This Pecan Pie Brownies recipe combines the best of both worlds: fudgy chocolate brownies topped with a luscious pecan pie filling. Each bite is a delightful combination of rich, gooey chocolate and crunchy pecans, creating a perfect fall dessert.
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Why you’ll love these
Decadent Combination
Pecan Pie Brownies offer the perfect marriage of rich, fudgy chocolate brownies and gooey pecan pie filling. The contrasting textures and flavors create an indulgent treat that satisfies both chocolate and pecan lovers.
Perfect for special occasions
These Pecan Pie Brownies are a perfect dessert for any special occasion, from family gatherings to holiday celebrations. They're a perfect blend of classic and modern dessert, and are sure to impress your guests with their rich and indulgent flavor.
What are Pecan Pie Brownies?
Pecan Pie Brownies combines the richness of fudgy chocolate brownies with the classic flavors of pecan pie. These treats feature a layer of gooey pecan pie filling on top of a decadent chocolate brownie base, creating a mouthwatering combination of textures and flavors.
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 flavor. It is not recommended to replace with melted chocolate in equal measure as it can be quite dense, however, chocolate chips or chunks would work well.
- 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.
How to make 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.
1
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.
2
Brownie tin: Pour into your prepared tin and smooth out.
3
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.
4
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.
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.
Baking tin: The size of my brownie tin is 18 cm / 7 inches square, a medium tin will ensure your brownies aren't too thin.
FAQ's for the best Pecan Pie Brownies
Simply bake the pecan pie brownies recipe 5 minutes longer for a less fudgy center, however, you may have to cover with aluminum foil to avoid the top browning too much.
Absolutely! While the traditional recipe calls for pecans, you can experiment with other nuts such as walnuts or almonds. Feel free to customize the recipe based on your preference or dietary restrictions.
Yes, you can freeze Pecan Pie Brownies for future enjoyment. Once they have cooled completely, individually wrap the brownies or place them in an airtight container. They can be stored in the freezer for up to 3 months. When ready to eat, thaw them at room temperature or reheat them in the oven for a few minutes.
More fudgy recipes you'll enjoy
Pecan Pie Brownies
Ingredients
Brownie base
- 200 grams / 7 ounces butter cubed
- 275 grams / 1 cup + 3 tablespoons light brown sugar
- 110 grams / 2 large eggs room temperature
- 106 grams / ⅔ cup plain flour
- 83 grams / ¾ cup cocoa powder sifted
- ½ teaspoon sea or kosher salt
Pecan topping
- 85 grams / ¼ cup maple syrup
- 70 grams / ⅓ cup brown sugar
- 55 grams / 1 large egg room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon sea or kosher salt
- 30 grams / 2 tablespoons heavy cream
- 40 grams / 3 tablespoons butter
- 312 grams / 2 ½ cups pecans
Instructions
Brownie base
- 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.
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!
- Dig in!
Notes
- 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.
- Cocoa Powder: The star ingredient here so you'll want a nice high quality cocoa powder for a truly chocolate packed flavor. It is not recommended to substitute melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well here.
- 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.
- Whisk: It's easiest to make your brownie with a large whisk to create a smooth batter.?Want more cakey brownies: Simply bake 5 minutes longer for a less fudgy center, however, you may have to cover with aluminum foil to avoid the top browning too much.
- What salt does on top of your 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.
- Freezing the Pecan pie brownies: Once they have cooled completely, individually wrap the brownies or place them in an airtight container. They can be stored in the freezer for up to 3 months. When ready to eat, thaw them at room temperature or reheat them in the oven for a few minutes.
Nutrition
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