Pecan Pie Brownies Recipe: Ultimate Two-Layer Dessert
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Looking for a dessert that combines two favorites into one amazing treat? These Pecan Pie Brownies are exactly what you need! Imagine rich, fudgy chocolate brownies topped with a gooey, sweet pecan pie layer. It’s like having your favorite brownie recipe and classic pecan pie come together in perfect harmony.
Whether you’re baking for the holidays, bringing dessert to a party, or just want something special for your family, this pecan pie brownie recipe will become your new go-to. The best part? This chocolate pecan dessert looks fancy but is super easy to make, even if you’re new to baking!
Ingredient Notes & Tips
For the Brownie Layer:
- Butter and Chocolate: Using real butter (not margarine) and good quality semisweet chocolate makes these brownies extra rich. Chop the chocolate into small pieces so it melts evenly.
- Two Types of Sugar: The combination of white and brown sugar gives you that perfect chewy texture with deeper flavor.
- Cocoa Powder: Make sure it’s unsweetened! Sweetened cocoa will throw off the whole recipe.
For the Pecan Pie Topping:
- Pecans: Roughly chop them yourself instead of buying pre-chopped. Fresh pecans taste way better and you can control the size.
- Light Corn Syrup: This is what gives you that classic pecan pie sticky-sweet topping. Don’t skip it!
- Brown Sugar: Packed means you press it down firmly into your measuring cup until it’s level.
Quick Tips:
- Have all your ingredients at room temperature (especially the eggs) for easier mixing
- Line your pan with parchment paper so you can lift the whole thing out easily
- Toast your pecans for 5 minutes before adding them for extra flavor (totally optional but yummy!)
How to Make Pecan Pie Brownies
Making these layered brownie desserts is easier than you think! Here’s what you’ll do:
Get Ready. Preheat your oven to 350°F and line your 9×13-inch pan with parchment paper. Let some paper hang over the sides like handles – this makes getting the brownies out super simple later.
Make the Brownie Base. Melt your butter and chocolate together in a saucepan over medium-low heat. Keep stirring so nothing burns! Once it’s smooth, take it off the heat and mix in your sugars.
Add the eggs and vanilla, then gently fold in the flour, cocoa, and salt. Don’t overmix – just stir until you don’t see any white streaks.
Spread this chocolatey goodness into your pan and bake for 25-30 minutes. The edges should be set but the middle still looks a little soft.
Add the Pecan Pie Magic. While the brownies are baking, whisk together your brown sugar, corn syrup, eggs, melted butter, vanilla, and salt. Stir in those pecans. When the brownies come out of the oven, pour this mixture right over the top. Pop it back in the oven for another 15-20 minutes until the topping looks golden and set.
The Hardest Part – Waiting! Let the brownies cool completely in the pan, then stick them in the fridge for 30 minutes. This helps them set up so you get perfect, clean cuts. Use the parchment paper “handles” to lift them out and cut into 16 squares.
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Delicious Variations
Want to mix things up? Try these fun twists on the classic recipe:
- Chocolate Chip Addition: Sprinkle a cup of chocolate chips over the brownie batter before adding the pecan topping
- Bourbon Pecan Pie Brownies: Add 2 tablespoons of bourbon to the pecan topping for a grown-up treat
- Salted Caramel Version: Drizzle salted caramel sauce over the top after baking and sprinkle with flaky sea salt
- Dark Chocolate Brownies: Use dark chocolate instead of semisweet for a more intense chocolate flavor
- Walnut Swap: Not a pecan fan? Use walnuts instead for a different nutty flavor
- Gluten-Free Option: Replace the all-purpose flour with a 1:1 gluten-free baking flour
How to Store Pecan Pie Brownies
These pecan pie bars keep really well, which makes them perfect for making ahead!
At Room Temperature: Store in an airtight container for up to 2 days. They’ll stay soft and fudgy.
In the Refrigerator: Keep them in a covered container for up to 1 week. The fridge actually helps them stay extra fudgy! Let them sit at room temperature for 10 minutes before eating if you want them less cold.
In the Freezer: Wrap individual squares in plastic wrap, then put them all in a freezer bag. They’ll stay fresh for up to 3 months. Thaw in the fridge overnight or at room temperature for a couple hours.
Pro Tip: Cut them into squares before storing so you can grab just one (or two!) whenever you want.
How to Serve Pecan Pie Brownies
These brownies are delicious just as they are, but here are some ways to make them even more special:
- Warm with Ice Cream: Heat a brownie in the microwave for 15-20 seconds and top with vanilla ice cream – it’s like a brownie sundae!
- Whipped Cream Topping: Add a dollop of whipped cream and a drizzle of chocolate sauce
- Coffee Pairing: These pair perfectly with a hot cup of coffee or cold glass of milk
- Party Presentation: Dust with powdered sugar before serving for an elegant look
- A La Mode Style: Serve warm with butter pecan ice cream to really play up those pecan flavors
- Holiday Platter: Cut into smaller pieces and arrange on a festive platter with other desserts
Related Recipes You’ll Love
If you enjoyed these Pecan Pie Brownies, you’ll want to try these other amazing brownie recipes:
- Chocolate Buttermilk Brownies – Tangy buttermilk makes these brownies extra moist and tender with a cake-like texture
- Fudgy Brownies – The perfect basic brownie recipe that’s rich, chocolatey, and intensely fudgy
- Turtle Brownies – Brownies topped with caramel, pecans, and chocolate for that classic turtle candy flavor
- Rocky Road Brownies – Loaded with marshmallows, nuts, and chocolate chips for a fun twist
- Cream Cheese Brownies – Fudgy brownies swirled with tangy cream cheese for a beautiful marbled effect
- Oreo Brownies – Chocolate brownies studded with everyone’s favorite cookies for double the chocolate
Ready to Bake?
These Pecan Pie Brownies are about to become your new favorite dessert! They’re rich, gooey, and packed with chocolate and pecans in every bite. Whether you’re making them for a special occasion or just because, everyone will be asking for the recipe.
Have you tried this recipe yet? I’d love to hear how they turned out! Leave a comment below and rate this recipe with 5 stars if you loved it. Did you try any variations? Share your tips with other bakers in the comments. And don’t forget to snap a picture and tag me on Instagram @hostessatheart or use #hostessatheart so I can see your beautiful brownies!
Pecan Pie Brownies Recipe
Equipment
Ingredients
Brownie Layer
- 1 cup unsalted butter 2 sticks
- 8 oz semisweet chocolate chopped
- 1 ½ cups granulated sugar
- ½ cup brown sugar packed
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp salt
Pecan Pie Topping
- ½ cup brown sugar packed
- ½ cup light corn syrup
- 2 large eggs
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups chopped pecans
Instructions
- Preheat oven to 350 °F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the brownies: In a large saucepan, melt the butter and chopped chocolate over medium-low heat, stirring until smooth. Remove from heat and whisk in both sugars. Add eggs and vanilla, whisking until combined. Sift in flour, cocoa powder, and salt, then fold gently until no streaks remain. Spread batter evenly into the prepared pan.
- Bake the brownie base for 25–30 minutes, or until the edges are set but the center is still slightly soft. Remove from oven and set aside.
- Prepare the pecan pie topping: In a medium bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth. Stir in pecans.
- Pour the topping evenly over the partially baked brownies. Return to the oven and bake for 15–20 minutes more, until the topping is set and golden.
- Cool completely in the pan on a wire rack, then refrigerate for 30 minutes before slicing into squares.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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