What happens when you take a rich, dense, and intensely chocolatey fudgy brownie and top it with the sweet, gooey, and nutty filling of a classic pecan pie? You get the most decadent, most irresistible, and most unforgettable dessert bar you have ever tasted. Get ready to meet your new favorite indulgence: Pecan Pie Brownies.
This isn’t just a recipe; it’s the ultimate dessert mash-up. This is your definitive guide to creating a show-stopping treat that combines two of America’s most beloved desserts into one perfect, crowd-pleasing bar. We start with a flawless, from-scratch brownie base and then top it with a classic, bubbling pecan pie filling before a final bake. It’s a true holiday showstopper that is destined to become a legendary addition to your baking repertoire.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Dessert Mash-Up
What makes these Pecan Pie Brownies so incredibly spectacular is the perfect harmony of two distinct and delicious layers. The bottom layer is a rich, dense, and deeply chocolatey brownie, made with cocoa powder and chocolate chips for maximum flavor. The top layer is a classic, gooey pecan pie filling that bakes into a sweet, caramel-like, and crunchy-chewy topping. It’s a make-ahead-friendly dessert that is perfect for Thanksgiving, Christmas, or any occasion that calls for a truly special and decadent treat.
| Metric | Time / Level |
| Total Time | 4 hours 30 minutes (includes cooling) |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 9 large or 16 small squares |
The Essential Ingredients for These Decadent Bars
This recipe is made from two simple, classic components.
- The Fudgy Brownie Layer: This is a rich, dense, and deeply chocolatey foundation.
- Unsweetened Cocoa Powder: Using a good quality cocoa powder is the key to a deep, intense chocolate flavor.
- Instant Espresso Powder (Optional but Highly Recommended!): This is a brilliant secret ingredient! A teaspoon of instant espresso or coffee powder will not make your brownies taste like coffee. Instead, it has a magical ability to deepen and intensify the flavor of the chocolate, making it taste even richer and more complex.
- Melted Butter & Granulated Sugar: This combination is the secret to a wonderfully dense, chewy, and fudgy brownie with a classic, shiny, crackly top.
- The Gooey Pecan Pie Layer: A classic, foolproof, stir-together filling.
- Light Corn Syrup: This is a crucial ingredient for a classic pecan pie filling. It is the secret to a perfectly smooth and gooey texture that will not crystallize or become grainy as it bakes and cools.
- Light Brown Sugar: Adds a wonderful, deep, caramel-like sweetness with notes of molasses.
- Pecans: The star of the topping! For the best flavor, use fresh, high-quality pecan halves or large pieces and give them a coarse chop.
- Bourbon (Optional): A tablespoon of your favorite bourbon adds a classic, sophisticated, and warm Southern flavor that is a fantastic pairing with the pecans and brown sugar.
Step-by-Step to the Most Perfect Brownies
This recipe is a simple two-stage baking process. Follow these detailed steps for a perfect, decadent result.
Part 1: Make and Bake the Fudgy Brownie Layer
Step 1: First, preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to act as “handles” for easy removal later. Spray the parchment lightly with nonstick cooking spray.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, combine the 4 large eggs, the 1 1/4 cups of unsweetened cocoa powder, the 1 tablespoon of pure vanilla extract, the 1 teaspoon of kosher salt, the 1 teaspoon of baking powder, and the 1 teaspoon of instant espresso powder (if you are using it). Beat on medium-low speed for about 2 minutes, until the mixture is smooth.
Step 3: In a small saucepan over medium-low heat, melt the 16 tablespoons (2 sticks) of unsalted butter. Add the 2 1/4 cups of granulated sugar and stir for 2 to 3 minutes, until the sugar has mostly dissolved into the hot butter.
Step 4: Add the hot, melted butter and sugar mixture to the mixer bowl. Mix on medium-low speed for about 2 minutes, until the batter is smooth and shiny.
Step 5: Reduce the mixer speed to low and carefully add the 1 1/2 cups of all-purpose flour and the 1 cup of semisweet chocolate chips. Mix only until the flour is fully incorporated and no dry streaks remain.
Pro Tip: Be careful not to overmix the batter after the flour has been added. This is the key to a dense and fudgy brownie, not a cakey one.
