Pecan Pie Brownies

Fudgy brownies, chopped pecans, brown sugar, and eggs come together in this gooey Pecan Pie Brownies recipe. A chocolatey twist on a classic.

this Recipe

Okay, can I be honest for a second?

Pecan pie has always been one of those desserts that sounds better in theory than in execution. I mean, sure, it’s nostalgic and smells amazing coming out of the oven, but the crust? Meh. Sometimes too soggy. Other times it flakes like it has commitment issues. But one year, right before Thanksgiving, I had this thought—what if I swapped the pie crust with a brownie base?

And folks… that’s how these Pecan Pie Brownies were born. Out of frustration. And chocolate cravings. And maybe a little bit of laziness.

But the result? Way better than I expected. Fudgy, chewy brownies on the bottom. Sticky, sweet, pecan-packed pie filling baked right on top. It’s like the dessert equivalent of finding twenty bucks in your coat pocket and getting upgraded to first class. Total win.

Why You’ll Love This Pecan Pie Brownies Recipe?

Two words: layered texture. You get the best of both desserts in every single bite. The base is rich and dense—just slightly gooey in that perfect, slightly-underbaked brownie kind of way. And the topping? Golden, sugary pecans held together by a soft, caramel-like filling that sets just enough to slice cleanly, but still melts a little on your tongue.

It’s that sweet-and-savory combo that always feels a little fancy—even when you’re just eating them in your pajamas watching reruns of Golden Girls (no judgment).

Plus, they look impressive. People will ask if you bought them at a fancy bakery. You’ll pretend to be humble. You’ll fail.

Ingredient Notes:

Here’s what you’ll need and what’s worth knowing before you dive in:

• White sugar + cocoa powder: These form the core of your brownie batter. The cocoa gives you that deep, real chocolate flavor without overpowering the rest.

• Hot melted butter: Don’t skip the “hot” part. It activates the cocoa and helps create that shiny brownie top we all love.

• Eggs (separated for brownie and filling): The first goes into the brownie, the rest into the pie topping. Room temp eggs work best, but let’s be honest—sometimes I forget and they go in cold. Still works.

• Flour: Just enough to give the brownie a backbone.

• Corn syrup + brown sugar: Together, they make that classic pecan pie goo. Yeah, it’s sweet—but so is life, sometimes.

• Chopped pecans: Toast them if you’re feeling extra, or just toss ‘em in straight from the bag like I usually do.

• Vanilla + salt: Flavor enhancers. Don’t skip.

How To Make Pecan Pie Brownies?

Step 1: Preheat + pan prep.
Set your oven to 325°F and line an 8×8-inch baking pan with parchment. Leave a little overhang so you can lift the brownies out later. Spray or butter the paper. It matters.

Step 2: Make the brownie batter.
Mix sugar, cocoa powder, salt, and hot melted butter. It’ll look sandy. That’s okay. Add vanilla and one egg. Still sandy. Add the second egg, and like magic—your batter becomes glossy and smooth. Stir in the flour until it just disappears.

Spread that chocolate goodness into your prepared pan and tap it on the counter. Not too hard. Just enough to smooth it out and show it who’s boss.

Step 3: Bake the brownie base.
Pop it in the oven for 20 minutes. We’re not fully baking it—just enough to give the pecan layer a stable foundation. Pull it out and let it cool while you work on the topping.

Step 4: Make the pecan pie filling.
Crank the oven up to 350°F. In a bowl, whisk together brown sugar, salt, corn syrup, vanilla, two eggs, and melted butter until smooth. Stir in the chopped pecans. Try not to snack on it. I fail at this every time.

Step 5: Pour, bake, and cross your fingers.
Pour the pecan mix right over the brownie base. Spread it gently. No swirling or overthinking. Bake for about 60 minutes, or until the center barely jiggles. Slight movement? Good. A full-on wave? Needs more time.

Step 6: Cool + chill.
Let the pan cool on a wire rack for at least 30 minutes. Then chill for an hour or two if you want clean slices. Or don’t. Just grab a spoon and live your best life.

Storage Options:

Cover them up and keep them on the counter for 2-3 days. Want them firmer? Stick ‘em in the fridge. Want to freeze them? Wrap each square in plastic, then foil, and they’ll hold up for two months. Defrost, microwave, repeat.

