Rich, chocolatey and absolutely delicious! These Pecan Pie Brownies bring the best of both worlds together, classic pecan pie and fudgy brownies in one indulgent treat. They're perfectly fudgy with the right amount of gooey pecan pie filling baked right on top.
I've taken two of my favorite desserts, a Thanksgiving classic pecan pie and my ultimate fudge brownie recipe and combined them into what my family now calls the dessert of all desserts.
Table of contents
Over the years, I've baked hundreds of chocolatey treats like these Brown Butter Chocolate Chip Cookies and this Easy Chocolate Cake and built a collection of go-to favorites I come back to again and again. These Pecan Pie Brownies have officially earned their spot on the top of that list!
Key Ingredients & Substitutions
- Caster or Granulated Sugar: Whisking the sugar vigorously into the warm melted butter and eggs for 1 to 2 minutes is the secret to getting that signature shiny, crackly brownie top.
- Unsweetened Cocoa Powder: Gives the brownie layer a deep, rich chocolate base that balances the sweetness of the pecan topping.
- Cornstarch: A single tablespoon of cornstarch keeps the brownie interior soft, dense, and fudgy rather than cakey.
- Light Corn Syrup: Essential for giving the pecan pie layer its iconic gooey, custardy texture.
- Chopped Pecans: Roughly chopped pecans ensure every single bite has plenty of crunch and rich, nutty flavor.
- Semi-Sweet Chocolate Chips: Folded into the pecan topping for an extra pop of chocolate. You can substitute milk chocolate or dark chocolate chips if you prefer!
See the recipe card below for the full list of ingredients and measurements.
How To Make Pecan Pie Brownies
These are layered brownies, but they're super simple to make. The brownie base bakes first, then the pecan pie filling is added and baked until set.
- Combine the melted butter and sugar in a bowl, then add the eggs, egg yolk, and vanilla extract.
- Whisk everything together vigorously for 1 to 2 minutes until the mixture is smooth, and glossy.
- Add the cocoa powder straight into the wet ingredients. Whisk thoroughly until the cocoa is completely incorporated. Then fold in the remaining dry ingredients.
- Pour the brownie batter into a parchment-lined 9x9 square metal pan, spreading it evenly into the corners. Bake for 15 minutes. Remove from the oven and allow to cool for 5-10 minutes.
- Mix together the pecan pie filling and pour over the slightly cooled brownies.
- Bake for another 25 to 30 minutes, or until the filling it set. Cool completely before cutting. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Use a Metal Pan: Metal pans conduct heat quickly and evenly. Glass or ceramic dishes hold heat too long, which can cause the edges of the brownies to overcook or burn before the pecan pie center sets completely.
- Don't Skip the Pre-Bake: Partial-baking the brownie base for 15 minutes creates a stable crust. If you pour the wet pecan pie filling directly onto raw brownie batter, the layers will bleed together and turn soggy.
- Look for the Pecan Pie Jiggle: When the baking time is up, the center should have a soft, slight jiggle (similar to a finished pecan pie), but it shouldn't look wet or sloshing liquid.
- Chill for Clean Slices: Because the topping is deliciously gooey, let the brownies cool completely at room temperature first. For the neatest, cleanest cuts, place the pan in the refrigerator for 30 to 45 minutes before slicing with a sharp knife!
I hope you get a chance to make these delicious brownies! They are one of my family's favorite brownie recipes!
-Sky 🩷
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📖 Recipe
Pecan Pie Brownies
Equipment
- 9x9 metal pan
Ingredients
Brownie Batter
- 6 ounces unsalted butter melted
- 2 cups granulated sugar preferably caster sugar
- 2 large eggs
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ¾ cup cocoa powder
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Pecan Pie Filling
- ¼ cup unsalted butter melted
- ¾ cup light brown sugar firmly packed
- ¼ cup light corn syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups chopped pecans
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat an oven to 350°F and line a metal 9x9 pan with parchment paper.
- Brownie Batter: In a medium-sized bowl, combine the warm melted butter and caster sugar. Add the whole eggs, egg yolk, and vanilla extract. Whisk vigorously by hand for a full 1 to 2 minutes until the mixture becomes smooth, and glossy.
- Add the cocoa powder to the butter mixture. Whisk thoroughly until the cocoa is completely incorporated.
- Add the flour, cornstarch, and kosher salt to the bowl. Switch to a rubber spatula and gently fold the mixture just until combined. Do not overmix.
- Transfer to the prepared pan and gently spread out into an even layer. Bake for 15 minutes. Remove from the oven and allow to cool while making the pecan pie filling. Aim for 5-10 minutes of cooling before adding the filling.
- Pecan Pie Filling: Combine the melted butter, brown sugar, corn syrup, eggs, vanilla extract, salt, pecans and chocolate chips in a medium bowl. Stir to combine.
- Once the brownies have cooled for 5-10 minutes, pour the filling over the brownies. Return to the oven and bake for another 25 to 30 minutes. Or until the top is set.
- Cool completely before slicing. If some of the liquid runs out when you slice it, it's okay. Enjoy!
Notes
- Bake in a metal 9x9 pan for the best bake. I have found that glass baking dishes tend to cause uneven baking.
- Line the pan with parchment paper and let it overlap the edges of the pan for easy removal.
- The brownie batter is thick, take your time (gently) spreading it out into an even layer.
- Want more pecans? Replace the chocolate chips with additional chopped pecans.
- Cool completely before slicing. If some of the liquid comes out when slicing, don't be alarmed, think of it as a sauce!
Nutrition
Storage Tips
Store in an airtight container in the refrigerator for up to 5 days.
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