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Pecan Pie Brownies

Featured in Sweet Endings and Treats.

You guys, these brownies are literally the best of both worlds! Started playing around with combining my two favorite desserts and finally nailed it - imagine the fudgiest, most chocolatey brownie base topped with this incredible pecan pie layer made with real maple syrup. When it all bakes together, the pecans get all toasty and caramelized while the brownie stays super fudgy. My friend who "doesn't like brownies" ate three in one sitting! They're rich enough that a small piece satisfies your sweet tooth, but good luck stopping at just one. Perfect for potlucks since they're even better the next day.
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Updated on Tue, 14 Jan 2025 23:35:28 GMT
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A close-up image of rich chocolate brownies topped with chopped pecans, arranged neatly on a serving tray with parchment paper. Pin it
A close-up image of rich chocolate brownies topped with chopped pecans, arranged neatly on a serving tray with parchment paper. | tasteofcook.com

Picture sinking your teeth into the most amazing combo ever. My kitchen smells incredible when these pecan pie brownies come out of the oven. The bottom layer is pure chocolate heaven fudgy and rich. Then comes this gorgeous gooey pecan topping that reminds me of my grandma's pecan pie. I love making these for family gatherings or wrapping them up as gifts during the holidays.

What Makes These Extra Special

These brownies make my heart happy. Every bite gives you that perfect mix of chocolate brownie and sweet pecan filling. The maple and brown sugar create this amazing caramel flavor while little pockets of melted chocolate just take it over the top. I've never met anyone who could resist these especially when they're still a bit warm.

Brownie Layer Stuff

  • Butter: 170 g, melted, for a rich and fudgy texture.
  • Chocolate Chips: 200 g, melted and mixed into the batter, plus a handful for added chocolate flavor.
  • Sugar: 1 cup granulated, to balance sweetness.
  • Vanilla Extract: 2 tsp, for added depth.
  • Eggs: 3 large, room temperature, whisked for a glossy crinkle top.
  • Flour: 1/2 cup, sifted for a smooth batter.
  • Baking Powder: 1 tsp, to help the brownies rise slightly.

For That Amazing Pecan Top

  • Butter: 120 g, melted and cooled, for a smooth filling.
  • Brown Sugar: 1/2 cup, to sweeten and deepen the flavor.
  • Maple Syrup: 1/4 cup, for a subtle, natural sweetness.
  • Eggs: 2 large, whisked for a creamy consistency.
  • Heavy Cream: 1/4 cup, to make the filling rich and smooth.
  • Vanilla Extract: 1 tsp, to enhance the nutty flavor.
  • Pecans: 1 cup finely chopped, raw or toasted for extra flavor.

Lets Get Baking

Prepare the Brownie Batter
Melt butter and chocolate chips together. Mix in sugar and vanilla. Whisk eggs until frothy and mix into the batter until glossy. Add flour, baking powder, and extra chocolate chips. Combine well.
Bake the Brownie Base
Pour batter into a prepared pan and bake at 175°C (350°F) for 15-20 minutes, or until the top is crinkly and set. Remove and let cool slightly.
Make the Pecan Filling
Melt butter and cool slightly. Whisk together brown sugar, eggs, maple syrup, cream, and vanilla. Stir in melted butter and mix until smooth. Fold in finely chopped pecans.
Assemble and Bake
Pour the pecan filling over the pre-baked brownie layer. Bake at 175°C (350°F) until the top is just set, about 25-30 minutes. Allow to cool before slicing for clean edges.

My Baking Secrets

Make sure those eggs are sitting on your counter for a bit before starting. That'll give you that pretty shiny brownie top we all love. I love tossing my pecans with maple syrup and brown sugar before adding them in. Such a game changer. If you're serving these at a party slice them once they're totally cool. But honestly when it's just me and my family we dig in while they're still warm.

Saving Some For Later

These beauties stay fresh in a container on your counter for about 3 days. Sometimes I make extra and pop them in the freezer. The brownie base and pecan filling freeze great separately for up to 3 months. Perfect for when you need a quick dessert just thaw them overnight and bake fresh.

