Pecan Pie Brownies
These pecan pie bars are sinfully rich and decadent. They are a sweet treat that combines two of my favourite desserts - fudgey brownies and pecan pie I love the combination of chocolate especially in brownie form and pecan pie because you get the best of both worlds rolled up into one delicious fudge brownie pecan pie recipe. They are also so simple to make. You can use a brownie box mix but my from scratch recipe is so simple to make and just the right texture for these pecan pie brownies. They are made by baking a sheet of thick chocolatey brownies and then adding a layer of pecan pie filling. They pack loads of flavour in each bite. Two delicious layers intermingle into squares of dense chocolate, crunchy pecan, and rich pecan pie filling. I made these in partnership with Metro Ontario to celebrate National Brownie Day and so excited to finally share this recipe with you guys!
Why you will love pecan pie brownies
Love pecan pie? These brownies are for you! Fudgy brownies and a sticky pecan pie topping. Two classic desserts in one!
- Two delicious layers – Fudgy brownies on the bottom with a layer of sticky pecan pie sauce on top.
- So easy to make – Easier than making a pie; no pie crust to prep and roll out and fuss with
- Flavor combination – Chocolate and pecans are a match made in heaven. Chocolate and any nuts are perfect together like in my Chocolate Bourbon Walnut pie
- The best Texture combination – Chewy brownies paired with a gooey and crunchy topping.
- Small pan loads of portions – This recipe makes an 8×8 pan, but these brownies are rich, so you can get lots of portions out of this small pan
- Freezer friendly – Stick leftover brownies in the freezer for up to 3 months. Also makes this a great make ahead dessert.
Pecan pie brownie Ingredients
Perfectly thick and chewy brownies are filled with pecans and chocolate chips then topped with a gorgeous layer of pecan pie filling. You can totally use a box mix recipe for the brownie layer but my brownie recipe is so easy and just the right texture for these pecan brownies. The ingredients you’ll need are:
- Unsalted Butter- there is butter in both the brownies and the pecan pie part of this recipe and both get melted so no need for room temperature butter.
- Dutch Process Cocoa Powder - This type of cocoa powder is darker in colour, not acidic, and has a smoother more mellow flavor. Feel free to sift it before hand if yours is extra clumpy.
- Pure Vanilla Extract - Vanilla is a beautiful pairing with chocolate, don’t skip it!
- Eggs - I used large eggs and at room temperature
- Baking Powder - I didn’t use any in this recipe because I wanted these to be ultra fudgy and more dense instead of fluffy or cakey. If you would like to add some feel free to add ¼ teaspoon to the flour mixture in the brownies to give them a little extra lift.
- Salt- Salt enhances all the other ingredients flavors and helps balance out all of the sweetness.
- Cornstarch - Also known as cornflour - this helps with the texture of the pecan pie part of these brownies.
- Flour - You’ll only need a bit for the brownies and pecan pie filing. Just all-purpose flour also known as plain flour is needed.
- Chocolate - I used a blend of semi sweet and dark Chocolate for a rich tasty brownie. It’s melted and then the rest of the ingredients are whisked into it. You could also fold in some extra chopped chocolate into the batter for extra texture and gooeyness too. I used Selection Premium Swiss chocolate because your brownies are only as good as your chocolate.
- Brown Sugar - The pecan pie uses brown sugar. Light or dark is fine. I kept the sugar to a minimum in the brownie part of the recipe as they are sweet with the pecan topping but feel free to add up to a ½ cup more for a little more sweetness. If you are adding more feel free to use a combination of granulated sugar with the brown sugar.
- Light Corn Syrup - This helps give the pecan pie topping that iconic texture. You could easily sub this for honey or maple syrup. The result in texture might be slightly different but it will be delicious still.
- Pecan Halves - you can use raw or roasted /toasted
- Extra add ins -Bourbon. Just a splash helps flavor the pecan pie layer a little more if you would like. Or add a ½ teaspoon of instant espresso powder to the brownie batter to further intensify the cocoa flavours. As I mentioned above feel free to add ¼ teaspoon of baking powder to the brownies for a little extra lift on them or add ¼ cup extra chopped chocolate to the batter for a richer brownie base.
How to make pecan pie brownies:
- Make Pecan Pie topping: Whisk together the brown sugar, flour, cornstarch and salt in a medium bowl, until there are no lumps. Whisk the wet ingredients separately then add the dry and whisk until smooth. Set aside while you prep the rest of the recipe.
