Pecan pie brownies are fudgy brownies topped with a buttery brown sugar pecan pie topping. These brownies make a great Thanksgiving dessert recipe!
There’s no wrong time of year for brownies. Brownies aren’t traditionally a Thanksgiving dessert, but maybe they should be!
Pecan pie is my favorite Thanksgiving pie. I love the the combination of the crunch pecans and the rich brown sugar filling. The only part of the pie that I don’t love is the crust.
And these brownies solve that problem perfectly! Pecan pie brownies are dense, chocolate brownies topped with a rich pecan pie topping. They’re a fun twist on the usual pecan pie, and they’re perfect for chocolate-lovers.
How To Make Pecan Pie Brownies
To make the brownie layer, melt the butter. Stir in cocoa powder until combined.
Add the vanilla; set aside to cool. In a large bowl, whisk the eggs and sugar together until combined.
Whisk in the flour, baking powder, and salt just until incorporated. Stir in the chocolate mixture.
To make the pecan pie topping, melt the butter in a saucepan. Whisk in the flour.
Stir in the eggs, corn syrup, brown sugar until well-combined. Cook until the mixture boils and then remove from heat. Stir in vanilla and pecans.
Spread the brownie batter into the prepared pan. Spoon the topping over the brownie batter and bake until a toothpick comes out with a few fudgy crumbs.
Tips For Making Pecan Pie Brownies
- I recommend mixing the recipe by hand. That helps to avoid over-mixing the brownies.
- I like to store the brownies in the fridge. It makes the brownie layer denser and fudgier, which I like.
- Bake until a few fudgy crumbs are left on the toothpick. If you bake the brownies until the toothpick comes out clean, it will give you cakier brownies.
- This recipe can be halved and works well in an 8×8-inch baking dish.
More Pecan Pie Recipes!
If you’ve tried this pecan pie brownie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Pecan Pie Brownies
- 1 cup + 2 tablespoons butter
- 1 cup unsweetened cocoa powder1
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour (properly measured2)
- 1 teaspoon baking powder
- 1 teaspoon salt
Pecan Pie Topping
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 2/3 cup brown sugar (packed)
- 1/2 cup dark corn syrup
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups coarsely chopped pecans
- Preheat oven to 350 F. Grease a 9x13-inch baking pan. Set aside.
- In a saucepan, melt butter.
- Remove from the heat. Stir in cocoa.
- Stir in vanilla. Set aside to cool.
- In a large bowl, beat eggs and sugar until blended.
- Add flour, baking powder and salt to egg mixture, and whisk in just until combined.
- Stir in cooled chocolate mixture until well blended.
- Spread into prepared baking pan. Set aside.
- To make the topping, melt butter over medium-low heat in a large saucepan.
- Stir in flour until smooth.
- Stir in brown sugar, corn syrup, and 2 eggs until well-combined.
- Increase heat to medium; cook 3 to 5 minutes, stirring constantly, until mixture just begins to boil.
- Remove from heat, and stir in vanilla and pecans.
- Spoon topping over brownie batter.
- Bake for 25-35 minutes, or until a wooden toothpick comes out with just a few fudgy crumbs.
- Cool completely in the pan on a wire rack.
- I store the leftover brownies in the fridge with the cut portion covered.
- Unsweetened baking cocoa powder, not Dutch-processed cocoa powder
- To properly measure the flour, stir, lightly spoon into measuring cup, and level.
- Nutrition values are estimates.
Originally published 11/15/17. Updated with new photos and tips 11/23/19.