Decadent, gooey layers of rich chocolate brownie and crunchy pecan pie filling combine in this irresistible dessert—pure comfort in every bite!

Why You’ll Love This Recipe

Double the Decadence: Combines the chewy, chocolatey texture of brownies with the sweet crunch of pecan pie.
Perfect for Celebrations: Great for Thanksgiving, Christmas, or any dessert table.

Easy to Make: Simple ingredients and straightforward steps.
Crowd-Pleaser: Loved by chocolate fans and pie lovers alike.
Make-Ahead Friendly: Can be prepared a day in advance for convenience.

Ingredients

For the Brownie Layer

1 cup granulated sugar
¾ cup unsweetened cocoa powder

½ teaspoon kosher salt
10 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

2 large eggs
½ cup all-purpose flour

For the Pecan Pie Topping

1 cup packed brown sugar
½ teaspoon salt
1 teaspoon vanilla extract

½ cup light corn syrup
2 large eggs
½ cup unsalted butter, melted

2½ cups chopped pecans

Directions

Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment.
In a bowl, mix granulated sugar, cocoa powder, and salt. Stir in melted butter and vanilla.

Add eggs one at a time, mixing well after each. Stir in flour until just combined. Spread batter evenly in the pan.
Bake for 20 minutes. Remove from oven and let cool slightly while preparing the topping.
Increase oven temperature to 350°F (175°C).

In a separate bowl, whisk together brown sugar, salt, vanilla, corn syrup, eggs, and melted butter until smooth. Stir in pecans.
Pour the pecan mixture over the brownie layer and spread evenly.
Bake for an additional 30–35 minutes, or until the topping is set and golden.

Cool completely in the pan. Once set, lift out using parchment overhang, slice into squares, and serve.

Servings And Timing

Servings: 16
Prep Time: 20 minutes

Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Calories: Approximately 450 kcal per serving

Variations

Nut Mix: Use walnuts or a combination of nuts for a twist.
Bourbon Boost: Add 1 tablespoon of bourbon to the pecan topping for extra depth.
Chocolate Chips: Stir mini chocolate chips into the brownie layer for extra richness.

Gluten-Free: Use a 1:1 gluten-free flour blend for the brownie base.
Salted Caramel: Drizzle with caramel sauce and a sprinkle of sea salt before serving.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Freezing: Freeze for up to 2 months. Wrap tightly in plastic and foil.
Reheating: Serve at room temperature or warm briefly in the microwave for a gooier texture.

FAQs

Can I use boxed brownie mix instead?

Yes, prepare according to box directions and partially bake before adding the pecan topping.

How do I know when the topping is set?

It should be golden and just firm in the center—slightly jiggly is fine, as it sets while cooling.

Do I need to toast the pecans first?

No, they toast naturally while baking, but you can pre-toast for extra flavor if preferred.

Can I use dark corn syrup?

Yes, though it will give the topping a richer, more molasses-like flavor.

How should I cut the brownies cleanly?

Use a sharp knife dipped in hot water and wiped clean between cuts.

Can I double the recipe?

Yes, use a 9×13-inch pan and adjust baking times slightly.

Do these need to be refrigerated?

Only if you want to store them longer—up to 5 days in the fridge.

Can I add chocolate chips to the topping?

Yes, for extra sweetness and texture.

Is there a way to reduce sweetness?

You can slightly reduce the brown sugar or use dark chocolate in the brownie base.

What’s the best way to serve these?

At room temperature or slightly warmed with a scoop of vanilla ice cream.

Conclusion

Brownie Pecan Pie is the ultimate dessert for anyone who loves rich chocolate and nutty caramel goodness. With its fudgy brownie base and classic pecan pie topping, it’s a show-stopping treat that’s easier to make than it looks. Perfect for holidays or whenever you want to impress with minimal effort.

More Sweet Southern-Inspired Desserts

Craving a fruity touch? Try the gooey and golden Peach Buttermilk Pound Cake Delight — a perfect match for pecan pie’s rich sweetness.
Stick with Southern charm and try Vanilla Pecan Pralines for a melt-in-your-mouth treat loaded with toasted pecan flavor.

For bite-sized bliss, don’t miss the Malteser Millionaires Shortbread — layers of caramel, chocolate, and crunch.
Enjoy a breakfast-for-dessert crossover with Blueberry Cream Cheese Stuffed French Toast — indulgent and perfect with a drizzle of syrup.
Keep the chocolate coming with Cheesecake-Filled Chocolate Chip Cookies — creamy centers, crispy edges, and total decadence.

Brownie Pecan Pie

Author: Chef Clara
Total Time: 1 hour 15 minutes

Yield: 16 servings 1x
Diet: Vegetarian

Print Recipe

Description

A decadent fusion of two beloved desserts—rich, fudgy brownies meet gooey pecan pie topping in this indulgent treat that’s perfect for holidays or any special occasion.

Ingredients

Scale

1 cup granulated sugar
¾ cup unsweetened cocoa powder
½ teaspoon kosher salt

10 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs

½ cup all-purpose flour
1 cup packed brown sugar
½ teaspoon salt

1 teaspoon vanilla extract
½ cup light corn syrup
2 large eggs

½ cup unsalted butter, melted
2½ cups chopped pecans

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal. Lightly grease the parchment.

In a mixing bowl, combine granulated sugar, cocoa powder, and salt. Stir in melted butter and vanilla extract until well combined.
Add eggs one at a time, mixing well after each addition. Stir in flour until just incorporated. Spread the brownie batter evenly in the prepared pan.
Bake for 20 minutes. Remove from oven and let cool slightly while preparing the pecan pie topping.

Increase oven temperature to 350°F (175°C).
In a separate bowl, whisk together brown sugar, salt, vanilla extract, corn syrup, eggs, and melted butter until smooth. Stir in chopped pecans.
Pour the pecan mixture over the partially baked brownie layer, spreading evenly.

Return to the oven and bake for an additional 30–35 minutes, or until the pecan topping is set and golden brown.
Allow to cool completely in the pan. Once cooled, use the parchment overhang to lift the brownies out of the pan. Cut into squares and serve.

Notes

Let the bars cool completely for easier slicing and best texture.

Use toasted pecans for added depth of flavor.
Store leftovers in an airtight container for up to 5 days.

Prep Time: 20 minutes

Cook Time: 55 minutes
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 450 kcal

Sugar: 34 g
Sodium: 180 mg
Fat: 30 g

Saturated Fat: 11 g
Unsaturated Fat: 17 g
Trans Fat: 0.5 g

Carbohydrates: 42 g
Fiber: 3 g
Protein: 4 g

Cholesterol: 70 mg