These pecan pie brownies marry a fudgy chocolate brownie with a rich pecan pie topping. They offer a perfect balance of deep chocolate flavor and crunchy pecans—ideal for Thanksgiving or any special dessert.
For these brownies I wanted the pecan filling to be a separate, spreadable layer rather than something baked on top. I prefer making the filling on the stovetop so it develops a silky texture without corn syrup. The result is a brownie that’s fudgy in the center with a toasty, crunchy pecan topping that holds together beautifully.
Tips for making pecan pie brownies
A few easy tips will help your brownies come out fudgy with a glossy top and a perfect pecan layer.
- Measure flour correctly: Spoon flour into the measuring cup and level it. Scooping the cup into the flour can compact it and lead to cakier brownies. If you bake at high altitude, add 1 tablespoon of flour.
- Create a crackled top: Beating the eggs with granulated and powdered sugar at high speed for a couple of minutes gives the brownies a shiny, crackly surface.
- Don’t overbake: Remove the brownies when the edges are set and the center still looks slightly underdone. They’ll continue to set as they cool—pulling them at the right moment keeps them fudgy instead of dry.
If you enjoy pecan desserts, you might also like other pecan recipes from this collection, such as pecan pie cake or pecan pie cinnamon rolls.
If you make this recipe, please leave a star review and tag @stephaniesweettreats on Instagram to share your results.
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Pecan Pie Brownies
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Ingredients
Brownies
- 1 cup All-purpose flour
- 1 cup Unsweetened cocoa powder, use dutch process cocoa
- 1 TBSP Cornstarch
- 1 tsp Salt
- 1 3/4 cup White granulated sugar
- 1/4 cup Powdered sugar
- 3 Large eggs, room temperature
- 1 Egg yolk, room temperature
- 1/2 cup Unsalted butter, melted
- 1/2 cup Oil, canola or vegetable
- 1 tsp Pure vanilla extract
- 1 cup Semi-sweet chocolate chips
Pecan Pie Filling
- 1/2 cup Unsalted butter
- 1 cup Brown sugar, packed
- 2 cups Pecans, chopped then measured
- 1 tsp Pure vanilla extract
- 3/4 cup Heavy cream
- 1 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/4 tsp Salt
Instructions
Brownies
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Preheat the oven to 350°F. Spray a 9×9-inch baking pan with baking spray, line the bottom and two sides with parchment, and spray the parchment.
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In a medium bowl, sift together the flour, cocoa powder, cornstarch, and salt.
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In a large bowl using a mixer, beat the granulated sugar, powdered sugar, eggs, and egg yolk on high speed for 2 minutes until pale and fluffy—this helps the brownies rise and form a crackly top.
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Add the melted butter, oil, and vanilla and mix briefly on low until combined. Fold in the dry ingredients on low, then finish with a rubber spatula to ensure an even batter. Stir in the chocolate chips.
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Spread the batter evenly in the pan and bake 40–50 minutes. The edges should be set while the center remains slightly underdone. A toothpick inserted should come out with moist brownie crumbs—not raw batter. If needed, bake another 5 minutes and check again.
Pecan Pie Filling
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While the brownies cool, make the pecan filling. In a medium saucepan over medium heat, melt the butter.
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Stir in the brown sugar, chopped pecans, vanilla, heavy cream, cinnamon, nutmeg, and salt. Cook 4–5 minutes until the mixture thickens and the brown sugar melts. Remove from heat and cool for about 15 minutes so it’s spreadable but not hot.
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Pour the pecan filling over the cooled brownies and spread evenly. Chill until fully set, then cut into 16 squares and serve.
Notes
High altitude: Add 1 tablespoon extra flour.
Dairy: Bring butter and eggs to room temperature about 1–2 hours before baking for best texture.