Go Back
Pecan Pie Brownies

Pecan Pie Brownies

Rich chocolate brownies with a pecan pie topping

Course Dessert
Cuisine American
Keyword Brownies
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 12
Author thebakingexplorer


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


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" tin

  2. 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

  3. In a bowl whisk together the eggs, vanilla extract and caster sugar until frothy

  4. Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in

  5. Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour

  6. Pour the batter into the lined traybake tin and bake for 15 minutes

  7. 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

  8. When the mixture is thick and syrupy, add the pecans and stir until they are all coated

  9. 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

  10. 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

  11. Store leftovers in an airtight container in a cool place and eat within 3 days