Fudgy, nutty, and incredibly decadent, Pecan Pie Brownies are a dream mashup of two beloved desserts. A rich, chocolatey brownie base is topped with a gooey pecan pie layer, creating a dessert that’s perfect for holidays, potlucks, or anytime you want to wow a crowd. This indulgent treat combines the best of both worlds—chewy brownies and buttery pecan filling.
If you’re a fan of our Turtle Brownie Bars or Maple Pecan Blondies, this recipe will take your love for layered desserts to new heights.
What Are Pecan Pie Brownies?
Pecan Pie Brownies are exactly what they sound like—a fudgy brownie base topped with a luscious, sticky pecan pie layer. As the saying goes, “the way to a man’s heart is through his stomach,” and one bite of these layered bars is proof!
Why You’ll Love This Recipe:
Here’s what makes these brownies irresistible:
- Double dessert delight: Brownies + pecan pie in one bite.
- Easy with mix: Starts with a boxed brownie mix.
- Perfect for sharing: Great for gatherings or gifting.
It’s a guaranteed crowd-pleaser for fall, winter, or anytime.
How to Make Pecan Pie Brownies
Quick Overview
Bake a brownie base, layer with pecan pie filling, bake again, and cool until set. That’s it!
Ingredients:
For the Brownie Layer:
- Cooking spray
- 1 (18 oz) package fudge brownie mix (e.g., Duncan Hines®)
- 1/2 cup vegetable oil
- 2 eggs
- 1/4 cup water
For the Pecan Pie Layer:
- 1/2 cup brown sugar (light or dark)
- 1/3 cup light corn syrup (or honey)
- 2 large eggs
- 1 tablespoon bourbon (optional)
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 cups pecan halves
Step-by-Step Instructions:
- Prep the Pan: Preheat oven to 350°F. Line a 9-inch deep springform pan with aluminum foil and coat with cooking spray.
- Make the Brownie Base: In a large bowl, whisk together brownie mix, oil, eggs, and water until smooth. Pour into the prepared pan.
- Bake First Layer: Bake for 30 minutes, or until a toothpick comes out clean. Remove from oven but keep oven on.
- Make Pecan Pie Topping: In a medium bowl, whisk brown sugar, corn syrup, eggs, bourbon (if using), vanilla, and sea salt. Slowly whisk in melted butter. Stir in pecans.
- Top the Brownies: Gently pour pecan mixture over the brownie base. Spread evenly.
- Bake Again: Return to oven and bake 30–35 more minutes, or until the center is just set.
- Cool and Serve: Let cool to room temperature for at least 2 hours. Chill for quicker results. Slice and serve.
What to Serve with Pecan Pie Brownies
Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate or caramel sauce. Pair with coffee or a glass of milk.
Top Tips for Perfect Brownies
- Don’t overbake: Brownies will firm up as they cool.
- Use a springform pan: Makes removal easier.
- Toast pecans: For enhanced flavor.
- Chill to slice cleanly: Refrigerate before cutting.
Storing and Freezing Tips
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for up to 2 months—thaw in the fridge overnight.
FAQs
Can I use dark corn syrup? Yes! It gives a deeper, richer flavor.
Can I make this gluten-free? Use a gluten-free brownie mix.
Can I omit the bourbon? Absolutely. It’s optional.
Can I make it in a regular pan? Yes, but ensure it’s deep enough to hold both layers.
What’s the best way to cut clean slices? Chill the brownies first and use a hot knife wiped clean between cuts.
Conclusion
Pecan Pie Brownies are a mouthwatering fusion of gooey pecan pie and chewy chocolate brownies. Rich, festive, and easy to prepare, this dessert is perfect for sharing and celebrating. Bake a batch and savor every bite of this indulgent masterpiece!
Pecan Pie Brownies
Equipment
- 9-inch springform pan
- Mixing Bowl
Ingredients
Brownie Layer
- 1 can Cooking spray
- 18 oz Fudge brownie mix (e.g., Duncan Hines®)
- 1/2 cup Vegetable oil
- 2 large Eggs
- 1/4 cup Water
Pecan Pie Layer
- 1/2 cup Brown sugar (light or dark)
- 1/3 cup Light corn syrup (or honey)
- 2 large Eggs
- 1 tablespoon Bourbon (optional)
- 2 teaspoons Vanilla extract
- 1/2 teaspoon Sea salt
- 1/4 cup Unsalted butter melted and slightly cooled
- 2 cups Pecan halves
Instructions
- Preheat oven to 350°F. Line a 9-inch springform pan with foil and coat with cooking spray.
- In a large bowl, combine brownie mix, oil, eggs, and water. Stir until smooth. Pour into the prepared pan.
- Bake for 30 minutes or until a toothpick comes out clean. Remove from oven but keep the oven on.
- In another bowl, whisk brown sugar, corn syrup, eggs, bourbon (if using), vanilla, and sea salt. Slowly whisk in melted butter. Stir in pecan halves.
- Carefully pour the pecan mixture over the partially baked brownie base and spread evenly.
- Return to oven and bake an additional 30–35 minutes, until the topping is set.
- Let cool completely at room temperature or refrigerate for faster setting. Slice and serve.