Fudgy brownies and a sticky pecan pie topping. Two classic desserts in one!
I take my brownies very seriously. So, when it came time to make Pecan Pie Brownies I knew EXACTLY what I wanted them to be.
I couldn’t get them right the first million times I made them. So, I made them again. And again and again. And now I have a recipe that is so dang good that I want to show up at your front door, hand you a pan of brownies, and watch you delight in each and every bite.
These Pecan Pie Brownies combine two of my favorite desserts and I AM SMITTEN. If you’ve tried my Maple Pecan Pie, Pecan Pie Bars, or Homemade Brownies, you will notice that this recipe is mashup of all three. Gimme!
Why you’ll love pecan pie brownies
Two incredible layers – Fudgy brownies on the bottom with a layer of sticky pecan pie sauce on top.
Ease – Easier than making a pie; no pie crust to prep and roll out! Plus, a shortcut option (see below).
Flavor combination – Chocolate and pecans are a match made in heaven.
Texture – Chewy brownies paired with a gooey and crunchy topping.
Portion – This recipe makes an 8×8 pan, but these brownies are rich, so you can get anywhere from 9-16 servings.
Freezer friendly – Stick leftover brownies in the freezer for up to 3 months.
- Bake the brownies first, THEN top with the pecan sauce. This ensures that the sauce doesn’t bake into the brownies. The two distinct layers create the best flavor experience.
- Don’t over bake the brownies. You want the brownies to be fudgy and soft once they cool. Remove the brownies from the oven when a toothpick inserted into the center comes out with moist fudgy crumbs, but no raw batter.
- Toast the pecans. The pecans don’t actually get cooked, so be sure to toast them before adding them to the sauce (more on this below).
- Add a sprinkle of flaky sea salt to the finished brownies. This creates an incredible balance of sweet and salty flavors.
How to toast pecans
Stovetop: Place pecans in a dry skillet over medium heat. Cook, shaking or stirring the pan occasionally, until the pecans are fragrant and beginning to get some color on the them. Watch them very closely so they don’t burn. As soon as they are toasted remove them from the hot skillet.
Oven: Place pecans on a baking sheet and cook at 350° for 5-10 minutes, stirring once, until fragrant and beginning to get some color on them. Watch them very closely so they don’t burn.
Strapped for time or low on ingredients? Take a shortcut by using a boxed brownie mix. Bake the brownies fully and then add the homemade pecan pie topping. Be sure your boxed brownies are baked in an 8×8 pan so that you have enough topping.
MORE BROWNIE RECIPES
Pecan Pie Brownies
- 1/2 cup unsweetened cocoa powder
- 2/3 cup powdered sugar
- 3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 2 large eggs
- 2 tablespoons water
- 2 teaspoons pure vanilla extract
- 6 tablespoons unsalted butter, cut into pieces
- 1/3 cup heavy cream
- 1/2 cup light brown sugar
- 2 tablespoons pure maple syrup
- pinch salt
- 1 teaspoon pure vanilla extract
- 2/3 cup chopped toasted pecans*
- flaky sea salt, optional
- Preheat oven to 350°F. Line an 8x8 baking pan with foil or parchment paper. Lightly grease the foil/parchment.
- In a medium bowl combine cocoa powder, powdered sugar, flour, salt, and chocolate chips. Set aside.
- Melt butter in a large microwave safe bowl (the butter should still be very warm). Immediately add granulated sugar and whisk until combined. Allow the mixture to sit at room temp for 5 minutes. After 5 minutes, whisk the mixture vigorously for about 30 seconds. Add eggs, water, and vanilla extract. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and use a rubber spatula or wooden spoon to stir the mixture until it is glossy and well combined.
- Scoop the batter into the prepared pan and smooth the top. Bake for 27-32 minutes. The brownies should be underbaked just slightly. If you insert a toothpick into the center it should come out with moist fudgy crumbs, but no raw batter. Place the pan on a wire rack to cool. Immediately begin the pecan topping.
- Melt butter in a medium sized saucepan. Add cream, brown sugar, syrup, and salt to the melted butter and whisk to combine. Bring to a simmer over medium-low heat and simmer for 5 minutes, whisking frequently. Remove from the heat and stir in vanilla and pecans. Set aside for 15 minutes to cool slightly. It should thicken up just a bit but still be pourable.
- Carefully pour the pecan topping over the brownies and gently spread it into an even layer. Sprinkle with flaky sea salt, if desired. Allow to cool completely before cutting and serving. The topping will firm up once chilled.