These Pecan Pie Brownies are the perfect combination of soft, chewy brownie and pecan pie filling for a delicious dessert. Add some chocolate to your fall dessert menu with this simple recipe.
Quick
Minimal prep
You’ll Learn: How to make pecan pie in brownie form
Worth It: It is a stress-free dessert option for the holiday season
Bonus: These pecan pie brownies can be frozen to enjoy later
Why You’ll Love this Recipe
- Great fall treat – Pecan pie and chocolate pairs perfectly in this recipe! It tastes like fall in a brownie.
- Pie flavor without the hassle – Rather than making a whole pie, this recipe keeps it easy to get all the flavors of pecan pie without the added steps.
- Add some chocolate to Thanksgiving! – I feel like we rarely see chocolate on Thanksgiving dessert table and these brownies are the perfect way to do just that. Make a festive chocolatey dessert without a lot of hassle.
- Freezer friendly – If you have extra brownies, or if you want to save some for later, you can freeze extras for up to three months!
Serving Suggestions
These pecan pie brownies are the perfect sweet treat to end your Thanksgiving meal! I love having them after a fall harvest salad. You could serve these brownies alongside these pumpkin blondies for the perfect twist on fall classics.
If you’re looking for a fun drink to complement your fall meal, make this apple cider sangria.
Ingredients and Ingredient Substitutions
- Eggs – the eggs bind your brownie batter together
- Sugar – use white sugar to sweeten your brownie batter
- Semi sweet chocolate bar – I like semi sweet chocolate, but you can do dark or milk chocolate instead
- Unsalted butter – unsalted butter works best for both the brownie and pecan layers to avoid over salting your dessert
- Vanilla extract – the vanilla deepens the flavors in your pecan pie brownies. You can also use vanilla bean paste
- Unsweetened cocoa powder – the cocoa powder creates the classic brownie flavor
- All purpose flour – use flour as the basis for your brownie batter. You can also make this recipe gluten free but substituting a one to one gluten free flour
- Salt – a little bit of salt in both layers enhances all of your flavors in the pecan pie brownies
- Pecan pieces – I like to get the pecans already halved or crushed, but you can also do this yourself!
- Brown sugar – brown sugar helps caramelize the pecan layer of your brownies
- Ground cinnamon – the cinnamon makes this recipe taste just like fall! You could also add a dash of any of your other favorite fall spices
How to Make
Step One: Make the Brownie Batter
Preheat oven to 350F and line an 8×8 pan with parchment paper. Add eggs and sugar to a large mixing bowl and mix with an electric mixer. Mix until light and fluffy.
Chop chocolate bar into chunks and melt with butter in the microwave or over a double boiler. Mix until evenly combined and pour chocolate and butter mixture into the eggs and sugar along with the vanilla extract. Mix again.
Add cocoa powder, flour, and salt to the bowl and fold in with a spatula. Mix until the dry ingredients are just folded in.
Step Two: Make the Pecan Pie Layer
Set the brownie batter aside and prep pecan layer. Whisk together melted butter, brown sugar, and vanilla extract. Fold in chopped pecans, cinnamon and salt.
Step Three: Combine layers and bake
Pour brownie batter into prepared pan and smooth into an even layer. Then, add the pecan layer in dollops on top of the brownie so that you can smooth into an even layer.
Place pan in the oven and bake at 350F for 35-40 minutes. Allow to cool completely before cutting into squares.
Storage and Freezing
Store your pecan pie brownies in an airtight container on the counter for up to 5 days or for a chewier texture you can store these brownies in the fridge for up to one week.
To freeze, cool completely, cut into squares and place in a freezer safe container with parchment between layers. Place in the freezer for up to 3 months.
Check out these other Fall Dessert recipes!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Pecan Pie Brownies
Ingredients
Brownie Layer
- 2 eggs
- 1 cup sugar
- 4 oz semi sweet chocolate bar
- 1 stick unsalted butter (8 tbsp)
- 2 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ¼ cup all purpose flour
- ¼ tsp salt
Pecan Pie Layer
- 1 cup pecan pieces
- ½ cup brown sugar packed
- ¼ cup unsalted butter (4 tbsp) melted and cooled
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
Instructions
- Preheat oven to 350F and line an 8×8 pan with parchment paper.
- Add eggs and sugar to a large mixing bowl and mix with an electric mixer. Mix until light and fluffy – about 3 minutes.
- Chop chocolate bar into chunks and melt with butter in the microwave or over a double boiler. Only warm until the butter is just melted. Mix until evenly combined and pour chocolate and butter mixture into the eggs and sugar along with the vanilla extract. Mix again with the electric mixer.
- Add cocoa powder, flour, and salt to the bowl and fold in with a spatula. Mix until the dry ingredients are just folded in.
- Set batter aside and prep pecan layer. Whisk together melted butter, brown sugar, and vanilla extract. Fold in chopped pecans, cinnamon and salt.
- Pour brownie batter into prepared pan and smooth into an even layer. Then, add the pecan layer in dollops on top of the brownie so that you can smooth into an even layer.
- Place pan in the oven and bake at 350F for 35-40 minutes. Allow brownies too cool completely before cutting into squares
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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