Gourmet Pecan Pie Brownies
These mouthwatering Pecan Pie Brownies are packed with flavor from the taste of homemade brownies and pecan pie filling! The perfect treat that will kick off your holiday baking on a delicious note!
Pecan Pie Meets Brownies
What’s better than one dessert? TWO desserts that are passed off as one. And that’s exactly what you get with these gourmet-style Pecan Pie Brownies!
Thick fudgy homemade brownies get covered in sticky, sweet pecan topping, a guaranteed treat that will wow everyone! Don’t worry, the wow factor isn’t attached to a lengthy, complicated recipe.
Instead, this dessert preps in just 15 minutes using pecans and pantry staple ingredients! Making it rich and delicious enough to earn a spot among the other Thanksgiving desserts but easy enough to make that you can enjoy it anytime!
Rebecca’s Recipe Review
Taste: Rich chocolate brownies and cozy pecan pie.
Texture: Soft and gooey with a bit of crunch from the nuts.
Ease: 6/10
Pros: Ruch and indulgent flavor and great fall dessert alternative to apple or pumpkin.
Cons: Not hard to make but does require lots of steps and dishes.
Would I Make This Again? Yes!
Ingredients For Pecan Pie Brownies
Brownie Layer: Dry ingredients such as granulated sugar, all-purpose flour, Dutch-process cocoa powder, and salt combine with salted butter, canola oil, large eggs and vanilla extract to create the fudgy brownie base. To bake up brownies that have zero-cake like texture I then finish the brownie batter off by folding semi-sweet chocolate chips in it before baking.
If needed, you can replace salted butter with unsalted butter as long as you add an additional 1/4 teaspoon of salt into the brownie batter and pecan pie filling. You can also replace Dutch-process cocoa powder with unsweetened cocoa powder if you prefer.
Pecan Layer: Once the brownie layer is half-baked, the nutty, brown sugar filling is poured on top and finishes baking up to gooey perfection. To make the pecan pie layer dark brown sugar, salted butter, and dark corn syrup cook up on the stovetop before combining with water, corn starch, vanilla extract, and salt.
This mixture then combines with large eggs, pecan pieces, and pecan halves to finish off the pecan pie layer. You can even swap the pecans out for your choice of nut if you’d like!
Pecan Pie Brownies Substitutions And Variations
- Unsalted Butter – Salted butter can be replaced with unsalted butter as long as an additional 1/4 teaspoon of salt is added to the brownie recipe and pecan pie filling.
- Unsweetened Cocoa Powder – If you already have unsweetened cocoa powder on hand, you can use that instead of Dutch-process cocoa powder. No other changes to the recipe are needed if you decide to make this swap.
- Other Syrups – Dark corn syrup can be substituted for regular corn syrup, honey, maple syrup, or agave syrup. However, keep in mind that any of these substitutions will alter the final taste of these Pecan Pie Brownies.
- Chocolate Chips – I prefer making these brownies with mini semi-sweet chocolate chips but feel free to use what you’d like. You can even omit the chocolate chips if you prefer.
- Nuts – You can swap the pecans out in the filling recipe for your choice of nuts.
How To Make Pecan Pie Brownies
- Prepare by preheating the oven and lining the cake pan with parchment paper and then spraying it lightly with cooking spray.
- Melt salted butter over low heat and then stir in granulated sugar until the mixture becomes smooth. Once the melted mixture has begun to emulsify remove the pot from the stove and transfer it into a bowl to allow it to cool.
- Beat canola oil and vanilla extract into the melted butter mixture until everything has fully combined without any separation between ingredients.
- Mix the large eggs in one at a time, beating after each addition.
- Sift all-purpose flour, Dutch-process cocoa powder, and salt into the melted butter mixture. Stir the batter gently only until almost all of the dry streaks are gone.
- Fold semi-sweet mini chocolate chips into the batter.
- Pour the brownie batter into the prepared baking dish and bake the brownies only until they’re halfway done.
- Prepare the pecan layer while the brownies bake by combining dark brown sugar, salted butter, and dark corn syrup in a saucepan to cook over medium heat. Stir and heat until the mixture has completely melted.
- Stir water and cornstarch together in a small prep bowl and then add it to the butter mixture along with vanilla extract and salt. Bring the mixture to a boil and then remove it from the heat.
- Beat the large eggs in the bowl of a stand mixer until they become frothy. Afterward, slowly add in the butter mixture while the mixer continues beating.
- Mix in pecan pieces and pecan halves. Then pour the pecan mixture over the partially cooked brownies.
- Bake the brownies with the pecan layer for the remaining time until the center is slightly jiggly.
- Cool the brownies until the top layer sets completely. Then remove the brownies from the pan to slice, serve, and enjoy!
- When beginning the brownie batter, only cook the butter and sugar on the stovetop until the two start to emulsify. Pay close attention to this process to prevent overcooking it or it could alter the final flavor and texture of the brownie recipe.
- For the pecan pie layer to cook correctly part of the mixture first gets cooked on the stovetop. Don’t forget to remove the mixture as soon as it reaches a vigorous boil to avoid overcooking it.
