Enjoy the best of both worlds with these rich, gooey Pecan Pie Brownies! A layer of fudgy brownies topped with a buttery, caramelized pecan pie filling- making these the ultimate treat for any sweet tooth!
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If you’re like me and love combining classic desserts into one dreamy bite, these easy Pecan Pie Brownies are about to become your new favorite! Using a shortcut brownie mix, they come together fast and bake up beautifully with that signature gooey pecan topping. Whether you’re whipping up a batch for Thanksgiving Holiday dessert, gifting to neighbors, or sneaking one for a late-night treat (I won’t tell!), this Southern dessert bar is always a hit.
Craving more pecan goodness? Don’t miss my Mini Pecan Pie Muffins for a bite-sized variation!
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Ingredient Notes
Here’s what you’ll need to make this pecan pie brownie recipe. To see printable recipe card, scroll to the bottom or click the “jump to recipe” button at the top.
- Brownie Mix– Any brand will do. You’ll need a 16.3 oz box (enough for an 8×8 or 9×9 pan), plus ingredients listed on the box.
- Butter– Use unsalted butter to balance the sweet topping.
- Brown Sugar– Light brown sugar gives the topping that caramelized flavor.
- Pecans– Chopped pecans are perfect for a crunchy, candied topping.
- Corn Syrup– Light corn syrup gives that gooey pecan pie texture.
- Egg– You’ll need one large egg.
- Vanilla Extract– Use pure vanilla extract versus imitation for most flavor.
- Salt– Just a pinch enhances the richness.
- Chocolate– Add chopped baking chocolate or chocolate chips to the batter for extra fudgy goodness.
How to make Pecan Pie Brownies
Here’s a quick step-by-step guide to making these fudgy brownies with pecan topping:
Step 1. Preheat oven to 350°F. Line a 9×9 baking dish with parchment paper and spray with nonstick spray.
Step 2. Prepare the boxed brownie mix according to package instructions in a large mixing bowl. Stir in chopped chocolate or chocolate chips. Spread brownie batter into the prepared pan.
Step 3. Bake for 18–20 minutes in preheated oven until edges are set and center is slightly jiggly. Let cool 20 minutes.
Step 4. Meanwhile, in a bowl, melt the butter, then add brown sugar and egg. Mix on low until just combined.
Step 5. Add vanilla, salt, and corn syrup, mixing again on low.
Step 6. Fold in chopped pecans, then carefully pour pecan pie layer over the cooled brownie layer.
Step 7. Return baking pan to oven and bake 35–45 minutes, until topping is set and center jiggles slightly.
Step 8. Let cool at room temperature at least 2 hours before slicing. Serve with a scoop of vanilla ice cream for the ultimate treat!
Recipe Tips for Success
- Make sure the brownie layer is set before adding the pecan pie topping so it doesn’t sink.
- Want clean edges? Let them cool completely before slicing or trim the outer edges for the cleanest squares.
- Use chopped pecans, pecan halves, or a combo for texture.
- Don’t want to use corn syrup? Maple syrup, honey, or agave work too!
- Doubling the recipe? Use a 9×13 dish and increase baking time slightly.
Storage Tips
These brownies are best when fresh, however, if you have leftovers, here are some tips for optimal freshness:
- Room Temperature: Cover and store up to 4 days.
- Refrigerator: Store in an airtight container up to 6 days.
- Freezer: Wrap in plastic wrap and foil and freeze up to 3 months. Thaw before serving!
Frequently Asked Questions
Absolutely! Walnuts are a great alternative and offer a slightly different flavor and crunch.
They’re the perfect combo of rich, fudgy brownies and the gooey, caramelized topping of a classic pecan pie—every bite is heavenly!
Yes! These brownies freeze perfectly. Wrap them tightly in plastic wrap or place in a freezer safe container and enjoy up to 3 months later.
They don’t have to be, but storing them in the fridge helps the topping stay firm and makes them easier to slice.
More Brownie Recipes You’ll Love
These gooey, chocolatey Pecan Pie Brownies are perfect for holidays, potlucks, or anytime you’re craving something sweet. Save, print, and pin the recipe—and let me know how your family enjoys them!
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Pecan Pie Brownies Recipe
Equipment
Ingredients
- 1 box brownie mix enough to make an 8×8 or 9×9, plus ingredients listed on 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 or chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper and spray generously with nonstick spray—this is important to prevent sticking!
- Prepare the brownie batter according to package instructions. Stir in the chopped chocolate, then pour the batter into the prepared pan.
- Bake for 18 to 20 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool at room temperature for 20 minutes while preparing the pecan pie topping.
- In a large mixing bowl, melt the butter and add the brown sugar and egg. Mix on low speed using a hand or stand mixer just until combined—do not overmix!
- Add in the vanilla extract, salt, and corn syrup. Mix again on low speed until just combined.
- Fold in the chopped pecans.
- Carefully pour the pecan mixture over the partially baked brownies, spreading it evenly.
- Return to the oven and bake for an additional 35 to 45 minutes, or until the edges are set and the center is slightly jiggly.
- Allow to cool at room temperature for at least 2 hours before slicing and serving to ensure the topping sets properly.
Notes
-
- Room Temperature: Cover and store up to 4 days.
-
- Refrigerator: Store in an airtight container up to 6 days.
-
- Freezer: Wrap in plastic wrap and foil and freeze up to 3 months. Thaw before serving!
- Make sure the brownie layer is set before adding the pecan pie topping so it doesn’t sink.
- Want clean edges? Let them cool completely before slicing or trim the outer edges for the cleanest squares.
- Use chopped pecans, pecan halves, or a combo for texture.
- Don’t want to use corn syrup? Maple syrup, honey, or agave work too!
- Doubling the recipe? Use a 9×13 dish and increase baking time slightly.
Cindy B says
Hi, Kristin – This dessert looks so yummy and I’m anxious to try it, but I want to ensure I understand your instructions correctly. So if I want to double the recipe, the ONLY thing I need to do is use a larger baking dish? I don’t double any of the ingredients?
Kristin says
Sorry for the confusion, if doubling the recipe, double the ingredients and use a 9×13 baking dish. Hope you enjoy!