Pecan Pie Brownies
Pecan Pie Brownies are a rich, chocolate and pecan pie Thanksgiving dessert recipe that you’re going to want all year long!
I think we can all agree pecan pie is a must on Thanksgiving. I’ve tried switching it up and my Pecan Pie Cake Roll was a hit so this year I thought I’d see if I could do it again. These Pecan Pie Brownies take everyone’s favorite part of the pecan pie, the gooey, nutty filling, and bake it right on top of rich chocolate brownies. These brownies were out of this world good! The combination of chocolate and pecan pie filling is even better than your classic pecan pie.
If you love pecan pie as much as we do you have to try our Puff Pastry Pecan Pies , Pecan Pie Bread Pudding, and the original Southern Pecan Pie .
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It’s a simple recipe. I used a boxed brownie mix (one that makes a 13-inch x 9-inch pan of brownies) to keep things simple but if you have a favorite brownie recipe you can use that. These brownies will be very fudgy because the pecan pie filling soaks into the brownie as it bakes keeping it super moist. The pecan pie topping is the star of the show and I made it using my mom’s pecan pie filling recipe.
How to Make Pecan Pie Filling:
Normally pecan pie filling is heated up in a saucepan to melt the butter and then it is poured into a pie crust to bake. As it bakes it thickens into a pie filling. Since we don’t want to over-bake the brownies I cook my pecan pie filling in the saucepan until it begins to thicken so it doesn’t have to bake for as long.
- Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously.
- After 15-20 minutes the sauce in the saucepan should have thickened enough to coat your spoon. Stir the pecans into the mixture and cook for another 2-3 minutes.
The mixture should be the consistency of runny oatmeal. Loose enough to pour but not liquid. NOTE: If the filling is ready before your brownies have finished their pre-baking you can just remove the filling from the heat until you are ready to pour it over the brownies. Cooking it slightly more will not hurt anything you just want it to remain pourable so you can easily add it to your brownies.
That’s it! After that you pour it over your partially cooked brownies and put them in the oven to bake for another 20-25 minutes. You’ll know the pie filling is fully cooked when you can jiggle the brownie pan and the pie filling only slightly wobbles in the center.
Tip for Making Pecan Pie Brownies:
The biggest issue I ran into with these brownies was the brownie not seeming to be baked enough. I have experimented with many different times and discovered that the type of container you baking in (metal or glass) and the brand of brownies can make a difference. Use baking time on the back of your box of brownie mix to determine how long to pre-bake your brownies. I baked mine for half of the time listed before adding my pecan pie filling on top. This gave me a fully cooked brownie with a very fudgy center.
I’ve got to tell you the kitchen smelled pretty amazing and when those Pecan Pie Brownies came out of the oven it took all of my willpower not to dive right in.It was worth the wait though and when the brownies had cooled I cut a few slices and all of my taste testers agreed that they were awesome enough to make it onto this year’s Thanksgiving dessert menu!
Want more pecan recipes?
PECAN PIE BROWNIES
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Pecan Pie Brownies
Ingredients
- 1 box Brownie mix , must have instructions for making in 13×9 pan + ingredients listed on the package
Pecan Pie Filling:
- 1 cup Sugar
- 1 1/2 cups Light Corn syrup
- 4 Eggs
- 1/4 cup Unsalted butter
- 1 1/2 teaspoon Vanilla extract
- 2 cups Pecans, roughly chopped
Instructions
- Preheat oven according to brownie package instructions.
- Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously.
- Mix brownies according to package instructions.
- Pour brownie batter into a greased 13×9 inch pan and place in oven to bake for 20 minutes. * see note about cooking time below
- As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.
- When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely.
- Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.
- Let cool to room temperature before cutting.
Notes
Nutrition
This post originally appeared on Real Housemoms where we were contributors.
Love these pecan pie brownies, these brownies seems super delicious and amazing. Will love to try these unique recipes . thanks for sharing these brownies.
Love these pecan pie brownies, these seems super delicious and amazing. Super excited to try this one
Hi! I made these brownies and they were really tasty but the pecan topping was a little hard and chewy. I only had a cup of light corn syrup and used molasses for the other 1/2 cup. Could this be the reason? Thank you!
Usually when the pecan topping is a little hard it’s because it was cooked a little too long and got a little too hot. It worked kind of like candy making so if the sugar gets too hot it goes to that soft crack stage that is like a hard taffy consistency. You just need to turn the heat down just a bit next time.
Thank you so much Kat! I will make sure not to overcook next time. They were really only hard around the sides of the pan. I just cut the whole center out and was able to serve. They were delicious.
We are working on a more foolproof way to make it. Sounds like the baking in the oven portion may have put it over the edge. Stay tuned!
Tried these last night. AMAZING. Will make again.
A must recipe to keep handy. Brownie texture was perfect, and the Pecan Pie filling put them over the TOP!!!!!
Hello! Do these need to be refrigerated or just room temperature storage?
I stored them at room temperature.
The box brownies only say cook 20-23 minute total time for 13×9….. so the above instructions make no sense. Help…. Any input?!?? Thanks.
Hi Robyn, there is a note in the recipe that says times vary by brownie mix brand. You want to cook the brownies for half their bake time (in your case that would be 12 minutes) then add the pecan filling. Then continue to bake for another 20 minutes or so until the filling has set.
I followed the directions as scattered throughout all advertisements as they were but I would make one change.
Instead of baking brownies 20 minutes and then pouring pecan filling on top, I would modify it to;
Bake Brownies until a crust just starts to form across whole pan – approximately 25-30 minutes then pour pecan filling on top.
Because I poured the pecan filling after 20 minutes when the Brownies were only crusted around the parameter of the pan, the pecan filling in the center fell thru the Brownie mixture instead of being layered on top as pictured.
I made these pecan pie brownies for Thanksgiving 2022. My house smelled amazing and the dessert itself was one to die for. Outstanding dessert your family will love these as mine did. Folks you have to try these and you’ll be biting into a small piece of heaven. Enjoy!!
Made these once and they were a hit! Wondering if I could make again, but freeze them as it makes a big batch.
Hi Taylor, I wouldn’t recommend freezing it. Freezing brownies may affect their texture, so it’s best to take a few precautions. If the brownies have been cut into squares, wrap each square in plastic wrap, then in foil, and then place the wrapped squares in an airtight freezer bag.
I wanted to love these brownies so much and they do taste heavenly, but they were so runny. We had to serve with a spoon & put in a bowl. I want to take these brownies for a holiday dessert. So will you share with me the type of baking pan you used metal or glass and what brand mix you found to work the best, please. These tasted so wonderful but also need to be presentable when taken to a get-together.
I rated these 3 stars because of the texture. However, the taste was definitely 5 stars+
Hi Suzanne, We use a metal baking pan for our brownies. try cooking your brownies for a bit longer before adding the pecan pie filling. Sometimes the center isn’t quite cooked enough when you add the filling and it sinks in making them gooey. If you cook just a bit longer so the center is more done and then finish baking with the pecan pie filling on top that should solve the problem.
Thank you! I know everyone is going to love these at the family get-together. Its definitely a keeper recipe!
Can anyone recommend a brownie mix that works best for this recipe? I have had problems with the brownies not setting properly but they taste wonderful!! I want to have these for our Christmas get-together. Thanks for any help.