Get the Recipe: Pecan Pie Brownies
Pecan Pie Brownies are rich, fudgy bars with a gooey pecan pie topping. Sweet, nutty, and chocolatey, each bite melts with buttery pecans, smooth dark chocolate, and soft brownie goodness. Perfect for holidays or anytime treats.
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.
Calories: 396kcal, Carbohydrates: 52g, Protein: 4g, Fat: 37g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 147mg, Potassium: 145mg, Fiber: 4g, Sugar: 40g, Vitamin A: 560IU, Vitamin C: 0.2mg, Calcium: 45mg, Iron: 3mg