Brownies meet pecan pie in this rich, gooey dessert that feels special without being fussy. Imagine a fudgy chocolate base topped with a glossy, caramel-like pecan filling that crackles slightly on top. You get chewy edges, soft middles, and buttery pecans in every bite.

This is the kind of crowd-pleaser you bring to a potluck and watch disappear. It’s simple to make, perfect for the holidays, and just right when you want something a little extra.

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What Makes This Recipe So Good

Close-up detail: A just-baked slab of fudgy pecan pie brownies cooling in the parchment-lined 8-inch

Two classics in one: A dense, fudgy brownie base topped with a pecan pie layer that sets perfectly without being sticky.
Great texture: Crisp, toasty pecans, a smooth caramel filling, and a soft chocolate crumb all in one square.
Not overly sweet: Bittersweet cocoa balances the maple and brown sugar in the filling.
Simple technique: No special equipment or candy thermometers needed.
Flexible: Easy swaps for gluten-free flour, dairy-free butter, or extra mix-ins.

Shopping List

Unsalted butter – for both brownie batter and pecan filling
Granulated sugar
Brown sugar (light or dark)
Large eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder (natural or Dutch-process)
Salt
Dark chocolate chips or chopped dark chocolate (optional, for extra fudginess)
Pecans – halves or rough-chopped
Maple syrup or light corn syrup (for that glossy pecan pie finish)
Heavy cream (or full-fat coconut milk for dairy-free)

How to Make It

Cooking process: Overhead shot of the pecan topping being poured and gently spread over the partiall

Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.
Lightly grease the parchment.
Toast the pecans: Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Cool slightly, then chop roughly if you prefer smaller pieces.
Make the brownie batter: Melt 1/2 cup (1 stick) butter in a saucepan over low heat. Remove from heat and whisk in 3/4 cup granulated sugar and 1/4 cup brown sugar.
Whisk in 2 large eggs, one at a time, then 1 teaspoon vanilla.
Add dry ingredients: Sift in 1/2 cup cocoa powder, 1/2 cup all-purpose flour, and 1/2 teaspoon salt. Stir just until you see no dry streaks. Fold in 1/2 cup dark chocolate chips if using.
Bake the base: Spread batter into the pan.
Bake for 18–20 minutes, until the top looks set and a toothpick comes out with moist crumbs (not wet batter). Set aside while you make the topping. Keep the oven at 350°F.
Cook the pecan topping: In a medium saucepan, melt 4 tablespoons butter.
Stir in 1/2 cup brown sugar, 1/3 cup maple syrup (or light corn syrup), and a pinch of salt. Bring to a gentle bubble over medium heat, stirring for 2–3 minutes until glossy. Remove from heat and whisk in 2 tablespoons heavy cream and 1 teaspoon vanilla.

Fold in 1 1/2 cups toasted pecans.
Top and finish baking: Pour the pecan mixture over the brownie base and spread evenly. Bake 15–18 minutes, until the topping is set at the edges and just slightly jiggles in the center.
Cool completely: Let the pan cool on a rack for at least 2 hours. For clean slices, chill 30–60 minutes before cutting.
Slice and serve: Use the parchment to lift out the slab.
Cut with a sharp knife, wiping the blade between cuts. Serve at room temperature or slightly chilled.

How to Store

Room temperature: Keep in an airtight container for up to 2 days.
Refrigerator: Store up to 5–6 days. The topping stays firm, and the brownies stay fudgy.
Freezer: Wrap each square in plastic, then place in a freezer bag for up to 2 months.
Thaw overnight in the fridge or at room temperature for 1–2 hours.

Final dish presentation: Neat squares of fudgy pecan pie brownies arranged on a matte black plate, s

Health Benefits

Pecans provide healthy fats: They’re rich in monounsaturated fats and contain antioxidants like vitamin E.
Moderation-friendly treat: Dense brownies are naturally satisfying, so smaller portions feel indulgent without going overboard.
Customizable sweetness: Using maple syrup adds flavor complexity, which can help you use a touch less sugar overall.
Potential fiber boost: Swapping a portion of flour for finely ground almond flour or whole-wheat pastry flour adds a little fiber and nutrients.

What Not to Do

Don’t overbake the brownies: Dry brownies won’t fuse well with the topping. Pull them when a toothpick shows moist crumbs.
Don’t skip toasting the pecans: Raw pecans taste flat. Toasting brings out that deep, buttery flavor.
Don’t pour topping on a raw base: The brownie layer needs a partial bake or it will stay gooey and collapse.
Don’t cut while hot: The topping needs time to set.
Cutting early creates a sticky mess.
Don’t overmix the batter: Stir just until combined for a tender, fudgy texture.

Variations You Can Try

Bourbon pecan: Add 1 tablespoon bourbon to the pecan topping after removing from heat.
Salted chocolate: Sprinkle flaky sea salt over the hot brownies right after baking.
Gluten-free: Use a 1:1 gluten-free baking flour and reduce bake time by 1–2 minutes if needed.
Dairy-free: Swap butter for vegan butter and heavy cream for full-fat coconut milk.
Espresso kick: Whisk 1 teaspoon instant espresso powder into the brownie batter to deepen the chocolate flavor.
Extra-chocolatey: Add a thin layer of melted dark chocolate between the brownie layer and the pecan topping.
Orange twist: Add 1 teaspoon orange zest to the batter and a splash of orange extract to the topping.

FAQ

Can I use store-bought brownie mix?

Yes. Prepare the mix as directed and bake it slightly under the recommended time for the base layer. Then add the pecan topping and finish baking until set.

Do I have to use corn syrup?

No.

Maple syrup works beautifully and gives a more nuanced flavor. Honey can also work, but it will be a bit sweeter and more floral.

How do I know when the topping is set?

The edges should look firm and slightly caramelized, while the center may have a soft jiggle. It will fully set as it cools.

Can I make these a day ahead?

Absolutely.

They slice even cleaner the next day. Store them covered at room temperature or in the fridge.

What if my pecan topping seems grainy?

Make sure the sugar dissolves in the butter and syrup while it gently bubbles. If it looks grainy, whisk in a splash more cream off the heat to smooth it out.

Why did my brownies stick to the pan?

Be sure to line with parchment and leave an overhang.

Lightly greasing the parchment also helps the topping release cleanly.

Can I use walnuts instead of pecans?

Yes. Walnuts work well, though the flavor is slightly more bitter. Toast them first to mellow and deepen the taste.

Wrapping Up

Fudgy Pecan Pie Brownies have all the comfort of a classic brownie and the festive flair of pecan pie.

They’re rich, balanced, and simple enough for a weeknight treat yet special enough for holidays. Keep the steps straightforward, don’t rush the cooling time, and you’ll get neat, glossy squares every time. Bake a pan, share a few, and stash the rest—you’ll be glad you did.