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.
Line your pan with parchment paper for easy removal. Slightly underbake the brownies before adding the pecan topping so they don’t overcook. Let the brownies cool completely before slicing to help the layers set cleanly.
Ingredients
1 box brownie mix (plus ingredients listed on the box) or your favorite homemade brownie batter
1 cup light corn syrup
1 cup brown sugar, packed
4 tablespoons unsalted butter
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups chopped pecans
Directions
Preheat oven to 350°F. Prepare brownie batter according to package instructions or your homemade recipe. Pour into a greased or parchment-lined 9×13-inch pan and bake for 20 minutes (you want them slightly underbaked).
While brownies bake, combine corn syrup, brown sugar, and butter in a saucepan over medium heat. Stir until butter is melted and sugar is dissolved. Remove from heat and let cool slightly. Whisk in eggs, vanilla, and salt, then stir in chopped pecans.
Carefully pour pecan mixture over the partially baked brownies. Spread evenly and return to the oven for 25–30 minutes, or until the topping is set and golden.
Let cool completely in the pan before slicing.
For variations, try adding chocolate chips to the brownie layer or a splash of bourbon to the pecan mixture for a deeper flavor. You can also drizzle with melted chocolate or caramel after baking for an extra decadent touch.