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The best ever Gooey Pecan Pie Brownies, simply delicious. Made with my crinkly brownies on the bottom, then layered with gooey cookie pie swirled with pecans on top. The bars are baked until set on the bottom and the edges. The gooey center has puddles of melted chocolate, notes of maple, brown sugar, and vanilla. They’re the perfect holiday brownie to bake, eat, share, gift, and love this holiday season. They’re going to be a smashing hit!
Happy Halloween! It’s the spookiest day of the year, but I’m skipping ahead to our busy holiday entertaining season. I’ve got a delicious brownie pie recipe to share and I just can’t wait!
I’ve been looking forward to my holiday recipes for months now. I’m so happy and excited to share all of the yummy things I have planned for this November and December. And with Thanksgiving just a few weeks away, we need to get to planning our menus and testing our recipes. You know, do a little preparation before all the holiday craziness begins.
Now these brownies have a very long history. I first shared my original pecan pie brownie in the year of 2012. In just the second month after my mom and I created this website. The brownies are fine, the recipe is written just OK, and the photos, well the photos need so much work.
I could have taken the recipe down, but I love that it’s there. It shows the progress we’ve made and the longevity of this site. I love looking back at those old, old posts.
The idea of a pecan pie brownie still excites me! So I decided to update the recipe. After much testing and batch after batch of brownies, I finally have the perfect recipe to share. We LOVE these.
In my mom’s words, “Frickin delicious! Perfect! Not kidding, that was just the highlight of my day so far. Those were amazing!”.
If you know my mom, you know she’s serious. She doesn’t eat sweets much anymore, mostly never. But she’ll give in when something is really looking and sounding good. She’s also a tough critic, my toughest in fact. She sugar-coats NOTHING. But she said she had one of these three nights in a row.
wow, now we’re both excited!
Here are the details
Step 1: bake the brownies
For this layer, I use my crinkle-top brownie recipe. I didn’t change a thing other than the measurements and omitting the coffee.
Melt together butter and chocolate chips, then mix in sugar and vanilla.
Next, whisk the eggs up in a separate bowl. This is the secret to the crinkle top. You have to use room-temperature eggs, and you have to really whisk them until you see so many bubbles on top.
Whisk the eggs until the chocolate is thick and very glossy looking. It’s going to be pretty and look yummy.
Next, mix in the flour, baking powder, and a handful of chocolate chips.
Step 2: bake the brownie
Now bake the brownie batter. I bake mine for exactly 15 minutes. But depending on your oven, you may need to bake yours for closer to 20. The tops of the baked brownies should be crinkly and no longer wiggle.
Then pull the pan out and arrange the chocolate squares over the brownie.
Step 3: make the pecan cookie pie
It’s easy and you don’t even need a mixer. What you do need is melted butter, so start with that. Just melt the butter in a medium saucepan or in the microwave, then let it cool.
Next up, whisk together brown sugar, eggs, maple syrup, and cream. Then add in that melted butter and vanilla.
Step 4: the pecans
Mix finely chopped pecans into the pecan pie filling.
For the pecans, you can use raw pecans or toast the pecans with bourbon, maple, brown sugar, vanilla, and cinnamon. This is optional, but I did share how I do this in the notes.
It will add another layer of deliciousness to your brownie.
Step 5: bake the pie
Pour the pie filling over the pre-baked brownie. Bake until the top is just barely set.
Wait a little bit to let the brownies cool slightly, then cut and serve while still warm. Or at least that’s my personal favorite way to enjoy these brownies, but it is messier. If you prefer a clean slice, let the brownies cool completely, then slice.
And that’s kind of it! As always, my suggestion would be to test the brownies tonight in preparation for the nights of entertaining ahead of us! Enjoy!
