Pecan Pie Brownies

Rich, fudgy brownies topped with a buttery, gooey pecan pie layer—the perfect combination of two classic desserts.

Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Servings: 16

Ingredients

Brownie Layer

• 1 box (18–19 oz) brownie mix, plus the eggs, oil, and water called for on the package
  OR your favorite homemade brownie batter for a 9×13-inch pan

Pecan Pie Topping

• ½ cup (115 g) unsalted butter
• 1 cup (200 g) packed light brown sugar
• ½ cup (120 ml) light corn syrup
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 cups (220 g) chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
2. Prepare the brownie batter according to the package directions (or use homemade batter). Pour it into the prepared pan.
3. Bake the brownies for 20–25 minutes, until they’re mostly set but not fully baked.
4. While the brownies bake, melt the butter in a saucepan over medium heat. Stir in the brown sugar and corn syrup until smooth. Remove from the heat and let cool for about 5 minutes.
5. Whisk in the eggs, vanilla, and salt, then fold in the chopped pecans.
6. Carefully pour the pecan mixture over the partially baked brownies and spread it evenly.
7. Return the pan to the oven and bake for 25–30 minutes, until the pecan topping is bubbling and set around the edges.
8. Cool completely before slicing into squares for clean cuts.

Optional Add-Ins

• ½ cup chocolate chips mixed into the brownie batter
• 1 tablespoon bourbon stirred into the pecan topping
• A sprinkle of flaky sea salt after baking

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Up to 1 week.
• Freezer: Wrap individual brownies and freeze for up to 3 months.

Tip: Chill the brownies for 1–2 hours before slicing, then use a sharp knife wiped clean between cuts for neat, bakery-style squares.