These pecan pie brownies have a fudgy chocolate brownie base, and a gooey pecan pie topping. A simple, easy dessert that is great all year, but is especially perfect for the holidays!
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🍂A brownie with an autumn twist
I wanted to make brownies and put a holiday flair on them. What says the says the holidays like pecan pie! I took my brownie recipe and halved it so this could fit in a 9-inch square pan. These brownies are so quick to make because they are made in one bowl! Yes!
These brownies have no rising ingredients, so they are really fudgy. They are also super chocolatey - they have cocoa powder and chocolate chips in them.
The pecan pie topping is quick to pull together. All the ingredients, expect the pecans, get heated together over medium heat. Pour it over the brownies, add the pecans, and bake for a little longer. After the brownies fully cool (they need time to set), cut them in small squares, and serve.
🥘Ingredients
Ingredient notes
- Pecans - Use pre chopped pecan pieces to save time.
- Chocolate chips - I used a mixture of milk and semi-sweet chocolate because I had some to use up. Either all semi-sweet or milk-chocolate will work.
- Corn syrup - Either light or dark corn syrup will work in this recipe.
- Unsalted butter - If you use salted butter, omit the extra salt in this recipe.
🔪Instructions
Brownies
To make the brownies, combine melted butter, vegetable oil and both sugars in a large bowl. Whisk well and then add in eggs and vanilla. Beat until lightened in colour.
Add in salt, flour and cocoa powder. Gently stir to combine. Add chocolate chips and stir until just combined.
Pour batter into prepared pan and level it. Bake for 25-28 minutes at 350°F. The toothpick test will not work with these brownies, because they are supposed to be fudgy. Take brownies out the oven when they look "set" and they are not getting too brown around the edges. Cool brownies on a wire rack while you make the topping.
Pecan Pie Topping
To make the topping, combine sugars, corn syrup, egg, butter, vanilla extract, and salt in a small saucepan over medium heat. Stir continuously until the butter has melted and the mixture has thickened slightly. It needs to be pourable.
Remove from heat and add in half the pecans. Stir to combine and then set it aside to cool slightly. Pour the topping evenly over the top of the brownies. Add the remaining pecans to the top, making sure pecans are well spread out.
Return brownies back to the oven and bake for another 15-18 minutes. The topping should be set and only a little jiggly.
Fully cool brownies in their pan on a wire rack. Brownies need to be fully cooled because they are very fudgy and need to set. Brownies can be stored at room temperature for up to 3 days in an airtight container, or 5 days in the refrigerator.
For more step-by-step photos and instructions, see the web story for pecan pie brownies!
✔️Expert Tips
- Either milk chocolate or semi-sweet chocolate chips will work with this recipe.
- Use pre chopped pecan pieces to save time. Whole pecans are too large for the little squares, so they would have to be chopped in half.
- The brownies need to cool slightly and set before the topping can go on. Use that time to make the topping.
- The pecan pie topping needs to cool slightly. We can't add a piping hot topping over a hot brownie or it will be brownie soup. Speed up the cooling process by putting the topping in the freezer for a bit.
- Let the brownies cool completely before slicing into them. They are very loose when they come out of the oven, and need to firm up.
💭FAQs
To make a brownie really fudgy - don't add leavening ingredients. Cakey brownies have baking powder in them. Also, fudgy brownies have a higher fat to flour ratio.
For fudgy brownies, oil or melted butter works, but if you want a cakey brownie, softened butter is best. The butter helps rise the batter.
Store brownies in a freezer container and freeze for up to 3 months. Thaw at room temperature.
Yes, use this brownie recipe to fit that pan size, and double the topping ingredients.
🔖Related recipes
📋 Recipe
Pecan Pie Brownies
Equipment
- one 9x9 inch square baking pan
Ingredients
Brownies
- ½ cup unsalted butter melted
- 1 tablespoon vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup all purpose flour
- ½ cup cocoa powder
- ½ cup chocolate chips milk or semi-sweet chocolate
Pecan Pie Topping
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
- 3 tablespoons corn syrup
- 1 large egg
- ¼ cup unsalted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup pecan halves
Instructions
Brownies
- Preheat oven to 350° (177°C). Line a 9x9 inch square baking pan with parchment paper.
- In a large bowl, combine melted butter, vegetable oil and both sugars. Whisk well and then add in eggs and vanilla. Beat until lightened in colour.
- Add in salt, flour and cocoa powder. Gently stir to combine. Add chocolate chips and stir until just combined.
- Pour batter into prepared pan and level it. Bake for 25-28 minutes. Toothpick test will not work with these brownies, because they are supposed to be fudgy. Take brownies out the oven when they look "set" and they are not getting too brown around the edges.
- Cool brownies on a wire rack while you make the topping.
Pecan Pie Topping
- Combine sugars, corn syrup, egg, butter, vanilla extract, and salt in a small saucepan over medium heat. Stir continuously until the butter has melted and the mixture has thickened slightly. It needs to be pourable.
- Remove from heat and add in half the pecans. Stir to combine and then set it aside to cool slightly. To speed up cooling process, pour mixture into a clean bowl, cover, and place it in the freezer. Stir at 5 minutes and remove after another 5 minutes. Stir again.
- Pour the topping evenly over the top of the brownies. Add the remaining pecans to the top, making sure pecans are well spread out. Return brownies back to the oven and bake for another 15-18 minutes. The topping should be set and only a little jiggly.
- Fully cool brownies in their pan on a wire rack. Brownies need to be fully cooled because they are very fudgy and need to set. Brownies can be stored at room temperature for up to 3 days in an airtight container, or 5 days in the refrigerator.
Notes
-
- Either milk chocolate or semi-sweet chocolate chips will work with this recipe.
-
- Use pre chopped pecan pieces to save time. Whole pecans are too large for the little squares, so they would have to be chopped in half.
-
- The brownies need to cool slightly and set before the topping can go on. Use that time to make the topping.
-
- The pecan pie topping needs to cool slightly. We can't add a piping hot topping over a hot brownie or it will be brownie soup. Speed up the cooling process by putting the topping in the freezer for a bit.
- Let the brownies cool completely before slicing into them. They are very loose when they come out of the oven, and need to firm up.
Elle T
I tried this recipe with a boxed brownie mix and it turned out great. Had people wanting the recipe. However once I take the time I will definitely bake the brownies from scratch.
Nina
Hi Elle! Using a boxed mix is great for idea for anyone short on time. I'm so glad it was a hit!