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!
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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.
where are the reviews on this?
Hi Joann, it is a brand new recipe just posted this week so no reviews yet. You should make it this week and be the first! 🙂
I am wondering about reversing the recipe. How about pecan pie filling first, top with brownie mix, then bake. Turn baked brownies over like a pineapple upside cake.
That is an interesting idea. I’m not sure if the pecan filling would burn on the bottom of the pan before the brownies finished baking. I think it is worth a try though! Just make sure to cook the pie filling long enough that it is thick enough to stop the brownie batter from sinking through it. If you try it let us know!!
Brownie batter is to dense or heavy for it to be able to go on top.. just saying ✍️????
Amazing!
These are amazingly addictive. I may have eaten half a pan and hid the rest from my kids ????
Ohhhh, I’m gonna make these!! I’ll let y’all know how they turn out!
Yay! I hope you like them. Please come back and let us know! 🙂
How are these stored? Would they be able to be shipped? My husband is deployed and would LOVE these!!
You know…I’m not sure. It does not need to be refrigerated so if you think shipping brownies is ok I think these would be fine
Do you think these could be shipped?? My husband is deployed and would LOVE them!
Sandra, how long would it take to reach him and will they be in extreme heat? I think if it is within a week and normal temps, they should be find.
These look great! I’m definitely making for Thanksgiving. Do they hold up ok if making the day before?
Definitely! They are super moist because of the topping so you can make them a day or two ahead of time if you keep them in an airtight container
Very tasty but mine were rather mushy – I followed by the instructions but my filling was still quite runny when I poured them over the brownie base so I wonder if it should have been cooked longer?
The runnier the pecan pie filling is the longer it needs to bake. You want to bake it until the pie filling doesn’t jiggle in the middle when you give the pan a light shake.
I made these tonight and followed exact directions; however after baking the brownies for even an extra 10-15 minutes after pouring the pecan pie filling on the brownie on the bottom looks uncooked. The longer I tried to bake it, the top would have been overcooked. I even cooked the pie filling on the stove for a bit longer then was suggested. Hmmm, the topping is to die for though!!! ????
Hi Kelsey, these brownies definitely come out much more fudgy because of the filling on top but our brownies were cooked through. It’s a little hard to predict the timing since every brand of brownies has a slightly different bake time and metal vs glass pan makes a difference. Ifou try them again you could bake the brownies a little longer before adding the topping to ensure that the bottoms are completely cooked.
Can these be froze.
Mine just came out of the oven!!! Don’t know if I can wait until they cool to try one. I guess I’ll pretend I’m a grown up!! Hee hee
What did you find to be more successful… glass or metal pan? And what brownie mix did you find to be the best? Thank you!
We used Duncan Hines brownies and a dark metal pan. I always think metal cooks the best.
can I just ask? What brownie mix? there are regular & fudgy. I tend to buy the chewy fudge brownie by Duncan Hines. Pls pls haha! what brownie mix do you buy? Fudgy or Regulat? These look amazing & I want them perfect! Thank you sooo much❣️
Christy, fudgy is the best kind 🙂 go with what you prefer.
OMGosh! I made these tonight for Thanksgiving day but then was afraid they wouldnt be done or wouldnt be good. Soooo i sliced em up and my daughter and i had a sample! They were sweet and rich and fudgy and oh so yummy! Perfect for my icky day! Im hiding the rest of the pan from the family!
PS: i also made them with gluten free brownie mix, aluminum diposable pan, time per box but might add another 5m next time (maybe ????)
Can’t tell you how happy that makes me!! I hope you and your family have a happy Thanksgiving!!
note to self, when combining the syrup eggs sugar etc mixture, mix in bowl before applying to heat.. I was stirring cooked egg whites by not doing it. and truly cook low with constant attention. I can’t tell you how they come out, I’m half baked right now!
Let us know how they turn out!!
Same here – I ended up with scrambled eggs.
I’m sorry you had that problem. I just made these and traditional pecan pie with my mom (the pecan pie expert) and the only advice we can think of is to make sure you mix everything together in the pan and stir constantly as the mixture comes to temperature over medium heat. The eggs shouldn’t scramble.
My pecan filling never did get to the point of runny oatmeal. I cooked and stirred for 30 minutes and finally just went ahead and baked it on the brownies. I guess my brownies made too much, because I had an overflowing mess.