Step 6: Pour the brownie batter into your prepared pan and bake for 32 to 34 minutes, until the brownie layer is cooked through and a toothpick inserted into the center comes out with moist crumbs attached.
Part 2: Prepare the Topping and the Second Bake
Step 1: While the brownie layer is baking, you can prepare the gooey pecan pie topping. In a medium bowl, whisk together the 3/4 cup of packed light brown sugar, the 1/2 cup of light corn syrup, the 4 tablespoons of melted butter, the 1 tablespoon of pure vanilla extract, the 1/2 teaspoon of kosher salt, the 2 large eggs, and the 1 tablespoon of bourbon (if you are using it). Whisk until the mixture is well combined and the sugar has dissolved.
Step 2: Add the 3 1/2 cups of coarsely chopped pecans and stir until all the nuts are completely coated in the syrup mixture.
Step 3: When the brownie layer is finished with its first bake, carefully remove it from the oven. Gently pour the pecan mixture over the hot, baked brownie. Use a small offset spatula to carefully spread the topping all the way to the edges in an even layer.
Step 4: Return the pan to the oven and bake for another 30 to 35 minutes. The Pecan Pie Brownies are perfectly done when the pecan pie layer is golden brown, set around the edges, and no longer overly jiggly in the center.
Step 5: The Crucial Cooling Step for Perfect Slices
Let the finished brownies cool completely in the pan on a wire rack. This will take about 3 hours.
Pro Tip: This final, long cooling step is absolutely essential! The hot, gooey pecan pie topping is like molten candy. It needs several hours to cool down and set up firmly. This is the only way to get perfect, clean, neat squares that don’t fall apart into a gooey mess. For an even cleaner cut, you can chill the cooled brownies in the refrigerator for about an hour before slicing.
The Ultimate Fudgy & Gooey Pecan Pie Brownies
A decadent hybrid dessert that combines a rich, fudgy brownie with a classic pecan pie topping. The recipe starts with a from-scratch brownie layer that is baked in a square pan. While it bakes, a sweet and gooey pecan pie filling is prepared with brown sugar, corn syrup, and a generous amount of chopped pecans. This pecan mixture is then poured over the warm brownie base, and the entire dessert is baked again until the topping is golden and set. The finished bars are cooled completely before slicing.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 4 hours 30 minutes (includes cooling time)
- Yield: 9 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Brownie Layer:
- Nonstick cooking spray
- 4 large eggs
- 1 1/4 cups unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon instant espresso (optional)
- 16 tablespoons (2 sticks) unsalted butter
- 2 1/4 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1 cup semisweet chocolate chips
- For the Pecan Layer:
- 3/4 cup packed light brown sugar
- 1/2 cup light corn syrup
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 tablespoon bourbon (optional)
- 3 1/2 cups coarsely chopped pecans
Instructions
- Make the Brownie Layer: Preheat the oven to 350°F. Line a 9-by-9-inch baking pan with parchment paper, leaving an overhang on two sides. Spray the parchment with nonstick cooking spray.
- In a stand mixer, beat the eggs, cocoa powder, vanilla, salt, baking powder, and optional espresso powder on medium-low speed for about 2 minutes, until smooth.
- In a small saucepan, melt the butter over medium-low heat. Add the sugar and stir for 2 to 3 minutes, until mostly dissolved.
- Add the melted butter mixture to the mixer bowl and mix on medium-low speed for about 2 minutes, until the batter is smooth and shiny.
- Reduce the speed to low and add the flour and chocolate chips, mixing until just incorporated.
- Pour the batter into the prepared pan and bake for 32 to 34 minutes, until the brownie layer is cooked through.
- Make the Pecan Layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs, and optional bourbon in a medium bowl until the sugar is dissolved.
- Stir in the chopped pecans until they are completely coated.
- Finish Baking: Once the brownie layer is baked, gently pour the pecan mixture over the top, spreading it carefully to the edges.
- Return the pan to the oven and bake for another 30 to 35 minutes, until the pecan pie layer is golden, set, and no longer jiggly.
- Let the brownies cool completely in the pan, for about 3 hours, before using the parchment overhangs to lift them out and slice into 9 squares.
Notes
- This recipe uses a two-stage baking process: first the brownie layer is baked, and then the pecan topping is added for a final bake.
