Yield: 8″ pan pecan pie brownies // Total Time: 1 hr. 10 min. // Disclaimer: This post includes affiliate links.
Rich fudge brownies topped with homemade pecan pie filling – truly the perfect fall dessert.
Pecan pie brownies
As stated in my apple pie bars post, I am not pie crusts *biggest* fan. That’s exactly why I’m here with another thanksgiving ~twist~, if you will: pecan pie brownies. My rich, perfect fudge brownies topped off with a homemade pecan pie filling! Another great thing about it is that there is no corn syrup required! We’ll just use maple syrup for the topping for some great flavor. If you’re looking for something a little different and delicious to make these Thanksgiving, these are for you!
Pecan pie brownies recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient and can easily throw off a recipe. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the brownies tough and chewy rather than fudgy.
How to get perfect brownie slices
Brownies and bars can be annoying to cut, especially when they start dragging the batter and it seems like half of the brownies have ended up on your knife! To get perfect brownie cuts, get a clean knife and a tall glass of hot water. Dip the knife in the hot water, then make a slice in the brownies. Continue dipping and slicing to be left with perfectly cut brownie slices!
Line your pan with parchment paper
I line all of my pans with parchment paper. This just makes it much easier to lift your baked goods out of the pan and eliminates any worry of having to flip your hard work and hope for the best. I typically butter my pan, then take a small sheet of parchment paper and line the pan so that the parchment is up the walls of 2 sides of the pan.
Ingredients and substitutions
For the brownies:
All purpose flour: lends some structure to the brownies and makes them slightly chewy.
Salt: helps balance and bring out the sweetness and flavor of the brownies.
Unsalted butter: makes the brownies tender and gives them that melt-in-your-mouth feel. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the brownies.
Semi-sweet chocolate: where the main flavor of these brownies comes from! I use chocolate chips as I have noticed that they are better for bringing out that crackled top when compared to using a baking bar. Make sure you use good quality chocolate chips here as this part makes up the entire flavor of the brownies!
Granulated sugar: sweetens the brownies, helps lock in moisture in the batter, and helps contribute to that perfect crackled top.
Dutch process cocoa: lends a deeper chocolate flavor to the brownies. I love using dutch process cocoa because it has a deeper and richer flavor than natural cocoa, but natural cocoa or even black cocoa powder can easily be substituted in here.
Eggs: binds the brownie batter together, adds moisture to the brownies, and is the main contributor in getting that perfectly crackled top.
For the pecan pie topping:
Unsalted butter: for richness and flavor. You can use salted butter here instead, just be sure to omit the extra salt from the topping.
Light brown sugar: for sweetening and for flavor.
Maple syrup: pure maple syrup helps bind the pecan filling together and lends some great maple flavor. Honey will work here as well!
Salt: for balancing and bringing out the flavor of the pecan pie topping.
Vanilla: for flavor.
Egg: helps with binding the pecan pie topping together and ensuring that it bakes up as a solid layer.
Chopped pecans: the star of the show, really!
How to make pecan pie brownies
Here are the steps to follow to make my pecan pie brownies. You can find the complete recipe (which is printable!) at the end of this blog post.
1. Oven prep. Preheat the oven to 350°F / 175°C. Grease an 8″ square baking dish with butter or nonstick cooking spray, then line it with parchment paper. Lining with parchment paper makes it *much* easier to take brownies out of the pan, even if your pan is nonstick.
2. Melt the butter and chocolate. In a large microwaveable mixing bowl, melt together the butter and the chocolate chips. Microwave the mixture in 30 second intervals, being sure to stir it.
3. Whisk in ingredients. Immediately after the mixture is melted, whisk in the cocoa powder and sugar until combined, then whisk in both eggs until well combined.
4. Mix in flour and salt. Add in the flour and salt, and gently mix the ingredients together *just* until no flour streaks remain. Be careful not to overmix or you will end up with tough and chewy brownies!
5. Partially bake the brownies. Bake the brownies for 20 minutes, until the top has slightly set. While the brownies are partially baking, make the pecan pie topping.
6. Make the pecan pie topping. In a medium sized microwave safe bowl, melt the butter. Add in the sugar, syrup, salt, vanilla, and egg. Whisk until well combined, then whisk in the pecans.
7. Finish baking the brownies. Once the brownies have slightly set, remove them from the oven. Gently pour the pecan pie filling over the brownies into an even layer. Continue baking for an additional 25 minutes. You will know the brownies are done once the filling has set, is golden brown, and wobbles only ever so slightly in the center.
8. Serve and enjoy! Wait for the brownies to cool, then slice them, serve and enjoy!
Pecan Pie Brownies Q & A
What size pan do I need?
I used and highly recommend using an 8″ square pan for this recipe. You can use a 9″ square pan but note that the brownies will be thinner and require a tad less baking time.
Can I double these pecan pie brownies?
Definitely! Simply double all the ingredients and bake it all together in one 9×13″ pan, or in two 8″ square pans. I already strongly recommend weighing your ingredients, but I recommend it even *more* if you are doubling the recipe!
How to store pecan pie brownies
These brownies can be stored in an airtight container at room temperature for up to 5 days, or stored in the freezer for up to 3 months.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
Did you make these pecan pie brownies?
If you made these pecan pie brownies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Pecan Pie Brownies
- 113 g unsalted butter (½ c.)
- 180 g semi-sweet chocolate chips (1 c.)
- 24 g dutch process cocoa powder (⅓ c.)
- 200 g granulated sugar (1 c.)
- 2 eggs
- 80 g all purpose flour (⅔ c.)
- ½ tsp. salt
Pecan Pie Topping
- 42 g unsalted butter (3 tbsp.)
- 70 g light brown sugar (⅓ c.)
- 125 g maple syrup (⅓ c. + 1 tbsp.)
- ¼ tsp. salt
- ½ tsp. vanilla
- 1 egg
- 140 g chopped pecans (1 c. + 2 tbsp.)
- Preheat the oven to 350°F / 175°C. Grease and line a 8" square pan with butter and parchment paper.
- In a large microwaveable mixing bowl (or in a medium sized saucepan set over medium heat), melt together the chocolate and butter.
- Once the mixture is melted, immediately whisk in the cocoa powder and sugar.
- Whisk in both eggs until well combined.
- Add in the flour and salt and gently mix the mixture together just until no flour streaks remain.
- Pour the brownie batter into the prepared pan and smooth it out to an even layer. Bake the brownies for 20 minutes, until the top has slightly set. In the meantime, make the pecan pie filling
Pecan Pie Filling
- In a medium sized microwave safe bowl, melt the butter. Add in the sugar, syrup, salt, vanilla, and egg. Whisk until well combined, then whisk in the pecans.
- Once the brownies have slightly set, remove them from the oven. Gently pour the pecan pie filling over the brownies into an even layer.
- Return the brownies to the oven and continue baking for 25 minutes, until the pecan pie filling has browned and only wobbles slightly in the middle.
- Wait for the brownies to fully cool before cutting. Serve and enjoy!