Pecan pie brownies are rich and fudgy brownies topped with a gooey, homemade maple pecan pie filling. This brownie pecan pie is easy to make and creates the most delicious and decadent holiday dessert.
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Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love a thick and fudgy brownies. I especially love flavorful twists on brownies. I adore my Cheesecake Brownies, Almond Flour Brownies, Tiramisu Brownies, Peanut Butter Brownies, Brownies with Cream Cheese Frosting, Espresso Brownies and Red Velvet Brownies. These decadent pecan pie chocolate brownies may just be my new favorite. I know you’ll love this recipe because:
- Layers of rich, indulgent flavors and textures. From rich and fudgy brownies to the gooey, crunchy maple pecan pie layer this brownie pecan pie dessert will delight all your senses.
- You love a twist on a classic dessert. The classic pecan pie filling flavors and textures top the most decadent brownie you’ll ever eat. It’s the best of both worlds.
- Easy to make. This recipe for pecan pie brownies is just as easy to make as normal brownies and needs just a little more preparation time to make the pecan pie layer. Simply make the brownie batter, cook the pecan pie filling layer while the brownies parbake, assemble, bake, chill and enjoy.
Ingredients
Before I show you how to make brownies with pecan pie filling, make sure you have these ingredients ready to go.
- Brownie Layer: Gather box brownie mix, eggs, oil and water.
- Pecan Pie Filling Layer: Gather butter, light brown sugar, maple syrup, heavy cream, vanilla extract, cornstarch, salt and pecans.
Substitutions
Here are my recommended substitutions to make these brownie pecan pie layered brownies if you need them.
- Box Brownie Mix: Look for the “family sized” box mix. This is the ideal size to bake in a 9 x 9 pan to get thick and fudgy brownies that don’t dry out from baking for almost 50 minutes. If you prefer to use a homemade brownie recipe, see the Variations section below.
- Butter: I like to use unsalted “sweet cream” butter in almost all my recipes. This is the most common and widely available butter in the US. If needed, use salted butter (omit the added salt) or a diary free butter you like.
- Light Brown Sugar: Maple sugar would be good refined sugar free substitute.
- Maple Syrup and Cornstarch: Feel free to use ½ cup light or dark corn syrup in place of the maple syrup and cornstarch.
- Vanilla Extract: This provides a nice background flavor to the pecan pie filling. Feel free to omit if you don’t have any on hand.
- Pecans: Pecans are a classic ingredient in pecan pie. I highly recommend using pecans. If you absolutely cannot find pecans, toasted and chopped walnuts make a good substitute.
Variation
Pecan Pie Brownies with Homemade Brownies: If you prefer to use a homemade brownie recipe, I recommend following the brownie ingredients and mixing directions in my cheesecake brownies. After the brownies are mixed together, follow the rest of this recipe as written.
How To Make
Learn how to make pecan pie brownies in a few easy steps.
Prepare the Brownies and Topping
- Preheat the oven to 325 F (163 C) for 20 - 30 minutes before baking the brownies. Line an 9 x 9 pan with parchment paper along the bottom and two sides. In a large mixing bowl whisk the brownie mix with the eggs, oil and water until smooth and well combined. Pour the brownie mix into the prepared pan. Bake the brownies for 25 minutes. The top should be almost dry. A toothpick inserted into the center should come out with a few wet crumbs. This is fine as the brownies will bake again. Once the brownies are done par-baking remove the brownies from the oven and increase the temperature to 350 F (177 C).
- While the brownies bake, make the pecan pie filling. Add butter, light brown sugar, maple syrup, heavy cream, cornstarch, salt and vanilla extract to a sauce pan. Bring the mixture to a boil over medium heat . Stir fairly frequently while the mixture heats up. Once the mixture begins to boil, reduce the temperature to low - medium heat. Simmer for about 2- 3 more minutes. Remove the sauce pan from the heat and stir in the pecans. As soon as the brownies are finished par-baking, pour the pecan pie filling on top of the brownies. Return the brownies to a 350 F (177 C) oven.
Bake and Cool Pecan Pie Brownies
- Bake the pecan pie topped brownies for another 25 - 30 minutes. Signs the pecan pie brownies are finished baking are a set, edges that have slightly pulled away from the edge of the pan and the fully bubbling pecan pie topping. Remove the brownies with pecan pie filling to cool at room temperature for 1 hour. Cover and transfer the brownies to the fridge to chill and fully set for another 60 - 90 minutes in the fridge.
- When it’s time to serve, use the parchment overhang to remove the brownies from the pan, slice and enjoy. For the cleanest brownie slices, use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
How To Serve, Store, Freeze and Thaw
- Store: Once the brownies have cooled completely to room temperature, store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, transfer to the freezer.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Alternatively, if you would like to freeze the entire pan of brownies, wrap the whole brownie in plastic wrap and store in a freezer proof and airtight container. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the pecan pie topped brownies is to let them sit thaw in the fridge or counter overnight.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fudgy and chewy brownies.
- No corn syrup, no problem. This recipe for pecan pie brownies uses maple syrup and cornstarch. Combining maple syrup with cornstarch gives the final texture that’s similar to corn syrup, but with maple flavor. If you prefer to use corn syrup, use an equal amount of light corn syrup in place of the maple syrup and cornstarch.
