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A close-up of stacked pecan pie brownies, highlighting the rich, fudgy chocolate layers and the caramelized pecan topping. The brownie on top displays a moist, dense crumb, with chopped pecans glistening in a golden caramel glaze. The layers show the perfect contrast between the gooey topping and the thick, decadent brownie base. The background is softly blurred, focusing all attention on the texture and richness of the dessert, giving it a warm, inviting look.
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Pecan Pie Brownies

Rich and fudgy brownies topped with a gooey maple pecan caramel, combining the best of brownies and pecan pie in every decadent bite.
Course Dessert
Cuisine American
Keyword brownie, pecan, pecan pie
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 330kcal
Author Camila Hurst

Ingredients

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: 1slice | Calories: 330kcal