Brownie Pecan Pie

Creamy, gooey, and delightfully nutty — this Brownie Pecan Pie brings the best of two desserts together in one irresistible slice. Imagine a fudgy brownie base under a glossy, caramel-like pecan topping that cracks slightly when you cut into it. It’s comforting, crowd-pleasing, and perfect for holidays or a cozy weeknight treat. Fun fact: mash-ups like this started as a way to use pantry staples and satisfy a chocolate craving and a sweet tooth at the same time.

This recipe is special because it’s simple, quick to pull together, and family-friendly. You don’t need to make brownies from scratch — a boxed mix keeps things streamlined without sacrificing flavor. If you loved our other mash-up ideas, you might also enjoy a riff on pecan bars like this easy recipe from the blog that blends convenience with amazing taste: Pecan Pie Brownies. Try it and bookmark for the next gathering.

Get excited — this Brownie Pecan Pie is approachable, decadent, and a guaranteed hit with both kids and adults. Ready to bake?

What is Brownie Pecan Pie?

What do you get when a brownie and a pecan pie fall in love? Brownie Pecan Pie. Why call it that? Well, why not — it literally combines the dense, chocolaty goodness of a brownie with the sweet, syrupy pecan pie topping that snaps when set. Could the name be any more straightforward? Maybe not, but it’s part of the charm. Is it a pie pretending to be a brownie or a brownie dressed up as a pie? Either way, comfort food wins.

There’s a playful story that bakers used to layer leftover brownie batter under a pecan pie filling when they ran out of dough, and voilà — a new classic was born. After all, “the way to a man’s heart is through his stomach.” Give this one a try and see whose heart (or stomach) you win over first.

Why You’ll Love This

• Fudgy meets sticky-sweet: The main highlight is the contrast between a rich brownie base and the buttery, crackly pecan topping — texture and flavor perfection in each bite.
• Budget-friendly indulgence: Using a boxed brownie mix and pantry staples keeps costs down compared to specialty desserts, so you can serve a showstopper without breaking the bank.
• Toppings that sing: Chopped pecans and a caramel-like syrup blend with butter and vanilla to create layers of nutty, toffee-like flavor.

If you liked the nut-forward sweetness of our other dessert posts, this one delivers in a similar way but with a chocolate twist. Try it at home and you’ll see why this mash-up becomes a fast favorite — and then make it again for company.

How to Make

Quick Overview

This recipe is straightforward: press brownie batter into an unbaked pie crust, pour a pecan pie-style filling over the top, and bake until the layers set and the top turns golden. Preparation is simple and kid-friendly, the textures are a delightful contrast (fudgy base, crisp-topped filling), and the standout element is the caramelized pecan glaze. Total time is about 60 to 70 minutes from start to finish.

Approximate times:

• Prep time: 15 minutes
• Bake time: 45–50 minutes
• Cooling time: 30–60 minutes (important for slicing)

Ingredients

• 1 unbaked pie crust (9-inch), ready to use
• 1 box brownie mix (follow package for required additional wet ingredients if any)
• 1 cup chopped pecans, toasted lightly for best flavor
• 1/2 cup light corn syrup
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish if it isn’t already in one.
2. Prepare the brownie mix according to the package instructions (follow mix directions for eggs, oil, and water). Stir until smooth but do not overmix.
3. Pour the prepared brownie batter evenly into the unbaked pie crust. Smooth the top with a spatula so the layer is even.
4. In a medium bowl, combine the chopped pecans, corn syrup, sugar, eggs, melted butter, and vanilla extract. Whisk until thoroughly combined and slightly glossy.
5. Pour the pecan mixture over the brownie batter. The batter layers will mix a little, which is fine — aim to spread the pecan layer evenly so nuts are distributed across the pie.
6. Bake in the preheated oven for 45–50 minutes. The filling should be set (it will still jiggle slightly in the center) and the top should be golden brown.
7. Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the filling set so you can slice clean pieces.
8. Once cooled, slice and serve at room temperature. For cleaner slices, chill in the fridge for 30–60 minutes before cutting.

What to Serve With

• A scoop of vanilla or toasted pecan ice cream to balance the rich chocolate and sweet pecan topping.
• Lightly whipped cream or maple-sweetened whipped topping for added creaminess.
• Fresh berries or a small citrus salad to cut through the sweetness.
• Coffee, espresso, or a bold black tea for a classic pairing; for something festive try a spiced latte or bourbon on the rocks.

