Introduction

These Buttery Pecan Pie Brownies combine rich, fudgy chocolate brownies with a gooey pecan pie topping for a truly indulgent treat. Perfect for holiday gatherings or any time you crave a sweet, nutty delight that stops people mid-bite.

The image shows rich, moist square dessert bars stacked on a white plate, each bar having two distinct layers: the bottom layer is a dark, dense chocolate brownie with a slightly rough texture, while the top layer is a lighter, golden brown caramel pecan layer studded with glossy, whole pecans. Shiny caramel sauce drizzles down the sides of the bars, adding a sticky, sweet glaze that enhances the nutty topping. The white plate sits on a white marbled surface, with a blurred blue-toned background adding a soft contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup granulated sugar
2 eggs (for brownie layer)
1 teaspoon vanilla extract (for brownie layer)
2/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter (for brownie layer)
4 ounces semi-sweet chocolate
1/2 cup unsalted butter (for pecan topping)
3/4 cup light brown sugar
1/2 cup corn syrup
2 eggs (for pecan topping)
1 teaspoon vanilla extract (for pecan topping)
1 1/2 cups chopped pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to lift the brownies out easily.
Step 2: In a medium saucepan over low heat, melt 1/2 cup (1 stick) unsalted butter and 4 ounces semi-sweet chocolate, stirring until smooth. Remove from heat.
Step 3: Stir in 1 cup granulated sugar, 2 eggs, and 1 teaspoon vanilla extract until well combined.
Step 4: Add 2/3 cup all-purpose flour and 1/4 teaspoon salt, stirring just until combined. Avoid overmixing.
Step 5: Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for 18 minutes; the center should still be slightly soft. Remove from oven and set aside.
Step 6: In a clean saucepan over medium heat, melt 1/2 cup (1 stick) unsalted butter. Add 3/4 cup light brown sugar, 1/2 cup corn syrup, 2 eggs, and 1 teaspoon vanilla extract.
Step 7: Stir the mixture constantly until it is smooth and slightly thickened, about 5 minutes. Remove from heat.
Step 8: Stir in 1 1/2 cups chopped pecans until evenly distributed.
Step 9: Carefully pour the pecan topping over the partially baked brownie layer and spread gently with a spatula.
Step 10: Return the pan to the oven and bake for an additional 25–28 minutes, or until the center is set and no longer jiggles.
Step 11: Let the brownies cool at room temperature for 1 hour, then chill in the refrigerator for at least 2 hours before slicing. This ensures clean cuts and lets the topping firm up.

Tips & Variations

Toast the pecans before adding to enhance their nutty flavor and maintain crunch under the gooey topping.
For a twist, swap semi-sweet chocolate with dark chocolate for deeper richness.
If you don’t have corn syrup, substitute with maple syrup or honey; the texture may be slightly softer.
Chill the brownies fully before slicing to get clean, neat squares.

Storage

Store brownies in an airtight container once fully cooled and sliced. They keep at room temperature for up to 3 days or in the refrigerator for 5 days. When stacking brownies, place parchment paper between layers to prevent sticking. For longer storage, wrap tightly and freeze up to 2 months. Thaw overnight in the fridge for best texture.

How to Serve

A close-up view of rich, two-layered dessert squares stacked on a white plate with a white marbled background. The bottom layer is dark, moist chocolate cake with a dense, slightly crumbly texture. The top layer is a lighter, golden-brown caramel nut topping, thickly covered with shiny pecans, and dripping glossy caramel sauce down the sides. The caramel is sticky and glistening, creating a visually gooey effect. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a brownie mix instead of making them from scratch?

Yes! Use your favorite fudgy brownie mix and bake according to package directions. Reduce the initial bake time slightly since you’ll bake again with the pecan topping.

Do I need to toast the pecans first?

Toasting is not required but highly recommended. It brings out a richer nutty flavor and helps the pecans stay crunchy beneath the gooey topping.

Why should I chill the brownies before slicing?

Chilling gives the pecan topping time to set, ensuring clean, neat slices and keeping the layers from falling apart when served.

Can I make these brownies ahead of time?

Absolutely! They taste even better the next day. Store them in the refrigerator and slice just before serving to maintain freshness.

What if I don’t have corn syrup for the topping?

You can substitute corn syrup with maple syrup or honey, but the topping may be a bit less firm and slightly different in texture.