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–+ servings
A close-up of stacked chocolate brownies topped with a layer of pecans and a caramelized glaze on a brown plate.

Pecan Pie Brownies

Combine two classic desserts with this pecan pie brownies recipe that takes a fudgy chocolate brownie and tops it with a gooey pecan pie filling.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 bars

Equipment

  • 9x9 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 9x9-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.
Tried this recipe?Let us know how it was!