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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
Regarding the note about the pecans – are the “toasted butter pecans” not meant to contain butter? Thanks for clarifying!
Hi! I only have 8 x 8 or 9 x 13 pans, and really don’t want to buy new ones just for this recipe. Could I change it for either of those options?
Hi Jamie,
I would use a 9×13 pan and use the lower end of the baking times:) I hope you love this recipe, please let me know if you give it a try! xT
I was so excited to try this recipe, but the brownie didn’t bake at all in the recommended time and it was hard to tell because the pecan part was almost burnt. Total miss for me!
Hi Heidi,
Thanks for trying this recipe and sharing your feedback! Sorry to hear about the brownie. What size baking dish did you use? Let me know how I can help! xx
Do you think that this would work in deep pie plate?
Hi Dorota,
So sorry, I would not recommend that for this recipe, I would stick with a 9 inch square pan. I hope you love this recipe, please let me know if you give it a try! xT
Do you have a recommended change to make it GF?
Hi Micah,
I haven’t tested this, but you could try using an equal amount of gf flour. I hope this recipe turns out well for you! xx
Question about the baking times! I baked just the brownie layer until just set and then poured my pecan pie layer on top. Baked another 30 minutes, at this point how do I know if my brownies are set? I can no longer see them. The pecan pie layer was not wiggly, it was done. I pulled them out of the oven, let rest and the middle of the brownies are still super gooey, verging on undercooked. Help!
Hi Katie,
Thanks for trying this recipe and sharing your feedback! So sorry to hear about your brownies. Did you bake in a glass pan? I am wondering if they just needed to rest longer. Let me know how I can help! xx
Thanks for your response! I baked them in a white Crate & Barrel baking dish. I reviewed your photos again, and I think I need to bake the brownie layer a bit longer the first time around until there is a crinkle along the whole top layer. Going to give these another shot for Thanksgiving, appreciate your help!
Mine as well.. trying again this morning!
Hi Tieghan,
I was thinking of adding shredded coconut to the pecan layer for a German chocolate effect. Would you make any modifications or have any suggestions?
Hey Gina,
I have never tried this, but you could certainly give a go and see how it works for you! Let me know if you give this recipe a try! xT
Is it possible to make these without dairy/the cream?
Hi Talia,
So sorry, I would not recommend that for this recipe. Please let me know if I can help in any other way! xx
Is it possible to make this with box brownie mix and get comparable results?
Hi there,
I’ve never tried this so I can’t say for sure! Let me know if you give the recipe a try, I hope you love it! xT
In the ‘toasted butter pecans’ the recipe calls for ‘maple’. Would this be maple syrup? Also wondered about the ‘butter’ aspect of the name without butter in ingredients list. Checking because I want them to be as great as yours sound!
Thank you!
Reading your recipe, It states 1 stick of butter(1/2 c). However, where I live 1 stick of butter is 1/4c. Can you clarify please. I’m dying to make these!
Hi Leslie,
Then you will need to use 2 sticks of butter, equalling 1/2 cup:) I hope you love this recipe! xx
These brownies were easy to make & absolutely amazingly delicious!!!!! It’s definitely on my list to make again!!!!
Hi Zann,
Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! x
These are insanely good! They made me think of my grandpa as he always liked lots of chocolate chips added to his pecan pie. He would have loved this mashup!
Hey Lindsay,
Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! x
Gooey deliciousness! We enjoyed this dessert fresh from the oven in a bowl with oat milk ice cream! Thank you for another yummy recipe!
Tawnya
Hey Tawnya,
Happy Sunday!! Thanks so much for giving this recipe a try, I appreciate you making it and your feedback! x
Hi Tieghan! I’m wanting to make these for Thanksgiving, how many days do you think they’ll keep in the fridge? Thanks so much!
Hi Rachel,
I would say these are good for 4-5 days in the fridge:) I hope you love this recipe! xT
I’m wondering the same!
Can I double for a 9×13?
Hi Sarah,
For best results, I would do 2 batches rather than 1 large one:) I hope you love this recipe! xT
Hi! This looks delicious and will be making for thanksgiving! When whisking the eggs until foamy for the brownies and then again for the pie topping until pale yellow, could I use a hand mixer or stand mixer instead of traditional hand whisk?
Hi Kate,
I would just mix by hand, that way you can ensure nothing gets over-mixed here. I hope this helps, let me know if you give the recipe a try! xx