Brownie Pecan Pie

5 from 7 votes

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

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Chocolate, Easy, Pecan

Servings: servings

Calories: 350kcal

Equipment

9-inch Pie Dish
Mixing Bowl
Spatula
Whisk

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