Why Everyone Loves These

These brownies are pure magic. The bottom is all chocolatey and fudgy then you get hit with that sweet gooey pecan topping. Its like having two desserts in one bite. They steal the show at every holiday gathering and everyone always begs for the recipe. Trust me you need these in your life.

A tray of freshly baked brownie squares topped with walnuts and pecans is displayed on parchment paper. Pin it
A tray of freshly baked brownie squares topped with walnuts and pecans is displayed on parchment paper. | tasteofcook.com

Frequently Asked Questions

→ Can I use raw pecans instead of toasted?

Yes, you can use raw pecans in this recipe. However, toasting them with maple and bourbon adds extra flavor and crunch to your brownies.

→ Why are my brownies too gooey in the middle?

The baking time varies depending on how set you want your brownies. If the center is too gooey, bake for an additional 20-25 minutes until the center is set but still slightly melty.

→ Can I make these brownies ahead of time?

These brownies can be made 1-2 days ahead and stored in an airtight container. They actually taste even better the next day as the flavors develop.

→ What's the best way to cut these brownies?

Let the brownies cool completely before cutting. Use a sharp knife and wipe it clean between cuts for the cleanest result. You can also refrigerate them for an hour before cutting.

→ Can I freeze these brownies?

These brownies freeze well for up to 3 months when wrapped tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before serving.

Pecan Pie Brownies

Fudgy chocolate brownies topped with a gooey maple pecan pie layer. Two classic desserts combined into one incredible treat, finished with sea salt.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes


Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 brownies)

Dietary: Vegetarian

Ingredients

01 1 stick (1/2 cup) salted butter.
02 1 cup semi-sweet chocolate chips.
03 3/4 cup granulated sugar.
04 2 teaspoons vanilla extract.
05 2 large eggs, at room temperature.
06 1/4 cup all-purpose flour.
07 1/4 cup unsweetened cocoa powder.
08 1/2 teaspoon baking powder.
09 2 ounces dark chocolate, broken into pieces.
10 1/2 cup brown sugar.
11 2 large eggs.
12 1 egg yolk.
13 1/3 cup maple syrup.
14 1/3 cup heavy cream.
15 2 tablespoons salted butter, melted.
16 2 teaspoons vanilla extract.
17 1 1/2 cups pecans, chopped.
18 Flaky sea salt.

Instructions

Step 01

Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper.

Step 02

In the microwave, melt together the butter and 3/4 cup chocolate chips. Stir in the sugar, and vanilla.

Step 03

In a bowl whisk the eggs until bubbly on top, 1 minute. Whisk the eggs into the chocolate mixture, whisking until the chocolate turns thick and glossy.

Step 04

Stir in the flour, cocoa powder, baking powder, and 1/4 cup chocolate chips, until just combined. Spread the mixture into the prepared pan.

Step 05

Bake 15-20 minutes, until the brownies are just set.

Step 06

Arrange the chocolate pieces over the brownie.

Step 07

Whisk together the brown sugar and 2 eggs, and 1 egg yolk until pale in color, about 3-4 minutes. Add the maple syrup and cream.

Step 08

Whisk in the melted butter and vanilla. Fold in the pecans. Gently pour the filling over the pre-baked brownie.

Step 09

Bake for 30 to 35 minutes, until barely set on top. If center is wiggly, continue baking another 20-25 minutes until melty set.

Notes

  1. You can use raw pecans or make toasted butter pecans for extra flavor.
  2. For toasted pecans: combine with bourbon, maple, brown sugar, vanilla, and cinnamon, then bake 8-10 minutes.

Tools You'll Need

  • 9x9 inch baking pan.
  • Parchment paper.
  • Microwave.
  • Mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, heavy cream).
  • Eggs.
  • Nuts (pecans).
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 293
  • Total Fat: 18 g
  • Total Carbohydrate: 28 g
  • Protein: 4 g