This Pecan Pie Brownies recipe combines two favorites into one ultimate sweet treat! Perfect to enjoy year round, or at the Holidays! Fudge brownie base with a buttery pecan pie topping, what’s not to love?!
If you’re like me and love combining classic desserts into one dreamy bite, these
easy Pecan Pie Brownies
are about to become your new favorite! Using a shortcut brownie mix, they come together fast and bake up beautifully with that signature
gooey pecan topping
. Whether you’re whipping up a batch for Thanksgiving Holiday dessert, gifting to neighbors, or sneaking one for a late-night treat (I won’t tell!), this
Southern dessert bar
is always a hit.
Craving more pecan goodness? Don’t miss my
Mini Pecan Pie Muffins
for a bite-sized variation!
INGREDIENT NOTES
Here’s what you’ll need to make this
pecan pie brownie recipe
. To see printable recipe card,
CLICK HERE
-
Brownie Mix
– Any brand will do. You’ll need a 16.3 oz box (enough for an 8×8 or 9×9 pan), plus ingredients listed on the box. -
Butter
– Use unsalted butter to balance the sweet topping. -
Brown Sugar
– Light brown sugar gives the topping that caramelized flavor. -
Pecans
– Chopped pecans are perfect for a
crunchy, candied topping
. -
Corn Syrup
– Light corn syrup gives that gooey pecan pie texture. -
Egg
– You’ll need one large egg. -
Vanilla Extract
– Use pure vanilla extract versus imitation for most flavor. -
Salt
– Just a pinch enhances the richness. -
Chocolate
– Add chopped baking chocolate or chocolate chips to the batter for extra fudgy goodness.
HOW TO MAKE PECAN PIE BROWNIES
Here’s a quick step-by-step guide to making these fudgy brownies with pecan topping:
Step 1.
Preheat oven to 350°F. Line a 9×9 baking dish with parchment paper and spray with nonstick spray.
Step 2.
Prepare the boxed brownie mix according to package instructions in a large mixing bowl. Stir in chopped chocolate or chocolate chips. Spread brownie batter into the prepared pan.
Step 3.
Bake for 18–20 minutes in preheated oven until edges are set and center is slightly jiggly. Let cool 20 minutes.
Step 4.
Meanwhile, in a bowl, melt the butter, then add brown sugar and egg. Mix on low until just combined.
Step 5.
Add vanilla, salt, and corn syrup, mixing again on low.
Step 6.
Fold in chopped pecans, then carefully pour pecan pie layer over the cooled brownie layer.
Step 7.
Return baking pan to oven and bake 35–45 minutes, until topping is set and center jiggles slightly.
Step 8.
Let cool at room temperature at least 2 hours before slicing. Serve with a scoop of vanilla ice cream for the ultimate treat!
RECIPE TIPS FOR SUCCESS
- Make sure the brownie layer is set before adding the pecan pie topping so it doesn’t sink.
- Want clean edges? Let them cool completely before slicing or trim the outer edges for the cleanest squares.
- Use chopped pecans, pecan halves, or a combo for texture.
- Don’t want to use corn syrup? Maple syrup, honey, or agave work too!
- Doubling the recipe? Use a 9×13 dish and increase baking time slightly—everything else stays the same.
STORAGE TIPS
These brownies are best when fresh, however, if you have leftovers, here are some tips for optimal freshness:
-
Room Temperature:
Cover and store up to 4 days. -
Refrigerator:
Store in an airtight container up to 6 days. -
Freezer:
Wrap in plastic wrap and foil and freeze up to 3 months. Thaw before serving!