- Using a parchment paper sling with an overhang is a key technique for easily removing the sticky bars from the pan.
- It is crucial to let the finished bars cool completely for at least 3 hours to allow the pecan layer to set properly for clean slicing.
- The article mentions a ‘Cook’s Note’ for the flour, but the note itself is not provided.
Nutrition
- Serving Size: 1 square
- Calories: 900-1100
- Sugar: 80-100 g
- Sodium: 400-500 mg
- Fat: 60-75 g
- Saturated Fat: 25-30 g
- Trans Fat: 0 g
- Carbohydrates: 90-110 g
- Fiber: 8-10 g
- Protein: 12-15 g
- Cholesterol: 180-220 mg
Storage and Make-Ahead Tips
These Pecan Pie Brownies are a fantastic make-ahead dessert for a party or a holiday.
- Make-Ahead: You can bake these brownies completely up to 3 days in advance. Let them cool completely, then cover the pan tightly with foil and store them at room temperature or in the refrigerator.
- Storage: Store the cut brownie squares in an airtight container, with parchment paper between the layers, at room temperature for up to 5 days. Storing them in the refrigerator will make them even more firm and fudgy.
- Freezing: These brownies also freeze beautifully! You can freeze the entire block or individual, pre-cut squares. Wrap them well in plastic wrap and foil. They will keep in the freezer for up to 3 months.
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Creative Recipe Variations
This decadent and delicious recipe is a wonderful base for your own creative and flavorful twists.
- Make it a “Turtle” Brownie: For an even more decadent and gooey treat, you can add a layer of caramel. After the initial brownie bake, drizzle 1/2 cup of your favorite caramel sauce over the hot brownie layer before you pour on the pecan pie topping.
- Add a Different Nut: While pecans are the classic star, these bars are also absolutely incredible when made with an equal amount of coarsely chopped walnuts, which is a classic pairing with chocolate brownies.
- Use a Different Chocolate: Feel free to get creative with your chocolate chips! You can swap the semi-sweet chocolate chips in the brownie batter for dark chocolate chunks, milk chocolate chips, or even butterscotch or peanut butter chips for a different flavor profile.
Enjoy The Ultimate Dessert Mash-Up!
You’ve just created a truly special, show-stopping dessert that is the very definition of a sweet indulgence. These classic, from-scratch Pecan Pie Brownies are a perfect harmony of a rich, fudgy brownie and a gooey, crunchy pecan pie. It’s a rewarding baking project that is guaranteed to be a massive hit at any holiday, party, or bake sale.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, decadent dessert!
Frequently Asked Questions (FAQs)
Q1: Why do my brownies sometimes come out cakey instead of fudgy?
A cakey brownie is usually the result of over-mixing the batter after the flour has been added, which incorporates too much air. This recipe is designed to be very fudgy due to its high ratio of fat (butter) and sugar to flour. For a guaranteed fudgy result, mix the flour in on the lowest speed and only until it has just disappeared.
Q2: How do I know for sure when the pecan pie layer is done baking?
The key is the “jiggle test,” just like with a regular pecan pie. The pecan pie topping is a custard, and it is perfectly baked when the outer edges are set and puffed, but the very center still has a slight jiggle or wobble to it when you gently nudge the pan. It will continue to set up from the residual heat as it cools.
Q3: What is the absolute best way to cut these gooey bars cleanly?
The number one secret to perfect, clean-cut bars is to make sure they are thoroughly chilled. After the bars have cooled completely to room temperature, you can place them in the refrigerator for at least one hour to allow the gooey pecan layer to firm up. Use a large, sharp chef’s knife, and for extra-clean cuts, you can run the blade of the knife under hot water and wipe it dry between each slice.
Q4: Do I have to use a stand mixer to make the brownie batter?
While a stand mixer makes the process very easy, you can absolutely make this recipe with a handheld electric mixer or even by hand with a whisk and a spatula. It will just require a little bit more arm work to get the eggs and the sugar and butter mixture smooth and shiny.
Q5: Can I make these brownies a day or two before a party?
Yes, absolutely! These are the perfect make-ahead dessert. The flavors actually meld and become even more delicious on the second day. Simply let them cool completely, and then store the entire, uncut slab, well-covered, at room temperature or in the refrigerator. Cut them into squares just before you plan to serve them.