Pecan Pie Brownies

These Pecan Pie Brownies are the perfect fusion of rich, fudgy brownies and the classic flavors of pecan pie. With a buttery brownie base topped with a gooey maple pecan pie topping, these brownies are ideal for fall gatherings, holiday parties, or any time you crave an indulgent treat. The delightful contrast between the chewy chocolate brownie layer and the sticky, caramelized pecan topping will make this dessert a crowd-pleaser that everyone will talk about long after the last bite.

The combination of deep chocolate and sweet, nutty caramel creates a decadent dessert that’s sure to impress your guests! Whether you’re a chocolate lover, a fan of pecan pie, or just looking for a unique dessert to add to your holiday table, these brownies offer the best of both worlds.

Best Pecan Pie Brownies

In this post, I’ll guide you through each step of creating these luxurious Pecan Pie Brownies, sharing tips to ensure your brownies are perfectly moist, the caramel topping is rich and sticky, and the pecans add the perfect crunch. With easy-to-follow instructions and helpful baking tricks, this will surely become one of your favorite brownie recipes of Thanksgiving desserts.

All recipe ingredients, cooking times, and step-by-step instructions can be found at the bottom of this post!

Brownie Batter

Start by preheating your oven to 350°F (175°C) and preparing an 8×8-inch baking dish. Grease the pan with cooking spray and line it with parchment paper, ensuring the edges hang over for easy removal later.

In a large heatproof bowl, melt the unsalted butter and semi-sweet chocolate together. You can do this in the microwave in 15-30 second increments, stirring between each interval until smooth, or use a double boiler on the stovetop. Once melted and combined, whisk in the granulated sugar until fully dissolved.

Next, add the large eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the teaspoon vanilla extract.

In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Gently fold in the chopped pecans and chocolate chips until evenly distributed throughout the batter.

Pour the brownie batter into your prepared pan, spreading it into an even layer with an offset spatula.

Place the brownies in the oven. You will bake the brownies in two rounds.

First for 35 to 40 minutes, until the brownies look set around the edges and on top. Later we will be baking them again once we add the pecan caramel topping.

Pecan Caramel Topping

While the brownie batter bakes, prepare the maple pecan caramel topping. In a medium saucepan, combine the chopped pecans, unsalted butter, maple syrup, brown sugar, corn syrup, and salt. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Let it simmer for about 3 minutes until the caramel thickens slightly. Remove from heat and stir in the vanilla extract, ensuring everything is well combined.

Second Baking

Once the brownie layer has baked for about 35 minutes and is set around the edges but still slightly soft in the center, remove it from the oven. Immediately pour the warm pecan caramel topping over the brownies, spreading it evenly with a spatula to cover the entire surface. Return the pan to the oven and bake for an additional 20-25 minutes, allowing the topping to set and become bubbly. The brownies are done when the topping is golden and the edges are firm, but the center still jiggles slightly.

Cooling, Slicing, and Serving

Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. Once cooled, lift the brownies out of the pan using the parchment overhang and transfer them to a cutting board. Slice into squares and serve. For the best texture, allow the brownies to sit at room temperature for about 20 minutes before serving. For extra indulgence, serve with a hefty scoop of vanilla ice cream.

Storage

Store the Pecan Pie Brownies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 6 days. To enjoy later, you can also freeze the brownies for up to 2 months. When ready to serve, thaw them in the refrigerator overnight or let them sit at room temperature for about an hour.

Tips & Tricks

• Creamy Batter: Ensure the butter and chocolate are fully melted and smooth before mixing in the sugar to achieve a creamy brownie batter.
• Prevent Over mixing: When folding in the dry ingredients, mix just until combined to keep the brownies tender and moist.
• Perfect Caramel: Stir constantly while making the caramel topping to prevent burning and ensure an even consistency.
• Pan Size: Use a deep springform or an 8×8-inch baking pan to accommodate the caramel topping without overflowing.
• Cooling Time: Allow ample cooling time before slicing to ensure clean cuts and the caramel topping sets properly.

Variations

• Dark Chocolate Delight: Use dark chocolate instead of semi-sweet for a richer, more intense chocolate flavor.
• Espresso Infusion: Add a tablespoon of instant espresso powder to the brownie batter for a mocha twist.
• Nutty Crunch: If you’re not a fan of pecans, choose other nuts like walnuts or almonds!
• Sea Salt Sprinkle: Finish the baked brownies with a light sprinkle of flaky sea salt on top of the caramel for a sweet and salty contrast.
• Spiced Caramel: Add a pinch of cinnamon or cayenne pepper to the caramel topping for a spicy kick that complements the sweetness.

