Pecan Pie Brownies
Experience a sensational blend of buttery pecans and fudgy chocolate in pecan pie brownies that will have your taste buds soaring! They’re a dessert dream come true, with flavors as heavenly as they are irresistible.
After moving to the States, I really looked forward to my first Thanksgiving gathering with my new American friends. Warm, fuzzy holiday movies had filled my mind with certain expectations, and I was not disappointed. Of course, the main course was delicious, but the dessert was a showstopper: pecan pie.
These brownies, crusted with toasted pecans and the sweetest, most rich, gooey syrup, hooked me from the first bite. Now, being the chocoholic brownie-lover I am, pecan pie brownies seemed the best way to merge these classic treats into one unforgettable extravaganza.
A Dessert to Go Nuts For
Since it’s easy to make, transport, and serve, it’s the perfect go-to dessert for holiday gatherings or casual get-togethers. Have an upcoming office party to get to? Everyone loves brownies, so combine them with pecans, and you will be loved forever.
Recipe Ingredients
How to Make Pecan Pie Brownies
The Brownies
- Spray a 9″x13″ or an 8″×8″-inch baking pan (for thicker brownies) with oil spray and line with parchment paper. Leave a 2-inch overhang on both sides to lift the brownies out more easily after they cool. Then, grease the parchment paper with baking spray. Set the pan aside. (Photo 1)
- Combine the chocolate chips (or chunks) and butter in a medium bowl. Then melt in the microwave, stopping and stirring frequently every 20-30 seconds so it doesn’t burn, usually about 2 minutes. Keep stirring the chocolate until it is smooth, shiny, and completely melted. (If microwaving isn’t your thing, then melt in a double boiler over medium heat, stirring occasionally until melted.) (Photo 2)
- Whisk the eggs in a large bowl. Then add and whisk the sugar, brown sugar, vanilla, and salt until combined. (Photo 3)
- Stir in the melted chocolate, then gently fold the flour and cocoa powder in until thoroughly combined. (Photos 4-5)
- First Bake – Pour the batter into a prepared pan and spread evenly. Bake for 25–35 minutes or until slightly undercooked. (Photo 6)
The Pecan Pie Topping
- Mix the brown sugar, corn syrup, granulated sugar, melted butter, ground cinnamon, vanilla, and eggs in a medium mixing bowl until thoroughly combined (no visible clumps of sugar remaining). Fold in the chopped pecans until they’re evenly coated with the mixture. (Photos 7-8)
- Remove brownies from the oven, pour the pecan filling over the top, and spread it evenly with a spatula. (Photos 9-10)
- Bake Again – Return the brownies to the oven and bake for 25-30 more minutes. After 25 minutes, check the brownies for doneness by lifting one side of the pan to see if the filling is jiggly (it should be a bit soft because it’s hot).
- Carefully remove the brownies from the oven and cool the pan on a wire rack. Use the edge of a thin silicone spatula to loosen the edges from the pan. As the brownies cool, the sugar hardens, making removing the pecan brownies easier.
- Serve – Cool the brownies completely (2-3 hours) before lifting them from the pan. Slice brownies, top with ice cream if desired, and enjoy!
Recipe Variations
- Looking to jazz up the classic pecan pie topping? Add dried cranberries or raisins to the topping for a fruity twist. For a real indulgence, melt some caramel candies with heavy cream and a pinch of salt, then stir in some chopped pecans.
- For a mouthwatering mocha-infused pecan brownie pie, mix coffee granules into the brownie batter and bake.
- A vegan option is just as easy and flexible. Swap regular butter and chocolate with vegan alternatives.
Tips and Tricks
- You can also use store-bought brownie mix for this recipe. Follow the instructions on the brownie packaging and bake for ¾ of the suggested time before adding the pecan topping.
- Toast your pecans before throwing them in the batter for even better flavor and a nicer crunch. Spread them on a baking sheet and toast them in a 350°F/177℃ oven for 8-10 minutes or until fragrant.
- You don’t want your sugar topping to burn and harden when it cools, so take care not to overcook the pecan brownie pie.
Make-Ahead Instructions
You can make your brownie batter ahead of time. Pour your batter into a greased and lined baking pan. Then, cover the pan tightly with plastic or foil and store it in the fridge for up to 3 days. Then remove the plastic wrap and bake it once the batter reaches room temperature.
The pecan pie topping can also be prepared beforehand. Once mixed, you can store the pecan pie filling in the refrigerator for 3 days.
Serving and Storage Instructions
Allow your brownie pecan pie to cool to room temperature, and serve with a dollop of fresh whipped cream. Or try a scoop of vanilla ice cream for a nice contrast with a slice of warmed pecan brownie pie.
