These pecan pie brownies combine a fudgy brownie and pecan pie filling! They are the perfect combination of chocolate and pecan pie for Thanksgiving.

Stack of three pecan pie brownies.

When I decided to make a recipe for pecan pie brownies, I didn’t want pecan filling that is baked on top of the brownies. I have made a pecan pie cheesecake where I make the filling on the stove and then, topped it. It gave it the best texture with no corn syrup needed. When you bite into these brownies, the pecans give it a great crunch with that fudgy brownie texture.

Top view of two brownies on their side.

Tips for making keyword

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it can compact it. This causes the brownies to be more cakey. For high altitude baking, add 1 Tablespoon of flour.
  • Tip 2: The powdered sugar plus beating the eggs on high speed, is what gives the brownies a crackle top! Although you can’t see it once the filling is on top.
  • Tip 3: Make sure the brownies are slightly under baked, they will continue to cool once they cool in the pan. It is so easy to have over baked and hard brownies if you take the brownies out at the perfect baked texture.
Brownie batter in a bowl.
After adding the chocolate chips, spread the batter immediately into the pan. It will start thickening as it sits.
Brownie batter in a pan.
Take the brownies out of the pan once they have cooled.
Pecan pie filling in a bowl.
The pecan pie filling should be easy to spread. If it cooled too much, you can heat in the microwave for 15 seconds.
Top view of brownies with filling on top.

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For more pecan recipes, try my pecan pie cake and pecan pie cinnamon rolls.

Stack of two pecan pie brownies.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Stack of three pecan pie brownies.
5 from 2 reviews

Pecan Pie Brownies

These pecan pie brownies are easy to make! They have a layer of fudgy brownies with chocolate chips. It is topped with a layer of pecan pie filling after it bakes.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Chilling Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 16 brownies

Ingredients
 
 

Brownies

  • 1 cup All-purpose flour
  • 1 cup Unsweetened cocoa powder, use dutch process cocoa
  • 1 TBSP Cornstarch
  • 1 tsp Salt
  • 1 3/4 cup White granulated sugar
  • 1/4 cup Powdered sugar
  • 3 Large eggs, room temperature
  • 1 Egg yolk, room temperature
  • 1/2 cup Unsalted butter, melted
  • 1/2 cup Oil, canola or vegetable
  • 1 tsp Pure vanilla extract
  • 1 cup Semi-sweet chocolate chips

Pecan Pie Filling

  • 1/2 cup Unsalted butter
  • 1 cup Brown sugar, packed
  • 2 cups Pecans, chopped then measured
  • 1 tsp Pure vanilla extract
  • 3/4 cup Heavy cream
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Salt

Instructions
 

Brownies

  • Preheat the oven to 350℉. Spray a 9X9-inch baking pan with baking spray. Line the bottom and 2 sides of the pan and spray again.
  • In a medium bowl, sift the flour, cocoa powder, cornstarch, and salt.
    1 cup All-purpose flour, 1 cup Unsweetened cocoa powder, 1 TBSP Cornstarch, 1 tsp Salt
  • Using a mixer in a large bowl, beat the sugar, powdered sugar, eggs, and egg yolk on high speed for 2 minutes. It will be pale and fluffy. This is where the brownies get their rise.
    1 3/4 cup White granulated sugar, 1/4 cup Powdered sugar, 3 Large eggs, 1 Egg yolk
  • Add the melted butter, oil, and vanilla and mix on low speed until combined. Add the dry ingredients and mix on low until combined. Take off the mixer and use a rubber baking spatula to mix the batter and make sure it is all mixed together. Add the chocolate chips and mix.
    1/2 cup Unsalted butter, 1/2 cup Oil, 1 tsp Pure vanilla extract, 1 cup Semi-sweet chocolate chips
  • Spread the brownie batter over the pan. Bake for 40-50 minutes. Bake until the edges are set and the middle is a little underdone. If you stick a toothpick in, it should be moist brownie come out, if it is raw batter, bake for another 5 minutes and check again.

Pecan Pie Filling

  • While the brownies start to cool, start the pecan pie filling. In a medium saucepan over medium heat, melt the butter.
    1/2 cup Unsalted butter
  • Add the brown sugar, chopped pecans, vanilla, heavy cream, cinnamon, nutmeg, and salt. Heat for 4-5 minutes. It should be thickened and brown sugar is melted. Cool for 15 minutes.
    1 cup Brown sugar, 2 cups Pecans, 1 tsp Pure vanilla extract, 3/4 cup Heavy cream, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/4 tsp Salt
  • Pour the pecan pie filling on top of the brownies and spread evenly across. Cool completely. Then, cut into 16 squares.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies and they can become cakey.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 524kcal, Carbohydrates: 55g, Protein: 4g, Fat: 36g, Saturated Fat: 13g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 192mg, Potassium: 236mg, Fiber: 4g, Sugar: 40g, Vitamin A: 493IU, Vitamin C: 0.2mg, Calcium: 47mg, Iron: 2mg
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