Pecan Pie Brownies are the best mashup of two classic desserts. You get that rich, fudgy brownie base, and then it’s topped with a gooey, nutty pecan pie layer that bakes into perfection. Every bite is chewy, crunchy, sweet, and chocolatey all at once.
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Why you'll love this recipe
- Fudgy brownies topped with gooey, nutty pecan pie filling.
- Easy to make using a brownie mix, no expensive ingredients needed.
- Perfect for holidays, potlucks, or a weeknight dessert to satisfy your chocolate cravings.
If you love this recipe for pecan pie brownies, you might also enjoy my Pecan Pie Muffins, Pecan Pie Cheesecake, and these Pecan Pie Cheesecake Bars. Each one has the same cozy, comforting vibe.
Ingredient List
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- brownie mix - plus the ingredients listed on the box
- chopped baking chocolate
- unsalted butter
- light brown sugar
- large egg
- light corn syrup
- chopped pecans
- pure vanilla extract
- salt
- Non-stick baking spray
Equipment
- 9 x 9 square baking pan
- Stainless steel mixing bowls
- Measuring spoons and cups
- Parchment paper
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 350°F. Prepare the baking pan, set aside.
- Prepare brownie mix according to the package directions. Stir in chopped baking chocolate.
- Pour batter into the pan and bake for 18–20 minutes, until edges are set and center is slightly jiggly.
- In a bowl, mix softened butter, brown sugar, and egg with a hand or stand mixer on low until just combined.
- Add corn syrup, vanilla, and salt. Mix again gently.
- Stir in pecans.
- Pour pecan topping evenly over the cooled brownie base.
- Bake for 35–45 minutes until edges are firm and center is slightly jiggly. Cool at room temperature for at least 2 hours before slicing so the topping sets properly.
Make-ahead, storage, and freezer tips
Storage – Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Make Ahead – Bake the brownies a day in advance and let them set overnight for easy slicing.
Freezing – Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Eileen's Tips for Success
- Don’t skip the parchment paper because these brownies are sticky!
- Let them cool completely before cutting, or the topping will slide off.
- For cleaner slices, chill the brownies for 30 minutes before cutting.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Swap pecans for walnuts or almonds.
- Use dark corn syrup for a richer flavor.
- Add a drizzle of melted chocolate on top before serving.
Frequently Asked Questions
Can I make these without corn syrup?
Do I have to use a boxed mix?
How do I know when they’re done baking?
Serving Suggestions
- I like to serve these with a hearty comfort food meal, such as Instant Pot beef bourguignon or turkey chili.
- You can also sip on a glass of cold milk, a cup of coffee or even a cup of pumpkin hot chocolate.
- Sometimes I like to serve this easy pecan pie brownie recipe, warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.
More Brownie Recipes
Are you looking for more brownie recipes? Check out these tasty treats:
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Pecan Pie Brownies
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F/177°C. Line a 9-inch x 9-inch baking pan with parchment paper. Spray it generously with nonstick spray—this is important to prevent sticking
- Prepare the 1(16.3) ounce box brownie mix (plus ingredients on the box) according to package instructions in a large mixing bowl. Stir in ½ cup chopped baking chocolate Then pour the batter into the prepared pan.
- Bake for 18 to 20 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let the brownies cool at room temperature for 20 minutes while preparing the pecan pie topping.
- In a large mixing bowl, melt ¼ cup unsalted butter (softened) and add ¾ cup light brown sugar and 1 large egg. Use a hand mixer on low speed with beaters attached, or use a stand mixer to blend until just combined—do not overmix.
- To the butter mixture, add ¼ cup light corn syrup, 1 teaspoon pure vanilla extract, and ¼ teaspoon kosher salt. Mix again on low speed until just combined.
- Fold 1 ½ cups chopped pecans into the butter mixture.
- Carefully pour the pecan mixture over the partially baked brownies, spreading it evenly.
- Return to the oven and bake for an additional 35 to 45 minutes, or until the edges are set and the center is slightly jiggly.
- Allow to cool at room temperature for at least 2 hours before slicing and serving to ensure the topping sets properly.
Nutrition
Notes
Make Ahead – Bake the brownies a day in advance and let them set overnight for easy slicing.
Freezing – Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving. Note 1: Brownies may not be fully baked if you don’t let them cook long enough before adding the pecan pie topping. Be sure the edges are set and the center is only slightly jiggly before moving on to the next step.
- If the edges get too done for your liking, feel free to trim them off before serving. 'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