- Use a metal pan. This recipe was created using an 9 x 9 aluminum pan. If needed, use a 9 inch (23 cm) springform pan. If you are using a glass baking dish, lower the baking temperature to 325 F (163 C) and bake for up to 10 minutes longer for each baking time. Please note that when baking in a glass pan, the edges may bake faster than the middle. This recipe has not been tested using a glass pan.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. I highly recommend lining the pan with parchment paper rather than greasing the pan.
- Look for the signs the pecan pie topped brownies are done. Use the baking time as a guide rather than a strict rule. Signs the pecan pie brownies are finished baking are a set, edges that have slightly pulled away from the edge of the pan and the fully bubbling pecan pie topping.
- Fully cool the brownies. The brownies need to cool at room temperature for about 1 hour. Then the brownies need time to chill and fully set in the fridge for another 60 - 90 minutes. To make the brownies gooey again, simply warm the cut brownies in the microwave until they reach your desired level of warmth.
- Clean brownie slices. For the cleanest brownie slices, use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
FAQ
What are pecan pie brownies?
Brownie pecan pie is a delicious combination of rich and fudgy brownies topped with a layer of gooey maple pecan pie filling.
Can pecan pie brownies be left out?
Once the brownies have cooled completely to room temperature, store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Is it better to use a homemade brownie recipe or brownie box mix?
For this brownie pecan pie, it’s best to use whatever you like. This pecan pie brownie recipe uses box brownie mix. If you prefer to use a homemade brownie recipe, I recommend following the brownie ingredients and mixing directions in my cheesecake brownies. After the brownies are mixed together, follow the rest of this recipe as written.
Other Pecan Pie Recipes to Try
If you try this Pecan Pie Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Pecan Pie Brownies Recipe
Pecan pie brownies are rich and fudgy brownies topped with a gooey, homemade maple pecan pie filling. This brownie pecan pie is easy to make and creates the most delicious and decadent holiday dessert.
Equipment
- 1 9x9 (23 cm) pan (aluminum recommended)
- 1 sheet parchment paper
- 1 large mixing bowl
- 1 sauce pan
Ingredients
Brownie Layer
- 18.3 oz. "family size" box brownie mix
- 2 large eggs, room temperature
- ½ cup (120 ml) neutral oil
- ¼ cup (60 ml) water
Pecan Pie Filling
- ¼ cup (57 g), 4 tablespoons unsalted butter, sliced
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) maple syrup
- 2 tablespoons (30 ml) heavy cream
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon cornstarch
- ½ teaspoons salt
- 2 cups (190 g) pecans, roungly chopped
Instructions
- Preheat the oven to 325 F (163 C) for 20 - 30 minutes before baking the brownies. Line an 9 x 9 pan with parchment paper along the bottom and two sides.
- In a large mixing bowl whisk the brownie mix with the eggs, oil and water until smooth and well combined. Pour the brownie mix into the prepared pan. Bake the brownies for 25 minutes. The top should be almost dry. A toothpick inserted into the center should come out with a few wet crumbs. This is fine as the brownies will bake again. Once the brownies are done par-baking remove the brownies from the oven and increase the temperature to 350 F (177 C).18.3 oz. "family size" box brownie mix, 2 large eggs, room temperature, ½ cup (120 ml) neutral oil , ¼ cup (60 ml) water
- While the brownies bake, make the pecan pie filling. Add butter, light brown sugar, maple syrup, heavy cream, cornstarch, salt and vanilla extract to a sauce pan. Bring the mixture to a boil over medium heat . Stir fairly frequently while the mixture heats up. Once the mixture begins to boil, reduce the temperature to low - medium heat. Simmer for about 2- 3 more minutes. Remove the sauce pan from the heat and stir in the pecans.¼ cup (57 g), 4 tablespoons unsalted butter, sliced , ½ cup (100 g) light brown sugar, ½ cup (120 ml) maple syrup, 2 tablespoons (30 ml) heavy cream, 2 teaspoons (10 ml) vanilla extract , 1 teaspoon cornstarch, ½ teaspoons salt, 2 cups (190 g) pecans, roungly chopped
- As soon as the brownies are finished par-baking, pour the pecan pie filling on top of the brownies. Return the brownies to a 350 F (177 C) oven.Bake the pecan pie topped brownies for another 25 - 30 minutes. Signs the pecan pie brownies are finished baking are a set, edges that have slightly pulled away from the edge of the pan and the fully bubbling pecan pie topping.
- Remove the brownies with pecan pie filling to cool at room temperature for 1 hour. Cover and transfer the brownies to the fridge to chill and fully set for another 60 - 90 minutes in the fridge.
- When it’s time to serve, use the parchment overhang to remove the brownies from the pan, slice and enjoy. For the cleanest brownie slices, use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
Notes
Store: Once the brownies have cooled completely to room temperature, store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, transfer to the freezer.
Tip: This recipe was created using an 9 x 9 aluminum pan. If needed, use a 9 inch (23 cm) springform pan. If you are using a glass baking dish, lower the baking temperature to 325 F (163 C) and bake for up to 10 minutes longer for each baking time. Please note that when baking in a glass pan, the edges may bake faster than the middle. This recipe has not been tested using a glass pan.
Tip: This recipe for pecan pie brownies uses maple syrup and cornstarch. Combining maple syrup with cornstarch gives the final texture that’s similar to corn syrup, but with maple flavor. If you prefer to use corn syrup, use an equal amount of light corn syrup ½ cup (120 ml) in place of the maple syrup and cornstarch.
did you make this recipe?tag @olivesnthyme on Instagram
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