Pecan Pie Brownies

Get ready to swoon because these pecan pie brownies are insanely good! 

They’re the nutty, fudgy love child of my two favorite treats. And I just about devoured the first batch by myself!

Perfect for parties, to share with friends, or hoard all for yourself (no judgment here), they’re impossible to resist.

Why You’ll Love These Pecan Pie Brownies

When I sliced into these bars, I knew I’d struck gold. They’re like Thanksgiving and your birthday all rolled into one heavenly square! 

Need more convincing? Here’s why they’re a must-make:

Flavor Explosion: The combination of rich, fudgy chocolate and sweet, gooey pecans creates an irresistible flavor explosion in every mouthful.

Texture Delight: If you enjoy crunchy nuts in your brownies, this will make you weak in the knees.

Great for Entertaining: This recipe is quick and easy, thanks to the boxed brownie mix. They’re guaranteed to impress at holiday gatherings, potlucks, or any special occasion.

Ingredients

From the decadent, fudgy brownies to the sticky, nutty topping, these taste like a million bucks! 

But believe it or not, it all starts with boxed brownie mix (because, let’s be real, sometimes you just need a shortcut).

• Brownie Mix: Plus the ingredients listed on the box. Use whatever brand you like best!

• Chocolate Chips: For an extra dose of chocolate! Fold them into the batter for gooey pockets of melty goodness.

• Unsalted Butter: The rich, creamy foundation of the pecan pie topping. 

• Light Brown Sugar: Adds depth and a hint of molasses. 

• Light Corn Syrup: The secret to a gooey, sticky pecan pie layer. 

• Large Eggs: The binder that sets the topping for easy slicing. 

• Vanilla Extract: Enhances all the other flavors with its subtle, sweet aroma. Be sure to get extract, not essence. 

• Salt: Balances out the sweetness and makes everything pop. 

• Pecans: The star of the show! Toast them for the nuttiest, most irresistible taste and crunch in every bite.

How to Make Pecan Pie Brownies

I have to warn you, the smell as this bakes is enough to make you drool. Luckily, they’re ready to gobble up in no time.

Here are the basic steps:

1. PREP. Preheat the oven to 350°F (175°C) and lightly grease, then line a 9×13-inch baking pan with parchment paper. Leave a slight overhang for easy removal and spray with cooking spray.

2. MIX. Prepare the brownie batter according to the package directions. Stir in chocolate chips, pour it into the prepared pan, and spread evenly.

3. BAKE. Bake the brownies for 20-25 minutes or until a toothpick inserted into center comes out with a few moist crumbs but no raw batter.

4. WHISK. Whisk the melted butter, brown sugar, corn syrup, eggs, vanilla and salt in a bowl until smooth. Stir in the toasted pecans and immediately pour over the hot brownies. 

5. BAKE. Return the pan to the oven and bake for an additional 15-20 minutes, until the pecan pie layer is set.

6. COOL. Let the brownies cool completely in the pan on a wire rack (at least 2 hours). For clean slicing, refrigerate for 2 hours before cutting and serving.

Tips For the Best Pecan Pie Brownies

As mentioned, you’ll make two batters for this tasty treat. But they’re both easy! 

Seriously, the hardest part is waiting for them to cool.

But before you begin, check out these tips for the best brownies ever:

• Brownie mixes. If you can’t find family-size, grab two regular-size brownie mix boxes. Or, if you want homemade, try this delicious fudge brownie recipe.

• Underbake the brownies. If you want super fudgy brownies, bake them for half the suggested time on the box before adding the pecan topping. But note that this might cause the brownies to deflate slightly in the middle.

• Prevent sinking. To create clean layers, pour the pecan pie topping over the brownies when they are about 10 minutes from being done.

• Toast the pecans. Spread them on a baking sheet in a single layer and bake at 350°F for 5-7 minutes until fragrant.

• Cool completely. This is tough, but if you want tidy squares, they need to be fully cool. That means a couple of hours on the counter and then another 2 hours in the fridge. 

• Syrup substitutes. Corn syrup is key to that signature sticky filling. But you can swap it out for maple syrup, honey, or agave nectar, if desired.

How to Store

Want to make these ahead? Or maybe you have leftovers?

Either way, here’s how to keep these as fresh as possible:

To Store: Transfer cold brownies to an airtight container and keep them at room temperature for up to 4 days or in the refrigerator for up to 1 week. 

To Freeze: Wrap the brownies tightly in plastic wrap, then place in a freezer-safe container or zip-top bag. Freeze for up to 3 months, then thaw at room temperature before enjoying.

For the best texture, let refrigerated brownies come to room temperature before serving.

You can also microwave them for 10-15 seconds for extra gooey goodness. 

More Fun Brownie Recipes You’ll Adore

Chocolate Brownies
Fudgy Brownie Cookies
Banana Bread Brownies
Strawberry Brownies
Butterscotch Brownies

Pecan Pie Brownies

Course: DessertCuisine: American

Servings

24

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

247

kcal

Get ready to swoon over these pecan pie brownies! They’re like the nutty, fudgy love child of my two favorite treats. And they’re impossible to resist.

Ingredients

• Brownie Layer:

• 1 family-size box (18-20 oz) brownie mix, plus the ingredients listed

• 1/2 cup chocolate chips

• Pecan Pie Topping:

• 1/2 cup unsalted butter, melted

• 1 cup light brown sugar, packed

• 1/3 cup light corn syrup

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 2 cups pecans, toasted and chopped

Instructions

• Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an inch or two overhang on the sides. Spray with cooking spray and set aside.
• Prepare the brownie batter according to the package directions. Stir in the chocolate chips, pour into the prepared pan, and spread evenly.
• Bake the brownies for 20-25 minutes or until a toothpick inserted into the center comes out with moist crumbs (but no raw batter). The brownies should be mostly set but not fully cooked.
• While the brownies bake, prepare the pecan pie topping. In a medium bowl, whisk the melted butter, brown sugar, corn syrup, eggs, vanilla and salt until smooth. Stir in the toasted pecans.
• Remove the brownies from the oven. Then, immediately pour the pecan pie topping over them and spread it into an even layer.
• Return the pan to the oven and bake for an additional 15-20 minutes or until the pecan pie layer is set and doesn’t jiggle when the pan is tapped.
• Let the brownies cool completely in the pan on a wire rack for at least 2 hours. Then chill in the fridge for 2 hours before cutting.
• Use the parchment overhang to lift the set brownies out of the pan. Cut into squares and serve.

Notes

• Toast the pecans: Spread in a single layer on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
• Use light corn syrup for a classic pecan pie flavor. Or swap with maple syrup, honey, or agave nectar.

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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