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Rich, fudgy cocoa brownies meet a gooey brown sugar pecan pie topping in these Pecan Pie Brownies. You get all that Southern holiday flavor in one 9×13 pan, with no pie crust to roll and no fuss. Grab your pecans, because this is the dessert everyone will ask you to bring!
I grew up in a home where the pecan pie showed up at every holiday, and so did the chocolate pie. Somebody always wanted one, somebody always wanted the other, and I got tired of choosing. These brownies are my peace treaty: a deeply chocolatey brownie base with a buttery, caramel-y pecan layer that bakes right on top. If you’re a pecan pie person who also loves chocolate, like my Chocolate Pecan Pie, you’re going to be very happy.
Here’s the secret that makes it work. The brownies get a head start in the oven, then the warm pecan topping goes on and everything finishes baking together. That way the base stays fudgy and the top sets up like real pecan pie filling. If you like your pecan desserts chewy and gooey, my Pecan Chewy Cake might also be right up your alley.
Why Everyone Loves This Pecan Pie Brownies Recipe
❥ All the pecan pie flavor, none of the crust. No rolling, no blind baking, and no shrinking crust to fuss over.
❥ Fudgy brownie base. Made from scratch with cocoa powder, so it’s rich and chocolatey without being cakey.
❥ Feeds a crowd. One 9×13 pan makes 12 large or 16 medium brownies, which is perfect for parties and bake sales.
❥ Pantry-friendly. Flour, cocoa, sugar, eggs, butter, and a few pecan pie staples like corn syrup and brown sugar.
❥ Great make-ahead dessert. They hold well at room temperature, so you can bake them the day before your gathering.
Nikki’s Top Tips Before You Start
- Use a metal 9×13 pan. Metal heats evenly and gives you the bake time in the recipe. Glass can bake at a different rate, so watch closely if that’s all you have.
- Line the pan with parchment and leave an overhang. Those little “handles” let you lift the whole slab out once it’s cool. That means clean, pretty squares instead of digging them out of the corners.
- Start with room temperature eggs. They blend into the batter more smoothly than cold ones. In a hurry? Set them in a bowl of warm water for about 5 minutes.
- Don’t overmix once the dry ingredients go in. Stir until you no longer see flour and stop there. Overmixing makes brownies tough instead of tender.
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Ingredients
For the brownies:
- All-purpose flour: The structure for the brownie base. Spoon it into your measuring cup and level it off so you don’t pack in too much.
- Unsweetened cocoa powder: This gives the brownies their deep chocolate flavor.
- Baking powder: Just enough lift so the brownies aren’t dense as a brick.
- Salt: Balances the sweetness and sharpens the chocolate.
- Large eggs: They give richness and that fudgy chew, and they mix in better when they aren’t cold.
- Granulated sugar: Sweetens the brownies and helps create a lightly crackly top.
- Salted butter: Beaten with the sugar and eggs for a fluffy, well-combined batter.
- Vanilla extract: Rounds out the chocolate. Use pure vanilla if you can.
For the pecan topping:
- Pecans: Chop them into bite-size pieces so every square gets plenty.
- Salted butter: The base of the gooey, caramel-like topping.
- Light brown sugar: Adds that molasses-y pecan pie flavor.
- Light corn syrup: Keeps the topping glossy and helps it set like pie filling.
- Heavy cream: Makes the topping smooth and rich.
- Salt: A pinch to keep the topping from being one-note sweet.
- Vanilla extract: For warmth and depth.
How To Make Pecan Pie Brownies
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Preheat & Proof
Preheat your oven to 350 F, line a metal 9×13 baking dish with parchment and spray with cooking spray. Leave a parchment overhang for easy removal, if desired.
Step 2 | Combine Dry Ingredients
In a medium mixing bowl mix together the flour, cocoa powder, baking powder, and salt.
Step 3 | Mix Wet Ingredients
In a separate large bowl, use a hand mixer to beat the eggs, sugar, butter, and vanilla extract until fluffy and well combined.
Step 4 | Combine Wet & Dry Ingredients
Add the dry ingredients into the wet mixture and mix until just combined. Don’t overmix.
Step 5 | Bake the Brownies
Spread the batter easily into the prepared baking dish and bake for 25 minutes. The brownies won’t be fully baked yet but will be set on top.
Step 6 | Make the Pecan Pie Topping
While the brownies bake, make the pecan topping. In a medium saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup, heavy cream, and salt. Bring to a boil while mixing frequently. Simmer for 3 minutes, then remove from the heat. Add the pecans and vanilla, and stir.
Step 7 | Pour Over Brownies & Bake Again
Pour the pecan mixture evenly over the brownies and return to the oven for an additional 25-30 minutes.
Step 8 | Remove & Cool Before Enjoying
The pecan pie topping will still have small bubbling in the middle, but the edges will look set. If there are bigger bubbles all over the top, then they’re not quite done. Remove from the oven and let cool on a wire cooling rack until completely cooled, about 2 hours.
Once cooled, remove the brownies using the overhang and cut into 12-16 pieces.
