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Pecan Pie Brownies Recipe.
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Fudgy Pecan Pie Brownies – Two Classic Desserts in One

Rich, fudgy brownies meet gooey pecan pie filling in this irresistible homemade pecan pie brownies recipe. They're perfect for any occasion.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Desserts
Cuisine: American
Keyword: Pecan Pie Brownies Recipe
Servings: 12 servings
Calories: 468kcal
Author: Lois

Equipment

Ingredients

For the Brownies:

  • 1 cup all purpose flour
  • ¾ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • ½ cup vegetable oil
  • 1 ¼ cups white granulated sugar
  • ¾ cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Pecan Topping:

  • 4 tablespoons unsalted butter
  • ½ cup brown sugar, packed
  • ½ cup light corn syrup
  • ¼ cup heavy cream
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 cup pecans coarsely chopped

Instructions

Make the Brownie Batter:

  • Preheat your oven to 350°F.
  • Line a 9x9 baking dish with parchment paper.
  • In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  • In another bowl, whisk together the melted butter, vegetable oil, white and brown sugars, eggs, and vanilla extract.
  • Add the dry ingredients to the wet ingredients and mix until just combined.
  • Pour the batter into the prepared baking dish.
  • Bake for 20-25 minutes, or until the top is just set.

Make the Pecan Topping:

  • In a pot over medium heat, melt the butter.
  • Add the brown sugar and corn syrup and bring to a boil, stirring often.
  • Cook until the brown sugar is dissolved, taking care to stir the entire time so the mixture doesn’t burn.
  • Reduce the heat to medium and stir in the heavy cream and salt. The mixture will bubble up.
  • Continue cooking until a thick, caramel-like sauce has formed and the mixture is smooth and bubbly.
  • Remove from heat and stir in the vanilla.
  • Stir in the pecans.
  • Pour the pecan topping over the par-baked brownies and spread evenly to the edges of the pan.
  • Return the dish to the oven and continue cooking for 25-30 minutes, or until the center of the brownies is set, and the pecan topping is hardened.
  • Remove from the oven and set aside to cool to the touch before cutting and serving.

Video

Notes

Tips
  • Use light or dark corn syrup depending on the flavor you prefer—dark adds a richer, molasses-like taste while light gives a sweeter, delicate filling.
  • Chill the baked brownies before slicing for clean, even squares.
  • Line the pan with parchment paper to make lifting and cutting easier.
Storage & Make Ahead
  • Store cooled brownies in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days if you prefer a firmer texture.
  • Freeze for up to 2 months; thaw in the refrigerator before serving.

Nutrition

Serving: 1serving | Calories: 468kcal | Carbohydrates: 66g | Protein: 3g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 193mg | Potassium: 143mg | Fiber: 2g | Sugar: 54g | Vitamin A: 465IU | Vitamin C: 0.03mg | Calcium: 50mg | Iron: 2mg