- Don’t bake the brownies all the way through the first time! Remember to only bake the batch for 20 minutes and then pour the pecan filling over the partially baked brownies. Afterward, transfer the pan back into the oven to finish baking the pecan pie brownies.
- Make sure to allow the Pecan Pie Brownies to set for at least six hours! This cooling time is crucial to allow the pecan pie layer to fully set. If the cooling period is skipped the texture of these brownies will be a bit unpleasant.
- To slice and serve, use a sharp knife that is not serrated. Then cut into the completely cooled brownies and pull the knife back not up and repeat the process for all the cuts you make.
The Best Way To Enjoy Pecan Pie Brownies
Enjoy these Pecan Pie Brownies as is or pop your square into the microwave to heat it up a bit! Then enjoy it in a shallow bowl with a scoop of vanilla ice cream and a dollop of Homemade Whipped Cream!
Storage Instructions For Pecan Pie Brownies
Store Pecan Pie Brownies in an airtight container with parchment or wax paper separating the layers to prevent them from sticking together. Keep them at room temperature and enjoy for 3 to 4 days.
How To Freeze Pecan Pie Brownies
Bake these gourmet brownies ahead of time and then freeze them to get ahead of the holiday baking rush or to prepare for a bake sale or potluck. To do so, bake the brownies according to the recipe instructions and then allow them to set and cool for the full six hours.
Afterward, transfer individual slices onto a baking sheet and transfer it into the freezer to flash freeze them. Then wrap each frozen slice in plastic wrap and again in aluminum foil. This double wrapping method will prevent the brownies from becoming freezer burnt.
Store the Pecan Pie Brownies in the freezer to enjoy for up to 2 months.
More Gourmet Brownie Recipes
- Peanut Butter Crunch Brownies – The most amazing brownie recipe that you’ll ever eat!
- No Bake Cookie Brownies – Two popular desserts collide into one decadent treat!
- Coffee Brownies – Denise, fudgy brownies with an incredible sweet coffee flavor!
- Buckeye Brownies – Three layered brownies that have a soft, peanut buttery center!
- Mud Pie Brownies – Made with a boxed mix and marshmallow fluff!
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Pecan Pie Brownies
Equipment
- 1 9×13-inch metal cake pan
- Measuring Cups
- Measuring spoons
- 3 rubber spatulas
- 1 Medium saucepan
- 2 small bowls
- 1 Sifter
- 1 Large mixing bowl
- 1 large saucepan
Ingredients
Brownie Layer
- 1 cup salted butter 227g
- 2¼ cups granulated sugar 500g
- 2 tablespoons canola oil or vegetable oil
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour 130g
- ¾ cup + 1 tablespoon Dutch-process cocoa powder 80g
- ¾ teaspoon salt
- ½ cup semi-sweet mini chocolate chips
Pecan Layer
- 1½ cups dark brown sugar 300g, packed
- ¼ cup salted butter 57g
- ¼ cup dark corn syrup 60ml
- 1 tablespoon water
- 2 teaspoons cornstarch
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 3 large eggs
- 1½ cups pecan pieces 185g
- 1 cup pecan halves 118g
Instructions
- Preheat oven to 350°F and line a metal 9×13-inch metal cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction of the pan – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
- Melt 1 cup salted butter in a heavy-bottomed saucepan over low heat. Add in 2¼ cups granulated sugar and stir until smooth and the butter and sugar have started to emulsify and no butter is separated on top of the sugar. Remove from heat, transfer to a large bowl, and let the mixture cool for 5 minutes, stirring often to release heat.
- Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
- Mix in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
- Sift the 1 cup all-purpose flour, ¾ cup + 1 tablespoon Dutch-process cocoa powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently and minimally, until almost all the dry streaks are gone.
- Fold in the ½ cup semi-sweet mini chocolate chips.
- Pour the brownie batter into the prepared baking pan and bake for 20 minutes.
- While the brownie layer bakes, combine 1½ cups dark brown sugar, ¼ cup salted butter, and ¼ cup dark corn syrup in a medium saucepan and cook over medium heat until the butter has completely melted, stirring frequently.
- In a small prep bowl, stir together the 1 tablespoon water and 2 teaspoons cornstarch. Add it to the butter mixture along with 1 tablespoon vanilla extract and ½ teaspoon salt. Bring the mixture to a rolling boil and remove from heat. The center should be vigorously boiling when you remove it from the heat.
- Add the 3 large eggs to a large bowl or stand mixer fitted with a whisk attachment and beat just until frothy, about 1 minute.
- Slowly add the butter mixture while beating the egg mixture on medium speed to incorporate the two together and temper the eggs.
- Add in 1½ cups pecan pieces and 1 cup pecan halves and mix to combine.
- Then, pour the mixture over the top or the partially cooked brownies.
- Bake for an additional 22 to 25 minutes until the center is slightly jiggly.
- Let the brownies cool for 6 hours so the top layer sets completely before removing the brownies from the pan and slicing them with a large sharp knife into squares. If you do not let the brownies set fully, the texture can be a bit too gooey.
Notes
- If you don’t have butter on hand or are looking for a higher-rise brownie with crispier/crunchier edges – try using all canola or vegetable. It’s a 1:1 ratio!
- Unsweetened cocoa powder may be used instead of Dutch-process with no other changes.
Nutrition
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