Step by step…
To make the brownies I started by melting dark chocolate and butter together in a pan on a low heat. In a mixing bowl, I whisked together sugar, vanilla extract and eggs.
I let the melted chocolate and butter cool down, then I added it to the egg mixture, stirring as I poured. Finally I whisked in plain flour, baking powder and cocoa powder.
I poured the brownie mix into the tin and baked for 15 minutes. Meanwhile, I made the pecan pie topping by mixing together maple syrup, light brown sugar, eggs, vanilla extract, salt and melted butter. Once it was thick and syrupy, I stirred in the pecans.
I took the brownies out of the oven and carefully poured the pecan topping over them. Then I baked them for a further 20 minutes.
Tips for making the Pecan Pie Brownies:
- You can replace the light brown sugar in the pecan topping with caster sugar or granulated sugar if you prefer.
- If you don’t want to use maple syrup for the pecan topping, you can also use honey or agave nectar.
- I recommend using a serated knife to cut the brownies, as it makes it easier to cut through the pecan layer.
- You can chop the pecans up instead of leaving them whole like I did.
Recommended equipment & ingredients*
Traybake tin | Mixing bowls | Cooling rack |
Kitchen scales | Dark chocolate |
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More pecan recipes…
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Maple Pecan Squares | Salted Caramel & Pecan Baklava | White Chocolate & Pecan Spiced Cookies |

Ingredients
For the brownies
- 350 g Dark chocolate
- 250 g Butter
- 250 g Caster sugar
- 3 Eggs large
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 100 g Plain flour
- 30 g Cocoa powder
For the pecan topping
- 100 g Maple syrup
- 125 g Light brown sugar
- 2 Eggs large
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 75 g Butter melted
- 275 g Pecans
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" tin
- Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes
- In a bowl whisk together the eggs, vanilla extract and caster sugar until frothy
- Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in
- Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour
- Pour the batter into the lined traybake tin and bake for 15 minutes
- While it is baking, make the pecan pie topping by mixing together the maple syrup, light brown sugar, eggs, vanilla extract, salt and melted butter
- When the mixture is thick and syrupy, add the pecans and stir until they are all coated
- Take the brownies out of the oven after the have been baking for 15 minutes and gently spoon the pecan pie topping evenly all over them
- Bake for a further 20 minutes, or until the pecan pie topping is golden all over, allow to cool fully before removing from the tin and slicing - I recommend slicing with a serrated knife as it makes it easier to cut through the pecan layer
- Store leftovers in an airtight container in a cool place and eat within 3 days
Notes
- 235g Dark chocolate
- 165g Butter
- 165g Caster sugar
- 2 Eggs
- 3/4 tsp Vanilla extract
- 1/2 tsp Baking powder
- 65g Plain flour
- 20g Cocoa powder
- 65g Maple syrup
- 85g Light brown sugar
- 1 Large egg
- 3/4 tsp Vanilla extract
- 1/4 tsp Salt
- 50g Butter
- 185g Pecans
If you like this, check out more of my Brownie recipes!
Pin for later!
I do love brownies and bake endless variations of them.
Thanks Ros!
Chocolate and nuts: I'm sold!
Thanks Charlene!
Wow Kat! The texture of that brownie looks incredible…. What a wonderful recipe. Bookmarked!
Thanks Kate! I'm sure you can work your gluten free magic on it!
I have a pretty gorgeous recipe for brownies but I am so intrigued by these. I must try them, they look stunning! x
A great way to use up storecupboard ingredients! Thanks for sharing
Insanely good! Probably the best thing I have ever eaten!!