Pecan Pie Brownies Chocolate

If you love gooey brownies and rich, nutty pecan pie, this recipe will satisfy both cravings in one decadent bite. These pecan pie brownies combine a fudgy chocolate base with a caramelized, buttery pecan topping for the ultimate dessert square that always gets recipe requests.

The first time I baked these for a Thanksgiving dessert board, they disappeared before the pies. Now my family expects them for every gathering from fall through spring.

Ingredients

• Boxed brownie mix in 18 ounce size: This gets you consistent results every time and makes prep so simple Look for one with deep chocolate flavor and rich texture
• Pecan halves chopped: Essential for crunch and authentic flavor Use fresh pecans for best taste and avoid any that smell stale
• Unsalted butter melted: Gives the topping body and helps bind the ingredients Use high quality butter for best browning
• Brown sugar: Offers a caramel note and helps pecans glaze Choose light or dark for subtle flavor differences
• Corn syrup: Boosts shine and creates that gooey pecan pie finish Make sure it is fresh for proper texture
• Honey: Adds a floral sweetness and helps the topping set Try local honey if you can for extra aroma
• Heavy whipping cream: Makes the topping luxurious and just runny enough for spreading Full fat cream gives richness
• Salt: Balances the topping and brightens the sweetness Use sea salt if possible
• Flaky sea salt: For sprinkling on top right before serving Boosts flavor and adds a subtle fancy touch
• Caramel sauce optional: For drizzling over the cut brownies Adds extra caramel punch Store bought is just fine

Step-by-Step Instructions

Prepare and line pan:

Grease a nine by nine inch metal baking pan and line it with parchment paper Cut parchment long so there is an overhang on all sides This makes removing the brownies neatly out of the pan easy later

Bake the brownie base:

Mix your brownie batter as directed on the box using the suggested eggs oil and water Pour it into your lined pan Bake according to the box instructions Then let the brownies cool completely before adding the topping Do not rush this cooling step or pecan topping will sink in

Mix the pecan topping:

In a medium bowl combine the chopped pecans melted butter brown sugar corn syrup honey heavy cream and regular salt My trick is to use a fork to gently toss until every nut is glossy and sticky

Spread pecan layer:

Dollop the pecan mixture all over the cooled brownie slab then use a silicone spatula to press and spread evenly Push topping all the way to the edges so every bite gets nuts

Bake again:

Return the pan to the oven and bake for twenty minutes The topping will bubble gently and settle into a shiny caramel as it cools

Chill and slice:

Place the pan on a wire rack to cool for at least one hour then chill in the fridge at least an hour more for sharp slices I often chill three hours The colder brownies cut cleanly Lift out using the parchment handles then use a large chef knife to cut sixteen perfect servings

Finish and serve:

Before serving sprinkle with flaky sea salt and optional drizzled caramel The salt makes the chocolate pop and brings out more pecan flavor

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For me the best part is those glossy, toasted pecans on top. Growing up in the South, pecan desserts were always special. Now, seeing my kids fight for the corner pieces of these brownies reminds me just how much joy baking can bring to simple moments.

Storage Tips

Keep the brownies chilled in an airtight container for up to five days If you want to store longer freeze the fully cooled brownies wrapped tightly in plastic then foil When you want to serve thaw in the fridge and slice just before enjoying This method keeps them moist but never soggy

Ingredient Substitutions

If you cannot find corn syrup use an equal amount of maple syrup or honey though the top layer will set a little softer Gluten free brownie mix works fine for a celiac friendly version If you only have whole pecans chop them carefully with a chef knife

Serving Ideas

Save

These brownies shine as a holiday dessert tray item and are sturdy enough to pack for a bake sale I love to pair squares with bourbon whipped cream or a scoop of vanilla ice cream for an extra indulgent finish For parties plate them with a dusting of powdered sugar

A Little Brownie History

Pecan pie has roots in Southern American traditions while brownies hail from the Midwest Combining the two turned out to be the perfect marriage A boxed mix provides consistent chewy brownies every time with none of the fuss

Recipe FAQs

→ Can I use a homemade brownie base?

Absolutely! A homemade brownie base works just as well. Adjust baking times as needed for your preferred thickness and texture.

→ Is it necessary to chill before slicing?

Chilling helps the layers set, making slicing much easier and producing cleaner pieces. It's highly recommended for best results.

→ Which type of brown sugar is best?

Both light and dark brown sugar work well. Dark brown sugar creates a deeper, more caramelized flavor in the topping.

→ Can I use other nuts besides pecans?

Walnuts or even a mix of nuts can be used for a different texture and flavor, but pecans provide the classic sweetness and crunch.

→ How do I store these brownies?

Store them covered in the refrigerator for up to five days. For softer texture, bring to room temperature before serving.

→ Can I skip the caramel drizzle?

The caramel drizzle is optional. They’re delicious with or without, so feel free to leave it off or substitute with chocolate sauce.