These Pecan Pie Brownies combine two classic desserts into one unforgettable treat. Rich, fudgy brownies are topped with a gooey homemade pecan pie layer that’s packed with buttery caramel flavor and crunchy pecans. Yes, they’re PHENOMENAL!
They’re easy to make using a boxed brownie mix, making them perfect for holidays (especially Thanksgiving), bake sales, and anytime you need a dessert that’s always a hit.
If you love these Pecan Pie Brownies, you’ll also enjoy White Sheet Cake with Chocolate Frosting, Pecan Pie, and Texas Sheet Cake.
Why you’ll love it + Why it works:
- Feeds a Crowd: A 9×13-inch pan makes plenty of brownies to share with family and friends.
- Two Desserts in One: Rich brownies and gooey pecan pie come together in one easy, unforgettable dessert.
- Chilling Before Slicing: Cooling and chilling the bars allows the layers to fully set for clean, bakery-style slices.
- Easy Shortcut: Starting with a boxed brownie mix saves time while still delivering homemade flavor.
Pecan Pie Brownies Ingredients
- Family-size fudge brownie mix (1): Creates a rich, fudgy brownie base with minimal prep. Any family-size mix made for a 9×13-inch pan works well.
- Eggs, oil, and water (as called for on the box): Combines with the brownie mix to create a moist, chewy brownie layer.
- Brown sugar (1 cup, packed): Sweetens the topping while adding rich caramel and molasses flavor.
- Light corn syrup (½ cup): Gives the pecan topping its classic smooth, gooey texture and helps it set properly.
- Vanilla extract (2 teaspoons): Enhances the chocolate and pecan flavors while adding warmth to the filling.
- Butter (½ cup, melted): Adds rich buttery flavor and creates a silky pecan topping.
- Large eggs (4, lightly beaten): Helps bind the topping together and create the signature pecan pie consistency.
- Chopped pecans (4 cups): Adds plenty of crunch and nutty flavor in every bite. Fresh pecans provide the best flavor and texture.
How to Make Pecan Pie Brownies
PREP. Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving a little overhang for easy lifting later. Lightly grease the edges.
BROWNIE BATTER. Prepare the brownie batter according to package directions in a medium bowl. Pour into your pan and spread evenly. Bake for 20–25 minutes, or until the center is just set (it will finish baking with the topping).
PECAN LAYER. While brownies bake, whisk together brown sugar, corn syrup, vanilla, melted butter, and eggs until smooth in a medium bowl. Fold in the pecans until well coated.
BAKE. Carefully spoon or pour the pecan mixture over the partially baked brownies and spread evenly. Bake for another 25–30 minutes, or until the topping is set and slightly caramelized.
Allow the brownies to cool completely in the pan, then chill for at least 1 hour before slicing. This helps the layers set and makes clean cuts easy.
Kristyn’s Recipe Tips
- Don’t overbake the brownie layer in the first bake, it should be just set so it stays fudgy.
- Line the pan with parchment and overhang, it makes lifting and slicing so much easier.
- Spread the pecan topping evenly so every piece has the same layers.
- Cool completely, then chill at least 1 hour for clean cuts.
- Use a sharp knife and wipe between slices for the prettiest squares.
Pecan Pie Brownies Recipe
Ingredients
Brownies
- 1 (family-size) fudge brownie mix, for a 9×13-inch pan
- eggs, oil and water, as called for on the box
Pecan Topping
- 1 cup packed brown sugar
- ½ cup light corn syrup
- 2 teaspoon vanilla extract
- ½ cup butter, melted
- 4 large eggs, lightly beaten
- 4 cups chopped pecans
Instructions
- Preheat oven to 350 degrees F. Line a 9×13-inch pan with parchment paper, leaving a little overhang for easy lifting later. Lightly grease the edges.
- Prepare the brownie batter according to package directions in a medium bowl. Pour into your pan and spread evenly. Bake for 20–25 minutes, or until the center is just set (it will finish baking with the topping).
- While brownies bake, whisk together brown sugar, corn syrup, vanilla, melted butter, and eggs until smooth in a medium bowl. Fold in the pecans until well coated.
- Carefully spoon or pour the pecan mixture over the partially baked brownies and spread evenly. Bake for another 25–30 minutes, or until the topping is set and slightly caramelized.
- Allow the brownies to cool completely in the pan, then chill for at least 1 hour before slicing. This helps the layers set and makes clean cuts easy.
Notes
- Don’t overbake the brownie layer in the first bake, it should be just set so it stays fudgy.
- Line the pan with parchment and overhang, it makes lifting and slicing so much easier.
- Spread the pecan topping evenly so every piece has the same layers.
- Cool completely, then chill at least 1 hour for clean cuts.
- Use a sharp knife and wipe between slices for the prettiest squares.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 10 minutes if you want a softer bite.
Freeze sliced bars for up to 2 months with parchment between layers. Thaw overnight in the refrigerator.
More Like This
Pecan Recipes
Brownie Recipes
Collections
This recipe was first shared August, 2026.