Variations & Substitutions
- Using unsalted butter? Add a little extra salt. Stir an additional ½ teaspoon into the brownie batter and a pinch into the pecan topping.
- Swap the pecans for walnuts. You’ll get a slightly earthier flavor. Use the same amount, roughly chopped.
- Stir in chocolate chips. Fold ½ to 1 cup of semi-sweet chips into the brownie batter for extra fudgy pockets.
- Add a splash of bourbon. Stir 1 tablespoon into the pecan topping with the vanilla for a grown-up Southern twist.
- Finish with flaky sea salt. A light sprinkle right after baking makes the sweet-and-salty flavors pop.
- Try a smaller pan for thicker brownies. Baking times will change, so keep a close eye on them.
Gluten-Free
To make these Pecan Pie Brownies gluten-free, swap the all-purpose flour for a gluten-free 1:1 flour blend, like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 Baking Flour. Use the same amount (1¼ cups) and follow the recipe as written.
Also check your cocoa powder, baking powder, corn syrup, and vanilla extract labels to make sure they’re gluten-free, especially if you’re baking for someone with celiac disease.
Expert Tips
Here are my top tips I use for the best brownies with pecan pie topping!
- Read the bubbles. Small bubbles in the center with set edges means they’re done. Big, bubbly action across the whole top means the topping needs more time.
- Don’t skip the 3-minute simmer. That short boil is what helps the topping thicken and set like classic pecan pie filling. Stir often so the sugar doesn’t scorch.
- Use a sharp knife for clean squares. Lift the slab out with the parchment, then wipe your knife clean between cuts. If your kitchen is warm, chill the slab for 20 to 30 minutes first.
What to Serve With Pecan Pie Brownies
These are rich and sweet, so a little something cool or creamy is perfect alongside. A dollop of my Homemade Whipped Cream or a scoop of vanilla ice cream melting into a warm square is hard to beat.
For the holidays, pour a mug of my Eggnog Latte to go with them, or put them on a dessert table next to a few Candied Pecans for a Southern pecan spread.
Storage, Make-ahead
Storage: Keep leftover pecan pie brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
Freeze: Place cooled brownies in a freezer-safe container for up to 2 to 3 months. Thaw overnight in the fridge or on the counter.
Make Ahead: Bake a day before serving and store covered at room temperature. Slice just before you serve them.
Frequently Asked Questions
You can, but the brownies may bake at a different rate. A metal 9×13 pan works best, so watch them carefully if you use glass.
The 25-minute head start sets the top of the brownie layer so the heavy pecan mixture doesn’t sink in. Then the two layers finish baking together.
Look for small bubbles in the middle of the topping and set edges. Larger bubbles all over the top mean they need more time.
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Brownies with Pecan Pie Topping
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Ingredients
- 1 ¼ cups all-purpose flour - 162 grams
- ½ cup unsweetened cocoa powder - 63 grams
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 4 large eggs - room temperature
- 2 cups granulated sugar - 400 grams
- 12 tablespoons salted butter - softened
- 1 tablespoon vanilla extract
- 6 tablespoons salted butter
- ½ cup light brown sugar - packed
- ½ cup light corn syrup
- 3 tablespoons heavy cream
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups pecans - roughly chopped
Instructions
- Preheat your oven to 350 F, line a metal 9×13 baking dish with parchment and spray with cooking spray. Leave a parchment overhang for easy removal, if desired.
- In a medium mixing bowl mix together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, use a hand mixer to beat the eggs, sugar, butter, and vanilla extract until fluffy and well combined.
- Add the dry ingredients into the wet mixture and mix until just combined. Don’t overmix.
- Spread the batter easily into the prepared baking dish and bake for 25 minutes. The brownies won’t be fully baked yet but will be set on top.
- While the brownies bake, make the pecan topping.
- In a medium saucepan over medium heat melt the butter. Add the brown sugar, corn syrup, and heavy cream, and salt. Bring to a boil while mixing frequently. Simmer for 3 minutes then remove from the heat.
- Add the pecans, and vanilla and stir. Evenly pour the pecan mixture over the brownies and return to the oven for an additional 25-30 minutes. The pecan pie topping will have small bubbling in the middle still but the edges will look set. If there’s bigger bubbles and all over the top then they’re not quite done.
- Remove from the oven and let cool on a wire cooling rack until completely cooled, about 2 hours.
- Once cooled, remove the brownies using the overhang and cut into 12-16 pieces.
Notes
- Pan: These work best in a metal 9×13 inch baking dish. Glass may bake at a different rate, so watch them carefully if you use it.
- Doneness: The pecan topping should have small bubbles in the middle and set edges. Big bubbles all over the top mean they need more time.
- To store: Keep leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- To freeze: Freeze in a freezer-safe container for up to 2 to 3 months.
Gluten-Free Pecan Pie Brownies
Use a 1:1 gluten-free flour blend, like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 Baking Flour, in place of the all-purpose flour.Want to Save this Recipe?
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Nutrition
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