If you like this recipe, you’ll love these other festive treats:

• Pecan Pie Cake
• Pecan Pie Cheesecake Bars
• Pecan Pie Cheesecake
• Apple Pie Cookies
• Apple Crumble Bars

I can’t wait for you to try these Pecan Pie Brownies! Share your creations with me on Instagram and let’s celebrate the season with these irresistible treats!

Pecan Pie Brownies

Camila Hurst

Rich and fudgy brownies topped with a gooey maple pecan caramel, combining the best of brownies and pecan pie in every decadent bite.

4.67 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 16 servings

Calories 330 kcal

Ingredients

  

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Brownie Batter

• ¾ cup unsalted butter 170 grams
• 1 cup semi-sweet chocolate 170 grams
• 1½ cup granulated sugar 300 grams
• 3 large eggs room temperature
• 1 tsp vanilla extract
• ¾ cup all-purpose flour 95 grams
• ½ cup unsweetened cocoa powder 50 grams
• ½ tsp salt
• ½ cup chopped pecans 64 grams
• ½ cup chocolate chips or chopped chocolate (85 grams)

Pecan Caramel Topping

• 1½ cup chopped pecans 150 grams
• 6 tbsp unsalted butter 85 grams
• ⅓ cup maple syrup 78 ml
• ½ cup brown sugar 110 grams
• 2 tbsp corn syrup
• ¼ tsp salt
• ½ tsp vanilla extract

Instructions

 

Brownie Batter

• Pre-heat the oven to 350ºF.
• Grease a 8”x8” square pan with oil, cooking spray, or butter. Line the sides and the bottom of the pan with parchment paper, and grease the paper. Set it aside.
• Place the butter and chocolate in a large bowl. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. Alternatively, you can use a double boiler to melt the chocolate and butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar to the bowl and whisk until combined
• Add the eggs, one at a time, whisking until completely incorporated before adding the next egg.
• Along with the final egg, add the vanilla and whisk to combine.
• Sift the flour, cocoa powder, and salt together and add it to the bowl.
• Add the chopped pecans and chopped chocolate, or chocolate chips. Stir to combine.

To Bake

• Pour the brownie batter on the bottom of the prepared pan.
• You will bake the brownies in two rounds. First for about 35 minutes, until the brownies look set around the edges and on top, but not fully baked through. Later we will be baking them again once we add the pecan caramel topping. If your oven runs hot or it is convection, it might take less time like 25 minutes.
• While the brownies bake, make the pecan caramel topping.

Pecan Caramel Topping

• In a medium saucepan, mix the chopped pecans, butter, maple syrup, brown sugar, corn syrup, and salt.
• Bring the mixture to a boil over medium heat, and let it simmer for about 3 minutes. Add the vanilla and mix to combine.
• Remove the brownies from the oven after about 35 minutes, once they look set around the edges. (see step above about baking time, which can vary)
• Pour the pecan caramel topping over the hot pre-baked brownies, spread it with a spatula evenly over the top.
• Place the brownies back in the oven and bake for another 25 minutes.
• Remove the brownies from the oven. Let them cool down before slicing and serving.

Notes

Storage: Store the brownies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked brownies for up to 2 months. Thaw in the fridge overnight.

For Easy Removal: Make sure to leave a slight overhang of parchment paper on two sides of the pan to act as handles. This will make it easier to lift the brownies out in one piece for cleaner slicing.

Nut Substitutions: You can substitute other nuts, such as walnuts or almonds, for the pecans in both the brownie batter and caramel topping if desired.

Baking time: Oven temperatures can vary significantly, and the suggested baking time of 35 minutes is based on how long it took in my oven. However, if your oven runs hotter or is a convection oven, there’s a chance this baking time could overbake the brownies, resulting in a drier texture. To ensure moist and fudgy brownies, start checking for doneness at the 25-30 minute mark. The brownies shouldn’t be fully baked, just set around the edges and center, but still soft. Avoid baking until a toothpick comes out completely clean, as this can lead to dryness.

Oven: If you’re using a convection oven, you may need to reduce the temperature by 25°F and monitor closely.

Nutrition

Serving: 1sliceCalories: 330kcal

Keyword brownie, pecan, pecan pie

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