugars 45g
Protein 5g
Vitamin C 0mg	1%
Calcium 48mg	4%
Iron 2mg	10%
Potassium 160mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.