Looking for other Thanksgiving desserts? Here are my favorites:
Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting
Gooey Chocolate Chip Cookie Pumpkin Pie
Chewy Brown Sugar Maple Cookies
Gooey Chocolate Chip Cookie Pie
Lastly, if you make these Gooey Pecan Pie Brownies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Brown Sugar Pecan Pie Brownies
Servings: 16 brownies
Calories Per Serving: 293 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Brownie Layer
- 1 stick (1/2 cup) salted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 2 ounces dark chocolate, broken into pieces
Pecan Cookie Pie Layer
- 1/2 cup brown sugar
- 2 large eggs
- 1 egg yolk
- 1/3 cup maple syrup
- 1/3 cup heavy cream
- 2 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
- 1 1/2 cups pecans, chopped (see note)
- flaky sea salt
Instructions
- 1. Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper.2. In the microwave, melt together the butter and 3/4 cup chocolate chips. Stir in the sugar, and vanilla.3. In a bowl whisk the eggs until bubbly on top, 1 minute. Whisk the eggs into the chocolate mixture, whisking until the chocolate turns thick and glossy. Stir in the flour, cocoa powder, baking powder, and 1/4 cup chocolate chips, until just combined. Spread the mixture into the prepared pan. Bake 15-20 minutes, until the brownies are just set (I bake mine exactly 15 minutes).4. Arrange the chocolate pieces over the brownie. 4. Meanwhile, make the pie layer. Whisk together the brown sugar and 2 eggs, and 1 egg yolk until, pale in color, about 3-4 minutes. Add the maple syrup and cream. Whisk in the melted butter and vanilla. Fold in the pecans. Gently pour the filling over the pre-baked brownie. 5. Bake for 30 to 35 minutes, until the brownies are just barely set on top. If your pecan layer is still wiggly in the center, continue baking another 20-25 minutes, until the center is melty set. The longer you bake, the more set your brownie will be. Remove from the oven and let cool. Slice into bars and enjoy the yumminess.
Notes
Pecans: You can use raw pecans or you can make the pecans below for added flavor. They are pretty delicious.
Toasted Butter Pecans: Preheat oven to 350° F. Line a baking sheet with parchment paper. On the baking sheet, combine 2 cups pecans, 1 tablespoon bourbon, 1 tablespoon maple, 1 tablespoon brown sugar, 1 teaspoon vanilla, and 1/4 teaspoon cinnamon. Bake for 8-10 minutes, until toasted. Sprinkle with sea salt.
This post was originally published on October 31, 2023
Love these!!! They are insanely rich and delicious!! I baked them for the longest amount of time that was stated in the recipe.
Hi Jina,
Happy Monday!! Love to hear that this recipe turned out well for you, thanks for trying and your feedback! xT
Gooey deliciousness! We couldn’t wait for the brownies to firm up so we scooped oatmilk ice cream on top of the brownies. So good! Thank you again for another speshal recipe!
Love from MT
Yay!! Love to hear this Tawnya! Thanks so much for making this recipe and your comment! Happy Sunday! xT
I agree with being surprised by the negative comments. The brownies were a great dessert and my friends loved them. I wonder if altitude has anything to do with the outcome. I am at 5000 ft
Love to hear this Mia! Thanks for trying these brownies and your comment! So glad they were enjoyed! xT
I love all things HBH. These were chocolaty, rich and decadent!
I did read many reviews before beginning, and added an extra egg yolk to the pecan layer (YOU MUST TAKE THE EXTRA STEP TO SEASON AND ROAST THEM- so good!!) and they firmed up perfectly and made them simple to cut and serve!
Thanks so much Samantha! Love to hear that these brownies turned out well for you and I appreciate you trying the recipe! xT
These are beyond yummy! I am planning to make more to take for Thanksgiving and this might be my Christmas exchange winner! I do have a question – my brownies puffed up above the pie filling in the final bake – should I perhaps do a longer pre-bake? I’m also thinking of kind forming a bit of a ridge with the brownie batter on next try as my pie filling seeped over into the bottom. I should also add – going the extra step to spice the pecans was worth it. I did not have Bourbon but Brandy worked just fine. Love your recipes!
Hey Kim,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) Sure, you could add some extra bake time to the brownies and then also for the pecan layer too! I hope this helps! xx
I’ve had the same experience as most everyone else. Very tasty if you’re into incredibly sweet things (like – need a shot of bourbon afterwards!) Would be better titled as a lava cake or something. Very gooey but I’m sure they’ll fly off the plate at the party I’m taking them too! Thanks, Tieghan!
Hi Steph,
Thanks so much for trying this recipe! I hope everyone loves them! xx
this has been the first recipe of Tiegan that has not been a hit in my house. I should have known it would be a fail with the small amount of flour in the brownie batter. It was nothing but melted chocolate. I usually prefer a little fudgier brownie (my daughter doesn’t) but this was beyond fudge-y. The pecan pie filling was ok. I loved the idea of this recipe. Now that I had to throw it out, I’ll retry to recreate using my favorite brownie and favorite pecan pie recipe.
Hi there,
Sorry to hear this recipe was not enjoyed. Thanks for making it and sharing your feedback. I apologize that you wasted the ingredients. If there is something specific that I can help with please let me know. xx
I am surprised to hear all of these negative remarks. I made these exactly as written but used an 8×8 pan. Let them sit in the fridge overnight and served them as a finger food dessert at a party. They were difficult to cut neatly but with a bench scraper and hot water it worked. They were the hit of the party, am making them again for a dessert to take for dinner tomorrow. They will be delicious with frozen cappuccino yogurt. I do plan to increase the cooking time of each layer by 5-10 minutes. Thanks for all your delicious recipes Tieghan!
