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Pecan Pie Brownies are the perfect treat that merges the fudgy goodness of brownies with the sweet, nutty flavor of pecan pie.
These Pecan Pie Brownies are rich, moist, and have a delightful crunch from the pecan topping. The Perfect combo!
I love bringing them to parties around the holiday season or for family pot luck. Then again, I make them just for me too, haha!
Pecan pie topping has always been a favorite of mine. Adding it into my favorite homemade brownie recipe just seemed like a no brainer!
Making Pecan Pie Brownies is straightforward and fun. You get to enjoy the process of creating layers of flavors and textures that come together beautifully.
The brownie layer is rich and chocolaty, while the pecan pie layer adds a sweet and crunchy finish.
This recipe uses simple ingredients that you probably already have in your pantry, making it an easy yet impressive dessert to whip up.
Pecan Pie Brownies are a masterpiece. You’ll see exactly why I love these crunchy, chewy brownies so darn much!
Some of our other favorite BROWNIE RECIPES we have on our site include: Raspberry White Chocolate Brownies Recipe, Red Velvet Cookies and Cream Brownies Recipe, and Fudgy Sweetened Condensed Milk Brownies.
WHY THIS RECIPE WORKS:
- Rich and Fudgy Brownies: The combination of dark chocolate chips and cocoa powder creates a rich, fudgy brownie base.
- Sweet and Crunchy Pecan Topping: The pecan pie layer adds a sweet, crunchy topping that perfectly complements the fudgy brownies.
- Simple Ingredients: This recipe uses common pantry ingredients, making it easy to prepare without needing a special trip to the store.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
For the brownie layer:
- Dark chocolate chips
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
For the pecan layer:
- Brown sugar
- Maple syrup
- Melted butter
- Eggs
- Vanilla extract
- Chopped pecans
- Whole pecans
HOW TO MAKE PECAN PIE BROWNIES:
- Preheat the oven to 350F, grease, and line an 8” square baking pan with parchment paper.
- Add the chocolate chips and butter to a large heatproof bowl and microwave in 20-second bursts until melted together.
- Add the sugars and stir until combined.
- Add the vanilla and then the eggs one by one, beating after each addition.
- Fold through the flour, cocoa powder, and salt until combined.
- Transfer to your prepared baking pan, smoothing the batter up to the edges in an even layer.
- Bake for 25 minutes or until set on top and just a slight wobble remains in the center of the brownie.
- While the brownie layer bakes, prepare the pecan topping. First, whisk together the sugar, maple syrup, melted butter, eggs, and vanilla extract in a bowl.
- Stir through the chopped pecans and whole pecans.
- Pour the pecan mixture on top of the brownies and return to the oven for another 15-20 minutes, or until a skewer poked into the center of the brownies comes out with just a few moist crumbs.
- Leave the pecan pie brownies in the pan until completely cooled to room temperature (about 2-3 hours). Slice up into 16 squares and enjoy!
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A BOX MIX?
Yes, you can use a box of brownie mix as the base for this recipe.
Just prepare the brownie batter according to the package instructions and follow the recipe from there for the pecan pie layer.
This is a great way to save time while still enjoying the decadent combination of flavors in these pecan brownies.
It’s an easy pecan pie brownies recipe that still delivers that true pecan pie brownie experience.
DO I HAVE TO USE DARK CHOCOLATE?
No, you don’t have to use dark chocolate.
You can use milk chocolate or semi-sweet chocolate if you prefer.
However, dark chocolate gives a richer flavor that balances well with the sweet pecan topping.
Using dark chocolate helps create the best brownies, complementing the nice thick layer of pecan pie mixture on top of rich chocolate brownies.
ANY ADDITIONS?
Bring your homemade brownies to the next level!
You’d have to be a little bit crazy not to love these things.
- Chocolate Chips: Mix into the brownie batter for extra chocolatey goodness.
- Chopped Nuts: Add to the brownie batter for additional crunch.
- Caramel Drizzle: Drizzle over the top for added sweetness.
- Sea Salt: Sprinkle a little on top before baking for a salty-sweet combo.
- Coconut Flakes: Mix into the pecan layer for a tropical twist.
- Cinnamon: Add a teaspoon to the brownie batter for a warm spice flavor.
- Espresso Powder: Mix into the brownie batter to enhance the chocolate flavor.
- Mini Marshmallows: Sprinkle on top for a gooey addition.
- Dried Cranberries: Mix into the pecan layer for a tart contrast.
- White Chocolate Chips: Add to the pecan layer for a sweet, creamy flavor.
ANY SUBSTITUTIONS?
You’ll never want to go back to a regular old box of brownies again after this.
These might even be better than a homemade pecan pie!
- All-purpose Flour: Substitute with gluten-free flour for a gluten-free version.
- Butter: Use coconut oil or margarine for a dairy-free option.
- Granulated Sugar: Substitute with coconut sugar for a different flavor.
- Brown Sugar: Use dark brown sugar for a deeper molasses flavor.
- Maple Syrup: Substitute with agave syrup or honey.
- Pecans: Use walnuts or almonds if you prefer.
HOW TO STORE:
Refrigerator: Store the brownies in an airtight container in the refrigerator for up to 5 days.
Let them come to room temperature before serving for the best texture.
Freezer: You can freeze these brownies for up to 3 months.
Wrap them individually in plastic wrap and place them in a freezer bag or airtight container.
Thaw in the refrigerator or at room temperature before serving.
DANA’S TIPS AND TRICKS:
- Use Quality Chocolate: High-quality dark chocolate chips make a big difference in the flavor of the brownies.
- Don’t Overmix: Mix the brownie batter just until the dry ingredients are incorporated to keep the brownies fudgy.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for easier mixing.
- Line Your Pan: Use parchment paper to line your baking pan for easy removal and clean-up.
- Cool Completely: Let the brownies cool completely before slicing to get clean cuts.
- Test for Doneness: Use a toothpick to test if the brownies are done. It should come out with a few moist crumbs, not completely clean.
Pecan Pie Brownies are a delightful treat that combines the best of brownies and pecan pie in one delicious dessert.
These rich, fudgy brownies with a sweet, nutty topping are perfect for any occasion.
Get out your glass pans, and let’s get baking!
If you like this recipe, you might also like:
If you’ve tried these PECAN PIE BROWNIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pecan Pie Brownies Recipe from Scratch
Ingredients
For the brownie layer:
- 1 cup dark chocolate chips
- 2/3 cup unsalted butter
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs
- ½ teaspoon vanilla extract
- 2/3 cup all purpose flour
- 2 tablespoons cocoa powder
- ¼ teaspoon salt
For the pecan layer:
- ½ cup light brown sugar packed
- 3 tablespoons maple syrup
- 3 tablespoons melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup pecan halves
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350F, grease, and line an 8” square baking pan with parchment paper.
- Add the chocolate chips and butter to a large heatproof bowl and microwave in 20-second bursts until melted together.1 cup dark chocolate chips, 2/3 cup unsalted butter
- Add the sugars and stir until combined.½ cup granulated sugar, ½ cup light brown sugar
- Add the vanilla and then the eggs one by one, beating after each addition.½ teaspoon vanilla extract, 3 large eggs
- Fold through the flour, cocoa powder, and salt until combined.2/3 cup all purpose flour, 2 tablespoons cocoa powder, ¼ teaspoon salt
- Transfer to your prepared baking pan, smoothing the batter up to the edges in an even layer.
- Bake for 25 minutes or until set on top and just a slight wobble remains in the center of the brownie.
- While the brownie layer bakes, prepare the pecan topping. First, whisk together the sugar, maple syrup, melted butter, eggs, and vanilla extract in a bowl.½ cup light brown sugar, 3 tablespoons maple syrup, 3 tablespoons melted butter, 2 large eggs, 1 teaspoon vanilla extract
- Stir through the chopped pecans and whole pecans.½ cup chopped pecans, ¾ cup pecan halves
- Pour the pecan mixture on top of the brownies and return to the oven for another 15-20 minutes, or until a skewer poked into the center of the brownies comes out with just a few moist crumbs.
- Leave the pecan pie brownies in the pan until completely cooled to room temperature (about 2-3 hours). Slice up into 16 squares and enjoy!
Notes
- Use Quality Chocolate: High-quality dark chocolate chips make a big difference in the flavor of the brownies.
- Don’t Overmix: Mix the brownie batter just until the dry ingredients are incorporated to keep the brownies fudgy.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for easier mixing.
- Line Your Pan: Use parchment paper to line your baking pan for easy removal and clean-up.
- Cool Completely: Let the brownies cool completely before slicing to get clean cuts.
- Test for Doneness: Use a toothpick to test if the brownies are done. It should come out with a few moist crumbs, not completely clean.
Nutrition
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