Pecan Pie Brownies

Why You’ll Love This Recipe

I make these when I want something extra special but still easy to pull together. The brownie base is rich and deep with cocoa, while the pecan topping adds crunch and caramelized sweetness. It’s like two favorite desserts baked into one. I especially love serving these at gatherings—people always ask for the recipe.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:

• 1 cup unsalted butter, melted

• 1 1/2 cups granulated sugar

• 4 large eggs

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 cup unsweetened cocoa powder

• 1/2 teaspoon salt

For the Pecan Pie Topping:

• 1 cup light corn syrup

• 1/2 cup brown sugar, packed

• 3 large eggs

• 2 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• 2 cups pecans, coarsely chopped

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan, lining it with parchment for easy removal.

2. For the brownie base, I whisk melted butter and sugar together until smooth, then beat in the eggs and vanilla.

3. I sift in the flour, cocoa powder, and salt, mixing until just combined.

4. I spread the batter evenly in the prepared pan and bake for 20–25 minutes, until just set with moist crumbs.

5. While the brownies bake, I prepare the topping by whisking together the corn syrup, brown sugar, eggs, melted butter, and vanilla. Then I stir in the pecans.

6. Once the brownie layer has cooled slightly, I pour the pecan mixture over the top and spread it evenly.

7. I return the pan to the oven and bake for another 25–30 minutes, until the pecan layer is golden and set.

8. I cool the brownies completely before slicing—they cut much cleaner that way and the layers hold together beautifully.

Servings and timing

This recipe makes about 24 brownies and takes approximately 1 hour and 15 minutes: 15 minutes of prep, and 50–55 minutes of baking time between both layers, plus cooling.

Variations

• I sometimes add a handful of chocolate chips to the brownie batter for extra decadence.

• If I want a bourbon twist, I replace a tablespoon of the corn syrup with bourbon in the pecan topping.

• I’ve made them with walnuts or mixed nuts when I’m out of pecans, and they still taste great.

• For a salted finish, I sprinkle sea salt flakes on top just after baking.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, I freeze them (sliced or whole) for up to a month. I let them come to room temperature before serving or warm them gently in the microwave for a gooier texture.

FAQs

Can I make these brownies in advance?

Yes, I often make them a day ahead. They slice cleaner and taste even better once they’ve had time to set completely.

Can I use dark corn syrup instead?

Yes, though the flavor will be more intense and molasses-like. I usually stick to light corn syrup for a milder caramel base.

How do I keep the layers from mixing?

I make sure to let the brownie layer cool for a few minutes before pouring on the pecan topping, and I pour gently to keep the layers distinct.

Do I need to toast the pecans first?

Not for this recipe. The pecans toast beautifully in the oven as the topping bakes.

Can I halve the recipe?

Yes, I’ve successfully halved it in an 8×8-inch pan. Just adjust the baking time slightly and keep an eye on the topping.

Conclusion

Pecan Pie Brownies are a show-stopping dessert that bring the best of two worlds together—rich chocolate and buttery pecans in every bite. I love how easy they are to make yet how impressive they look and taste. Whether for the holidays, a bake sale, or just to satisfy a craving, they always hit the spot.

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