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pecan pie brownies

Pecan Pie Brownies

Abigail
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!
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Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 287 kcal

Ingredients
 

For the Brownie Layer

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

For The Pecan Pie Topping

  • 3 tablespoons butter
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons maple syrup (or corn syrup for classic flavor)
  • 1 tablespoon heavy cream or half and half
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves or rough-chopped pecans

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x9-inch square pan with parchment paper, leaving overhang on two sides for easy removal.

Make the brownie layer

  • In a large mixing bowl, whisk the melted butter and chocolate chips until smooth (the heat should melt the chips). Add both sugars, whisk until combined. Mix in eggs and vanilla. Sift in flour, cocoa powder, and salt. Stir until just combined. Don’t overmix. Spread evenly in the prepared pan.
  • Bake for 20 minutes (it won’t be fully baked—this is intentional). While brownies are baking, make the pecan pie topping.

Make the Pecan Pie Topping

  • In a saucepan over medium heat, melt butter. Stir in brown sugar, maple syrup, and cream. Let it bubble gently for 1–2 minutes. Remove from heat and stir in vanilla, salt, and pecans. Let it cool for a few minutes to thicken slightly.

Add the Pecan Pie Topping

  • After the brownies have baked for 20 minutes, gently spoon the pecan topping evenly over the surface. Return to oven and bake an additional 20–25 minutes, or until the edges are set and the topping is bubbly and golden.
  • Cool completely in the pan before slicing. Allow to chill in the fridge for cleaner cuts. Lift out using the parchment and slice into 16 squares.

Nutrition

Calories: 287kcalCarbohydrates: 30gProtein: 2gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 47mgSodium: 124mgPotassium: 130mgFiber: 2gSugar: 24gVitamin A: 298IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg
Keyword how to make pecan pie brownies
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