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.
Servings 12 brownies
Ingredients
Brownie Layer
- 1 box brownie mix prepared according to package directions for a 9x9-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 9x9-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
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.
- 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 9x9-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.
- 8x8-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.
- 9x13-inch pan: The brownies and pecan layer will be considerably thinner if you use the same quantities. For a 9x13-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 9x13-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.