Pecan Pie Brownies Recipe

Introduction

Pecan Pie Brownies combine the rich, fudgy texture of classic brownies with the sweet, nutty topping of pecan pie filling. This layered dessert offers the best of both worlds, perfect for holidays or any special occasion.

Ingredients

• 1 box Brownie mix (with instructions and ingredients for a 13×9 inch pan)
• For the pecan pie filling:
  • 1 cup Sugar
  • 1 1/2 cups Light corn syrup
  • 4 Eggs
  • 1/4 cup Unsalted butter
  • 1 1/2 teaspoons Vanilla extract
  • 2 cups Pecans, roughly chopped

Instructions

1. Step 1: Preheat your oven according to the brownie package instructions. Grease a 13×9 inch pan.
2. Step 2: In a small saucepan, whisk together the sugar, corn syrup, eggs, butter, and vanilla. Place over medium-high heat and cook, stirring continuously, to start thickening the mixture.
3. Step 3: Prepare the brownie batter as directed on the package.
4. Step 4: Pour the brownie batter into the greased pan and bake for 20 minutes to partially cook the brownies.
5. Step 5: While the brownies bake, continue cooking the pecan pie filling in the saucepan, stirring often until it thickens enough to coat a spoon (about 15 minutes). Stir in the chopped pecans and cook for another 2-3 minutes until the mixture resembles runny oatmeal—pourable but not liquid.
6. Step 6: Remove the brownies from the oven once the 20 minutes are up. Pour the pecan pie filling evenly over the brownies, spreading to cover completely.
7. Step 7: Return the pan to the oven and bake 25-30 minutes, or until the filling jiggles slightly when you move the pan.
8. Step 8: Let the brownies cool to room temperature before cutting into squares and serving.

Tips & Variations

• Use toasted pecans for a deeper nutty flavor.
• Swap light corn syrup with an equal amount of golden syrup or honey if preferred.
• For extra richness, add a pinch of salt to the pecan pie filling.
• Line your pan with parchment paper for easier removal and cleaner edges.

Storage

Store pecan pie brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm in the oven at low temperature until just heated through, avoiding microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pecan pie filling without a stove?

This recipe requires cooking the filling on the stovetop to achieve the right thickness and consistency. Using the stove helps the filling set properly when baked on the brownies.

How do I know when the pecan pie filling is done cooking?

The filling is ready when it thickens enough to coat a spoon and looks like runny oatmeal—loose enough to pour but not liquid. It should also jiggle slightly but appear set when baked on the brownies.

Pecan Pie Brownies Recipe

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★★★★★

4.7 from 116 reviews

• Author: Simon
• Total Time: 1 hour 10 minutes
• Yield: 16 servings 1x

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Description

These Pecan Pie Brownies combine rich, fudgy brownies with a gooey, caramel-like pecan pie topping. The recipe features a classic brownie base baked first, then topped with a homemade pecan pie filling that’s cooked stovetop before baking again to set. The result is a decadent treat with a perfect balance of chocolate and nutty sweetness, ideal for any dessert lover.

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Ingredients

Scale 1x2x3x

Brownie Base

• 1 box Brownie mix (with ingredients and instructions as per package for 13×9 inch pan)

Pecan Pie Filling

• 1 cup Sugar
• 1 1/2 cups Light Corn syrup
• 4 Eggs
• 1/4 cup Unsalted butter
• 1 1/2 teaspoons Vanilla extract
• 2 cups Pecans, roughly chopped

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Instructions

1. Preheat oven: Preheat the oven according to the brownie mix package instructions, typically to 350°F (175°C).
2. Prepare pecan pie filling base: In a small saucepan, whisk together sugar, corn syrup, eggs, butter, and vanilla extract. Place the pan over medium-high heat on the stovetop and cook, stirring continuously to prevent curdling, until the mixture thickens enough to coat a spoon, about 15 minutes.
3. Prepare brownie batter: While the filling cooks, prepare the brownie batter according to the package instructions.
4. Par-bake brownies: Pour the brownie batter into a greased 13×9 inch baking pan and bake for 20 minutes. This partial baking sets the base before adding the topping.
5. Finish pecan filling: Stir the roughly chopped pecans into the thickened mixture in the saucepan and continue cooking for another 2-3 minutes until the filling reaches a runny oatmeal-like consistency — loose enough to pour yet not too liquidy.
6. Assemble and bake: Remove the par-baked brownies from the oven. Pour the pecan pie filling evenly over the brownies, spreading it to cover the surface completely. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling jiggles slightly when the pan is moved.
7. Cool and serve: Allow the brownies to cool to room temperature before cutting into squares to serve. Cooling ensures the filling sets properly for clean slices.

Notes

• Cooking times may vary depending on your oven; start checking the doneness of the filling around 25 minutes.
• Be sure to stir the pecan filling continuously while cooking to avoid scrambling the eggs.
• Chilling the brownies after baking can make cutting even easier but is not necessary.
• Use fresh or toasted pecans for enhanced flavor.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pecan pie brownies, brownies with pecan topping, pecan pie dessert, chocolate pecan brownies, holiday dessert