Step-by-step photos teach you how to bake this pecan pie brownie recipe! Perfectly thick and chewy brownies are filled with pecans and chocolate chips then topped with a gorgeous layer of pecan pie filling. You will swoon for these autumn brownies.
These outrageous brownies are based on my homemade brownies recipe and one of my best friends recipe for Chocolate Pecan Pie. Combining the two was glorious, a true match made in heaven.
Pecans and chocolate are a beautiful combination in terms of flavor and texture. I took Ari's pecan pie filling and adjusted the ratios to work as a topping. I like the addition of chocolate to the filling it helps the pecan pie filling not be so sickly sweet, I find many pecan pies are.
This would be the perfect Thanksgiving dessert.
Let's get to the recipe
Ingredients
You can totally use a box mix recipe for the brownie layer if that is your jam but my brownie recipe is so easy and absolutely scrumptious I don't know why you would! The ingredients you'll need are:
- Water. Just plain tap water is needed for the brownie batter.
- Unsalted Butter. The good news is that the butter for the brownies is put into the pot to meltdown and the butter for the topping needs to be melted so there is no waiting around for softened butter! 🙂
- Granulated Sugar. Just plain granulated sugar or caster sugar is needed for the brownies.
- Dutch Process Cocoa Powder. This type of cocoa powder is darker in color, not acidic, and has a smoother more mellow flavor.
- Vegetable Oil. Using oil and butter in the brownies creates a flavorful but chewy and moist brownie.
- Pure Vanilla Extract. Vanilla is a beautiful pairing with chocolate, don't skip it!
- Eggs. You'll need one whole egg and one additional egg yolk for the brownie recipe and you'll use one whole egg for the pecan pie topping as well.
- Baking Powder. Only a tiny bit is used to help the brownies have a little lift.
- Salt. Salt enhances all the other ingredients flavors and helps balance out all of the sweetness.
- Cornstarch. Also known as cornflour this helps tenderize the brownies for a soft texture.
- Flour. You'll only need a bit for the brownies. Just all-purpose flour also known as plain flour is needed.
- Chocolate. You'll fold in some chocolate chips or chunks into the brownie batter as well as in the pecan pie filling.
- Brown Sugar. The pecan pie filling uses brown sugar.
- Light Corn Syrup. This helps give the pecan pie topping that iconic texture.
- Bourbon. Just a splash helps flavor this pecan pie filling beautifully!
- Pecan Halves. I threw pecans in the brownies and of course for the pecan filling. I like to use roasted pecans. You can roast them yourself in the oven at 350F/180C for ten minutes on a large baking sheet. Next time try my pecan pie bars too or my pistachio cookies.
Instructions
As with any recipe, you'll want to ensure that your oven is properly heated. Preheat the oven to 350F/180C and line a 9X9 or 8X8 square pan with parchment paper or aluminum foil and grease with cooking spray heavily. Keep in mind brownies cooked in a 9" square pan will bake a little quicker than those baked in an 8" square pan.
I used my tried and true brownie recipe for these bars, if you'd like to see step-by-step photos on how to prepare the brownie batter to check out the link above.
Once the brownie batter is made pour into the prepared pan and set aside while you make the topping.
In a large bowl whisk together the egg, brown sugar, corn syrup, bourbon, butter, vanilla, and salt.
Once the ingredients are fully combined stir in pecans and the chocolate chips, ensuring they are evenly coated.
Now gently and slowly pour the pecan pie topping on top of the brownie batter, you want the whole top to be covered, you can add extra pecans and chocolate chips for aesthetics.
Bake the brownies for 25-35 minutes. Keep in mind everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. The filling should be set on top. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry but the filling should be set. Place the pan on a wire rack to cool completely before cutting.
Store any brownie leftovers in an air-tight container on the counter for up to 4 days.
How to freeze
Due to the pecan pie topping I would not recommend freezing these brownies.
Can you double
You can totally double the recipe for a 9"X13" pan just click on the 2X button on the recipe card to double the ingredient quantities. The baking time should be around the same since it's a larger pan too.
Don't miss my pecan pie recipe.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Pecan Pie Brownies
Step-by-step photos teach you how to bake this pecan pie brownie recipe! Perfectly thick and chewy brownies are filled with pecans and chocolate chips then topped with a gorgeous layer of pecan pie filling. You will swoon for these autumn brownies.
- Total Time: 45
- Yield: 9 Brownies 1x
Ingredients
Brownie Layer
- 2oz (¼ Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 Grams(1 ¼ cups) Granulated Sugar
- 90 Grams (Scant Cup) Bensdorp Dutch Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 Grams (scant ½ cup) All-Purpose/ Plain Flour
- ½ Cup Pecans, roughly chopped
- 4oz Chocolate (chips, chunks, or bars chopped)
Pecan Pie Topping
- 1 Large Egg, at room temperature
- 3 Tablespoons Brown Sugar
- 3 Tablespoons Light Corn Syrup
- 1 Tablespoon Bourbon
- 1 Tablespoon Butter, melted
- Splash of Vanilla
- Pinch of Salt
- 1 Cup Pecan Halves
- 55 Grams (⅓ Cup) Semi-Sweet Chocolate Chips
Instructions
Brownies
- Preheat your oven to 350F/180C and line a 9X9 or 8X8 square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.
- Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking powder, salt, and cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chips and pecans. Do not over-mix, this will affect the end product.
- Pour into the prepared pan and set aside while you make the topping.
Pecan Pie Topping
- In a large bowl whisk together the egg, brown sugar, corn syrup, bourbon, butter, vanilla, and salt. Once fully combined fold in the chocolate chips and pecans, ensuring they are evenly coated. Gently and slowly pour the pecan pie topping on top of the brownie batter. You want the whole top to be covered, you can add extra pecans and chocolate chips for aesthetics.
- Bake 25-35 minutes. Everyone’s oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry but the filling should be set. Place the pan on a wire rack to cool completely before cutting. Store in an air-tight container on the counter for up to 4 days.
Notes
- Pecan Pie Topping Recipe Adapted from Well Seasoned Studio
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: pecan pie brownie recipe, pecan brownies,
Yesim Usluca says
Highlight of my thanksgiving dessert feast! Gooey, chocolately and delicious, and even better with some extra bourbon!
★★★★★
Elizabeth Waterson says
Aww, thank you so much for coming back to rate and review the recipe Yesim. I am so glad you enjoyed the brownies, extra bourbon sounds fantastic!! XX Liz
Ashley says
So delicious and actually worth making from scratch!
★★★★★
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Ashley, I am so grateful!! Such a nice compliment and I agree these brownies are bbombbbb XX Liz
Melissa says
Possibly better than the sum of its parts. Dense, crusty and chewy edges, molten melting chocolate and sweet crystallized pecans for crunch. Bookmarked forever.
Compared to other recipes it doesn’t use box mix or heinous amounts of fat. Loved it as written!
★★★★★
Elizabeth Waterson says
Hi Melissa, thanks so much for coming back to star rate and review the recipe, I am so happy to hear you enjoyed the brownies, such a fun spin on two delicious treats!! Take care. XX Liz
Katie says
Can these be made without the bourbon?
Elizabeth Waterson says
Hi Katie, yes you can use no bourbon. I would increase the vanilla to two teaspoons instead. Please let me know if you have any further questions or if you try the recipe. Thank you! XX Liz
Sarah says
Omg this recipe is CRACK!!! Sooo sooo good! I was craving pecan pie and made these for some extra goodness!!
★★★★★
Elizabeth Waterson says
Thank you so much Sarah for the lovely review, I really appreciate it! Have a lovely weekend! XX Liz
Sherry says
Why do you put foil inside the baking pan?
Elizabeth Waterson says
It helps the brownies lift out of the pan easier and slice into clean cuts. Please let me know if you have any further questions or if you try the recipe, I would love to know what you think XX Liz
Helen says
I should have predicted from the amount of sugar in the brownie base and then the components in the topping but these were way too sweet! One of my kids happily consumed the brownie part while picking off the walnuts but the rest of the family couldn't eat more than a bite before cringing and reaching for the milk. It's just too MUCH. The topping is intriguing and actually pretty tasty but I think it needs to go on a less sweet base. Bummer.
★★
Angela says
So very delicious and chocolatey!! Add a scoop of ice cream on top for next level dessert perfection!
★★★★★
Angelique E. says
I will ABSOLUTELY be making these brownies for Christmas, WITH the bourbon! Yum-Mo!!!
Elizabeth Waterson says
Yay!! So excited you are going to love them! Please come back and leave a star rating when you make them! XX Liz
KENZI says
These are the ooey gooeyest brownies EVER! Obsessed. I doubled the recipe and baked it in a 9x13 as suggested. Having the 2x recipe button is *awesome*. The only thing challenging is knowing when it's done. I did have to bake it about 10 to 12 minutes longer as a double recipe bc after 35 it was still basically liquid. I used a thermometer instead and got the middle to 200 even though it was still very gooey i knew it was cooked. Will absolutely make again.
★★★★★
Elizabeth Waterson says
Hi Kenzi, thank you so much for the lovely review. So happy to hear you were able to double them! Take care. XX Liz
Jordan Reed says
Am I missing when to add in the pecans to the batter? I assume at the time I add the chocolate bar/chips. Or, is this meant as added topping?
Elizabeth Waterson says
Hi Jordan, sorry for the confusion yes add the pecans then, please let me know how you like the recipe! XX Liz
Salime Sadek says
I loved this recipe! The brownies with the pecan pie filling is from another planet 10/10
★★★★★
Elizabeth Waterson says
Hi Salime, thank you for the 5-star review. So happy to hear you loved the brownies! Take care! XX Liz