Decadent Pecan Pie Brownies: The Ultimate Dessert Fusion

Pecan pie brownies are the ultimate dessert crossover you didn’t know you needed—decadent, fudgy brownies topped with a gooey, caramelized pecan pie layer. This irresistible fusion brings together two classic sweets in one unforgettable bite. Curious how to make them and why they’re becoming a viral favorite? Keep reading—you won’t want to miss this indulgent recipe!

Ingredients

For the brownie layer:

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

For the pecan pie topping:

• 1 cup light brown sugar
• 1 cup light corn syrup
• 4 large eggs
• 4 tablespoons unsalted butter melted
• 1 teaspoon vanilla extract
• 2 cups chopped pecans
• 1 tablespoon all-purpose flour
• 1 8-ounce semisweet chocolate bar chopped

Equipment

• 9-inch by 13-inch baking pan
• Parchment paper
• Mixing bowls
• Whisk
• Spatula
• Saucepan
• Measuring cups and spoons
• Knife or bench scraper

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking pan with parchment paper. I like to let the paper hang over the sides a little so I can lift the bars out later without a mess.
2. Step 2: In a large saucepan set over medium heat, melt the butter. Once fully melted, take the saucepan off the heat and whisk in the granulated sugar until the mixture becomes glossy and smooth.
3. Step 3: Crack in the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and pause to admire that silky texture. It’s important not to rush this step – the longer you whisk, the richer the crust becomes.
4. Step 4: Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula. Stir just until everything is incorporated – overmixing can lead to dense brownies.
5. Step 5: Pour the brownie batter into your prepared pan. Smooth the surface with a spatula, then place it into the oven. Bake for 20 minutes – we are par-baking it to ensure both layers bake evenly.
6. Step 6: While the brownie base is baking, make the pecan pie topping. In a large bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and flour. This mixture should be thick and glossy.
7. Step 7: Fold in the chopped pecans and semisweet chocolate chunks. The chocolate swirls into the filling later for little pockets of melty richness you won’t expect – pure magic.
8. Step 8: Once the brownie layer is ready, remove the pan from the oven and gently pour the pecan mixture over the top. Use a spatula to spread it evenly without digging into the base.
9. Step 9: Bake for another 20 to 25 minutes. The topping should look glossy and puffed, and the corners should be golden. The center will slightly jiggle when hot but will firm up as it cools.
10. Step 10: Let the brownies cool completely in the pan before lifting them out and slicing. This takes patience, but it is so worth it – slicing warm will cause the top to collapse.

Nutrition per Serving

Description

Imagine biting into a rich, fudgy brownie only to discover a gooey, buttery river of pecan pie filling spilling over the top. That is the magic of pecan pie brownies – a decadent dessert mashup that unites two classic American indulgences in one irresistible bite. The base is intensely chocolatey with a dense, chewy texture reminiscent of your favorite homemade brownies. But then comes the crown: a layer of sweet, caramelized pecans suspended in a glossy molasses-kissed filling that brings all the warmth and nostalgia of a holiday pecan pie.

Pecan pie brownies taste like the South in winter, cozy and warm, yet bold and celebratory. They are perfect for when you cannot decide between pie and brownies – now you never have to. Bake a batch for Thanksgiving, bring them to a potluck, or whip them up just because your weekday needs a little more joy. These bars are indulgent, comforting, and utterly unforgettable.

Why You’ll Love This Recipe

This recipe brings together the best of both dessert worlds and makes it surprisingly easy. You can use your favorite homemade brownie base or even a high-quality boxed mix to speed things up. The pecan pie topping uses just a few pantry staples like butter, brown sugar, and corn syrup. Together, they create a luscious topping that sets beautifully over the brownies without any extra fuss.

They slice cleanly and travel well, which makes them a favorite for holiday gatherings, bake sales, and gift boxes. Plus, there is no need for a fork or plate – just napkins and willing hands. Each bite is the perfect mix of nutty crunch, gooey filling, and rich chocolate.

Serving and Storage Tips

Let the brownies cool completely before slicing. This helps the pecan pie topping set and makes serving a breeze. Once cut, store them in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate them for up to a week or freeze individual slices for up to 3 months. When freezing, wrap each brownie in plastic wrap and place it in a freezer-safe bag or container. Thaw at room temperature before serving. Reheating is not necessary, but if you love them warm, pop a piece in the microwave for about 10 seconds.

Recipe Notes

To add depth, replace half the corn syrup with real maple syrup, or use dark brown sugar for a richer filling. Toasting the pecans before stirring them in gives even more nutty flavor.

FAQ

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Pecan Pie Brownies

Fudgy brownies topped with a gooey, buttery river of pecan pie filling—a decadent mashup of two classic American desserts. Indulgent, chewy, nutty, and perfect for holidays, potlucks, or special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 16 servings

Calories 390 kcal

Ingredients

  

1x2x3x

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup light brown sugar
• 1 cup light corn syrup
• 4 large eggs
• 4 tablespoons unsalted butter melted
• 1 teaspoon vanilla extract
• 2 cups chopped pecans
• 1 tablespoon all-purpose flour
• 1 8-ounce semisweet chocolate bar, chopped

Instructions

 

• Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper, leaving extra paper on the sides for easy lifting.
• In a large saucepan over medium heat, melt 1 cup butter. Remove from heat and whisk in 2 cups granulated sugar until smooth.
• Add 4 eggs (one at a time), whisking continuously until fully incorporated. Stir in 1 teaspoon vanilla.
• Sift in 1 cup flour, 1 cup cocoa powder, and 1 teaspoon salt. Stir until just combined and no streaks remain.
• Pour the brownie batter into the prepared pan and spread it evenly with a spatula. Bake for 20 minutes.
• While the brownies bake, prepare the pecan pie topping: In a large bowl, whisk together 1 cup brown sugar, 1 cup corn syrup, 4 eggs, 4 tablespoons melted butter, 1 teaspoon vanilla extract, and 1 tablespoon flour until smooth. Stir in 2 cups chopped pecans and 8 ounces chopped semisweet chocolate.
• After the brownies have baked for 20 minutes, remove from oven and gently pour the pecan pie mixture evenly over the brownie layer, spreading to cover.
• Return the pan to the oven and bake for an additional 20-25 minutes, or until the pecan pie topping is set and the edges are golden brown.
• Allow brownies to cool completely in the pan before lifting out and slicing into squares.

Nutrition

Calories: 390kcalCarbohydrates: 45gProtein: 4gFat: 23gSodium: 160mgFiber: 2gSugar: 35g

Keyword brownies, pecan pie, chocolate, Southern, holiday baking, dessert

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