Pecan Pie Brownies Recipe 🍫🥧

Introduction

Can’t decide between pie and brownies? Meet the dessert that lets you have both! These Pecan Pie Brownies combine the gooey, caramelized topping of classic pecan pie with the rich, chocolatey base of your favorite brownies. Whether you’re baking for Thanksgiving or simply craving something indulgent, this dessert delivers pure bliss in every bite.

Why I Love This Recipe

• Two desserts in one—it’s the best of both worlds!
• Starts with a boxed brownie mix for convenience
• That sticky, nutty pecan topping makes every square bakery-worthy
• A perfect treat for holiday tables, potlucks, or cozy weekends

Ingredients

For the Brownie Layer:

• 1 (18 to 20-ounce) box “Family”-sized brownie mix, plus ingredients listed on the box
• Cooking spray

For the Pecan Pie Topping:

• 2 cups pecans, coarsely chopped
• 4 tablespoons (½ stick) unsalted butter
• ⅓ cup packed light brown sugar
• ⅓ cup light corn syrup
• 2 tablespoons heavy cream
• ¾ teaspoon vanilla extract
• ½ teaspoon kosher salt
• Flaky salt for sprinkling (optional)

Directions

1. Prep Your Pan

Preheat oven to 325°F. Coat a 9-inch square baking pan with cooking spray and line it with parchment, making sure it overhangs for easy lifting later.

2. Bake the Brownie Base

Prepare brownie mix as directed on the package. Pour batter into the lined pan and smooth the top. Bake for about 30 minutes, or until the top is set and a toothpick inserted in the center comes out clean.

3. Make the Pecan Pie Topping

While the brownies bake, coarsely chop pecans. In a saucepan, combine butter, brown sugar, corn syrup, heavy cream, vanilla, and salt. Bring to a gentle boil over medium heat, then simmer for 2–3 minutes while stirring.

Remove from heat and stir in the chopped pecans until fully coated.

4. Layer and Finish Baking

Once brownies are baked, remove them from the oven and increase the temperature to 350°F. Spoon the pecan topping evenly over the brownie layer.

Return to oven and bake for another 25–30 minutes, until the topping is bubbly all over.

5. Cool and Serve

Let cool on a wire rack for at least 1½ hours. Once set, lift out using the parchment edges and slice into squares. Sprinkle with flaky salt if you’re feeling fancy.

Tips for Success

• Don’t skip the parchment paper—it makes removal and cleanup a breeze.
• Let the brownies cool completely before slicing for the cleanest cuts.
• Use a serrated knife for best results when cutting through the sticky topping.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re perfect on their own, too!

Storage

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Will keep for up to 5 days.
• Freezer: Wrap individually and freeze up to 2 months. Thaw and warm slightly before serving.

More Desserts You’ll Love

• The Best Peanut Butter Brownies I’ve Ever Made
• Chocolate Chip Cookie Dough Brownie Bombs
• Pecan Pie Bars
• Brownie Batter Dip
• Chocolate Chip Cookie Bites

Final Thoughts

These Pecan Pie Brownies are rich, decadent, and destined to be the star of any dessert spread. Easy enough for a weeknight but elegant enough for the holidays—this recipe is pure magic.

Have you tried it? Tag @ChefManiac on Instagram and show us your sweet creations! 🍫✨

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