Name: Brownie Pecan Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 batch of your favorite brownie batter (about 1 1/2 cups batter); 1 cup pecans, chopped; 3 large eggs; 3/4 cup brown sugar, packed; 1/2 cup corn syrup (light or dark); 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1/4 teaspoon salt

A decadent dessert that combines the fudgy richness of brownies with the buttery, nutty crunch of classic pecan pie, creating an irresistible treat perfect for any occasion.

Ingredients

1 batch of your favorite brownie batter (about 1 1/2 cups batter)

1 cup pecans, chopped

3 large eggs

3/4 cup brown sugar, packed

1/2 cup corn syrup (light or dark)

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease or line a 9-inch pie dish with parchment paper.

Pour the brownie batter evenly into the pie dish, spreading it smoothly. Sprinkle half of the chopped pecans over the batter.

In a medium bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt until fully combined and smooth.

Carefully pour the pecan pie filling over the brownie batter layer, then sprinkle the remaining pecans evenly on top.

Bake for 40-45 minutes, or until the filling is set and the top is golden and bubbly. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.

Let cool completely on a wire rack before slicing. For best results, chill for an hour to allow the layers to set firmly.

Servings and timing

This recipe makes about 8 servings.
Prep time takes around 15 minutes, and baking takes about 45 minutes, totaling approximately 1 hour from start to finish.

Variations

I sometimes like to switch up the nuts—walnuts or almonds work great if pecans aren’t available. Adding a pinch of cinnamon or espresso powder to the brownie batter can deepen the flavor. For a lighter twist, I’ve tried a half-dark chocolate and half-milk chocolate brownie base, which adds a subtle sweetness to balance the pecan topping.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. Before serving again, I let the slices come to room temperature or warm them gently in the microwave for about 15 seconds. This keeps the brownie moist and the pecan topping deliciously soft.

FAQs

Can I use boxed brownie mix for this recipe?

Absolutely! Using your favorite boxed brownie mix works perfectly and saves time. Just prepare it according to the package instructions.

What if I don’t have corn syrup?

You can substitute corn syrup with honey or maple syrup in equal amounts, though the texture might be slightly different.

Can I make this pie ahead of time?

Yes, this dessert actually tastes better after chilling for a few hours or overnight, allowing the flavors to meld and the layers to firm up.

How do I know when the pie is done baking?

Look for a golden, bubbly top and a filling that is set but still slightly jiggly in the center. A toothpick inserted should come out with a few moist crumbs but not wet batter.

Can I freeze Brownie Pecan Pie?

You can freeze it wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating.

Conclusion

Brownie Pecan Pie is one of those rare desserts that feels indulgent but is straightforward to prepare. I find it perfect for impressing guests or simply treating myself to a rich, nutty chocolate delight. Combining the best of two beloved desserts makes it truly special, and I’m confident it will become a favorite in my recipe rotation.

Recipe: