Go Back

Pecan Pie Brownies

Pecan pie brownies with a fudgy chocolate base and a sticky amber pecan layer baked until set. Melt-and-whisk brownie batter gets par-baked, then topped with caramelized pecans for gooey squares with visible pecan halves.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For fudgy brownie base
  • 0.75 cup unsalted butter
  • 1.5 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 0.75 cup cocoa powder
  • 1 cup flour
  • 0.5 tsp salt
For pecan pie topping
  • 0.5 cup unsalted butter
  • 1 cup brown sugar packed
  • 0.5 cup light corn syrup
  • 3 eggs
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 2.5 cups pecan halves
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and par-bake the brownie base
  1. Preheat the oven to 350F and line a 9x13 pan with parchment for easy lift-out.
  2. Melt the unsalted butter, then whisk in the sugar, eggs, and vanilla until smooth and glossy.
  3. Fold in the cocoa powder, flour, and salt just until no dry streaks remain.
  4. Spread the batter evenly in the prepared pan.
  5. Bake for 15 minutes to set the top slightly before topping.
Make the pecan pie topping and finish baking
  1. Melt the unsalted butter with the brown sugar and light corn syrup, then cool for 5 minutes to steady the mixture.
  2. Whisk in the eggs, vanilla, and salt until the filling looks cohesive and thickened slightly.
  3. Fold in the pecan halves so they are evenly distributed.
  4. Pour the pecan topping over the par-baked brownie layer, spreading to the edges.
  5. Bake 25-30 minutes more at 350F, until the filling is set and no longer jiggles in the center.
  6. Sprinkle with flaky sea salt, then cool completely before cutting into squares so the layer slices clean.

Notes

For the cleanest cuts, cool the brownies fully (or chill 2-3 hours) before slicing—this lets the pecan layer firm up. Store covered in the refrigerator up to 5 days; freeze baked and fully cooled brownies up to 2 months. Dietary swap: use a gluten-free 1:1 baking flour blend in place of flour if you need gluten-free brownies.