Pecan Pie Brownies

For many chocolate lovers, there’s no better dessert than a batch of homemade brownies. But this twist on the classic may just change minds! This recipe dresses up chewy brownies with an unexpected topping: gooey pecans.

This pecan pie brownies recipe starts with chocolaty brownies as the base and has a sweet brown sugar pecan pie topping. It’s everything you love about a classic pecan pie paired with the ultimate brownie base layer. Try a batch for Thanksgiving or a holiday dessert exchange. Everyone in the group is guaranteed to ask for seconds.

Ingredients for Pecan Pie Brownies

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• Sugar: We use granulated sugar to sweeten the brownies, and brown sugar sweetens and helps caramelize the pecan topping. Feel free to use all granulated sugar or all brown sugar for both measurements if desired.
• All-purpose flour: All-purpose flour imparts the perfect soft and tender brownie texture.
• Baking cocoa: Choose natural, unsweetened cocoa such as Hershey’s Cocoa or Nestle Cocoa.
• Baking powder: We use just a bit of baking powder to get the brownies to rise nice and tall.
• Canola oil: Oil enriches the brownies so they’re moist and tender. You can use melted butter as a substitute if you prefer.
• Eggs: You’ll need five eggs total for this pecan pie brownies recipe: two for the pecan pie topping and three for the brownie base.
• Light corn syrup: This pecan pie brownies recipe uses corn syrup in both the brownie base and the topping. The syrup adds chewiness to the brownies while helping make the ideal gooey pecan topping.
• Vanilla extract: I always like to invest in one of the best vanilla extracts. You could use vanilla paste for a more intense vanilla flavor, but never use imitation vanilla.
• Pecan pie topping: The pecan pie topping is the star of the show for this decadent dessert. You can choose to buy whole pecans and roughly chop them yourself, or purchase a package of chopped pecans.

Directions

Step 1: Mix the dry ingredients

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Preheat the oven to 350°F. Line an 8×8-inch square baking pan with parchment. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder and salt.

Step 2: Add the wet ingredients

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Whisk in the oil, eggs, corn syrup, vanilla extract and hot water until a thick batter forms. Pour the batter into the prepared pan.

Step 3: Bake the brownie layer

Bake the brownie layer until the batter is set, 20 to 25 minutes.

Editor’s Tip: Don’t bake the brownies until they’re completely done baking. The brownies will be baked further once the pecan topping is added on.

Step 4: Prep the pecan pie topping

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While the brownies are baking, in a large bowl, whisk together the brown sugar, corn syrup, vanilla extract, melted butter and eggs until incorporated. Fold in the pecans. Pour the pecan mixture on top of the brownies and spread the pecan topping into an even layer. Pop the pan back in the oven and bake until the pecan mixture is set, 20 to 25 minutes longer.

Step 5: Cool and cut the brownies

Once the brownies are baked, remove the pan from the oven and allow the brownies to fully cool at room temperature, about one hour. Then, once cooled, transfer the pecan pie brownies to the fridge to chill for one hour before cutting.

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Recipe Variations

• Sprinkle in chocolate chips: If you’re a big chocolate lover, add a handful of chocolate chips to the brownie mix or the pecan pie topping. There’s always room for extra chocolate.
• Change up the nuts: Omit half the pecans and swap in buttery, nutty hazelnuts. Hazelnuts and pecans are gorgeous in fall and winter baking and complement each other exceptionally well.
• Add a splash of bourbon: A little splash of bourbon in the pecan pie topping (or the brownies!) imparts notes of vanilla, caramel and spices. You know it’ll taste good because bourbon pecan pie is a southern specialty!

How to Store Pecan Pie Brownies

Once cooled to room temperature, pecan pie brownies should be stored in an airtight container or zip-top resealable bag. Store them in the fridge for up to five days.

Can you freeze pecan pie brownies?

Absolutely! Once the pecan pie brownies recipe has cooled to room temperature, transfer the brownies to an airtight container or wrap the pan in a layer of storage wrap followed by a layer of aluminum foil. They can be frozen for up to one month. Thaw overnight in the fridge.

Pecan Pie Brownie Tips

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Can you use a boxed brownie mix in a pinch?

If you don’t have time to bake a batch of brownies from scratch, use a brownie mix instead. Prepare the brownie mix according to the instructions on the package. Just before they’re finished baking, remove the pan of brownies from the oven, add the pecan topping and put the pan back in the oven to finish baking.

If you’d prefer to use your go-to brownie recipe, you can easily make that swap as well.

What can you use if you don’t have corn syrup?

Corn syrup gives the pecan pie layer its gooey texture, but in a pinch you can replace the corn syrup with honey, cane syrup or brown rice syrup.

Can I bake this pecan pie brownies recipe in a different pan?

Absolutely! If you don’t have an 8×8-inch baking pan, you can use a 9×9-inch square pan instead. Just keep in mind that the brownies will be a bit thinner and won’t need to bake as long.