Pecan Pie Brownies

Why You’ll Love This Recipe

I love how these brownies bring together two crowd-pleasing favorites. The brownie layer is dense and chocolatey, while the pecan topping is sweet, sticky, and full of crunch. They’re simple to make, but look and taste like something you’d find in a high-end bakery. And since they slice beautifully after chilling, they’re perfect for serving at parties or gifting.

Ingredients

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

For the brownie layer:

• Unsalted butter, melted

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Unsweetened cocoa powder

• Salt

For the pecan pie topping:

• Light corn syrup

• Brown sugar (packed)

• Eggs

• Unsalted butter, melted

• Vanilla extract

• Pecans, coarsely chopped

Directions

1. I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. In a large bowl, I whisk together the melted butter and granulated sugar until smooth.

3. I add the eggs and vanilla extract, mixing well until the mixture is thick and glossy.

4. I sift in the flour, cocoa powder, and salt, folding gently until just combined and no streaks remain.

5. I pour the brownie batter into the prepared pan and spread it evenly, then bake for 20 minutes.

6. While the brownie base bakes, I prepare the topping: In a separate bowl, I whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth, then stir in the chopped pecans.

7. I gently pour the pecan mixture over the partially baked brownies, spreading it carefully to cover the surface.

8. I return the pan to the oven and bake for another 30–35 minutes, or until the topping is golden brown and set.

9. Once baked, I let the brownies cool completely in the pan, then refrigerate them for at least 1 hour to firm up before slicing into squares.

Servings and timing

This recipe yields 16 rich squares.
Prep time: 15 minutes
Bake time: 50–55 minutes
Total time: 1 hour 10 minutes (plus chilling)
Calories per serving: Approximately 360 kcal

Variations

Sometimes I add a splash of bourbon to the pecan topping for a Southern-inspired twist. I’ve also used dark chocolate chips folded into the brownie batter for extra richness. For a salted version, I sprinkle flaky sea salt over the top before the final bake.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. They’re best served chilled or at room temperature. I don’t usually reheat them since the layers stay intact and taste great cold.

FAQs

Can I use dark corn syrup instead of light?

Yes, but the flavor will be deeper and more molasses-like. I prefer light corn syrup for a more classic pecan pie flavor.

Why do I need to chill them before slicing?

Chilling helps the layers set completely, making it easier to cut clean, even squares without the topping sliding.

Can I make them ahead?

Absolutely. I often bake these a day ahead, chill overnight, and slice right before serving. They taste even better the next day.

Can I use a boxed brownie mix?

Yes, if I’m short on time, I use a boxed brownie mix as the base and follow the same timing—just reduce the first bake to 15 minutes before adding the topping.

How do I know when the pecan topping is set?

The topping should be golden and slightly firm when gently pressed in the center. It will continue to firm up as it cools and chills.

Conclusion

Pecan pie brownies are a decadent fusion of two classic desserts that always satisfy my sweet tooth. The chewy chocolate base and gooey nutty topping make each square rich and memorable. Whether I serve them at a gathering or keep them all to myself, they’re always a hit and totally worth the extra step of layering.