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pecan pie brownies stacked with glossy caramel and toasted pecans

Pecan Pie Brownies

These pecan pie brownies combine the richness of fudgy chocolate with the gooey, buttery crunch of pecan pie. The perfect dessert bar for holidays and special occasions.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the Brownie Base:
  • - 1 cup 2 sticks unsalted butter
  • - 8 oz semi-sweet chocolate chopped or chips
  • - 1½ cups granulated sugar
  • - ½ cup brown sugar
  • - 4 large eggs
  • - 1 tsp vanilla extract
  • - 1 cup all-purpose flour
  • - ½ cup unsweetened cocoa powder
  • - ½ tsp salt
  • For the Pecan Pie Topping:
  • - 1 cup light corn syrup
  • - ½ cup brown sugar
  • - 4 Tbsp unsalted butter melted
  • - 2 large eggs
  • - 1½ tsp vanilla extract
  • - ¼ tsp salt
  • - 2 cups chopped pecans

Equipment

  • - Mixing bowls
  • - Whisk
  • - Rubber spatula
  • - 9x13-inch baking pan
  • - Parchment paper
  • - Saucepan or microwave-safe bowl
  • - Cooling rack

Method
 

  1. Make the Brownie Layer:
  2. Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper and grease lightly.
  3. Melt butter and chocolate together over low heat or in the microwave. Stir until smooth and set aside to cool slightly.
  4. In a large bowl, whisk sugars, eggs, and vanilla extract.
  5. Stir in melted chocolate mixture.
  6. Sift in flour, cocoa powder, and salt. Mix just until combined.
  7. Spread brownie batter evenly in prepared pan.
  8. Bake for 20–25 minutes, just until mostly set. Remove from oven.
  9. Make the Pecan Topping:
  10. In a bowl, whisk corn syrup, brown sugar, melted butter, eggs, vanilla, and salt.
  11. Stir in chopped pecans.
  12. Gently pour topping over the partially baked brownie layer and spread evenly.
  13. Return pan to oven and bake for 25–30 minutes, or until topping is set and golden.
  14. Let cool completely in pan before slicing. Chill for clean cuts.

Notes

For richer brownies, add chocolate chips to the batter.
- You can substitute walnuts for pecans if desired.
- Store in the fridge for up to 6 days or freeze for 2 months.
- Serve warm with a scoop of vanilla ice cream for a decadent treat.