Satisfy everyone’s sweet tooth with these unique Pecan Pie Brownies. A luscious pecan pie layer on top of a boxed chocolate brownie mix will have everyone asking for the recipe!
If you’re a fan of brownies and pecan pie, then you’re in for a real treat! My Pecan Pie Brownies combine the best of two classic desserts into one delectable creation. They start with a boxed brownie mix for a rich, fudgy base, topped with a sweet, nutty pecan pie filling, and are a guaranteed crowd-pleaser.
Who can resist a perfectly baked brownie, rich and chocolatey, with a slightly crispy top? Now imagine taking that classic brownie and elevating it to a whole different level by topping it with pecan pie filling. That’s exactly what these Pecan Pie Brownies offer: a delicious mix of two well-loved desserts!
— This post was originally published on December 21, 2023. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour
Servings: 15
Primary Ingredient(s): Brownie mix, eggs, brown sugar, butter, pecans
Skill Level: Easy
What Makes This Recipe Special
This collision of two of the best-loved desserts ever is a combination that just simply works. The brownie base is rich and fudgy, while the pecan pie layer adds a sweet, nutty contrast.
Beyond the flavors, the real appeal of this dessert is the texture. You get the chewiness of a good brownie along with the slightly crisp, pecan topping, balanced so that neither overpowers the other.
The 13×9 pan size yields plenty of servings, making it ideal for get-togethers, and it slices quite neatly once cooled. The method is uncomplicated, the ingredients are familiar, and the results look far more involved than they actually are.
Ingredient Notes
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- Brownie Mix (with required water, eggs, and oil) — I recommend Duncan Hines Milk Chocolate Family Size brownie mix. You’ll also need the water, eggs, and oil as called for on the box.
- Brown Sugar — This topping uses brown sugar, whereas many pecan pie fillings require light corn syrup. The brown sugar adds a rich caramel flavor.
- Melted Butter — I always use salted, but you can use unsalted butter if you prefer.
- Chopped Pecans — Pecans are the star of the show. Make sure they’re fresh for the best flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Pecan Pie Brownies
- Preheat the oven according to the instructions for baking the brownie mix in a 13×9 pan.
- Grease a 13×9 pan or baking dish with cooking spray or butter.
- Prepare and bake the brownie mix according to the package instructions.
- While the brownies bake, prepare the pecan pie topping. In a medium bowl, whisk together the brown sugar, eggs, vanilla, salt, and melted butter until everything is well combined and the sugar is dissolved.
- Stir in the pecans and set aside.
- At the end of the baking time for the brownies, remove the pan from the oven and spread the pecan topping mixture evenly over the warm brownies.
- Return the pan to the oven and bake until the topping is set – about 20-25 minutes. Remove from the oven and cool before slicing.
Recipe Tips
- If the topping seems to be getting too brown during baking, cover it loosely with aluminum foil during the final minutes.
- Make sure that the brownies are completely cooled before slicing in order to get clean, neat cuts.
- Be generous with the cooking spray or butter when greasing the pan to removing the finished brownies much easier.
Recipe Variations to Try
- Chocolate Chip Brownies: Get a double shot of chocolate by adding a handful of chocolate chips to the brownie batter.
- Maple Pecan Brownies: For a maple-pecan flavor, substitute maple syrup for half of the brown sugar in the topping.
- Salted Caramel Drizzle: Drizzle salted caramel sauce over the cooled brownies.
How to Serve
- Top with a scoop of vanilla ice cream.
- Garnish with whipped cream and a sprinkle of chopped pecans.
- Enjoy with a hot cup of coffee or a glass of cold milk.
How to Store the Leftovers
To keep the brownies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for several months. Be sure to place parchment paper between layers to prevent sticking.
Questions About Pecan Pie Brownies
You would think so, wouldn’t you?! But no, it doesn’t.
Of course. Feel free to use your preferred brownie mix brand; just follow the package instructions for a 13×9 pan.
Yes, you can. These brownies are great for preparing in advance. Store them as mentioned in the “How to Store” section and bring them out when needed.
Absolutely! You can use your favorite homemade brownie recipe as the base for these Pecan Pie Brownies. Just be sure to prepare the brownie batter to fit a 13×9-inch pan.
More Recipes You’ll Like
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Easy Caramel Pretzel Brownies
Praline Brownies
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Pecan Pie Brownies
Ingredients
For the Brownie Layer:
- brownie mix recommend: Duncan Hines Milk Chocolate 13×9 Family Size
- water, eggs, and oil as needed for the brownie mix
For the Topping:
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup melted butter
- 3 cups chopped pecans
Instructions
- Preheat the oven according to the instructions for baking the brownie mix in a 13×9 pan.
- Grease a 13×9 pan with cooking spray or butter.
- Prepare and bake the brownie mix according to the package instructions.brownie mix, water, eggs, and oil as needed for the brownie mix
- While the brownies bake, prepare the topping. Whisk together the brown sugar, eggs, vanilla, salt, and melted butter until everything is well combined and the sugar is dissolved.1 cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon salt, ¼ cup melted butter
- Stir in the pecans and set aside.3 cups chopped pecans
- At the end of the baking time for the brownies, remove the pan from the oven and spread the topping mixture evenly over the warm brownies.
- Return the pan to the oven and bake until the topping is set – about 25 minutes. Remove from the oven and cool completely before slicing.
Notes
- Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for several months. Be sure to separate layers with parchment paper to prevent sticking.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Everybody that ate one absolutely loved it❣️ I made it at Christmas time and will continue to make it every year, from now on. Thanks for the recipe!
Great! I’m so glad you all liked the recipe!