Chocolate Pecan Cobbler, an easy, decadent pecan cobbler recipe made with brownie mix! This is the perfect holiday or anytime dessert for pecan or chocolate lovers!
When I think of the holidays, I immediately am transported back into my Grandma’s kitchen and I know this pecan cobbler is a recipe she would love! This post is sponsored by BJ’s Wholesale Club, all opinions are 100% my own.
Being from the south, we are obsessed with pecans, especially during the holidays! From classic pecan pie to roasted pecans and my Grandma’s specialty; pecan nut cups.
I was already at BJ’s Wholesale Club shopping when that dessert bug just hit me. You know the one, that little sweet tooth came a-knocking!
Why this recipe works:
- Using a box brownie mix really simplifies this recipe.
- It is super filling and feeds a crowd.
- This can be made any time of year and you can even switch the nuts out to your preference.
Now, yes, I could have picked up some additional goodies from the bakery area (I already grabbed a cookie platter – oops.), but I really wanted something, warm and ooey gooey I could make at home.
I immediately thought of this peach dump cake my Mom made last June that I just can’t stop thinking about. I wanted to recreate it with fall flavors – I immediately rushed to the baking aisle to see what I could come up with.
Some of my favorite fall recipes that we have on the site include Caramel Swirl Pumpkin Bread, Snickerdoodle Bars and Apple Cinnamon Coffee Cake!
We love fall baking. I feel like some of the best flavors come out during the fall, even know I don’t believe that there really is a specific season for foods.
But honestly I would make this all year round just like anything pecan or pumpkin, etc. That is just my own personal opinion.
When I saw huge boxes of brownie mix I knew I had to grab some, because I mean who doesn’t love brownies anyways?
Right away I knew I wanted to make a Pecan Cobbler with it, so I grabbed a bag of Wellsley Farms pecans, and some other pantry staples I needed and I was good to go!
This recipe was simple and easy to whip up and our family absolutely loved it, there is no doubt about it that we make it all the time.
There have never been any complaints when we whip this dish up for anyone, they devour it with or without ice cream!
How to make Chocolate Pecan Cobbler:
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Preheat oven to 350°, grease a 9×13 inch baking dish. Place pecans into the baking dish in a single layer and set aside.
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Place the butter into a small sauce pot over medium heat, let butter melt and start to bubble, about 2 minutes. Add the flour and whisk to combine, cook for 2 minutes, it will be a tan color. Slowly add in the water while whisking continuously, cook an additional 2 minutes. Continue to whisk so the bottom doesn’t burn. Add the maple syrup, brown sugar, vanilla, cinnamon, and salt. Stir to combine until the brown sugar is melted, about 30 seconds. Take off the heat and let cool 5 minutes.
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Place the eggs in a medium-size bowl, add about 1 tablespoon of the syrup mixture into the eggs while whisking continuously, do this about 5 more times to temper in the eggs. Add the remaining syrup mixture and stir to combine. Pour everything over the pecans.
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Dump the brownie mix over the pecan filling, smooth it out into an even layer. Pour the cup of butter all over the top, make sure all of the brownie mix is moistened.
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Bake for 35-40 minutes, the center will be very slightly jiggly. Let cool 10-15 minutes and serve.
How easy is that? The hardest part is waiting for this Pecan Cobbler to be done! But trust me, it is absolutely worth that wait.
How to store:
While this Pecan Cobbler is best eaten right away you can store it in an airtight container or ziptop bag at room temperature for up to 4 days.
You can also store it in the refrigerator a day or two longer, but I do not recommend freezing this recipe.
Hubba hubba, talk about one warm, comforting, fall dessert! There is just something about pecans that I love to enjoy in the fall and winter, but this could definitely be made year-round too!
To me, this is the perfect dessert paired with vanilla ice cream. I am a sucker for any warm dessert with melty ice cream on top, it just doesn’t get any better to me.
Chocolate + pecans, what’s not to love?! If you love this flavor combo I highly suggest these chocolate maple pecan bars as well – WOW!
Tips and Tricks:
- This is best served warm, however you can serve it cooled as well.
- Make sure to let it cool for about 10-15 minutes before serving so center can set up a little bit.
- You want your cobbler to be slightly jiggly in the middle before taking out of the oven.
- You can substitute vanilla bean paste with vanilla extract 1:1
- Use real maple syrup for this recipe and not pancake syrup.
- You can use pecan halves or chopped pecans, that is your preference.
If you are interested in becoming a member of BJ’s Wholesale Club like me, then just click on this link to register. Just for signing up you and I will both receive a $25 BJ’s gift card, score!
If you want a deliciously easy recipe then you need to make this Chocolate Pecan Cobbler, you will not be disappointed.
If you like this recipe you might also like:
If you’ve tried this CHOCOLATE PECAN COBBLER let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Chocolate Pecan Cobbler
Ingredients
For the pecan filling
- 2 cups unsalted pecan halves pieces or chopped is okay too
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup water
- 1/2 cup maple syrup
- 1/4 cup light brown sugar packed
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 eggs lightly beaten
Assembly
- 1 box brownie mix
- 1 cup butter melted
Instructions
- Preheat oven to 350°, grease a 9x13 inch baking dish. Place pecans into the baking dish in a single layer and set aside.
- Place the butter into a small sauce pot over medium heat, let butter melt and start to bubble, about 2 minutes. Add the flour and whisk to combine, cook for 2 minutes, it will be a tan color. Slowly add in the water while whisking continuously, cook an additional 2 minutes. Continue to whisk so the bottom doesn't burn. Add the maple syrup, brown sugar, vanilla, cinnamon, and salt. Stir to combine until the brown sugar is melted, about 30 seconds. Take off the heat and let cool 5 minutes.
- Place the eggs in a medium-size bowl, add about 1 tablespoon of the syrup mixture into the eggs while whisking continuously, do this about 5 more times to temper in the eggs. Add the remaining syrup mixture and stir to combine. Pour everything over the pecans.
- Dump the brownie mix over the pecan filling, smooth it out into an even layer. Pour the cup of butter all over the top, make sure all of the brownie mix is moistened.
- Bake for 35-40 minutes, the center will be very slightly jiggly. Let cool 10-15 minutes and serve.
Notes
- This is best served warm, however you can serve it cooled as well.
- Make sure to let it cool for about 10-15 minutes before serving so center can set up a little bit.
- You want your cobbler to be slightly jiggly in the middle before taking out of the oven.
- You can substitute vanilla bean paste with vanilla extract 1:1
- Use real maple syrup for this recipe and not pancake syrup.
- You can use pecan halves or chopped pecans, that is your preference.
Comments & Reviews
Diana Lopes says
I’m not really into cobbler, but this looks delicious. Thanks for sharing!
Wanda says
I am not a fan of maple syrup or flavoring. What could be used as a substitute?
Honey?
Dana DeVolk says
I actually hate maple everything myself. You don’t taste it at ALL. But, if you wanted to you can substitute it with honey, or light karo syrup.