I’m still hoping to salvage to eat for Thanksgiving dessert.
So sorry you had that problem. I don’t know why the filling wouldn’t have thickened up. I use a standard casserole dish and I’ve never had an overflow. 🙁
So we made these…a TIP – do NOT cook your pecan pie mixture too long – it will set up like candy – we had “pecan pie brittle with a brownie bottom” – STILL VERY GOOD – but albeit a BIT hard to chew. ????
I couldn’t wait to let it cool all the way!! I ran out of white sugar so substituted brown sugar. I threw a few milk chocolate chips over the top before the filling. I used Chiradelli’s boxed salted caramel.. reminds me of the consistency of sweet potato casserole but much sweeter! Def need a big glass of cold milk! We will see hat the fam says tomorrow ???? Have a blessed Thanksgiving! Thank you for sharing this recipe.
I made this recipe using Swerve instead of sugar, and Blue Agave rather than corn syrup for pecan mixture. Also purchased two boxes of pills bury sugar free brownies. Came out fantastic.
Made this using Swerve for sugar and Blue Agave for syrup, plus 2 boxes sugar free brownie mix. Both times came out purrrfect!
That’s great Cindy! Thank you for sharing.
That made my mouth got to make some of those pecon brownies it looks so good ty
Has anyone tried these with homemade brownie mix rather than purchasing a boxed mix? I’m hoping to try these for Christmas!
I haven’t tried it with a homemade mix but as long as it is enough brownie batter to fill a 13×9 pan you should be fine. Just take the bake time you use for your homemade brownies and only bake them for half of that time before adding the thickened pie filling and baking for 25-30 minutes.
These are now referred to as the Devil’s Dessert. We can not stay out of them and if you add Butter Pecan ice cream…They are so good and so easy to make.
Love the name! Glad you enjoy them as much as we do in my family.
I have never cooked my pecan pie before I bake it. Don’t know anyone that does. Been using the same recipe for 43 years.
Hi Karen, you are right you don’t cook pecan pie filling ahead of time when you make a pecan pie. These are pecan pie BROWNIES though and we found that if you put the pecan pie filling on without cooking it to thicken it first the brownie batter beneath it doesn’t bake enough.
It’s Karan not Karen. Ok thanks. Will try them.
Really Karen the spelling of your name is a factor here!!! The comments left are for this awesome recipe that Kat posted. Get a life!
My new fav dessert and it gets raves reviews from all!
Yay!! I’m so glad to hear that!! 🙂
The picture of these brownie look wonderful. However, I am not a big fan of the large amount of Corn Syrup I would like to cut down on it …Would that be possible?
Hi Birte,
I’m honestly not sure how well it would work. The corn syrup is what thickens and creates the ooey, gooey pecan pie filling. I’ve never tried adjusting the amount and I’m not sure if it would change how to the mixture thickens.
I dont know what happened by edges were hard and chewy like Taffy. The Pan Size was too big. They looked nothing like the Picture.
Love the idea! On my second attempt tho…first one was a flop. Trying again because they look so dang good.
This is not for a beginner baker. Lol!
Pecan Pie Brownies tasted amazing! I was disappointed that my brownie was to gooey however I am determined to make again to get them just right, thats how yummy they are.
It does take a little testing to get the brownies less gooey. Just bake them for a little longer before adding the topping since the topping seems to stop the brownie baking process. They will always be slightly gooey though since the pecan pie topping seeps into them as they bake.
One note I think I’d make about this recipe is in the “trick”–how do you cook the eggs in with the butter and sugar mixture without getting scrambled eggs? I didn’t have it too bad but i definitely had to fish out my fair share of egg white.
I made this recipe in a Pyrex 13×9 at 350 with a prebake time of 12 minutes. When I pulled it out of the oven the brownie batter was still quite liquidy in the middle. I however went ahead and added the pecan pie mixture anyway. It kinda sank to the bottom in some areas and the batter ended up on top in spots. It ended up having more of a marbled affect instead of the clear separation that your video shows. A!so in making the pecan pie batter the mixture turned a much darker carmel color (after 15 minutes) than your video shows.
Taste is good but I wish I had bought the fudge brownie mix instead of the milk chocolate.