Pecan Pie Brownies
If you’ve ever found yourself torn between fudgy brownies and a slice of gooey pecan pie, this recipe is your answer. These Pecan Pie Brownies have a rich chocolate base topped with a buttery, nutty pecan layer that’s sweet, sticky and completely irresistible. They’re perfect for Thanksgiving, Christmas, or honestly any time you want to show off a dessert that looks and tastes like you’ve gone all out.
Why You’ll Love This Recipe
- You get fudgy chocolate brownies with a gooey, nutty topping – the best of both worlds
- They look impressive but are surprisingly simple to make
- Perfect for holiday gatherings, bake sales or when you want a dessert that feels a bit extra
- The maple syrup gives a gorgeous depth of flavour (but you can use corn syrup for that classic pecan pie taste)
- They slice up beautifully into neat squares once chilled
Ingredient Breakdown
- Butter and chocolate create that rich, fudgy brownie base.
- Sugars balance sweetness and chewiness in both layers.
- Eggs and vanilla add structure and flavour.
- Flour and cocoa bring body and chocolate depth.
- Maple syrup adds warmth and caramel notes to the pecan topping.
- Pecans are the star, giving crunch and a nutty flavour that pairs perfectly with chocolate
Pecan Pie Brownies
Equipment
- 9" square baking tray
- Large mixing bowl
- Mixing Bowl
- Weighing Scales or Measuring Cups
- Medium saucepan
- Whisk
- Spatula
- Sharp Knife
Ingredients
Brownie Layer
- 115 grams unsalted butter, melted ½ cup (1 stick)
- 90 grams semi-sweet chocolate chips milk chocolate, ½ cup
- 150 grams caster sugar granulated sugar, ¾ cup
- 50 grams light brown sugar ¼ cup packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 65 grams plain flour ½ cup all-purpose flour
- 25 grams unsweetened cocoa powder ¼ cup
- ¼ teaspoon salt
Pecan Pie Topping
- 45 grams unsalted butter 3 tablespoons
- 100 grams light brown sugar packed | ½ cup
- 2 tablespoons maple syrup or 2 tablespoons corn syrup for classic flavour
- 1 tablespoon double cream 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 150 grams pecan halves or chopped pecans 1 ½ cups
Instructions
- Preheat your oven to 175°C (350°F). Line a 9×9 inch (23×23 cm) square tin with parchment, leaving some overhang so you can lift the brownies out later.
- Make the brownie layer: In a large bowl, whisk together the melted butter and chocolate chips until smooth. The warmth of the butter should melt the chocolate. Add both sugars and whisk until combined. Mix in the eggs and vanilla.
- Sift in the flour, cocoa powder and salt, then fold everything together until just combined. Don’t overmix or your brownies will lose their fudgy texture.
- Spread the batter evenly into the prepared tin and bake for 20 minutes. The brownies won’t be fully baked yet – that’s exactly what you want.
- Make the pecan pie topping: While the brownies are in the oven, melt the butter in a saucepan over medium heat. Stir in the brown sugar, maple syrup and cream. Let it bubble gently for 1 to 2 minutes, then take off the heat. Stir in the vanilla, salt and pecans. Let it cool for a few minutes so it thickens slightly.
- Take the brownies out after 20 minutes and carefully spoon the pecan topping over the top, spreading it evenly.
- Return the tin to the oven for another 20 to 25 minutes, until the edges are set and the topping is bubbling and golden.
- Let the brownies cool completely in the tin, then chill them before slicing into neat squares. Use the parchment overhang to lift them out easily.
Do I have to use maple syrup?
No – corn syrup gives a more traditional pecan pie flavour, so feel free to use that. Maple syrup is a great alternative though.
Can I replace the pecans?
Yes, you can substitute the pecans for walnuts for a different yet still delicious flavour.
How do I get clean slices?
Chill the brownies first, then use a sharp knife wiped clean between cuts.
Can I make these ahead of time?
Yes, they keep well in an airtight container in the fridge for up to 5 days.
Can I freeze them?
Definitely. Wrap the brownies tightly and freeze for up to 2 months. Just thaw in the fridge before serving.