Thanks so much Bev!! So glad to hear that these turned out well for you and I appreciate you sharing your feedback and what worked well for you! Have a great Sunday! xT
If you like gloppy, chocolatey, and sweet, these will do you good (my kids and husband devoured them). But these were waaay too much effort for the payoff of what is essentially soft brownie sludge that is too sweet. I baked these for almost an hour in total and they just would not cook on the inside. Even after I refrigerated them, they were liquidy on the inside.
Hi Marsha,
Thanks for trying this recipe, so sorry to hear they did not set for you. I think increasing the bake time up to an hour for the pecan pie may have helped! Thanks again! xT
These turned out perfectly for me! A hit with all my work colleagues, even the ones who don’t have a sweet tooth. I feel like those who have issues with under baking is because they underwhipped the ingredients for both the brownies and the pie filling. I used my stand mixer with the whip attachment to thicken up the batters. This recipe is officially added to my Christmas baking 😊
Hi Amanda,
Amazing!! Thanks so much for trying this recipe and sharing what worked well for you:) SO glad to hear that they were enjoyed! Have a great weekend! xx
Amanda I think you are on to something. After feeling defeated I had enough ingredients to try another batch. I used my mixer to whip the ingredients and whipped slightly longer than I thought I should. I reduced the amount of chocolate chips to 3/4 cup. I reduced the amount of maple syrup to 1/4 cup and cream to 1/4 cup. Baked 1st time for 20 min and second time took 35 min. Let cool for two hours and cut. Still very very soft but definitely much better than the first attempt.
Absolutely mush. On the second bake I added 15 minutes-still raw. I did 20 minutes for the 1st bake and 50 (!) minutes for the second bake. They wouldn’t even stay in a square shape when cut them. The texture of the inside was similar to a lava cake. I thought hey I will salvage it with some vanilla ice cream it will still taste good, but that was also a no. The taste was kinda bland, just really sweet. Threw the whole pan in the garbage. Sad
Hi Kelsey,
So sorry to hear you did not enjoy this recipe. The pecan pie mixture could be baked up to an hour so I wonder if that would have helped at all. Sorry you felt the flavor was bland. xx
I’m curious to know if those having the never firming up issue were using a glass pan or a metal pan?
I had this problem with a lot of brownies recipes until I found out that it can be caused by baking in a glass pan. Google difference between glass vs metal pans for baking.
Yes, that definitely could be an issue! Thanks for sharing Chanel!!
Really bad and waste of ingredients. This recipe reminds me why I don’t like American recipes. Also, author forgot to instruct when to add the sea salt. (However it’s likely added to the pecan mixture) be aware the pecan “pie” (lol) mixture is super runny.
This comes out lacking depth in flavour whilst still being too sweet. The texture is odd and not satisfying at all.
Hi Charlotte,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed. The pecan pie mixture is definitely runny before baking it, so that was the correct texture. Please let me know if I can help in any other way! xx
These are tasty, chocolatey, and nutty, but I don’t understand how I baked them for 20 + 35 minutes and they were STILL be raw on the inside? There’s some black magic in this recipe, I swear.
Hey Marlene,
Lol thanks for trying this recipe!! So you did the first bake for 15-20 minutes in step 3 and then the second bake for 25-35 minutes in step 5? xx
Correct. That is why I wrote that I baked it for 20 plus 35 minutes in my comment.
Gotcha, I’m sorry they never set for you. I will go back to the recipe to see if there is something specific that is working for some people but not for others. I appreciate you trying this and apologize for the issues you had!
I haven’t tried these yet but I think they would be really good with a scoop of vanilla ice cream
They sure would!!
Okay- while it LOOKS amazing, and ultimately tastes good- it is going to have to be served in a bowl with ice cream. It just didn’t firm up ever- and I put it back in!!!!
That said- the baked nuts by themselves were incredible!!!!
Hi Marcy,
Thanks for making this recipe and sharing your feedback! Sorry to hear these were so soft for you, I definitely recommend serving with a fork:) You could always pop them into the fridge for a firmer bar. I hope this helps! xx
I made these exactly as written. (The toasted nuts were especially good.) I let the brownie base cook for 20 minutes, and then baked another 25 minutes after adding the pecan topping. After letting them cool overnight in the fridge, I cut them into small pieces. I found them a bit messy and delicate to eat out of hand as a brownie, but they were delicious.
Hi there,
Thanks so much for making this recipe and sharing what worked well for you! Yes, these are definitely a fork treat:) So glad they were enjoyed! xx