Top Tips for Perfecting

• Toast the pecans briefly in a dry skillet or oven to deepen their flavor before chopping.
• If your boxed brownie mix requires extra oil or eggs, measure precisely to maintain the ideal fudgy texture.
• Let the pie cool fully before slicing. Warm slices can be gooey and fall apart.
• For a shinier, more set top, bake an extra 5 minutes, watching carefully to avoid burning.
• Substitute half the corn syrup with maple syrup for a richer, maple-forward flavor.
• Avoid overbaking — the center should still have a slight wobble when you remove it from the oven.

Storing and Reheating Tips

• Refrigeration: Cover the cooled pie tightly with plastic wrap or store in an airtight container. Keeps well in the fridge for up to 4 days.
• Freezing: Wrap whole pie or individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Warm slices in a low oven (300°F/150°C) for 8–10 minutes or microwave individual slices for 12–18 seconds to revive the fudgy texture. If frozen, thaw fully before reheating.

FAQs

Can I make this with homemade brownie batter instead of a boxed mix?
Yes — simply use your favorite homemade brownie recipe and pour the batter into the pie crust the same way. Adjust baking time as needed based on batter thickness.

Do I have to use corn syrup?
Corn syrup helps create the classic pecan pie texture, but you can substitute light maple syrup or honey for a slightly different flavor and similar consistency.

How can I prevent the crust from getting soggy?
Partially blind bake the pie crust for 6–8 minutes and let it cool before adding the brownie batter. This gives the crust a head start and helps keep it crisp.

Can I use other nuts?
Yes — walnuts or a mix of walnuts and pecans both work well and change the flavor profile slightly.

Is this pie suitable for serving at a party?
Absolutely. It’s sturdy, easy to slice, and a crowd-pleaser. Bake it the day before and chill; bring to room temperature before serving for best texture.

Conclusion

Brownie Pecan Pie is a delightful mash-up that’s easy to make, budget-friendly, and deeply satisfying — perfect for family dinners, potlucks, or holiday dessert tables. The fudgy brownie base paired with a sweet, nutty pecan topping gives you the best of both worlds without a lot of fuss. If you want to explore variations or inspiration, check out this similar take on the idea from Baker by Nature and a great boxed-mix friendly method at The Kitchn. These resources will spark new ideas and help you tweak the recipe to your taste. Happy baking and don’t forget to share slices with friends and family!

Brownie Pecan Pie

Creamy, gooey, and delightfully nutty — this Brownie Pecan Pie brings the best of two desserts together in one irresistible slice.

5 from 7 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Equipment

• 9-inch Pie Dish
• Mixing Bowl
• Spatula
• Whisk

Ingredients

  

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Ingredients

• 1 9-inch unbaked pie crust ready to use
• 1 box brownie mix follow package for required additional wet ingredients
• 1 cup chopped pecans toasted lightly for best flavor
• 1/2 cup light corn syrup
• 1/2 cup granulated sugar
• 2 large eggs room temperature
• 1/4 cup butter melted and slightly cooled
• 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish if it isn’t already in one.
• Prepare the brownie mix according to the package instructions (follow mix directions for eggs, oil, and water). Stir until smooth but do not overmix.
• Pour the prepared brownie batter evenly into the unbaked pie crust. Smooth the top with a spatula so the layer is even.
• In a medium bowl, combine the chopped pecans, corn syrup, sugar, eggs, melted butter, and vanilla extract. Whisk until thoroughly combined and slightly glossy.
• Pour the pecan mixture over the brownie batter. The batter layers will mix a little, which is fine — aim to spread the pecan layer evenly so nuts are distributed across the pie.
• Bake in the preheated oven for 45–50 minutes. The filling should be set (it will still jiggle slightly in the center) and the top should be golden brown.
• Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the filling set so you can slice clean pieces.
• Once cooled, slice and serve at room temperature. For cleaner slices, chill in the fridge for 30–60 minutes before cutting.

Notes

For a shinier, more set top, bake an extra 5 minutes, watching carefully to avoid burning. Substitute half the corn syrup with maple syrup for a richer flavor.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 20mgIron: 1mg

Keyword Chocolate, Easy, Pecan

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