Pecan Pie Brownies
These decadent Pecan Pie Brownies are so fudgy and delicious! The rich and creamy pecan pie filling on top makes this a truly amazing dessert!
Gooey Pecan Pie Brownies
These delicious pecan pie brownies are a fun and unique twist on the classic Thanksgiving pecan pie. If you are a chocolate lover (like me), then this recipe is for YOU!!
It’s hard to imagine anything better than a smooth and creamy pecan pie, but hear me out…
What we’re talking about here is an incredible combination of double chocolate fudge brownies with pecan pie topping. Basically, you’re taking the best part of a pecan pie (the filling) and pouring it overtop of super decadent brownies.
Brownies made with pecan pie…mmmmmm….
I couldn’t love this more!! I mean, just take a look:
This delectable fall dessert would be great for Thanksgiving, classroom parties, or even for your next Christmas party. But be careful, you might get the request to make these incredible pecan pie brownies again and again!
Related: Love pecans? Try our easy pecan praline recipe and our Texas Chocolate Pecan Pie too!
Pecan Pie Brownies Ingredients
For your convenience, I’ve included shop-able ad links to some of the products used to make our pecan pie brownie recipe; read our disclosure policy here.
- 2 boxes of fudge brownie mix
- 1/4 cup of water
- 1 cup of canola oil
- 4 large eggs
For the Pecan Pie Topping
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 Tablespoons cornstarch
- 3/4 cup light corn syrup
- 4 Tablespoons unsalted sweet cream butter, melted
- 1/2 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
Kitchen Supplies Used
- Medium saucepan
- Non-slip mixing bowls
- Wire whisk
- 9×9″ baking pan (This one comes with a handy lid!)
- Parchment paper
- 13″ x 9″ baking pan
- Electric mixer
- Cookie sheet
How to Make Pecan Pie Brownies
TIP: While your brownies bake, make your pecan pie topping. That way they should both be done about the same time.
For the Brownies:
- Preheat oven to 325°F and prepare a 9×13″ baking pan with parchment paper.
- Combine brownie ingredients in a large bowl and mix with an electric mixer until well incorporated.
- Pour batter into prepared pan and bake for 44-47 minutes or until brownies are done – baking times may vary depending on your oven.
- Remove brownies from oven and allow to cool in the pan until they are cool enough to touch, then transfer to a cookie sheet.
- When your pecan topped brownie is completely cool, cover with the pecan pie topping, slice, and enjoy!
TIP: We used box mix to save time, but you can also make pecan pie brownies from scratch using our our Perfect Fudge Brownies from Scratch Recipe. Just be sure to double the recipe because these pecan pie brownies are a bigger batch.
For the Pecan Pie Topping:
- Combine filling ingredients EXCEPT pecans and vanilla in a medium saucepan and bring to a boil, stirring to mix.
- Remove pan from heat and stir in the pecans and vanilla, then pour into a large heat-safe bowl.
- Allow the mixture to cool for about 10 minutes, then move to the refrigerator for 1 hour.
Oh my gosh y’all…I just can’t stop drooling over these pecan topped brownies!! Soooo good!!
Does Pecan Pie Need to be Refrigerated?
YES.
While this is not a traditional pecan pie recipe, the eggs used in the pecan pie topping necessitate that these brownies are stored in the refrigerator.
If you like a gooey topping, you can always pop your individual brownies in the microwave for a few seconds immediately prior to enjoying.
Store these in a covered container in the fridge for up to 3 days.
More of our favorite brownie recipes:
- Best Ever Brownies from Scratch
- Chocolate Covered Strawberry Brownies
- Easy Football Brownies
- Chocolate Avocado Brownies
- Slutty Brownies
- Turtle Brownies
Grab a free printable copy of our Pecan Pie Brownie Recipe:
If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.
Pecan Pie Brownies
Equipment
- 13″ x 9″ pan
- Parchment paper
- large bowl
- hand mixer
- Cookie sheet
Ingredients
- 2 boxes Betty Crocker Triple Chocolate Fudge brownie mix
- 1/4 Cup Water
- 1 Cup Canola Oil
- 4 Eggs large
For the Pecan Pie Topping
- 1/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 2 Tbsp Cornstarch
- 3/4 Cup Light Corn Syrup
- 4 Tbsp Unsalted Sweet Cream Butter melted
- 1/2 tsp Kosher Salt
- 2 Eggs large, lightly beaten
- 1 1/2 Cup Pecans chopped
- 1 tsp Vanilla Extract
Instructions
Brownie Instructions
- Preheat oven to 325°F and prepare a 13x9" baking pan with parchment paper.
- Combine all brownie ingredients in a large bowl using an electric mixer, until well incorporated.
- Pour brownie batter into prepared pan and bake for 44-47 minutes.
- Remove brownies from oven and allow to rest in the pan until cool enough to handle, then transfer too a cookie sheet.
- Once the brownie is completely cool, scoop the pecan pie filling on top and spread to evenly coat the brownies.
- Cut the brownies into squares and enjoy!
Pecan Pie Topping
- Combine topping ingredients (EXCEPT vanilla and pecans) in a medium saucepan and stir as you bring to a boil
- Once boiling, remove pan from heat and stir in the pecans and vanilla.
- Pour topping into a heat-safe mixing bowl and allow mixture cool on the counter for 10 minutes, then refrigerate for 1 hour.
Notes
Nutrition
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