Pecan Pie Brownies

Pecan Pie Brownies combine two beloved desserts into one irresistible treat that’s rich, gooey, and deeply satisfying. First, a fudgy chocolate brownie base bakes until soft and dense. Then, a glossy pecan pie topping is poured over, creating layers of flavor and texture in every bite. Because the brownie layer is partially baked before adding the topping, the center stays moist while the pecan filling sets beautifully.

Pecan pie has long been a staple of Southern baking, while brownies became popular in American kitchens for their simplicity and indulgence. Bringing the two together feels natural and comforting. As a result, these brownies deliver familiar flavors with an elevated twist.

Whether you’re baking for the holidays or craving a cozy homemade dessert, this recipe fits the moment perfectly. Plus, since it uses pantry-friendly ingredients, it’s easy to make anytime. Serve these brownies chilled or at room temperature for the ultimate gooey bite.

Recipe Yield: 12 brownies

INGREDIENTS

For the Brownie Base
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup unsalted butter, melted
1 cup granulated sugar
3/4 cup light brown sugar
3 large eggs, room temperature
2 tsp vanilla extract
1/2 tsp fine sea salt

For the Pecan Pie Topping
1 1/2 cups pecans, roughly chopped
2 Tbsp unsalted butter, melted
2 large eggs, room temperature
3/4 cup light corn syrup
1/2 cup light brown sugar
1 tsp vanilla extract
1/4 tsp fine sea salt
12 pecan halves, for topping

INSTRUCTIONS

1. Preheat and prepare the pan:
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

2. Mix the brownie batter:
In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking until glossy and fully combined.

3. Add dry ingredients:
Sift in flour, cocoa powder, and salt. Gently fold until just combined, being careful not to overmix.

4. Bake the brownie layer:
Spread the batter evenly into the prepared pan. Bake for 15–18 minutes, until the top looks set but the center is still soft.

5. Prepare the pecan pie topping:
Meanwhile, whisk corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth. Fold in chopped pecans.

6. Assemble and bake:
Carefully pour the pecan mixture over the partially baked brownie layer. Arrange pecan halves on top. Return to the oven and bake for 22–25 minutes, until the topping is glossy and just set.

7. Cool and slice:
Remove from oven and allow brownies to cool completely in the pan. For clean slices, chill for 30 minutes before cutting.

HELPFUL TIPS TO PERFECT THIS RECIPE

• For ultra-gooey brownies: Slightly underbake the brownie base so it finishes baking perfectly once the pecan layer is added. This keeps the center moist and rich.
• For classic pecan pie texture: Use room-temperature eggs in the topping so it bakes evenly and stays silky rather than grainy.
• Cool for the best texture: Letting the brownies cool helps the layers set properly, making them easier to slice without losing their soft interior.