Pecan Pie Brownies
If you love fudgy chocolate brownies and gooey pecan pie, you’ll absolutely fall for these Pecan Pie Brownies. This recipe gives you both in one bar: a rich chocolate base, a creamy-sweet pecan topping, crunchy nuts, and a perfect balance of flavors. Below you’ll find a full from-scratch version as well as an easy shortcut version using boxed mix, along with tips, variations, and troubleshooting to ensure your brownies come out perfect every time.
Great for holiday gatherings, gift boxes, or simply indulging at home. Try my Pecan Pie Bars too!
Ingredients
Brownie Layer
- ½ cup melted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup granulated sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ cup flour, all purpose or gluten free flour
- ½ cup dark chocolate chips, to mix in
Pecan Pie Layer
- ¼ cup melted unsalted butter
- 1 egg
- ½ cup light brown sugar
- ¼ cup maple syrup
- 1 ¼ cups pecan halves
How to Make Pecan Pie Brownies Step by Step
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in the cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in extra chocolate chips if desired.
- Pour batter into the lined pan. Smooth out into one even layer.
- Bake for 20 minutes or until the brownies are just barely set in the middle.
- While they are baking, make the pecan pie layer. Combine all of the pecan pie ingredients in a bowl. Stir together.
- Once the brownies come out, carefully pour the pecan layer on top. Gently spread into an even layer.
- Return the pan to the oven for 20 to 25 minutes or until the pecan topping is set.
- Finally, remove from oven. Allow the pecan pie brownies to completely cool before slicing into.
Tips and Variations for the Best Pecan Pie Brownies
Gluten-free version: Use a 1:1 gluten-free flour in place of all-purpose flour.
Vegan-style swap: Substitute each egg with flax-egg (1 Tbsp ground flax + 3 Tbsp water), and use dairy-free butter / chocolate chips. (Note: texture may vary.)
Chocolate intensity: Use high-quality dark chocolate (60 %–70 %). You can adjust the cocoa powder or reduce sugar slightly if you find it too sweet.
Nut size: Use chopped pecans instead of halves for easier slicing, or halves for visual appeal.
Pan size adjustment: If using a 9×9 or 9×13 pan, scale topping accordingly (increase pecan topping ingredients by same factor).
High-altitude / convection ovens: Consider reducing bake time by 5 minutes or lowering temperature by 10 °F if edges bake too quickly.
Storage and Serving Suggestions
Store at room temperature in an airtight container for up to 3 days.
For longer storage, you can refrigerate (up to 5 days) or freeze individual bars (wrapped in plastic + foil) for up to 1 month.
Serve with a scoop of butter pecan ice cream, drizzle with caramel sauce, or dust with powdered sugar.
Great for gifting — wrap bars in parchment and tie with ribbon. Serve alongside these Pecan Cookies!
FAQ and Troubleshooting
| Problem | Possible Cause | Solution |
|---|
| Pecan topping burns or browns too fast | Oven too hot or top too near heating element | Cover with foil during final bake; reduce oven rack position |
| Center is too gooey after full bake | Underbaked brownie base; topping seeped into it | Increase initial bake time by 2-3 minutes; ensure brownie layer is partially set before topping |
| Bars crumble or cut poorly | Not chilled / cooled fully before slicing | Chill in fridge for at least 1 hour before cutting with clean sharp knife |
| Topping is too sweet or too runny | Maple syrup / brown sugar ratio too high | Reduce maple syrup slightly or use less liquid sweetener (e.g. reduce syrup by 1 Tbsp) |
You May Also Like
- Gluten Free Dairy Free Brownies
- Chocolate Cherry Brownies
- Matcha Brownies
- Chocolate Covered Pecans
- Dark Chocolate Brownies
If you make these pecan pie brownies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Pecan Pie Brownies
Ingredients
Brownie Layer
- ½ cup melted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup granulated sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ cup flour, all purpose or gluten free flour
- ½ cup dark chocolate chips
Pecan Pie Layer
- ¼ cup melted unsalted butter
- 1 egg
- ½ cup light brown sugar
- ¼ cup maple syrup
- 1 ¼ cups pecan halves
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in the cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in extra chocolate chips if desired.
- Pour batter into the lined pan. Smooth out into one even layer.
- Bake for 20 minutes or until the brownies are just barely set in the middle.
- While they are baking, make the pecan pie layer. Combine all of the pecan pie ingredients in a bowl. Stir together.
- Once the brownies come out, carefully pour the pecan layer on top. Gently spread into an even layer.
- Return the pan to the oven for 20 to 25 minutes or until the pecan topping is set.
- Finally, remove from oven. Allow the pecan pie brownies to completely cool before slicing into.
Notes
- For the best results, use high-quality dark chocolate chips.
- Stir together the melted butter and chocolate chips until completely smooth and creamy. If needed, microwave for an additional 10–15 seconds.
- This recipe works with both all-purpose flour and gluten-free 1:1 flour, and even cornstarch can be used.
- Gently spread the pecan layer on top.
- Avoid overbaking—the brownies are ready when the pecan topping is set.
- Let the brownies cool completely before cutting.
- Store them at room temperature for up to 3 days.