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Pecan Cobbler is what happens when pecan pie and a fudgy brownie collide into one gooey, scoopable dessert, and it might be the most decadent thing I have ever pulled out of the oven. A layer of toasted pecans, a buttery maple filling, and a brownie mix topping bake into pure magic, especially warm with vanilla ice cream. I made it for a chilly fall gathering and Maddie asked for it three days running. If you love our strawberry dump cake, this chocolate version is your next obsession.
Made easy with a boxed brownie mix, this pecan cobbler layers a gooey maple pecan filling under a fudgy chocolate top.
Pecan Cobbler Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 40 minutes
- ⏳ Total Time: 55 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 739kcal
- 🌶️ Flavor Profile: Gooey, buttery, and rich with toasted pecans and fudgy chocolate
- ✋ Difficulty: Easy, on par with our strawberry dump cake
Quick Answer
To make pecan cobbler, spread chopped pecans in a greased 9×13 dish. Make a quick filling by cooking butter and flour into a roux, whisking in water, then stirring in maple syrup, brown sugar, cinnamon, and salt. Temper this warm mixture into beaten eggs, then pour it over the pecans. Sprinkle a dry boxed brownie mix evenly over the top, drizzle melted butter all over to moisten it, and bake at 350 degrees for 35 to 40 minutes. The result is a gooey maple pecan layer under a fudgy brownie crust, best served warm with ice cream.
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Why This Recipe Works
Click to see the technique science
- Brownie mix makes the topping foolproof. A boxed brownie mix gives this pecan cobbler a reliable fudgy top with zero measuring, so it comes together fast.
- Tempering the eggs prevents scrambling. Slowly whisking the warm syrup into the beaten eggs raises their temperature gently, so the custardy filling stays silky instead of curdling.
- A butter and flour roux thickens the filling. Cooking butter with flour first creates a base that thickens the maple filling into a gooey, spoonable layer.
- Pouring butter on top creates a crust. Drizzling melted butter over the dry brownie mix moistens it into a crackly, fudgy crust as it bakes.
- A slightly jiggly center is perfect. Pulling the cobbler while the center is just barely set keeps that signature gooey, molten texture under the brownie top.
Why You’ll Love This Recipe
- It tastes like pecan pie and a brownie had a baby, gooey, fudgy, and absolutely irresistible.
- A boxed brownie mix shortcut makes this impressive pecan cobbler surprisingly easy.
- It is the ultimate warm, scoopable holiday dessert, just like our sticky toffee pudding.
- It has earned a permanent spot in our rotation, right up there with our hot chocolate cookies.
- It is the kind of no fuss win that pairs beautifully with our toffee bars recipe on a busy week.
- It earns a spot in the rotation right next to our old fashioned caramel cake.
- It is the kind of no fuss win that pairs beautifully with our homemade pecan sandies on a busy week.
Key Ingredients
A box of brownie mix plus pantry staples turn into this showstopping pecan cobbler.
- Chopped Pecans: A full pound forms the gooey, nutty base layer. Toasting them lightly first deepens the flavor if you have time.
- Boxed Brownie Mix: A 16 ounce fudge brownie mix becomes the fudgy top crust. No need to prepare it, just sprinkle it on dry.
- Maple Syrup and Brown Sugar: Together they create the rich, sticky, caramel like filling that soaks into the pecans.
- Butter and Flour: Cooked into a roux, they thicken the filling, and more melted butter on top forms the brownie crust.
- Eggs, Vanilla, and Cinnamon: The eggs set the custardy filling while vanilla and cinnamon add warmth and depth.
See recipe card for exact quantities.
Variations and Substitutions
This pecan cobbler is easy to make your own.
- Add chocolate chips: Sprinkle chocolate chips over the pecans for an extra molten, fudgy cobbler.
- Swap the nuts: Use walnuts or a pecan and walnut mix if you prefer.
- Make it boozy: Add a splash of bourbon to the filling for a grown up pecan pie flavor.
- Different mix: Try a German chocolate or salted caramel brownie mix for the topping.
- Serve it a la mode: Top warm cobbler with vanilla ice cream or a dollop of whipped cream, like our chocolate caramel cake.
- Craving a different flavor next time? Our maple pecan pastry braid with glaze delivers the same easy comfort with its own twist.
- For another spin on this idea, try our moist chocolate banana chocolate chip muffins next time.
- In the mood for something different? Our white chocolate mousse cake with butterscotch scratches a similar itch.
- For another spin on this idea, try our mixed berry cobbler recipe from scratch next time.
