Pecan Pie Brownies (From Scratch or Box Mix)
Pecan pie brownies are pure heaven in a 9×9 pan: dark, fudgy chocolate under a thick, buttery blanket of gooey pecan pie that crackles on top and melts on your tongue. Two of the greatest desserts ever made, stacked into one square, and I’m not even a little bit sorry.
These start with my award-winning brownie batter, baked just long enough to hold a brown sugar pecan pie layer on top. That short head start, plus pulling the pan at a gentle wobble, is what keeps the topping from sinking or running.
Why You’ll Love These Pecan Pie Brownies
- Every bite gets fudgy chocolate and crunchy, caramel-y pecans at once.
- The pecan layer stays right on top, so every square looks like it came from a bakery case.
- Scratch or box mix, it’s your call, and both work.
Let me tell you something about me and brownies. I’m obsessed. I’m the one fighting you for the end pieces, because I love a little crunch with my softer foods. Ice cream gets crunchy mix-ins, and brownies get crunchy toppings. That’s just how I’m built.
And pecan pie? That one runs deep. My mom shared a pecan pie bar recipe with me back in 2006, and it set off 20 years of absolute love and adoration of cooking, and this entire company.
So it should be no surprise to anyone that I put pecan pie on a brownie. The only question should be, why did it take me so long to do that?
The crunch, the gooey middle, the fudgy chocolate underneath… it’s absolute perfection!!! (My Ultimate Guide to Brownie Variations proves the obsession.)
Donna’s Pro Tips for Pecan Pie Brownies
- Bake in a light metal pan, not glass. Glass holds heat, and over almost an hour in the oven it overbakes the edges. Light metal keeps them fudgy.
- Let the melted butter cool for a minute before the topping eggs go in. Hot butter starts cooking the eggs, and that’s how you get an eggy, spongy pecan layer.
- Cut them 4 by 4. A fudgy brownie with a whole pecan pie layer on top is rich, so smaller squares are just right. You still get twelve edge pieces, and the four corners are the crunchiest bites in the pan. Call dibs early.
Here’s what’s happening in that pan. Pecan pie filling is really a custard of eggs, brown sugar, and corn syrup, and it sets as the eggs cook.
A pecan pie is done when the center reaches about 200°F, and the filling keeps firming as it cools, which is why a gentle wobble is your signal to pull it.
The short first bake matters just as much. Without that dull, dry skin, the heavier topping sinks right through the soft batter. And the pan math works: a 9×9 pan that’s 2 inches deep holds about 11 cups, and these two layers fill about 7, so nothing bubbles over.
I know you’re going to want to cut into them hot. Give them the full hour.
Ingredient Notes
Milk chocolate chips: They melt into soft, gooey pockets under the pecans, so every bite gets a little extra chocolate.
Light corn syrup: This is what gives the pecan layer its classic gooey set. Honey and maple syrup change both the flavor and how the filling sets, so stick with corn syrup here.
Kosher salt in both layers: Half a teaspoon in each keeps all that sugar tasting rich instead of flat.
Variations
Prefer a shortbread crust? My Best Ever Pecan Pie Bars put that same gooey pecan layer on a buttery crust.
Want it creamy? Pecan Pie Cheesecake Bars swap the brownie for a cheesecake layer.
Frequently Asked Questions About Pecan Pie Brownies
Why did my pecan pie topping sink into the brownies?
The brownie wasn’t set enough when the topping went on. Wait for that dull, dry skin across the top, then spoon the pecan mixture on starting at the edges, so it never lands in one heavy pile in the soft center.
How do you know when pecan pie brownies are done?
The edges puff and the center barely wobbles when you nudge the pan, like set gelatin. If it sloshes, give it 5 more minutes and check again.
Can you make pecan pie brownies with a box mix?
Yes! A family-size brownie mix (about 18 ounces) made with 2/3 cup vegetable oil, 2 large eggs, and 3 tablespoons water works in the same 9×9 pan. Give it a 30 minute head start before the topping goes on.
Can you freeze pecan pie brownies?
Yes, and they freeze beautifully. Freeze the cut squares with parchment between the layers for up to 3 months, then thaw them overnight in the refrigerator.
How do you cut brownies with clean edges?
Grab a disposable plastic knife. The plastic blade glides through the gooey pecans and fudgy brownie and keeps every edge clean.
Enjoy!
With love, from our simple kitchen to yours.
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Pecan Pie Brownies
Ingredients
For the Brownies
- 1 1/2 sticks unsalted butter (3/4 cup)
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 3 large eggs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 9 ounces milk chocolate chips, about 1 1/2 cups
For the Pecan Pie Topping
- 1 stick unsalted butter (1/2 cup)
- 1/2 cup packed light brown sugar
- 1/2 cup light corn syrup
- 2 large eggs
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 1/2 teaspoon kosher salt
- 8 ounces chopped pecans, (about 2 cups)
Instructions
- PREHEAT AND LINE THE PAN: Heat the oven to 350 degrees F with a rack in the center. Grease a 9×9 inch baking pan that is at least 2 inches deep, then line it with parchment paper, leaving about 2 inches hanging over two opposite sides. The deep pan holds both layers, and the parchment flaps are your handles later.
- MAKE THE BROWNIE BATTER: Melt 1 1/2 sticks unsalted butter (3/4 cup) in a large microwave-safe bowl in 30 second bursts until completely liquid. Whisk in 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 tablespoon pure vanilla extract or vanilla bean paste, and 3 large eggs until the batter looks glossy and smooth. 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and 9 ounces milk chocolate chips. Stir just until you see no streaks of flour. Stopping there keeps the brownies fudgy.
- PARBAKE THE BROWNIES: Spread the batter into the lined pan so it reaches all four corners. Bake 20 minutes, until the edges look set and the top has a dull, dry skin, while the center still looks soft. This head start firms the brownie enough to hold the pecan layer on top instead of letting it sink in.
- MIX THE PECAN PIE TOPPING: While the brownies bake, melt 1 stick unsalted butter (1/2 cup) in a medium microwave-safe bowl. Stir in 1/2 cup packed light brown sugar, 1/2 cup light corn syrup, 2 large eggs, 1 tablespoon pure vanilla extract or vanilla bean paste, and 1/2 teaspoon kosher salt until smooth and glossy with no streaks of egg. Stir in 8 ounces chopped pecans until every piece is coated.
- TOP AND BAKE: Pull the pan out and spoon the pecan mixture over the hot brownies, starting at the edges and working in, then spread it into an even layer. Bake 30 to 35 minutes more, until the topping is puffed at the edges and the center barely wobbles when you nudge the pan, like set gelatin. The topping keeps setting as it cools, so a gentle wobble in the middle is the signal to pull it.
- COOL, THEN SLICE: Set the pan on a wire rack and let it cool for at least 30 minutes, and 1 hour for the cleanest slices. The pecan layer is still liquid inside while it is hot, and the wait lets it firm up. Lift the slab out using the parchment handles and cut into 16 squares, wiping the knife between cuts.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
