Easy Pecan Pie Brownies Recipe: Perfect Holiday Dessert
If you’ve ever wished you could combine the best parts of pecan pie and brownies into one dessert, this pecan pie brownies recipe is it. You get a fudgy, chocolatey base topped with a gooey layer of sweet pecans that bakes up crunchy around the edges and sticky in the middle. It’s rich, cozy, and downright irresistible.
About This Pecan Pie Brownies Recipe
You’ll love this pecan pie brownies recipe because it’s easy to pull together and looks impressive. That makes it perfect for a special dessert, party, or when you want a handheld dessert for a holiday dinner. Everyone loves pecan pie at Thanksgiving, and this brownie gives you a handheld twist for everyone to enjoy.
The ingredients listed above are for making pecan pie brownies from scratch. That’s why there’s double the butter, brown sugar, and vanilla extract since those ingredients are needed in both the brownie and topping. If you prefer, you can use a boxed brownie mix instead.
One thing to note about the ingredients. The pecan pie topping is made with maple syrup, but if you prefer a more traditional flavor, you can substitute corn syrup.
Here are the ingredients needed.
For the Brownie:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
For the Pecan Pie Topping:
- 3 tablespoons unsalted butter
- 1/2 cup light brown sugar, packed
- 2 tablespoons maple syrup (or corn syrup for classic flavor)
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves or rough-chopped pecans
Step by Step With Photos
Preheat the oven to 350 degrees Fahrenheit and line a 9″x9″ baking pan with parchment paper. Leave some excess paper so the brownies are easy to remove from the pan.
Make the Chocolate Brownies:
Place 1/2 cup melted butter and 1/2 cup chocolate chips in a large mixing bowl.
Whisk together until smooth. The heat will melt the chips.
Stir in 3/4 cup granulated sugar and 1/4 cup packed brown sugar.
Add 2 eggs and 1 teaspoon vanilla extract. Whisk to combine.
Sift in 1/2 cup flour, 1/4 cup cocoa powder, and 1/4 teaspoon salt. Stir just until combined.
Pour the brownie batter into the prepared baking pan.
Spread the batter into an even layer. Bake for 20 minutes. The brownies will not be fully cooked at this point.
Make the Pecan Pie Topping: You can make the topping as the brownies are baking. I do not recommend making the topping in advance.
In a saucepan over medium heat, melt 3 tablespoons butter.
Add 1/2 cup brown sugar.
Add 2 tablespoons maple syrup (or corn syrup).
Add 1 tablespoon heavy cream and stir to combine all of the ingredients.
Let the mixture bubble for 1-2 minutes.
Remove from the heat and stir-in 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, and 1.5 cups pecan halves.
Let the mixture sit for a couple of minutes for it to thicken slightly.
Once you pull the brownies out of the oven they are ready to be topped.
Gently spoon the pecan mixture on top of the brownies.
Spread the pecans into an even layer.
Return to the oven and bake for an additional 20-25 minutes, until the edges are set and the top is golden and bubbly.
Cool the brownies completely before cutting. You can also place them in the refrigerator until needed. Refrigerating the brownies helps you get a clean cut when cutting the brownies into squares.
Store the brownies in an airtight container in the refrigerator for up to 5 days.
I hope you enjoy making this pecan pie brownies recipe. For me, this brownie delivers the perfect mix of comfort and indulgence, so I think it’s the perfect treat to make for a holiday gathering. As it bakes, the smell of toasted pecans and warm chocolate fills the kitchen. It’s pretty much impossible to resist sneaking a taste, and the smell makes me think of the holidays no matter what time of year it is. No need to limit yourself, I think it’s a great anytime treat.
Try these Pecan Pie Bars with Shortbread Crust for another yummy handheld pecan pie dessert.
If you try this Pecan Pie Brownies recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting, and happy baking!
Pecan Pie Brownies
Equipment
- 9×9 Baking Pan
- Measuring Cups
- Measuring Spoons
- Parchment Paper
- Large mixing bowl
- Saucepan
Ingredients
Brownie Layer
- 1/2 cup 1 stick unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Pecan Pie Topping
- 3 tablespoons unsalted butter
- 1/2 cup light brown sugar packed
- 2 tablespoons maple syrup or corn syrup for classic flavor
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves or rough-chopped pecans
Instructions
- Preheat oven to 350°Fahrenheit. Line a 9×9-inch square pan with parchment paper, leaving overhang on two sides for easy removal.
Make the brownie layer:
- In a large mixing bowl, whisk the melted butter and chocolate chips until smooth (the heat should melt the chips). Add both sugars, whisk until combined. Mix in eggs and vanilla. Sift in flour, cocoa powder, and salt and stir just until combined. Don’t overmix.
- Spread evenly in the prepared pan. Bake for 20 minutes (it won’t be fully baked—this is intentional).
Pecan Pie Topping
- While brownies are baking, make the pecan pie topping. In a saucepan over medium heat, melt butter. Stir in brown sugar, maple syrup, (or corn syryp) and cream. Let it bubble gently for 1–2 minutes. Remove from heat and stir in vanilla, salt, and pecans. Let it cool for a few minutes to thicken slightly.
Add the topping:
- After the brownies have baked for 20 minutes, gently spoon the pecan topping evenly over the surface. Return to oven and bake an additional 20–25 minutes, or until the edges are set and the topping is bubbly and golden.
- Cool completely in the pan. For cleaner cuts, chill the brownies until ready to serve. Lift the brownies out of the pan using the parchment and slice into 16 squares.
Notes
- Can substitute walnuts instead of pecans if you want a different flavor.
- For the best texture, it’s best to prepare and add the topping right after the initial brownie bake. Do not try to make pecan topping ahead of time.
- Corn syrup is a great substitute for maple syrup if you want a classic pecan pie flavor.
- Store brownies in an airtight container in the fridge for up to 5 days.
Follow me on Pinterest for fun and easy cookie recipes for any occasion. If you try this recipe, please leave a comment and let me know how it went.
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