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Three pecan pie brownies cut and stacked on a plate.
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Pecan Pie Brownies Recipe

Pecan Pie Brownies are fudgy brownie bars with a gooey caramel pecan pie topping, an easy make-ahead holiday dessert with perfect layers.
Prep Time15 minutes
Cook Time45 minutes
Chill Time2 hours
Total Time3 hours
Course: Dessert
Cuisine: American
Servings: 12
Author: Kristyn Merkley

Ingredients

Brownies

  • 1 (family-size) fudge brownie mix, for a 9x13-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 9x13-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

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.
Store. 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. Freeze sliced bars for up to 2 months with parchment between layers. Thaw overnight in the refrigerator.

Nutrition

Calories: 452kcal | Carbohydrates: 34g | Protein: 5g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 96mg | Potassium: 197mg | Fiber: 3g | Sugar: 30g | Vitamin A: 336IU | Vitamin C: 0.4mg | Calcium: 53mg | Iron: 1mg