Pecan Pie Brownies

These decadent Pecan Pie Brownies are the best of both worlds. This recipe combines the rich, chocolatey goodness of fudgy brownies with the sweet, nutty flavor of pecan pie. The flavor combination results in a moist chocolate brownie with a gooey pecan pie filling making them certifiably addictive.

Ingredients to Make Pecan Pie Brownies Recipe

Pecan pie is a classic Southern dessert. It features a gooey pecan filling baked in a pie crust until golden brown and set. This recipe is a fusion of pecan pie and fudgy homemade brownies. Pecan pie brownies are perfect for special occasions, holidays, picnics, Christmas or Thanksgiving dessert or potluck parties. They offer the familiar comfort of homemade brownies topped with the irresistible flavor of pecan pie. They feature that fudgy texture combined with the familiar taste and sweetness you’ll love. How to make homemade Pecan Pie Brownies Southern Living style: (Scroll down for full printable recipe card.)

• Brownie Batter: Sifted All purpose flour, unsweetened cocoa powder, espresso granules or instant coffee and salt form the base of the brownie batter.
• Butter: Unsalted butter for richness.
• Chocolate: Bittersweet chocolate chips melted with the butter for a deep chocolate flavor.
• Sugar: Granulated sugar and light brown sugar for sweetness.
• Whole Eggs: Large eggs give lift to the batter.
• Flavorings – Vanilla extract balances the chocolate flavor.
• Pecan Pie Topping: Light corn syrup, heavy cream, light brown sugar, melted unsalted butter, salt, vanilla extract and three cups roughly chopped pecans.

How to Make the BEST Pecan Pie Brownies Recipe

• Prepare Pan and Heat Oven – Preheat oven to 325°F. Spray a nonstick metal 13×9-inch baking pan with cooking spray. Line the bottom with parchment paper, spray parchment with cooking spray. Set aside.
• Melt Butter and Chocolate – Melt butter in a saucepan over medium-high heat. When butter begins to boil, immediately remove it from the heat and add chocolate chips, stirring once to coat. Allow to sit for 5 minutes before whisking together until fully combined.
• Dry Ingredients – Whisk together flour, cocoa powder, espresso and salt.
• Wet Ingredients – In a large mixing bowl whisk together brown sugar, granulated sugar, eggs and teaspoon vanilla. Add the melted chocolate mixture whisking to combine.
• Combine – To the wet ingredients add the sifted dry ingredients and gently stir until fully incorporated.
• Bake Brownies – Pour the brownie batter evenly into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Make the Pecan Pie Topping – While the brownies are baking in a medium heavy bottomed saucepan melt together brown sugar, butter, corn syrup, heavy cream and salt. Cook over medium high heat until it comes to a gentle boil then lower the heat to medium and cook for 2 minutes stirring constantly.
• Pecans – Remove from the heat adding pecans and vanilla. Stir well. Set aside.
• Add Pecan Pie Layer to Brownies – Once the brownies are baked through increase the oven temperature to 350°F. Spread the pecan pie mixture over the brownie base from end to end.
• Oven – Return to the oven and bake per the recipe until the pecan topping is golden and set.
• Serve – Allow the brownies to cool completely then remove the brownies from the pan. Cut into squares and enjoy.

Tips for Making Southern Pecan Pie Brownies

• Kitchen Tools You’ll Need: One 13×9-inch baking dish, large bowl, medium bowl, measuring cups and spoons, medium saucepan, nut chopper, rubber spatula and serving spatula.
• The Brownies Won’t Overbake: The pecan pie topping acts as an insulator for the homemade brownie recipe and they shouldn’t overbake. 
• Use the Parchment Paper to Remove the Brownies from the Pan: When covering the pan with parchment, it’s easier to do it with two pieces. One piece lengthwise and another from side to side of the pan. Parchment won’t form into the pan like aluminum foil and the brownies won’t be square if you use one piece. The corners will be wonky.
• Adjust the Servings As Needed: You can cut these brownies into any size you like. You can cut these into 16 or 24 piece for smaller servings.
• Serving Suggestions: Serve these brownies at room temperature or warm with vanilla ice cream or whipped cream.
• You Can Reheat the Pecan Pie Topping: If the pecan mixture sets while waiting for the brownies, pop the pan back onto the stovetop over low heat to loosen up. It’s easier to spread if you dollop it and not pour it into the middle and try to spread.

Recipe Variations

• Brownie Batter Substitutions: Making pecan pie brownies from scratch isn’t difficult to do using pantry staples. That said, for a timesaver, you can use a box brownie mix topped with the pecans layer, in a pinch for a timesaver.
• Nuts: You could experiment using different nuts such as walnuts or cashews.
• Corn Syrup: You can use dark corn syrup for a stronger molasses flavor. I don’t recommend using honey as it will overpower the flavor of the topping.

Storage and Leftovers

• Leftovers: Store Pecan Pie Brownies in an airtight container at room temperature for up to 3 days.
• Freezer Tips: You can store these brownies in the freezer for up to 2 months. Thaw in the fridge prior to serving.

More Brownies and Bars to Make

• Reese’s Brownies are filled with peanut butter chips, chocolate chips and Reese’s pieces.
• Cream Cheese Frosted Red Velvet Brownies.
• Cheesecake Brownies are the best of both worlds.
• Vintage Lunch Lady Brownies.
• If you like the cake you’ll love these German Chocolate Brownies.
• Butterscotch Brownies are rich and decadent.
• White Chocolate Brownies are a delicious twist on classic chocolate flavor brownies.
• Almond Fudge Brownie Pie is scrumptious warm with vanilla ice cream.
• Strawberry Brownies from Wilton.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan