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 particuarly good in autumn/fall and they make a brilliant Thanksgiving dessert too.
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 sugar in the pecan topping 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 butter for this recipe.
- 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 sugar, vanilla extract and eggs.
Let the melted chocolate and butter cool down, then add it to the egg mixture, stirring as you pour. Finally whisk in plain flour, baking powder and cocoa powder.
Pour the brownie mix into the tin and bake for 15 minutes. Meanwhile, make the pecan pie topping by mixing together maple syrup, light brown sugar, eggs, vanilla extract, salt and melted butter. Once it is thick and syrupy, stir in the pecans (either chopped or whole).
Take the brownies out of the oven and carefully pour the pecan topping over them. Then bake them for a further 20 minutes.
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 varitions 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!
Can this recipe be made in a different size tin?
I make this recipe in a 12" x 9" traybae tin, but you can also make it in 9" or 8" square tin. To do this, you'll need to reduce the recipe by ⅓. Check the recipe notes at the end of this post for the exact measurements. A 9" square tin is 25% bigger than an 8" square tin, so the thickness of the brownies will be different depending on which one you use. They will also need slightly different baking times.
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.
Can the brownies be made gluten or dairy free?
Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. For a dairy free version, use a dairy free baking spread instead of butter, and a dairy free dark chocolate for the brownies
More tips for making the Pecan Pie Brownies:
- 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. Chopped up makes the brownies easier to slice!
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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For the brownies
- 350 g Dark chocolate
- 250 g Butter unsalted
- 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
- ½ tsp Salt
- 75 g Butter melted, unsalted
- 275 g Pecans chopped or whole
- 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
- 235g Dark chocolate
- 165g Butter
- 165g Caster sugar
- 2 Eggs
- ¾ tsp Vanilla extract
- ½ tsp Baking powder
- 65g Plain flour
- 20g Cocoa powder
- 65g Maple syrup
- 85g Light brown sugar
- 1 Large egg
- ¾ tsp Vanilla extract
- ¼ tsp Salt
- 50g Butter
- 185g Pecans