Name: Pecan Pie Brownies
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: Brownie base; 200 grams / 7 ounces butter, cubed; 275 grams / 1 cup + 3 tablespoons light brown sugar; 2 large eggs, room temperature; 106 grams / 2/3 cup plain flour; 83 grams / 3/4 cup cocoa powder, sifted; 1/2 teaspoon sea or kosher salt; Pecan topping; 85 grams / 1/4 cup maple syrup; 70 grams / 1/3 cup brown sugar; 1 large egg, room temperature; 2 teaspoons vanilla extract; 1/2 teaspoon sea or kosher salt; 30 grams / 2 tablespoons heavy cream; 3 tablespoons / 40 grams butter; 312 grams / 2 1/2 cups pecans

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Pecan’s are oft really an American ingredient, but this Pecan Pie Brownies recipe proves you do not need to be in the North American continent to make them. Have you enjoyed pecans in baked goods before friends? If so, what’s your favorite way to use them?

Don't worry about these, that base is still super fudgy in the bottom, though we can change that if you don't want em fudgy...that's in the notes section. The beauty of the pecan pie filling is that it relies on maple syrup so no corn syrup is needed to add a perfect gooey consistency.

Why you’ll love these

Fudgy brownie base

Despite the length of baking, the fudge brownie center is still perfect.

Pecan filling

The ooey gooey pecan filling is warm and a great fall treat.

Serve a bunch of people

These easily serve 16 people with a solid brownie for each.

How to prepare Pecan Pie Brownies

Melt: Place the butter and sugar over a double boiler (or in a microwave) and heat through, whisking to melt evenly and help to dissolve the sugar.

Add an egg: Add one egg and whisk to combine and repeat.

Choc powder: Add in the flour, salt and cocoa powder and whisk to combine.

Brownie tin: Pour into your prepared tin and smooth out.

Sugar sauce: Combine the ingredients for the pecans in a bowl until smooth and toss in the nuts, stirring to coat fully.

Topping: Spoon the pecans over the brownie and smooth out.

Bake: Bake until golden.

Cool and slice: Allow to cool fully and slice evenly.

Serve: Grab one and dig in! Great served alongside a glass of milk.

Ingredients and substitutions for Pecan Pie Brownies

Butter: Butter helps create that silky texture we love about brownies whilst also helping them rise. You could sub with non dairy butter, though I have not tried this.
Brown sugar: The brown sugar helps to make the brownies fudgy, however, you could substitute in equal measure with superfine or caster sugar which will result in a chewier final brownie. This also helps give your topping a caramelized flavor that wouldn't be the same with superfine or caster sugar.
Eggs: As well as adding structure to the brownies, the eggs bind everything together so are essential. You could substitute with vegan ingredients such as chia eggs or apple sauce, however, they have not been tested and the result can not be guaranteed.
Plain flour: Plain flour or all purpose is best here because it helps give the brownies their texture without making them cakey or firm like bread if you use cake or bread flour. You want to only mix until you can see no more dry portions in your bowl.
Salt: Sea salt is best here to add dimensional flavor to our brownies and rock or kosher salt also works well.
Cocoa Powder: The star ingredient here so you'll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well here.
Maple syrup: Like brown sugar, syrup helps give the topping a beautiful caramel flavor and gives the pecans a gooey texture.
Pecans: Nutty pecans have a deep toasty flavor that makes for a complimentary flavor to the brownies. Walnuts would be a good substitute in equal measure.

See recipe card for quantities.

Equipment needed to make this

Greaseproof paper: Lining your tin will make getting your brownies out of the tin a breeze!

Small saucepan: For your double boiler, you'll need a saucepan with a little water.

Sieve: Sifting the cocoa powder helps ensure your brownie batter is smooth without any lumps.

Whisk: It's easiest to make your brownie with a large whisk to create a smooth batter.

Mixing bowl: A medium mixing bowl is needed for both the brownie base and pecan topping.

FAQ's for the best Pecan Pie Brownies

What size tin is best for my brownies?

The size of my brownie tin is 18 cm / 7 inches square, a medium tin will ensure your brownies aren't too thin.

How do I ensure my brownies are fudgy?

The key to the fudgy brownie base is to only mix until the flour is fully combined which helps to avoid activating the gluten in the flour.

How do I create brownies that aren't fudgy in the center?

Simply bake the pecan pie brownies 5 minutes longer for a less fudge center, however, you may have to cover with aluminum foil to avoid the top browning too much.

What does salt do when sprinkled on top of brownies?

Add a sprinkle of sea salt to the top of your pecans just prior to baking to create a little balance between the sweetness of your brownies.

More fudgy recipes you'll enjoy

Gauteau au Chocolat Fondant - French Chocolate Fondant Cake

Fudgy Brownies

Kladdkaka Cake - Swedish Fudge Cake

How to make Pecan Pie Brownies:

Preheat your oven to 180C/350F and line a baking tin with greaseproof paper.

Place the butter and sugar in a double boiler on medium heat until the butter is beginning to melt.

Whisk to combine and help the sugar and butter mix evenly, continue whisking to help dissolve the sugar for at least 1 minute.

Remove from the heat and allow to cool for 2 minutes.

Add in one egg and whisk until well combined, repeat with the remaining egg until the mixture is smooth.

Whisk in flour, salt and cocoa powder until the brownie batter is combined and smooth.

Pour into prepared baking tin and smooth out. Set aside.

For the pecan topping, place the melted butter, sugar, maple syrup, salt and cream in a bowl and stir to combine.

Toss in the pecan and stir to coat completely.

Spoon over the brownie batter and even out.

Place in the oven and bake until golden for 55 minutes.

Remove and allow to cool fully.

Slice.

Serve with a glass of milk or your favorite hot beverage!