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Two brownies stacked on a white plate. The top brownie has a bite out of it. Three chocolate chips sit in front of the brownies. More brownies are in the back on a wire rack.
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Pecan Pie Brownies

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!
Course Dessert
Cuisine North American
Prep Time 3 hours 15 minutes
Cook Time 45 minutes
Servings 16 servings
Calories 279kcal
Author Nina

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.

Nutrition

Serving: 16g | Calories: 279kcal | Carbohydrates: 32g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 128mg | Potassium: 117mg | Fiber: 2g | Sugar: 26g | Vitamin A: 318IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg