This recipe brings together two classic desserts: rich, chocolatey brownies and sweet, nutty pecan pie. A fudgy brownie base is topped with a crunchy pecan layer that bakes into a gooey, caramel-like topping.
Using a boxed brownie mix makes this dessert come together quickly. While there are a few cooling and chilling steps, the active prep time is minimal. It’s a great make-ahead dessert for parties or special occasions.
Why You’ll Love Pecan Pie Brownies
- Starts with a mix: Using a boxed brownie mix makes the first layer quick and reliable, giving you a consistent fudgy base every time.
- Two desserts in one: You get the best of both worlds with a chocolatey base and a nutty, caramel-like topping.
- Great for making ahead: These brownies cut cleanest and taste great after chilling, so you can bake them a day in advance.
Pecan Pie Brownies Ingredients
- Brownie Mix: Use a mix designed for a 9×9 inch pan, often around 18 ounces. A ‘fudgy’ style mix works better than a ‘cakey’ one for this recipe.
- Pecans: Pecan halves or large pieces give the best texture. You can toast them in a dry skillet for 3-5 minutes before chopping to deepen their flavor.
- Corn Syrup: Light corn syrup helps create the classic gooey texture of the topping and prevents the sugar from crystallizing.
- Heavy Cream: This adds richness to the topping. You can substitute with half-and-half, but the topping will be slightly less rich.
Exact quantities are in the recipe card below.
How to Make Pecan Pie Brownies
Step 1: Bake the Brownie Base
First, prepare and bake the brownies in a parchment-lined pan according to the package directions. Let them cool completely in the pan on a wire rack. This cooling step is essential for the topping to sit properly without making the base soggy.
Step 2: Prepare the Pecan Topping
While the brownies are cooling, you can make the topping. In a bowl, simply combine the melted butter, brown sugar, corn syrup, honey, salt, heavy cream, and chopped pecans. Stir until it’s all mixed together.
Step 3: Assemble and Bake Again
Pour the warm pecan mixture over the cooled brownies, spreading it evenly to the edges with a spatula. Return the pan to the oven and bake for another 20 minutes until the topping is bubbly and golden.
Step 4: Chill, Slice, and Serve
Let the brownies cool on a wire rack, then transfer the pan to the refrigerator to chill for at least two hours. This firms up the topping and makes slicing clean squares much easier. Lift the block out using the parchment, cut, and finish with a sprinkle of flaky sea salt.
Storage Tips for Pecan Pie Brownies
Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the sliced brownies for up to 3 months. Thaw them in the refrigerator before serving.
Expert Tips for Pecan Pie Brownies
- Allowing the brownies to cool completely before adding the topping is key. A warm brownie base can become soggy under the pecan layer.
- Chilling the finished brownies is not optional. It solidifies the gooey topping, which is necessary for getting clean, neat slices.
- The parchment paper handles make it much easier to remove the brownies from the pan without breaking the topping.
What to Serve with Pecan Pie Brownies?
These brownies are rich on their own, but a scoop of vanilla ice cream or a dollop of fresh whipped cream is a nice addition.
Pecan Pie Brownies Recipe FAQs
Can I use a homemade brownie recipe?
Yes, you can substitute your favorite 9×9 inch brownie recipe. Just be sure to bake it and let it cool completely before adding the pecan topping and baking again.
Do I have to chill the brownies before cutting?
Chilling is highly recommended. The warm pecan topping is very soft, and chilling helps it set firmly. This allows you to cut clean, neat squares without the topping oozing out.
Can I make these without corn syrup?
You can try substituting with more honey or maple syrup, but corn syrup provides a unique chewiness and prevents the sugar from becoming grainy. The texture may be slightly different with a substitution.
Pecan Pie Brownies
Ingredients
- 1 box fudgy brownie mix plus ingredients listed on the box, about 18 oz / 510g
- 2 cups pecan halves roughly chopped, 200g
- 6 tbsp unsalted butter melted, 85g
- 1/4 cup packed light brown sugar 55g
- 2 tbsp light corn syrup 30ml
- 2 tbsp honey 30ml
- 2 tbsp heavy whipping cream 30ml
- 1/4 tsp salt
- Flaky sea salt for finishing
- Caramel sauce for serving, optional
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9-inch metal baking pan with parchment paper, leaving some overhang on the sides to use as handles later. Grease the parchment and any exposed parts of the pan.
- Prepare and bake the brownies according to the package directions for a 9x9-inch pan. Once baked, let the brownies cool completely in the pan on a wire rack. This may take about an hour.
- While the brownies cool, make the topping. In a medium bowl, stir together the chopped pecans, melted butter, brown sugar, corn syrup, honey, heavy cream, and salt until everything is well combined.
- Pour the pecan mixture over the top of the completely cooled brownie base. Use a spatula to spread it into an even layer, making sure it reaches all the edges.
- Place the pan back in the oven and bake for 20 minutes, or until the topping is bubbly and slightly browned around the edges.
- Remove the pan from the oven and let it cool completely on a wire rack. Then, transfer the pan to the refrigerator and chill for at least 2 hours. This step is important to help the topping set.
- Once chilled, use the parchment handles to lift the entire slab of brownies out of the pan. Place it on a cutting board, slice into 16 squares, and sprinkle with flaky sea salt before serving. Drizzle with caramel sauce, if you like.
