Pecan Pie Brownies – Brownies are topped with a sticky pecan pie filling to make for a chocolate dessert perfect for fall!
I think I have an obsession with pecan pie. I’ve featured two different recipe variations of pecan pie on this blog, plus numerous other recipes that celebrate the pecan. And on top of that, many of those pecan recipes feature chocolate, as well!
Chocolate and pecan pair so perfectly together. I don’t know what it is about the duo but it just works. So when I encountered this recipe for Pecan Pie Brownies on Pinterest, I knew immediately that I had to try it.
And let me tell you what… the recipe did NOT disappoint! Chewy brownie on the bottom and gooey pecan pie filling on top – the texture and flavor combinations are infinite! I think the gooey topping has to be my favorite part.
Before we get to the recipe, here are a few glamour shots.
How are these brownie made?
There are two main components to these brownies:
- Brownies on the bottom
- Pecan pie on the top
There is nothing crazy or complicated about this brownie recipe. It uses only the necessary ingredients and can be made without a stand mixer. With the yummy pecan pie filling on top, we don’t need the brownies to be particularly spectacular. When those two components come together – that’s when the magic happens.
Of course you can simply substitute this recipe for your favorite brownie recipe – just make sure it only makes enough for a 8×8 or 9×9 pan.
Pecan pie topping
This is the component of the recipe that transforms boring brownies to a stellar dessert. It’s super simple to make – just like pecan pie itself. The ingredients are mixed together over heat to help it come together. This is different from making pecan pie because it’s a little thicker and needs the help from the heat to mix.
Then we add a egg, which is the “glue” for the topping, and finally pour over baked brownies before finishing in the oven.
Tips & Tricks
- Make sure not to bake the brownies completely in the first part of the baking process. Otherwise, they will overbake and get too dry.
- It’s super important to let the pecan pie topping cool before adding the egg. You don’t want the egg to scramble before it’s baked on top of the brownies.
- The pecan pie topping won’t look like a lot and will barely cover the brownies. However, it will spread and grow during baking and leave a perfect gooey layer on the brownies. Trust me.
- Once the brownies are done cooking, they need to cool completely before cutting. Otherwise, you’ll create a stick mess when slicing them. You can always chill the brownies to speed up the process.
Pecan Pie Brownies
For the brownies:
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- ½ cup canola oil
- 1½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
For the pecan pie topping;
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon all-purpose flour
- ¼ cup light corn syrup
- ¼ cup butter salted
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
- 1 large egg whisked
- Preheat oven to 350 degrees (325 degrees if you have a dark-colored pan). Line 9×9 square baking pan with parchment paper or aluminum foil. Spray with non-stick spray. Set aside.
- In a small bowl, whisk together the dry ingredients from the brownies: flour, sugar, cocoa, espresso powder, baking powder, and salt. Set aside.
- In medium bowl, whisk oil and sugar together. Add eggs, one at a time and whisk to combine. Add vanilla extract and whisk to combine. Add in all the dry ingredients and whisk together until mixture turns to a thick batter. Spread into greased 9×9 pan.
- Bake brownies in preheated until almost done baking, about 20-25 minutes. In the meantime, make the pecan pie topping.
- Combine pecan pie ingredients – EXCEPT egg and vanilla extract – in a medium sauce pan and place over medium heat. Once butter has melted and mixture has begun to bubble, remove from heat. Add vanilla extract and whisk together. Let mixture cool for 5 minutes and then whisk in the egg.
- Once the brownies are done, remove from oven (but keep oven on!) and pour pecan pie topping over the top. Spread to edges so it's in one even layer. Bake for an additional 15-20 minutes or until the topping has bubbled up and slightly browned.
- Remove from oven and let them cool completely before cutting, about 2 hours.