Pecan Pie Brownies
These easy Pecan Pie Brownies combine fudgy brownies with a rich, gooey pecan pie topping for a twist on the classics. They’re the ultimate fall and holiday sweet treat for entertaining. Simple to make using boxed brownie mix and also easier to serve than classic pecan pie.
When it comes to holiday desserts, two is better than one — and whenever we can’t decide between a few, these Pecan Pie Brownies are what we make instead. Quick and easy with no-fuss store-bought boxed brownie mix topped with a simple stovetop pecan pie filling, these decadent bars combine two classic favorites into one irresistible bite. They’re the ultimate fall treat for fall and holiday gatherings, a quick dessert, or entertaining.
These Pecan Pie Brownies are chocolatey, buttery, and have all the gooey, nutty flavor of pecan pie and the fudgy richness of brownies in one easy dessert bar. Each bite is the perfect flavor and texture combination, making this easy dessert a guaranteed crowd-pleaser for Thanksgiving, holiday parties or simply anytime your family is craving something extra indulgent.
If you like this holiday dessert, be sure to try some of our other favorite festive treats, like these Christmas Tree Brownies and our Funfetti Cookie Bars.
Why You’ll Love This Recipe
- Starts with a boxed brownie mix. Foolproof and perfect every time, this recipes base is easy and delicious without any from-scratch brownie batter to fuss over.
- Quick pecan pie topping made in minutes. The decadent pecan pie topping comes together on the stovetop so fast, no separate pie crust needed.
- Combines two Thanksgiving desserts in one. This recipe is an irresistible treat that transforms two Thanksgiving-table favorites into one easy-to-slice dessert. bar
- Great make-ahead option. These are simple to prep and bake in advance, to help save time when entertaining since they need time to cool and set anyway.
Ingredients
For The Brownie Layer:
- Box Brownie Mix: Rich, fudgey and chocolatey, use your favorite store-bought variety. They come out perfectly every time, with ease.
- Eggs: To hold the layer together.
For The Pecan Pie Topping:
- Light Corn Syrup: For that signature gooey, sticky texture you crave in pecan pie.
- Sugar: For sweetness.
- Butter: To add richness. Use unsalted.
- Eggs: We like to use size large when baking.
- Vanilla Extract: Adds a depth of flavor and enhances all the other ingredients.
- Pecans: Toasty and nutty, the star ingredient for the pie topping.
How To Make Pecan Pie Brownies
1. Preheat the oven according to the brownie mix package directions. Lightly grease a 9×9-inch baking pan or line it with parchment paper.
2. Prepare the brownie mix according to the package directions. Spread the batter evenly into the prepared pan.
3. Bake for about 20–25 minutes, or until the brownie layer has started to set around the edges and has developed a thin crust on top. The center should still be underbaked.
4. While the brownies bake, whisk together the corn syrup, granulated sugar, melted butter, eggs, vanilla and salt until smooth.
5. Stir in the chopped pecans until evenly coated in the filling.
6. Remove the partially baked brownies from the oven. Carefully spoon the pecan mixture evenly over the top, spreading the pecans all the way to the edges.
7. Return the brownies to the oven and bake for another 25–30 minutes, or until the pecan topping is set around the edges. The very center can still have a slight jiggle.
8. Allow the brownies to cool in the pan for at least 2 hours before slicing. The pecan pie topping will continue to set as it cools.
9. Cut into 12 large or 16 smaller squares and serve.
Expert Tips
- Pull brownies from the oven while they’re still slightly underdone. They’ll finish cooking during the second bake with the topping, so you can feel okay about pulling the brownies on the early side.
- Whisk the topping constantly. Stir and whisk non-stop on the stovetop so the egg doesn’t scramble before it’s fully incorporated.
- Let the brownies cool completely. Ideally, allow them to cool for a few hours, before slicing for the cleanest cut bars.
- Use a family-size (not a small) box of brownie mix. This is important — just be sure to double check the packaging, so the base is thick enough to support the topping.
Variations & Substitutions
- Add a handful of chocolate chips to the batter. Adding regular or mini chocolate chips to the brownie batter brings even more extra chocolate flavor.