- Make the brownie layer: Melt butter, chocolate and sugar together then whisk in the eggs and vanilla followed by the dry ingredients. Pour into prepare pan and bake brownie layer for around 15– 20 minutes, or until the brownie top is semi formed.
- Once the brownies are baked long enough, remove them from the oven, stir pecan into the pecan pie filling and gently pour on the pecan pie filling over the top.
- Bake the brownies with pecans an additional 15-20 minutes, until the pecan layer is hardly jiggly on top.
- Allow the pecan pie brownies to cool completely before cutting. This will be the hardest part because your kitchen will be smelling absolutely heavenly and it’s hard to resist not diving right into that chocolatey pecan goodness.
- You can serve these brownies alone, or add a scoop of vanilla ice cream on top!
- Bake the brownies first, then top with the pecan sauce. Doing this ensures that the sauce doesn’t bake into the brownies. The two distinct layers create the best flavor and texture.
- I almost always prepare the pecan layer of this dessert first because it allows time for it to thicken while we make the rest of the brownies.
- Don’t over bake the brownies. You want the brownies to be fudgy and soft once they cool. Remove the brownies from the oven when a toothpick inserted into the center comes out with moist fudgy crumbs, but no raw batter. Each oven runs differently so keep a close eye on them and use the timing in the recipe as a guide. Start checking them after the 15-18 minute mark.
- Toast the pecans. This is totally optional but toasting them adds more flavour to them and these bars.
- Add a sprinkle of flaky sea salt to the finished brownies. Also optional but it balances the flavours and the sweetness.
If you loved these pecan pie brownies you will loves these recipes too:
For the Brownies:
- ½ cup unsalted butter
- 9 ounces Chocolate chopped - I used a blend of Selection Premium 45% and 72% Cocoa Dark Swiss Chocolate
- ½ cups lightly packed brown sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup Dutch-processed cocoa
- 1 cup all-purpose flour
- ½ teaspoon salt
For the Pecan Pie Topping:
- ½ cup Light or Dark Brown Sugar
- 1 tablespoon All-Purpose Flour
- 1 teaspoon corn starch
- ¼ cup Light Corn Syrup
- 1 Large Egg, room temperature
- ¼ cup Unsalted Butter, melted and cooled slightly
- 1½ teaspoon Vanilla Extract
- 1½ cups Chopped Pecans
- Preheat the oven to 350°F. Coat a 9-by-9-inch baking pan with nonstick cooking spray and line with parchment paper, extending the paper over the edges for easier removal.
- Make Pecan Pie topping: Whisk together the brown sugar, flour, cornstarch and salt in a medium bowl, until there are no lumps. In a separate small bowl, whisk together the egg, corn syrup, melted butter and vanilla. Pour the liquid mixture into the dry mixture and whisk until combined. Let the mixture stand while preparing the crust.
- Make brownies: In a medium size pot over low heat melt butter, chocolate, and sugar stirring often until fully combined and smooth. Remove from heat and allow to cool for 1-2 minutes.
- Whisk in the eggs and vanilla, until well incorporated
- Stir in the cocoa powder, flour, and salt until combined Pour the batter into the baking pan and bake for 20 minutes. Then remove from oven onto a cooling rack.
- Fold in the chopped pecans into the pecan pie topping and spoon over top of the hot brownies
- Carefully return the brownies back into the oven and bake for an additional 15-20 minutes until topping is set.
- Allow the brownies to cool completely before cutting
- Brownies will last up to 4 days at room temperature. Brownies can also be frozen for 3 months
- Can You Freeze Pecan Pie Brownies? Pecan pie brownies are easy to freeze. Just make sure that everything is absolutely cool before wrapping and freezing. Then, take the brownies and place them on plastic wrap in a single layer and wrap them multiple times. Store the brownies in large Ziploc bags.
- How to Store Pecan Pie Brownies. You can store pecan pie brownies sealed or covered on the counter for up to 4 days. You can also extend the life a little more if you store the brownies in the fridge, also covered.
- What Kind of Brownie Mix Should I Use? If you decide to use a brownie mix for the brownie layer just use your favorite brownie mix! Make sure you use one for this size brownie and use one that dent have too many add ins other then chocolate chips or chunks.