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These Pecan Pie Brownies are inspired by the American classic pecan pie. They are fudgey and rich chocolate brownies topped with a layer of pecan pie filling. They're crunchy, gooey and absolutely delicious! I've made them without corn syrup, and used brown sugar and maple syrup instead as they add fantastic flavour. They would make a tasty dessert any time of year, but they are particularly good in autumn/fall and they make a brilliant Thanksgiving dessert too.

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Ingredient Tips & Equipment Information

Make sure your eggs are at room temperature before you start baking. The butter can be cold for this recipe, as you are going to melt it anyway. It will just take slightly longer to melt.
You can replace the light brown soft sugar with caster sugar or granulated sugar if you prefer, or if that's all you have.
If you don't want to use maple syrup for the pecan topping, you can also use golden syrup, honey or agave nectar.
I used unsalted block butter for this recipe, not a baking spread or margarine.
For all of the answers to more questions about brownies, check out my Chocolate Brownies guide!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Pecan Pie Brownies

To make the brownies melt dark chocolate and butter together in a pan on a low heat. In a mixing bowl, whisk together light brown soft sugar, vanilla extract and eggs with an electric mixer for 5 minutes.

Add the melted chocolate and butter mixture to the egg mixture, whisking as you pour. Finally whisk in the plain flour. Pour the brownie mix into the tin and bake for 15 minutes.

Make the pecan pie topping by mixing together maple syrup, light brown soft sugar, egg, vanilla extract, salt and melted butter. Once it is thick and syrupy, stir in the chopped pecans. Take the brownies out of the oven and carefully pour the pecan topping over them. Then bake them for a further 20-25 minutes. Leave to cool fully and refrigerate before slicing.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is pecan pie?

Pecan pie is a very popular dessert in the USA, and especially popular in the South. It's a sweet pie with a pecan, sugar, egg and butter filling. There are many variations on how it's made, some people use white sugar, other use brown sugar. Corn syrup is also commonly used, as well as maple syrup or honey. Some people also add bourbon!

How should the brownies be stored and can they be frozen?

They should be stored in an airtight container in a cool place for 3-4 days. You can also freeze the brownies. Once they are fully cool, wrap them well and freeze for up to 3 months.

What type of chocolate is best for brownies?

It’s hard to give an exact answer, because it depends on personal preference, but most dark chocolates will work well. I would always say to use a dark chocolate that you like to eat. One of the main ingredients of this recipe is melted dark chocolate, so it contributes massively to the flavour of the brownies. If you prefer a very dark chocolate that’s less sweet then use a higher cocoa bar, for example 70% cocoa and higher. If you prefer a milder dark chocolate, then a cocoa content around 40-50% will suit you better. One chocolate I would avoid using is cheap cooking or baking chocolate. You can get good quality baking chocolates (for example Lindt make one, and I have made amazing brownies with it) but any cheaper lower quality brands can taste very ‘fake’. For more tips on making brownies, check out my Chocolate Brownie making guide!

Can the brownies be made gluten free?

For gluten free you can replace the plain flour with a gluten free plain flour blend. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.

Can the brownies be made dairy free?

To make the brownies dairy free, use a dairy free butter alternative. I recommend Flora Plant, or the Stork Baking Block. Or you can replace the butter for 200ml vegetable oil (or another mild tasting oil like sunflower or canola oil). You will also need to make sure the dark chocolate you use in the brownie batter is dairy free. Please do check the labels of everything you use if you are serving this recipe to anyone with an allergy or intolerance.

More tips for making the Pecan Pie Brownies:

Make sure to line your tin with greaseproof baking paper so the brownies come out easily.
I highly recommend serving the brownies with ice cream!
It is much easier to cut the brownies when they've been chilled in the fridge as it sets them better.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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