Imagine this: you’re craving something sweet, rich, and utterly satisfying, but you can’t decide between the gooey delight of a pecan pie and the chocolaty goodness of brownies. Enter Pecan Pie Brownies – they’re fudgy, nutty, rich, and oh-so-good! Easy to make, this no-fuss brownie recipe is a keeper!
I’m a HUGE fan of rich, fudgy, moist brownies, and the more interesting they are, the better. These Pecan Pie Brownies tick all those boxes, and the nutty pecan pie topping on them is simply amazing!
This is a great brownie recipe. It’s easy to make, and you make it in a 9×13-inch baking dish so you’ll have a few brownies to share. I also love that they freeze like a dream. I bake a batch then squirrel them away in the back of the freezer where the kids and husband won’t find them, and enjoy a chocolatey bite every once in a while.
If you love pecan pie and brownies, then these Pecan Pie Brownies are going to float your boat!
What You’ll Love About Pecan Pie Brownies
- The nutty, caramel-like taste of pecan pie combined with the deep chocolate flavor of brownies is too good to pass up!
- These brownies freeze like a dream so you don’t have to worry about having too many brownies. Is that even a thing?
- Pecan Pie Brownies are so easy to make, and you don’t even need a mixer!
Ingredients
- Butter – I cook with salted butter.
- Semisweet chocolate chips
- Brown sugar
- Granulated white sugar
- Eggs
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Chopped pecans – Toast them first for extra crunch and flavor.
How To Make Pecan Pie Brownies
- Preheat your oven to 325-F and spray a 9×13-inch baking dish with nonstick cooking spray, then line it with parchment paper; set it aside.
- Toast the chopped pecans in a dry skillet over medium heat until they’re fragrant and slightly darker in color. Set aside to cool.
- Melt the butter in a microwave-safe bowl until just bubbling, then add the chocolate chips and stir to melt. Pop it back into the microwave for 15-20 seconds if needed, to fully melt the chocolate. Set aside to cool.
- Whisk together the brown sugar and white sugar. Then, add the eggs and vanilla. Mix well to combine, scraping down the sides as needed.
- Add the melted chocolate to the sugar-egg mixture and mix well, then add the cocoa powder and flour, and stir well to combine.
- Transfer the brownie batter to the prepared baking dish and bake at 325-F for about 30 minutes or until starting to set around the sides and top.
- While the brownies are baking, mix the remaining 1 cup of brown sugar, 2 eggs, vanilla extract, and butter until well combined. Stir in the toasted nuts and mix well.
- Spread the pecan pie topping on the brownies and return them to the oven for 20-25 minutes or until the topping is set in the middle and starting to bubble around the sides.
- Cool the brownies in the pan on a wire rack before cutting them into squares.
Step By Step Process
Chef Jenn’s Recipe Notes
- Use quality chocolate chips for a richer flavor.
- Don’t overmix the batter to keep the brownies fudgy.
- Allow the brownies to cool completely in the pan for cleaner cuts. Or, partially freeze the brownies, and your cuts will be perfect.
Recommended
Serving Suggestions
You don’t need much – if anything – with these brownies! For a decadent dessert, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage
Store the Pecan Pie Brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. If freezing, wrap the brownies individually in plastic wrap and then place them in a zip-lock freezer bag. Thaw them overnight in the refrigerator or for a few hours at room temperature before serving.
Pecan Pie Brownies
Ingredients
Brownie layer
- ½ cup butter I use salted butter; melted.
- 2 cups semisweet chocolate chips
- ¾ cup brown sugar lightly packed
- ¾ cup granulated white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
for pecan pie topping
- 1 cup brown sugar lightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup butter I use salted butter; melted.
- 3 cups chopped pecans toast them for extra flavor
Instructions
- Preheat your oven to 325-F and spray a 9×13-inch baking dish with nonstick cooking spray, then line it with parchment paper; set it aside.
- Toast the chopped pecans in a dry skillet over medium heat until they're fragrant and slightly darker in color. Set aside to cool.
- Melt the butter in a microwave-safe bowl until just bubbling, then add the chocolate chips and stir to melt. Pop it back into the microwave for 15-20 seconds if needed, to fully melt the chocolate. Set aside to cool.
- Whisk together the brown sugar and white sugar. Then, add the eggs and vanilla. Mix well to combine, scraping down the sides as needed.
- Add the melted chocolate to the sugar-egg mixture and mix well, then add the cocoa powder and flour and stir well to combine.
- Transfer the brownie batter to the prepared baking dish and bake at 325-F for about 30 minutes or until starting to set around the sides and top.
- While the brownies are baking, mix the remaining 1 cup of brown sugar, 2 eggs, vanilla extract, and butter until well combined. Stir in the toasted nuts and mix well.
- Spread the pecan pie topping on the brownies and return them to the oven for 20-25 minutes or until the topping is set in the middle and starting to bubble around the sides.
- Cool the brownies in the pan on a wire rack before cutting them into squares.
Notes
Chef Jenn’s Recipe Notes
- Use quality chocolate chips for a richer flavor. Or, use dark chocolate chips for an even darker chocolate flavor.
- Don’t overmix the batter to keep the brownies fudgy.
- Allow the brownies to cool completely in the pan for cleaner cuts. Or, partially freeze the brownies, and your cuts will be perfect.
