Pecan Pie Brownies bring together two beloved desserts into one incredible treat. This chocolate pecan dessert features a rich, fudgy brownie base topped with a gooey pecan pie filling that will make your taste buds dance. Whether you’re preparing for a holiday gathering or simply craving something sweet, this pecan brownie pie recipe delivers every time.

I discovered this brownie pecan pie recipe during a hectic holiday season. I wanted something impressive but didn’t have time to make two separate desserts. These pecan pie brownies from scratch solved my problem perfectly. The combination of chocolate and pecans creates a flavor profile that feels both familiar and exciting.

What makes this pecan brownies recipe special is its simplicity. You don’t need fancy equipment or hard-to-find ingredients. Just two layers of pure dessert magic that come together in about an hour. The brownie base stays soft and fudgy while the pecan topping adds that signature sticky-sweet crunch we all love in traditional pecan pie desserts.

Ingredients

For the Brownie Base

1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Pecan Pie Topping

1 cup corn syrup (light or dark)
1 cup packed brown sugar
4 large eggs
1 teaspoon vanilla extract
2 cups pecans, roughly chopped

These ingredients create perfect chocolate pecan pie bars that serve 16 to 20 people. You can easily double the recipe for larger gatherings.

Instructions

Step 1: Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving some overhang on the sides. This trick makes removing the pecan brownie bars so much easier later.

Step 2: Make the Brownie Layer

In a large mixing bowl, combine the melted butter and granulated sugar. Stir until the mixture looks smooth and glossy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add these dry ingredients to the wet mixture. Stir just until combined. The batter should look thick and fudgy. Overmixing makes brownies tough, so stop as soon as you don’t see any flour streaks.

Thick chocolate brownie batter being spread evenly in parchment-lined baking pan with spatula

Step 3: Bake the Base

Pour the brownie batter into your prepared pan. Use a spatula to spread it evenly into all corners. Bake for 25 to 30 minutes. Insert a toothpick into the center. It should come out with a few moist crumbs attached.

Remove the pan from the oven and let the brownies cool for about 15 minutes. This cooling step is important. It helps the base set up before you add the pecan pie filling.

Step 4: Create the Pecan Topping

While the brownies cool, make your pecan pie filling. In a medium bowl, whisk together the corn syrup, brown sugar, eggs, and vanilla extract. Whisk vigorously until the mixture turns smooth and the sugar dissolves completely.

Fold in the chopped pecans. Make sure every pecan piece gets coated with the sweet mixture. This ensures even distribution and maximum flavor in every bite of your brownie pecan pie.

Step 5: Add the Final Layer

Pour the pecan mixture over the cooled brownie base. Spread it gently with a spatula, making sure it reaches all edges. The pecans will float to the top naturally, creating that classic pecan pie appearance.

Step 6: Final Bake

Return the pan to the oven. Bake for an additional 30 to 35 minutes. The topping should bubble around the edges and set in the center. It will still jiggle slightly when you shake the pan, but that’s normal. It firms up as it cools.

Let the entire pan cool completely at room temperature. This takes about 2 hours, but the wait is worth it. Once cool, lift the parchment paper to remove the whole block. Cut into squares using a sharp knife. Wipe the knife clean between cuts for neat edges.

Freshly baked Pecan Pie Brownies with bubbling caramelized pecan topping straight from oven

Pro Tips and Variations

Expert Baking Tips

Use room temperature eggs for both layers. They mix more smoothly and create better texture. Cold eggs can cause the butter to solidify and create lumps in your batter.

Don’t skip the cooling step between layers. If you pour the pecan filling onto hot brownies, it can make the base soggy and prevent proper setting.

For cleaner cuts, chill your pecan pie brownies recipe in the refrigerator for 30 minutes before slicing. Cold brownies cut much neater than room temperature ones.

Toast your pecans before adding them to the filling. Spread them on a baking sheet and toast at 350°F for 5 to 7 minutes. This simple step brings out their natural oils and intensifies the nutty flavor.

Delicious Variations

Caramel Pecan Brownies: Drizzle caramel sauce over the finished brownies. The extra sweetness pairs beautifully with the chocolate base.

Praline Brownies: Replace half the corn syrup with maple syrup. Add 1/4 teaspoon of cinnamon to the pecan filling. This creates pecan praline brownies with warm, spiced notes.

Brownie Pecan Pie With Brownie Mix: Short on time? Use a boxed brownie mix for the base. Prepare it according to package directions, bake halfway, then add the homemade pecan topping. You still get that amazing pecan brownie pie taste with less work.

Chocolate Pecan Pie Bars With Extra Chocolate: Stir 1 cup of chocolate chips into the pecan filling before spreading it over the brownies. This creates an extra chocolaty version that chocolate lovers will adore.

Pecan Pie Brownies With Shortbread Crust: Want a different base? Press prepared shortbread cookie dough into the pan instead of making brownies. Bake for 15 minutes, then add the pecan filling. This creates a buttery, cookie-like foundation.

