Pecan Pie Brownies are the ultimate mashup dessert that combines two classic favorites into one irresistible treat. Imagine a rich, fudgy brownie base topped with a gooey, caramel-like pecan pie layer—it’s indulgent, decadent, and absolutely unforgettable. This dessert brings together the chocolatey goodness of brownies with the buttery, nutty filling of pecan pie for a dessert bar that’s perfect for holidays, potlucks, or anytime you want to impress without too much effort. It’s a recipe that feels both nostalgic and exciting, giving you the best of both worlds in each bite.
The brownie base serves as a perfect contrast to the sticky, sweet topping loaded with toasted pecans. You can use a boxed brownie mix to save time or make your favorite homemade version. Once the brownies are partially baked, the pecan pie mixture is poured on top and baked again to create a layered, textured dessert that cuts beautifully and tastes like it came from a bakery. This dessert looks fancy but is easy enough for beginner bakers, and it’ll quickly become a staple in your recipe collection.
Pecan Pie Brownies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days. You can also freeze individual squares wrapped tightly in plastic wrap and foil for up to 2 months. Let them thaw in the refrigerator or at room temperature before serving.
This recipe makes a 9×13-inch pan of brownies, yielding about 12 to 16 squares depending on how you slice them. It’s a great make-ahead dessert, and the flavors develop even more after sitting overnight.
You’ll love this recipe because it’s rich, gooey, and packed with texture. The combination of chocolate and pecan pie filling is a crowd-pleaser, and the recipe is flexible enough to be made from scratch or with shortcuts. It’s a showstopper dessert that requires very little decorating or fuss.
You’ll need a 9×13-inch baking pan, mixing bowls, whisk, spatula, saucepan, parchment paper, and measuring cups and spoons.