Gooey Pecan Pie Brownies Recipe
If you’re torn between serving fudgy brownies or classic pecan pie at your next gathering, why not have both? Gooey Pecan Pie Brownies combine the best parts of two classic desserts into one irresistible treat. A rich, chocolatey brownie layer topped with a gooey pecan pie topping makes these the perfect addition to Thanksgiving dinner or any special occasion.
With a combination of chocolate chips, melted butter, and crunchy pecans, this decadent dessert is everything you love about brownies and pecan pie. The brownie base is soft, chewy, and full of fudgy chocolate flavor, while the pecan topping adds a nutty crunch and gooey texture. Whether you’re serving these for Thanksgiving desserts or just craving something indulgent, this recipe will surely impress.
Ingredients
For the Brownie Layer
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
For the Pecan Pie Topping
- 1/2 cup light corn syrup
- 1/2 cup packed brown sugar
- 2 large eggs (room temperature)
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
Directions
Preheat the Oven & Prep the Pan
Preheat your oven to 350°F (175°C). Spray a square pan (8×8 or 9×9) with non-stick cooking spray or line it with parchment paper for easy removal.
Make the Brownie Layer
In a medium bowl, microwave the chocolate chips and unsalted butter in 30-second intervals, stirring between each, until melted and smooth. Stir in sugar, eggs, and vanilla extract until fully combined.
Gently fold in the flour and salt using a rubber spatula until the batter is smooth. Spread the brownie batter evenly into the prepared pan, creating a smooth, level layer. Bake for approximately 20 minutes, just until the brownies are partially set.
Prepare the Pecan Pie Topping
While the brownies bake, prepare the pecan pie topping. In a large mixing bowl, whisk together the light corn syrup, packed brown sugar, eggs, melted butter, and vanilla extract until the mixture is smooth and well combined. Gently fold in the pecan halves, ensuring they are fully coated in the syrupy mixture for a rich, nutty finish.
Assemble & Bake
Evenly pour the pecan mixture over the partially baked brownies, spreading it gently to cover the surface completely.
Return the pan to the oven and bake for an additional 25-30 minutes or until the pecan topping is set and golden.
Cool & Serve
Allow the brownies to cool completely on a wire rack before slicing them into squares for best results.
Tips for Perfect Pecan Pie Brownies
- Parchment Paper: Line your baking pan with parchment paper for easy removal and clean-up.
- Glass vs. Metal Pan: For even baking time, a metal pan is recommended, but a glass pan will work if adjusted for oven temperature.
- Toasted Pecans: Toast the pecans before adding them to the filling for extra flavor.
- Storage: Keep leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Serving Suggestion: Enjoy warm with a scoop of vanilla ice cream for the ultimate dessert experience.
Pecan Pie Brownies
Ingredients
For the Brownie Layer
- 1 cup semisweet chocolate chips
- ½ cup unsalted butter
- 1 cup sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
For the Pecan Pie Topping
- ½ cup light corn syrup
- ½ cup packed brown sugar
- 2 large eggs at room temperature
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves
Instructions
- Preheat your oven to 350°F. Spray a square pan (either 8-inch or 9-inch) with non-stick cooking spray or line it with parchment paper for easy removal.
- In a medium bowl, microwave the chocolate chips and unsalted butter in 30-second intervals, stirring between each, until melted and smooth.
- Stir in sugar, eggs, and vanilla extract until fully combined.
- Gently fold in the flour and salt using a rubber spatula until the batter is smooth. Spread the brownie batter evenly into the prepared pan, creating a smooth, level layer. Bake for approximately 20 minutes, just until the brownies are partially set.
- While the brownies bake, prepare the pecan pie topping. In a large mixing bowl, whisk together the light corn syrup, packed brown sugar, eggs, melted butter, and vanilla extract until the mixture is smooth and well combined. Gently fold in the pecan halves, making sure they are fully coated in the syrupy mixture for a rich, nutty finish.
- Evenly pour the pecan mixture over the partially baked brownies, spreading it gently to cover the surface completely. Return the pan to the oven and bake for an additional 25-30 minutes, or until the pecan topping is set and golden.
- Allow the brownies to cool completely on a wire rack before slicing into squares for best results.
Nutrition
Got a sweet tooth? We’d love to hear what you think of these Gooey Pecan Pie Brownies! Drop a comment below and let us know how yours turned out!
