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Pecan Pie Brownies on a white plate.

Pecan Pie Brownies

Chef Jenn
Fudgy, moist, chocolatey, and topped with your favorite pecan pie topping, these Pecan Pie Brownies are the best of both worlds!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 524 kcal

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 9x13-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.

Nutrition

Serving: 1brownieCalories: 524kcalCarbohydrates: 52gProtein: 7gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 94mgSodium: 105mgPotassium: 318mgFiber: 5gSugar: 42gVitamin A: 390IUVitamin C: 0.2mgCalcium: 65mgIron: 3mg
Keyword brownies, pecan pie brownies
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