Variations and Substitutions:

• Boxed brownie mix? Go for it. Use your favorite brand. Nobody’s judging.

• Gluten-free? Use a 1:1 GF flour for the brownie base. Everything else is naturally GF.

• No corn syrup? Maple syrup works, but the flavor will shift a bit.

• Add chocolate chips: In the brownie. In the pecan topping. Both. Live dangerously.

• Make them boozy: Add a tablespoon of bourbon to the filling. You’re welcome.

What to Serve with Pecan Pie Brownies?

• A scoop of vanilla ice cream. Obviously.

• Whipped cream, from a can or from scratch. No shame.

• Black coffee or strong cold brew. Balances the sweet.

• A drizzle of chocolate or caramel sauce if you’re feeling extra.

Frequently Asked Questions:

Can I make these ahead of time?
Absolutely. They’re even better the next day. The flavors settle in, like leftovers that get better with time.

Can I use a different pan size?
A 9×9 works, but check early. The thinner layer might bake faster.

Why is my topping loose?
It probably needed a bit more bake time. You want the slightest jiggle—not a waltz.

And that’s it—Pecan Pie Brownies, the dessert I never meant to fall in love with, but now can’t live without. It’s messy. It’s sweet. It’s the chocolate-meets-nostalgia mashup you didn’t know you needed.

So go on, try it. Then tell me—did it crack a little on top? Did you eat a piece before it cooled? Did it remind you of something your grandma used to make, but better because… chocolate? I’d love to hear about it. Seriously. Let’s talk dessert.

Keep the Flavor Coming – Try These:

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Delicious Mini Pecan Pies – A Sweet Bite of Heaven

Pecan Pie Brownies

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Cool Time 30 minutes mins

Total Time 2 hours hrs 20 minutes mins

These Pecan Pie Brownies combine a rich chocolate brownie base with a sweet, nutty pecan pie topping. A decadent, crowd-pleasing dessert that merges two Southern classics into one irresistible treat.

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16 Servings

Ingredients

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For the Brownie Base:

• 1 cup granulated sugar
• 7/8 cup unsweetened cocoa powder equivalent to ¾ cup plus 2 tablespoons
• ½ teaspoon kosher salt
• 10 tablespoons hot melted butter
• 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 salted butter melted
• 2½ cups chopped pecans

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Instructions

 

Prepare the Baking Pan:

1. Preheat the oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, allowing an overhang on all sides. Lightly grease the parchment.

Prepare the Brownie Batter:

1. In a large mixing bowl, combine the granulated sugar, cocoa powder, salt, and hot melted butter. Mix until well combined. The mixture may appear grainy, which is expected.

Incorporate the Eggs and Vanilla:

1. Add the vanilla extract and one egg to the mixture. Beat until incorporated. Add the second egg and mix until the batter becomes thick and glossy.

Add the Flour:

1. Stir in the flour, mixing just until the flour disappears. Avoid overmixing. Transfer the batter to the prepared baking pan and spread evenly. Gently tap the pan on the counter to level the surface.

Bake the Brownie Layer:

1. Bake for 20 minutes. Remove from the oven and allow the base to cool slightly on a wire rack while preparing the topping.

Increase the Oven Temperature:

1. Raise the oven temperature to 350°F (180°C).

Prepare the Pecan Pie Topping:

1. In a medium bowl, whisk together the brown sugar, salt, vanilla extract, corn syrup, eggs, and melted butter until smooth. Stir in the chopped pecans.

Assemble and Bake:

1. Pour the pecan mixture over the partially baked brownie layer, spreading it evenly. Tap the pan gently on the counter to ensure the topping is level.

Bake the Completed Brownies:

1. Bake for approximately 60 minutes, or until the topping is nearly set with a slight jiggle in the center when the pan is gently shaken.

Cool and Slice:

1. Allow the brownies to cool completely in the pan on a wire rack, approximately 30 minutes. For best results, chill before slicing. Use the parchment overhang to lift the brownies from the pan and cut into 16 squares.

Notes

To make these brownies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure all other ingredients, especially the vanilla extract and corn syrup, are certified gluten-free to prevent cross-contamination. The remainder of the recipe remains naturally gluten-free.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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