Go Back
–+ servings
Pecan Pie Brownies

Pecan Pie Brownies

Rich, fudgy brownies topped with a delicious pecan pie topping! These Pecan Pie Brownies are the ultimate dessert for any holiday or gathering!
No ratings yet
Print Recipe Pin Recipe
Favorite
Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 40 minutes
Total Time 1 hour 50 minutes
Course Dessert
Servings 12 Servings

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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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

This brownie recipe makes 12-24 servings. I like to cut them into smaller brownies because they are rich! 
Tips for making these brownies:
  • 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.
Tried this recipe?Let us know how it was!