Make It Your Own

Experiment with different nuts. Walnuts work well if you’re not a pecan fan. You can also try a mix of pecans and almonds for variety.

Add a tablespoon of bourbon or rum to the pecan filling for an adult version. The alcohol bakes off, leaving behind rich, complex flavor notes.

For a sea salt twist, sprinkle flaky sea salt over the top right after the final bake. The sweet and salty combination elevates these pecan pie bars to gourmet status.

Serving Suggestions

These pecan brownie bars taste amazing on their own, but pairing them with complementary flavors takes them to the next level.

Serve warm with a scoop of vanilla ice cream. The cold, creamy ice cream melts into the warm, gooey pecan topping. This combination is pure dessert heaven.

Add a dollop of freshly whipped cream on top. The light, airy cream balances the rich, dense brownie base perfectly.

Drizzle with warm chocolate sauce or caramel for extra indulgence. This presentation works beautifully when serving guests at dinner parties.

Pair with hot coffee or cold milk. The beverage cuts through the sweetness and cleanses your palate between bites.

For holiday presentations, dust the tops with powdered sugar and add a sprig of fresh mint. This simple garnish makes your chocolate pecan pie recipe look bakery-worthy.

Cut them into smaller pieces for dessert platters. These brownie pie recipe squares work perfectly alongside cookies and other treats at parties.

Stack two squares with ice cream in between for a decadent ice cream sandwich. Kids especially love this fun serving style.

Storage and Freshness

Store your pecan pie brownies in an airtight container at room temperature. They stay fresh for 5 to 7 days, though they rarely last that long in my house.

For longer storage, refrigerate them. Cold pecan brownie bars have a firmer texture that some people prefer. They’ll keep for up to 2 weeks in the fridge.

These brownies freeze beautifully. Cut them into individual squares and wrap each one in plastic wrap. Place the wrapped squares in a freezer-safe container or bag. They’ll stay fresh for up to 3 months. Thaw at room temperature for about an hour before serving.

Conclusion

This pecan pie brownies recipe combines the best of both worlds. You get rich, chocolaty brownies and classic pecan pie in one easy dessert. The contrast between the fudgy base and crunchy topping creates an irresistible texture that keeps people coming back for more.

Making these chocolate pecan desserts from scratch shows effort and care. Your friends and family will appreciate the homemade touch. The recipe is forgiving enough for beginners but impressive enough for experienced bakers.

Whether you’re planning holiday treats or just want something special for the weekend, these pecan brownie pie squares deliver. They travel well, store easily, and please crowds of all ages. Once you master this basic recipe, try the variations to keep things interesting.

The beauty of this brownie pecan pie recipe lies in its versatility. Make it yours by adjusting sweetness levels, trying different nuts, or adding your favorite flavors. Each batch becomes an opportunity to create something delicious and memorable.

FAQs

Can I make pecan pie brownies ahead of time?

Yes! These brownies actually taste better the next day. The flavors meld together and the texture improves. Make them up to 2 days ahead and store in an airtight container at room temperature.

Why is my pecan topping not setting?

The topping needs the full baking time to set properly. If it’s still very liquidy after 35 minutes, bake for 5 more minutes. Also make sure you let it cool completely. The filling continues to firm up as it cools.

Can I use a different size pan?

A 9×13 pan works best for the right brownie-to-topping ratio. If you use a smaller pan, the layers will be thicker and need longer baking time. A larger pan creates thinner layers that might overcook.

How do I know when the brownies are done?

The brownie base is done when a toothpick comes out with moist crumbs. The pecan topping is done when it bubbles at the edges and the center jiggles slightly but doesn’t look liquid.

Can I make this recipe gluten-free?

Yes! Replace the all-purpose flour with a gluten-free baking blend in a 1:1 ratio. Make sure your other ingredients, especially the baking powder and vanilla extract, are certified gluten-free.

What’s the difference between pecan pie bars and pecan pie brownies?

Pecan pie bars typically have a shortbread or pastry crust. Pecan pie brownies use a chocolate brownie base. Both have the same sticky pecan topping, but the brownie version adds chocolate flavor to the mix.

Can I reduce the sugar in this recipe?

You can reduce the sugar in the brownie base by up to 1/4 cup without major changes. However, don’t reduce the sugar in the pecan filling. It’s necessary for the proper texture and setting of the topping.

Why are my brownies dry?

Overbaking is the main culprit. Remove the brownies when they still look slightly underdone in the center. They’ll continue cooking from residual heat. Also make sure you’re measuring flour correctly by spooning it into the measuring cup and leveling it off.

Can I use a different syrup instead of corn syrup?

You can substitute with golden syrup or honey. The flavor will be slightly different but still delicious. Avoid maple syrup as it’s too thin and won’t set properly.

How do I transport these brownies?

Keep them in the pan covered with foil for easy transport. If you’ve already cut them, place them in a single layer in an airtight container with parchment paper between layers to prevent sticking.

Pecan Pie Brownies with fudgy chocolate base and sticky pecan pie topping cut into squares

John