Introduction

These Buttery Pecan Pie Brownies combine the rich, fudgy texture of chocolate brownies with a sweet, gooey pecan pie topping. They’re perfect for anyone who loves the classic flavors of pecan pie and chocolate in one decadent treat.

Buttery Pecan Pie Brownies Recipe - Recipe Image

Ingredients

1 cup unsalted butter
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon espresso powder (optional)
½ teaspoon salt
1 ½ cups pecans (toasted and chopped)
1 cup brown sugar
½ cup corn syrup
¼ cup heavy cream
4 tablespoons unsalted butter (for topping)
½ teaspoon salt (for topping)
1 teaspoon vanilla extract (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal.
Step 2: In a bowl, melt 1 cup of unsalted butter. Whisk in the granulated sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in 2 teaspoons vanilla extract.
Step 3: Sift together the cocoa powder, all-purpose flour, espresso powder (if using), and ½ teaspoon salt. Gently fold this dry mixture into the wet ingredients until just combined.
Step 4: Pour the brownie batter into the prepared pan and bake for 20 to 22 minutes. The center should be just set but not fully firm. Remove from the oven and let cool slightly.
Step 5: While brownies bake, toast the pecans in a dry skillet over medium heat for about 5 minutes until fragrant. Roughly chop them and set aside.
Step 6: In a saucepan, combine the brown sugar, corn syrup, heavy cream, and 4 tablespoons unsalted butter. Cook over medium heat, stirring often, until the mixture starts to bubble.
Step 7: Remove the saucepan from heat. Stir in 1 teaspoon vanilla extract, ½ teaspoon salt, and the toasted chopped pecans until evenly incorporated.
Step 8: Pour the pecan topping evenly over the partially baked brownie layer. Spread gently to cover the surface.
Step 9: Return the pan to the oven and bake for an additional 20 to 25 minutes, until the topping is bubbly and set.
Step 10: Let the brownies cool completely. For clean, neat slices, refrigerate for at least 1 hour before cutting. Serve at room temperature.

Tips & Variations

For a deeper chocolate flavor, use dark cocoa powder instead of natural unsweetened cocoa.
Espresso powder enhances the chocolate taste but can be omitted if you prefer.
Replace corn syrup with golden syrup or honey for a different sweetness profile.
To add extra texture, sprinkle some chocolate chips or chopped dark chocolate over the brownie base before adding the pecan topping.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individually wrapped pieces for up to 3 months. Reheat gently at room temperature before serving to maintain the gooey topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pecans?

Yes, walnuts or almonds work well as substitutions and will provide a slightly different but delicious flavor and texture.

Why should I refrigerate brownies before slicing?

Chilling the brownies firms up the gooey topping and helps achieve cleaner, neater slices without the topping sticking to the knife.

Buttery Pecan Pie Brownies Recipe

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4.9 from 74 reviews

These Buttery Pecan Pie Brownies combine a rich, fudgy chocolate brownie base with a luscious, buttery pecan pie topping. Toasted pecans add a delightful crunch, while the sweet, silky pecan topping balances the deep cocoa flavors. Perfect for dessert lovers craving the best of brownies and pecan pie in one decadent treat.

Author: Dana
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

1 cup unsalted butter
1 ½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon espresso powder (optional)
½ teaspoon salt

Pecan Topping

1 ½ cups pecans (toasted and chopped)
1 cup brown sugar
½ cup corn syrup
¼ cup heavy cream
4 tablespoons unsalted butter
½ teaspoon salt
1 teaspoon vanilla extract

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the brownies.
Make brownie batter: In a bowl, melt 1 cup of unsalted butter. Whisk in 1 ½ cups granulated sugar until the mixture is smooth. Add the eggs one at a time, whisking well after each addition, then stir in 2 teaspoons vanilla extract.
Add dry ingredients: Sift together ¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon espresso powder (if using), and ½ teaspoon salt. Gently fold the dry ingredients into the wet mixture until just combined.
Bake brownie base: Pour the batter evenly into the prepared pan. Bake for 20 to 22 minutes, or until the center is just set. Remove the pan from the oven and let it cool slightly.
Toast and chop pecans: While the brownies bake, toast 1 ½ cups pecans in a dry skillet over medium heat for about 5 minutes until fragrant. Roughly chop them and set aside.
Prepare pecan topping: In a saucepan, combine 1 cup brown sugar, ½ cup corn syrup, ¼ cup heavy cream, and 4 tablespoons unsalted butter. Cook over medium heat until the mixture bubbles, stirring occasionally to prevent sticking.
Finish topping: Remove the saucepan from heat. Stir in 1 teaspoon vanilla extract, ½ teaspoon salt, and the toasted, chopped pecans.
Top the brownies: Pour the pecan mixture evenly over the partially baked brownie layer and spread it smoothly with a spatula.
Bake again: Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the pecan topping is bubbly and set.
Cool and serve: Allow the brownies to cool completely. For clean, precise cuts, refrigerate the brownies for 1 hour before slicing. Serve at room temperature and enjoy.

Notes

Espresso powder is optional but enhances the chocolate flavor.
To toast pecans, keep the heat medium and stir often to avoid burning.
Cooling the brownies in the fridge helps to achieve clean slices.
Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
You can substitute corn syrup with maple syrup or honey, but it may alter texture slightly.

Keywords: Buttery Pecan Pie Brownies, pecan pie brownies, chocolate brownies, pecan topping dessert, easy brownies recipe, rich chocolate dessert