Pecan Pie Brownies

These Pecan Pie Brownies layer a gooey maple pecan pie topping over a rich, fudgy from scratch brownie base, two classic desserts in one pan.

Course Dessert

Cuisine American

Keyword Pecan Pie Brownies

Prep Time 20

Cook Time 40

Servings servings

Calories 331kcal

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!

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.