- Swap pecans for walnuts. Both nuts are toasty, crunchy, and nutty. Pecans are, of course, the classic choice, but if you have walnuts on hand, they’re just as tasty.
- Drizzle with a little extra caramel sauce. Do this right before serving for even more decadence.
- Serve warm with a scoop of ice cream. Serving these a la mode with vanilla ice cream turns these bars into a proper dessert-plate version.
Storage
Store leftover bars in an airtight container at room temperature for 3-4 days, and in the fridge for up to a week. Serve chilled, or at room temperature.
Freeze any leftover bars wrapped individually, or in an airtight container for up to 3 months. Thaw in the fridge or at room temperature before serving again.
These are a great make ahead dessert. Prep and bake the bars the day before, then let them sit and set until you’re ready to serve the next day.
Frequently Asked Questions
Absolutely. If you have a recipe you love, go for it — these bars will have even more of a “from scratch” flavor.
This can happen when there’s too much corn syrup or butter in the filling, or if the brownies are underbaked and don’t set for long enough. Be sure to measure your ingredients, cook for the right time during the second bake, and allow the brownies to set before slicing.
Sure — adding chocolate chips into the batter gives these an extra indulgent chocolate flavor.
Pecan Pie Brownies
Ingredients
Brownie Layer
- 1 box brownie mix prepared according to package directions for a 9×9-inch pan
- Eggs oil and water called for on brownie mix package
Pecan Pie Topping
- 2/3 cup light corn syrup
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Preheat the oven according to the brownie mix package directions. Lightly grease a 9×9-inch baking pan or line it with parchment paper.
- Prepare the brownie mix according to the package directions. Spread the batter evenly into the prepared pan.
- Bake for about 20–25 minutes, or until the brownie layer has started to set around the edges and has developed a thin crust on top. The center should still be underbaked.
- While the brownies bake, whisk together the corn syrup, granulated sugar, melted butter, eggs, vanilla and salt until smooth.
- Stir in the chopped pecans until evenly coated in the filling.
- Remove the partially baked brownies from the oven. Carefully spoon the pecan mixture evenly over the top, spreading the pecans all the way to the edges.
- Return the brownies to the oven and bake for another 25–30 minutes, or until the pecan topping is set around the edges. The very center can still have a slight jiggle.
- Allow the brownies to cool in the pan for at least 2 hours before slicing. The pecan pie topping will continue to set as it cools.
- Cut into 12 large or 16 smaller squares and serve.
Notes
- Store leftover bars in an airtight container at room temperature for 3-4 days, and in the fridge for up to a week. Serve chilled, or at room temperature.
- Freeze any leftover bars wrapped individually, or in an airtight container for up to 3 months. Thaw in the fridge or at room temperature before serving again.
- Prep and bake the bars the day before, then let them sit and set until you’re ready to serve the next day.
- Using a different size pan: This recipe was tested in a 9×9-inch baking pan, which creates thick, fudgy brownies with a generous pecan pie layer. You can use another pan size, but the baking time and thickness will change.
- 8×8-inch pan: The layers will be thicker and may require additional baking time. Make sure your pan is deep enough to hold both layers without overflowing. Begin checking for doneness at the listed time and add a few minutes as needed.
- 9×13-inch pan: The brownies and pecan layer will be considerably thinner if you use the same quantities. For a 9×13-inch pan with a similar thickness, increase the pecan topping to 1 cup light corn syrup, 3/4 cup granulated sugar, 4 tablespoons butter, 3 eggs, 1 1/2 teaspoons vanilla, 1/2 teaspoon salt and 2 cups chopped pecans, and use a brownie mix intended for a 9×13-inch pan.
- Regardless of pan size, follow the brownie mix package as your starting point and partially bake the brownie layer before adding the pecan topping.
- The brownie layer is ready for the topping when the edges are set and the top has developed a thin crust, but the center is still underbaked.
- After adding the pecan layer, bake until the edges of the topping are set and the center has only a slight jiggle.
- For extra-clean slices, refrigerate the cooled brownies for about 30 minutes before cutting.