How to Make Pecan Cobbler
- Preheat the oven to 350 degrees and grease a 9×13 baking dish. Spread the chopped pecans in an even single layer across the bottom.
- Melt the butter in a saucepan, whisk in the flour and cook two minutes, then slowly whisk in the water. Stir in the maple syrup, brown sugar, cinnamon, and salt until smooth, then cool five minutes.
- Whisk the eggs and vanilla in a bowl, then temper in the warm syrup a little at a time while whisking, and stir in the rest until combined.
- Pour the filling evenly over the pecans in the baking dish.
- Sprinkle the dry brownie mix evenly over the filling and smooth it into a layer.
- Pour the melted butter all over the top until the brownie mix is fully moistened, then bake 35 to 40 minutes until the center is just barely set. Cool 10 to 15 minutes and serve.
Recipe Tips & Tricks
- Temper the eggs slowly, adding the warm syrup a spoonful at a time while whisking so they do not scramble.
- Moisten all the brownie mix with the melted butter, or you will get dry, powdery spots on top.
- Do not overbake; a slightly jiggly center keeps this pecan cobbler gooey instead of dry.
- Toast the pecans for a few minutes first for an even richer, nuttier flavor.
- Let it rest 10 to 15 minutes after baking so the filling sets enough to scoop.
- Serve it warm with vanilla ice cream for the ultimate gooey, melty pecan cobbler.
- Make it a spread. When you are feeding a crowd, round out the table with our chewy coconut chocolate chip cookies.
- Double up for gatherings. Serve it alongside our chocolate mandm cookies and watch both disappear.
- Make it a full spread. Our chocolate chip red velvet banana bread rounds out the table.
Serving Ideas and Suggestions
Pecan cobbler is at its absolute best served warm, scooped into bowls with a generous scoop of vanilla ice cream melting on top. The contrast of warm, gooey cobbler and cold, creamy ice cream is irresistible.
And if you want one more idea for the table, our fudgy brownies never misses.
Pecan Cobbler FAQs
Pecan cobbler is a warm, gooey baked dessert with a custardy maple pecan filling and a cobbler style topping. This version uses a boxed brownie mix for a fudgy chocolate top, so it tastes like a cross between pecan pie and a brownie.
A slightly gooey center is normal for pecan cobbler, but if it is truly runny it needs more time. Bake until the center is just barely jiggly, then let it rest 10 to 15 minutes so the filling sets.
Yes. Bake the pecan cobbler, cool it, and refrigerate covered for up to three days. Reheat individual portions in the microwave until warm and gooey before serving.
No. The brownie mix goes on dry, straight from the box. The melted butter poured over the top moistens it so it bakes into a fudgy crust.
Yes. Freeze the cooled pecan cobbler in an airtight container for up to three months. Thaw in the fridge and reheat before serving for the best gooey texture.
If you are out of maple syrup, use light corn syrup or honey for a similar gooey filling. The flavor will be slightly different but the pecan cobbler will still be delicious.
Craving more cozy desserts? Try our sticky toffee pudding next.
Chocolate Pecan Cobbler (with Brownie Mix)
Ingredients
For the pecan filling
- 1 pound unsalted chopped pecans
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup water
- 1 cup maple syrup
- 1/2 cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 4 teaspoons vanilla extract
Assembly
- 16 ounce boxed brownie mix
- 1 cup unsalted butter melted
Instructions
- Preheat oven to 350°, grease a 9×13 inch baking dish.
- Place pecans into the baking dish in a single layer and set aside.1 pound unsalted chopped pecans
- Place the butter into a small saucepot over medium heat, let butter melt. Add the flour and whisk to combine, cook for 2 minutes.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour
- Slowly add in the water while whisking continuously, cook an additional 2 minutes.1 cup water
- Add the maple syrup, brown sugar, cinnamon, and salt. Stir to combine until the brown sugar is melted, about 30 seconds. Take off the heat and let cool 5 minutes.1 cup maple syrup, 1/2 cup light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt
- Place the eggs in a medium-size bowl with the vanilla and whisk until well beaten.4 large eggs, 4 teaspoons vanilla extract
- 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.16 ounce boxed brownie mix
- Pour the cup of butter all over the top, make sure all of the brownie mix is moistened.1 cup unsalted butter
- Bake for 35-40 minutes, the center might 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.
Nutrition
Love This Recipe?
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What size brownie mix? Thank you! Looks delicious.
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.
I am not a fan of maple syrup or flavoring. What could be used as a substitute?
Honey?
I’m not really into cobbler, but this looks delicious. Thanks for sharing!