Completely cool your brownies before storing them. Then cut them into slices or squares and place them in an airtight container (airtight lid or sealable plastic bag). Store in the refrigerator for up to 5-7 days. Freeze for 3 months.
FAQs
Corn syrup is the secret! Also, avoid overbaking to prevent the filling from becoming too firm. Take the pecan pie brownies out of the oven before the filling sets, and it is still slightly jiggly in the center.
High-quality dark chocolate with at least 60% cocoa content creates a more complex flavor that enhances the sweetness of the brownies. It also intensifies the chocolate flavor.
Yes. Wrap each brownie tightly in plastic wrap, then place them in a freezer-safe container, freezer bag, or aluminum foil. Store them flat until frozen solid to prevent them from getting crushed. You can freeze them for 3 months.
What to Serve With Pecan Pie Brownies
Pecan pie holds a special place at most Thanksgiving and Christmas tables. So serve up your delicious pecan pie brownies after a hearty dinner of pineapple honey-baked ham or collard greens with smoked turkey.
Or it can be a guilt-free dessert indulgence after a shrimp salad or Cajun honey butter salmon.
More Decadent Cocoa Powder Recipes to Try
By Imma
Watch How to Make It
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Pecan Pie Brownies
Ingredients
Brownie Layer
- 8 ounces (227g) unsalted butter
- 4 ounces (113g) semi-sweet chocolate, cut into chunks
- 4 eggs
- ¾ cup (150g) granulated sugar
- ¾ cup (155g) dark brown sugar, firmly packed
- 2 teaspoons (10ml) vanilla extract
- ½ teaspoon (3g) salt
- 1 cup (120g) flour
- ½ cup (60g) cocoa powder
Pecan Pie Layer
- ½ cup (118ml) light brown sugar, packed
- 1 cup (236ml) light corn syrup
- 2 ounces (½ stick, 60g) unsalted butter, melted
- 1 tablespoon (15ml) vanilla extract
- ½ teaspoon (1-2g) cinnamon
- ½ teaspoon (3g) kosher salt
- 2 large eggs
- 3 cups (375g) pecans, coarsely chopped
Instructions
Brownie Layer
- Preheat oven to 350℉ (180℃).
- Spray a 9×13- or an 8×8-inch baking pan (for thicker brownies) with oil spray and line with parchment paper. Leave a 2-inch overhang on both sides to lift the brownies out more easily after they cool. Then, grease the parchment paper with baking spray. Set the pan aside.
- Combine the chocolate chips or chunks and butter in a medium bowl. Then melt in the microwave, stop, and stir frequently every 20-30 seconds so it doesn't scorch or burn. It usually takes about 2 minutes. Stir the chocolate continuously until it is smooth, shiny, and completely melted. If the microwave is not your thing, then melt in a double broiler over medium heat, stirring occasionally until melted.
- Whisk the eggs in a large bowl. Then whisk in the sugar, brown sugar, vanilla, and salt until combined.
- Stir in melted chocolate, then gently fold in the flour and cocoa powder until thoroughly mixed. Pour batter into prepared pan and spread evenly. Bake for 25–35 minutes or until slightly ready.
- While the brownies are baking, prepare the pecan pie filling.
Pecan Pie Layer
- In a medium mixing bowl, stir the brown sugar, corn syrup, granulated sugar, melted butter, ground cinnamon, vanilla, and eggs until thoroughly combined (no visible sugar clumps remain). Fold in the chopped pecans until they're completely and evenly coated in the mixture.
- Remove the brownies from the oven, pour the pecan filling over the top, and spread it evenly over the brownies using a spatula.
- Place the brownies back into the oven and bake for another 25-30 minutes. After 25 minutes, check the brownies for doneness by lifting one side of the pan to see if the filling is jiggly (the filling should be a bit soft because it is hot).
- Carefully remove the brownies from the oven and cool the pan on a wire rack. Use the edge of a thin silicone spatula to loosen the edges from the pan.
- As the brownies cool, the sugar hardens, making removing the pecan brownies easier. Cool the brownies completely (2-3 hours) before lifting them from the pan. Slice brownies, top with ice cream if required, and enjoy!
Tips & Notes:
- You can also use store-bought brownie mix for this recipe. Follow the instructions on the brownie packaging and bake for ¾ of the suggested time before adding the pecan topping.
- Feel free to cut the brownies into larger squares if desired, I prefer them small because they’re so rich.
- Toast your pecans before throwing them in the batter for even better flavor and a nicer crunch. Spread them on a baking sheet and toast them in a 350°F (180℃) oven for 8-10 minutes or until fragrant.
- You don’t want your sugar topping to burn and harden when it cools, so take care not to overcook the pecan brownie pie.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
