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.
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Over the years, I've baked hundreds of chocolatey treats like these Brown Butter Chocolate Chip Cookies and these Chocolate Cinnamon Rolls 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!
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.
STEP 1
In a large mixing bowl, microwave the butter and sugar together until the butter is melted. Add in the eggs and vanilla and whisk until smooth. Now Stir in the cocoa powder until well combined.
STEP 2
Stir in the dry ingredients to make the batter. This batter is pretty thick so take your time spreading it evenly in the prepared pan.
STEP 3
Bake the brownies for 20 minutes. They will not get fully baked at this point.
STEP 4
While the brownies are in the oven, make the topping. Melt the butter in a microwave safe bowl then mix in the brown sugar, corn syrup, eggs, vanilla, salt, chopped pecans and chocolate chips. Stir until fully combined. Set aside.
STEP 5
When the brownies come out of the oven, carefully pour the pecan pie topping over the partially baked brownies and gently spread it out. Return the pan to the oven and bake for an additional 20-25 minutes, or until the top set.
STEP 6
I've found that it is so much easier to slice these brownies, if you let them cool completely first.
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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
Ingredients
Brownie Batter
- 6 ounces unsalted butter
- 2 cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 1 cup cocoa powder
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Pecan Pie Topping
- 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
- 1 cup semi-sweet chocolate chips
Instructions
Brownie Batter
- Preheat an oven to 350 °F and line a metal 9x13 pan with parchment paper.
- In a medium microwave safe bowl combine the butter and sugar. Microwave in 30 second intervals, stirring in between, until the butter is fully melted.
- Whisk in the 2 whole eggs, 1 egg yolk, vanilla extract and salt until fully combined. Stir in the cocoa powder.
- Add the flour, salt and cornstarch to the butter mixture and stir well to combine.
- Transfer to the prepared pan and gently spread out into an even layer. Bake for 20 minutes.
Pecan Pie Topping
- While the brownies are baking combine the melted butter, brown sugar, corn syrup, eggs, vanilla extract, salt, pecans and chocolate chips in a medium bowl. Stir to combine.
- After the 20 minutes, remove the brownies from the oven and pour the topping over the brownies. Return to the oven and bake for another 25 minutes. Or until the topping is set.
- Cool completely before slicing. Enjoy!
Notes
- Bake in a metal 9x13 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 1 cup of chocolate chips with another cup of chopped pecans for 3 cups total of chopped pecans.
- Cool completely before slicing.
Storage Tips
Store in an airtight container in the refrigerator for up to 5 days.
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