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 crunchy 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.
“I made the brownies for a Friendsgiving dinner, and everyone raved about them. Thanks!” – Gen
Ingredient notes and substitutions
- Butter: If you prefer to use salted butter, decrease the salt in the brownies to 1/2 teaspoon and omit the salt in the topping.
- Brown sugar: Dark brown sugar also works well in this recipe.
- Cocoa powder: I’ve only used unsweetened cocoa powder, not Dutch processed cocoa powder, in this recipe.
How to make pecan pie brownies
Here you’ll find instructions and step-by-by photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 F. Spray a 9×13 baking pan with nonstick spray. Line with parchment paper for easy removal. Set aside.
Step 2: In a large bowl, whisk together the butter, sugars, and vanilla until well combined.
Step 3: Stir in the eggs, one at a time, mixing well after each addition.
Step 4: Add flour, cocoa powder, and salt. Stir until just incorporated.
Step 5: Scoop the batter into the prepared baking pan.
Step 6: Bake for 20 minutes. The brownies will still be underdone, but this will allow you to add the pecan topping.
Step 7: While the brownies are baking, add brown sugar, corn syrup, butter, heavy cream, and salt to a large saucepan. Bring to a boil, reduce heat to low, and simmer for 2 minutes.
Step 8: Remove from heat and stir in vanilla and pecans.
Step 9: Pour the hot pecan filling over the underbaked brownies.
Step 10: Return pan to the oven and bake for an additional 15-20 minutes, or until set.
Step 11: Cool brownies completely before lifting them out of the pan and cutting into bars.
Recipe Tips!
- Mixing: I recommend mixing the recipe by hand. This helps avoid over-mixing the brownies, which will give you cakier brownies.
- Baking: 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.
- Halving: This recipe can be halved and works well in an 8×8-inch baking dish.
- Serving: You can serve the brownies as-is, with a dollop of whipped cream, or with a scoop of vanilla ice cream.
Storage
Store any leftover brownies in an airtight container for 2-3 days at room temperature or in the refrigerator for 3-4 days.
More pecan pie recipes!
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Pecan Pie Brownie Recipe
Equipment
Ingredients
Brownies
- 1 cup unsalted butter melted
- 1 ½ cups light brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs at room temperature
- 2 ¼ cups all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
Pecan pie topping
- ¾ cup light brown sugar
- ½ cup light corn syrup
- 12 tablespoons unsalted butter
- ¼ cup heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 cups pecan halves roughly chopped
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 baking pan with nonstick spray. Line with parchment paper for easy removal. Set aside.
- In a large bowl, whisk together the butter, sugars, and vanilla until well combined.1 cup unsalted butter, 1 ½ cups light brown sugar, ½ cup granulated sugar, 1 tablespoon vanilla extract
- Stir in the eggs, one at a time, mixing well after each addition.4 large eggs
- Add flour, cocoa powder, and salt. Stir until just incorporated.2 ¼ cups all purpose flour, 1 cup unsweetened cocoa powder, 1 teaspoon kosher salt
- Scoop the batter into the prepared baking pan.
- Bake for 20 minutes. The brownies will still be underdone, but this will allow you to add the pecan topping.
- While the brownies are baking, add brown sugar, corn syrup, butter, heavy cream, and salt to a large saucepan. Bring to a boil, reduce heat to low, and simmer for 2 minutes.¾ cup light brown sugar, ½ cup light corn syrup, 12 tablespoons unsalted butter, ¼ cup heavy cream, ¼ teaspoon kosher salt
- Remove from heat and stir in vanilla and pecans.1 teaspoon vanilla extract, 4 cups pecan halves
- Pour the hot pecan filling over the underbaked brownies.
- Return pan to the oven and bake for an additional 15-20 minutes, or until set.
- Cool brownies completely before lifting them out of the pan and cutting into bars.
Notes
- Butter: If you prefer to use salted butter, decrease the salt in the brownies to 1/2 teaspoon and omit the salt in the topping.
- Brown sugar: Dark brown sugar also works well in this recipe.
- Cocoa powder: I’ve only used unsweetened cocoa powder, not Dutch processed cocoa powder, in this recipe.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
HeCook says
Your Pecan Pie Brownies recipe card calls for a 9×13 pan (!) but the photos show a square pan which looks probably a 9×9.
Could make a big difference when it’s time to bake: would you share which is the right pan? (Thank you!)
Kate says
The recipe is correct with the 9×13 pan. I made a half batch of the recipe the time that I photographed it. It’s an 8×8 pan. I make my recipes multiple times in multiple size pans because I always get questions about halving, doubling, freezing, etc.
Gen says
I made the brownies for a Friendsgiving dinner, and everyone raved about them. Thanks!
Kate says
Thanks! I’m glad that they were a hit! Thank you for commenting. =)
Mel says
Could you use a store bought brownie mix for the bottom layer? Not sure if you’d have to adjust the baking time.
Kate says
I would guess that a mix would work. I think most of them are made to give you a 9×13 pan of brownies. I’m not sure either, but if the times are different, I would go with the time/temp listed on the mix and then just keep an eye on it. Good luck! =)
Melissa Griffiths says
Yum – I love traditional desserts at Thanksgiving, but I may be willing to make an exception for these beauties!
Kate says
Thank you! =)
Meriem @ Confessions of a Confectionista says
I was literally JUST thinking the other day that I want to try making pecan pie brownies! These must be crazy delicious!
Kate says
Great minds! ;) Thanks! My family really likes them.