Easy Pecan Pie Brownies

Save this article on:

When I first baked these Easy Pecan Pie Brownies, I had no idea just how addictive they would be. The rich, fudgy base of a brownie topped with the gooey, nutty decadence of pecan pie? It sounded like a dream combo, and let me tell you—it delivered. This dessert brings together two of the most beloved sweets into one irresistible bar, and it’s become a staple for holidays, potlucks, and, honestly, just because I feel like spoiling myself a little.

What I love most is how simple the process is, yet the end result looks and tastes like something from a fancy bakery. You get the dense, chocolatey base that holds its structure, while the pecan topping brings in that caramel-like richness and crunch. Whether you’re already a fan of pecan pie or just looking to level up your usual brownie game, this recipe is one you’ll want to keep close.

Why You’ll Love This Easy Pecan Pie Brownies

This dessert checks all the boxes for comfort food. It’s rich, sweet, gooey, chocolatey, and nutty all at once. The texture contrast alone is enough to make your taste buds dance. Best of all, it doesn’t require any fancy tools or difficult steps—just basic pantry ingredients and a love for dessert.

These brownies also make a stunning presentation. That glossy pecan topping catches the light and draws everyone in. They slice beautifully and hold together well, making them perfect for sharing. Plus, you get that “wow” factor without spending hours in the kitchen.

What Kind of Pecans Should I Use?

I always recommend using whole pecan halves for the topping. They toast up beautifully in the oven and provide that iconic pecan pie look and crunch. If all you have are chopped pecans, you can absolutely use them—just know the topping may be a bit less structured.

Fresh pecans are best, especially if you’re making these around the holidays. Store-bought bagged pecans work fine too, just make sure they’re not stale. Toasting them lightly beforehand brings out even more flavor.

Options for Substitutions

• Boxed Brownie Mix: In a pinch, a high-quality boxed brownie mix can be your base. Just make sure it’s fudgy-style for the best result.
• Corn Syrup Alternatives: If you prefer not to use corn syrup in the topping, maple syrup or honey can be swapped in. The texture may be slightly different, but the flavor is still fantastic.
• Butter Alternatives: Coconut oil or plant-based butter work great for a dairy-free version.
• Gluten-Free: Use your favorite gluten-free brownie recipe or mix as the base, and make sure all other ingredients are certified gluten-free.

---

Ingredients for Easy Pecan Pie Brownies

• Unsalted Butter – This is the base of our brownie batter, giving it richness and moisture. I always opt for unsalted so I can control the salt level myself.
• Granulated Sugar – Helps sweeten the brownie layer and gives it that classic chewy texture.
• Brown Sugar – Used in both the brownie and pecan topping, it adds depth and that rich molasses flavor.
• Eggs – Essential for structure and moisture, eggs bind everything together.
• Vanilla Extract – Adds warmth and enhances the chocolate and pecan flavors.
• All-Purpose Flour – The structure of the brownies relies on this, so don’t overmix once it’s added.
• Cocoa Powder – The key to that deep chocolate flavor in the brownie base. Use unsweetened.
• Salt – Just a touch enhances all the other flavors.
• Chopped Pecans or Halves – The star of the topping! They provide crunch and that signature pecan pie taste.
• Corn Syrup – Gives the topping that gooey, glossy finish. You can sub with maple syrup if needed.
• Heavy Cream – Adds creaminess to the topping so it stays smooth and doesn’t get too hard.

---

Step 1: Prepare Your Brownie Batter

Start by melting the butter in a large saucepan over medium heat. Remove it from heat and stir in both the granulated and brown sugars until fully dissolved. Let the mixture cool slightly before adding the eggs and vanilla. Whisk until smooth and glossy.

---

Step 2: Add Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually stir this dry mix into your wet ingredients until just combined. Be careful not to overmix to keep the brownies soft and fudgy.

---

Step 3: Bake the Brownie Layer

Pour the batter into a parchment-lined 9×13-inch baking dish. Smooth it out evenly and bake in a preheated oven at 350°F (175°C) for about 20–25 minutes. The center should be mostly set but still slightly soft. Don’t overbake—it will continue to cook with the topping.

---

Step 4: Make the Pecan Pie Topping

While the brownies are baking, prepare the topping. In a saucepan, combine brown sugar, corn syrup, and heavy cream. Bring it to a gentle simmer, stirring constantly. Remove from heat and stir in the pecans and vanilla extract. Let it sit for a few minutes to thicken slightly.

---

Step 5: Pour Topping Over Brownies

Once the brownie base is partially baked, carefully pour the pecan topping over it and gently spread it out with a spatula. Be careful not to tear the surface.

---

Step 6: Final Bake

Return the pan to the oven and bake for an additional 20–25 minutes, until the topping is bubbling and golden. Let the brownies cool completely in the pan before slicing. For best results, refrigerate them for 1–2 hours before cutting into neat squares.

---

How Long to Prepare Easy Pecan Pie Brownies

Making these layered beauties doesn’t require all day, but it does involve a couple of stages that are worth every minute.

Prep Time: Expect around 15–20 minutes to prep the brownie batter and pecan topping. That includes melting butter, mixing ingredients, and getting everything into the pan.

Bake Time: The total bake time is roughly 45–50 minutes, divided between the brownie base and the final bake with the topping. Cooling is essential too—set aside at least 1 hour (or refrigerate for quicker results) before slicing.

---

Tips for Perfect Easy Pecan Pie Brownies

• Don’t overbake the brownie layer: Take it out when it still has a slight jiggle. This ensures it remains moist and fudgy.
• Use parchment paper: It makes lifting and slicing so much easier.
• Toast your pecans: Toasting pecans beforehand (just 5–7 minutes in the oven) boosts their flavor.
• Cool completely: The topping sets better and the bars slice more cleanly when fully cooled.
• Chill before slicing: For extra clean cuts, refrigerate for at least an hour after cooling.

---

Watch Out for These Mistakes While Cooking

• Pouring topping too early: Make sure the brownie base is partially baked or it may get soggy.
• Overmixing the batter: This can lead to tough brownies. Mix just until combined.
• Using hot topping on a raw base: The topping should go on a slightly baked brownie, not raw batter.
• Not using a lined pan: These are sticky! A parchment-lined pan is a must.
• Skipping the cooling step: It may be tempting to dig in, but cutting too early leads to a gooey mess.

---

What to Serve With Easy Pecan Pie Brownies?

1. A Scoop of Vanilla Ice Cream

The creamy, cold contrast against the warm, gooey brownie is absolutely dreamy.

2. Fresh Whipped Cream

Light and airy, it balances out the richness perfectly.

3. A Cup of Strong Coffee or Espresso

The bold bitterness complements the deep sweetness of the brownie.

4. Salted Caramel Drizzle

Amp up the indulgence with a little extra drizzle on top.

5. Fresh Berries

A handful of raspberries or strawberries cuts the sweetness and adds freshness.

---

Storage Instructions

Room Temperature: If you’re serving them within a day, keep the brownies in an airtight container at room temperature. They’ll stay soft and moist.

Refrigerator: For longer storage, place them in a sealed container in the fridge. They’ll last up to 5 days and actually slice more cleanly when chilled.

Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge or pop into the microwave for 15–20 seconds.

---

Estimated Nutrition (Per Serving)

• Calories: 350–400 kcal
• Fat: 22g
• Saturated Fat: 8g
• Carbohydrates: 42g
• Sugar: 30g
• Protein: 4g
• Fiber: 2g
• Sodium: 150mg

---

Frequently Asked Questions

How do I know when the brownies are done baking?

The edges should be set and the center should still have a slight jiggle. A toothpick inserted should come out with moist crumbs, not wet batter.

Can I use a boxed brownie mix for the base?

Absolutely. Use a fudgy variety and bake for slightly less time than the package suggests before adding the topping.

Is it okay to make these in advance?

Yes! These brownies actually taste better the next day as the flavors meld together. Store them chilled for best results.

Can I use maple syrup instead of corn syrup?

Yes, though the texture will be slightly less firm. Maple adds a wonderful flavor twist.

How do I cut them cleanly?

Let them cool fully and refrigerate for at least an hour. Use a sharp knife and clean it between slices.

---

Conclusion

Easy Pecan Pie Brownies are the ultimate fusion of two beloved desserts. You get the rich, chocolaty chew of brownies and the sticky-sweet crunch of pecan pie all in one bar. Whether for a special occasion or a simple weeknight treat, these brownies always impress. Once you try them, you’ll see why they quickly become a go-to recipe in any dessert lover’s kitchen.

---

Print