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Close-up of several Pecan Pie Brownies topped with chopped pecans, arranged on a piece of parchment paper.

Pecan Pie Brownies

Mandy Applegate
I love making these Pecan Pie Brownies whenever I want the best of both desserts without the extra work. The fudgy brownie base gets topped with caramelized pecans, brown sugar, and butter that bake into a gooey, sweet layer just like pecan pie filling. I serve them at Thanksgiving, Christmas, potlucks, bake sales, and family gatherings because they feel special, travel well, and cut into perfect squares that everyone loves. Store them at room temperature for up to 3 days or freeze for up to 2 months.
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Prep Time 30 minutes
Cook Time 1 hour
Setting time 2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 9
Calories 539 kcal

Ingredients
 
 

  • 16.3 ounces box brownie mix plus ingredients on the box
  • ¼ cup unsalted butter
  • ¾ cup light brown sugar
  • 1 ½ cups chopped pecans
  • ¼ cup light corn syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup chopped baking chocolate

Instructions
 

  • Preheat your oven to 350°F (180°C). Line a 9x9-inch baking pan with parchment paper and coat generously with nonstick spray—this helps prevent sticking!
  • Prepare the brownie batter according to the package instructions. Stir in the chopped baking chocolate, then pour the batter into the prepared pan.
    16.3 ounces box brownie mix, ½ cup chopped baking chocolate
  • Bake for 18–20 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let it cool at room temperature for 20 minutes while you prepare the topping.
  • In a large mixing bowl, melt the butter. Add brown sugar and the egg, mixing on low speed until just combined—avoid overmixing. Stir in the corn syrup, vanilla, and salt. Mix again briefly, then fold in the chopped pecans. Gently pour the pecan topping over the partially baked brownies and spread it evenly.
    ¼ cup unsalted butter, ¾ cup light brown sugar, 1 ½ cups chopped pecans, ¼ cup light corn syrup, 1 large egg, 1 teaspoon vanilla extract, ¼ teaspoon salt
  • Bake for an additional 35–45 minutes, or until the edges are set and the center is slightly soft but not runny.
  • Cool completely at room temperature for at least 2 hours to allow the topping to set before slicing.

Notes

  • Use parchment paper: Line the pan with parchment paper that hangs over the edges, allowing you to lift the entire block out before slicing. It makes cutting clean squares so much easier.
  • Ingredient substitutions and measurements: Swap chocolate chips for chopped baking chocolate at ½ cup. Substitute honey for corn syrup for a floral sweetness. Measure the corn syrup and butter in tablespoons, where 4 tablespoons equal ¼ cup. Use kosher salt, as it balances the sweetness better.
  • Don't overbake the first layer: Pull the brownies when the center still jiggles slightly; they'll finish baking with the topping on, and you want that fudgy texture underneath.
  • Let the butter cool slightly: If the melted butter is too hot when you add the egg, it can scramble. Melt it in a saucepan over hot water and stir with a spoon until it's liquid and smooth but not steaming.
  • Cool completely before cutting: The pecan topping needs at least 2 hours to set, or it'll be too gooey and messy when you try to slice. I usually make these in the morning and cut them in the afternoon.
  • Flash-freeze for clean storage: Freeze the brownies on a baking sheet for 1 hour before transferring them to a container, so they don't stick together or smush the layers.

Nutrition

Calories: 539kcalCarbohydrates: 70gProtein: 6gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 32mgSodium: 235mgPotassium: 169mgFiber: 3gSugar: 51gVitamin A: 194IUVitamin C: 0.2mgCalcium: 41mgIron: 3mg
Keyword Pecan Pie Brownies
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