These rich and fudgy pecan pie brownies combine gooey chocolate brownies with a buttery pecan pie topping. The best holiday dessert bar recipe you’ll want to bake for Thanksgiving and beyond!

My daughter and I tried this new recipe for delicious Pecan Pie Brownies last weekend and made a video of it, too. Wow, is all I can say! I didn’t like that I had to wait to allow the brownies to cool down completely so I could slice them better before eating – but, oh boy, it was so worth the wait! We served it the next day at our church for coffee time, and everyone was blown away!

I love that now I don’t need to choose between wanting to make a pecan pie or brownies because I know I can make both, and it’s absolutely scrumptious! I highly recommend these Pecan Pie Brownies, especially for the holiday season!

So, if you’ve ever struggled to choose between a slice of fudgy brownie or classic pecan pie, this recipe for pecan pie brownies is the dessert mash-up you’ve been dreaming of. With a rich chocolate brownie base and a sticky, caramelized pecan topping, these indulgent bars are perfect for the holiday table, Thanksgiving dessert trays, or even as a make-ahead treat for potlucks and parties.

Why You’ll Love This Recipe

Best of both desserts: The fudgiest brownies and gooey pecan pie in one bite.
Make-ahead friendly: These bars cut beautifully after chilling, perfect for prepping before a big holiday meal.
Crowd-pleaser: Rich, nutty, and chocolatey, these bars are guaranteed to disappear fast from dessert trays.
Customizable: Swap in maple or classic corn syrup, chop the pecans fine for easier slicing, or drizzle with chocolate for added flair.

Ingredients for Pecan Pie Brownies

For the brownie layer:

Unsalted butter – gives the brownies moisture and richness.
Semi-sweet chocolate chips – melt into the butter for a smooth, chocolatey base.
Granulated sugar and brown sugar – the mix keeps the brownies sweet yet slightly chewy.
Eggs – structure and binding power.
Vanilla extract – enhances the chocolate flavor.
All-purpose flour – structure for the brownie base.
Unsweetened cocoa powder – deepens the chocolate flavor.
Salt – balances sweetness.

For the pecan pie topping:

Butter – richness and smooth texture.
Brown sugar – caramelizes with the butter and syrup for that sticky pecan pie layer.
Maple syrup or corn syrup – adds depth and helps the topping set properly.
Heavy cream – keeps the topping silky.
Vanilla extract – warmth and flavor.
Pecans – toasted, crunchy, and absolutely the star of the topping.

Step-by-Step Instructions

1. Prep the pan. Line a 9×9-inch baking pan with parchment paper for easy removal later. Preheat your oven to 350°F (175°C).

2. Make the brownie base. Whisk melted butter and chocolate chips until smooth. Stir in both sugars. Add eggs and vanilla, then gently fold in flour, cocoa, and salt. Spread in prepared pan. Bake for 20 minutes—do not overbake, as they’ll go back into the oven later.

3. Cook the pecan topping. In a small saucepan, melt butter. Mix in brown sugar, maple or corn syrup, and heavy cream. Allow the mixture to bubble for 1–2 minutes. Remove from heat, add vanilla, salt, and pecans. Set aside to cool just slightly.

4. Layer and bake again. Pour the sticky pecan topping over the underbaked brownies. Spread gently to cover evenly. Bake for an additional 20–25 minutes until set around the edges and bubbling on top.

adding sticky pecan topping on top of brownies

5. Cool and cut. Let the brownies cool completely, then chill for neat slices. Lift out using parchment and cut into squares.

Recipe Tips for Success

Use parchment with an overhang for easy lifting and slicing.
Don’t skip chilling before slicing—this ensures the pecan topping sets properly.
For neater pieces, lightly oil your knife or wipe it clean after each cut.
Toast the pecans first for even more nutty flavor.

Variations and Serving Ideas

Bourbon twist: Add a tablespoon of bourbon to the pecan topping for a Southern-inspired flavor.
Nut mix: Swap part of the pecans for walnuts or hazelnuts.
Salted caramel drizzle: Drizzle caramel over each brownie square before serving for extra indulgence.
Individual servings: Divide batter and topping into muffin tins for portable pecan pie brownie cups.

Serve these rich bars with a dollop of whipped cream, a scoop of vanilla ice cream, or simply with a cup of coffee. They’re equally perfect for Thanksgiving dessert or casual fall baking.

slice of pecan pie brownies showing its interior

Storage and Make-Ahead Tips

Store brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze tightly wrapped bars for up to 3 months. Thaw in the refrigerator overnight.
For best holiday prep, bake the day before, chill overnight, then slice before serving.

Frequently Asked Questions (FAQ):

Can I use a boxed brownie mix?
Yes! Prepare the brownie batter as directed on the box (for a 9×9 pan) and bake 5 minutes less than the package suggests. Top with the pecan mixture and bake again.

Do I have to use corn syrup?
No—maple syrup adds wonderful flavor, but for a more traditional pecan pie taste, light corn syrup is perfect.

Can I double the recipe?
Yes. Use a 9×13-inch pan and increase baking times slightly. Watch closely to avoid overbaking.

How do I keep the topping from being too runny?
Allow the pecan topping mixture to bubble for at least a minute before spooning it over the brownies. Cooling slightly before spreading helps it thicken.

What’s the best way to slice cleanly?
Chill brownies completely, then use a sharp knife. Dip in hot water, wipe clean, and repeat between slices.

With their fudgy chocolate base and sticky pecan topping, these pecan pie brownies combine two iconic desserts into one blissful treat. Rich, gooey, and downright irresistible, this recipe is guaranteed to become a new holiday baking tradition.