Pecan Pie Brownies

Pecan Pie Brownies

Imagine this: You’re staring down your Thanksgiving dessert table piled high with all of your favorite sweets. So what will it be? A slice of pecan pie? Or a brownie? Good news. There’s one less decision to make in life, because now you can have both.

Ever since I discovered the Edges Only brownie pan a few years ago, I’ve been endlessly inspired to transform classic brownies into anything but their signature square shape. That inspiration led to Cheesecake Brownie Bites, Brownies In a JarEspresso Chocolate Chip Brownie Cookies, and now, Pecan Pie Brownies, served in easily snackable wedges.

The setup is simple: Quick-fix homemade brownie batter is topped with pecan pie filling. Once baked, the two layers melt into one another, creating a crunchy, nutty pecan crust atop a moist, chocolatey brownie base. Ready for a slice?

Pecan Pie Brownies

Pecan Pie Topping on Brownies

Pecan Pie Brownies

Pecan Pie Brownies

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Pecan Pie Brownies

Yield: 16 servings

Prep Time: 15 min

Cook Time: 30 min


For the brownie batter:
4 large eggs
1 1/4 cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons instant coffee mixed with 2 teaspoons water
2 teaspoons vanilla extract
2 1/4 cups sugar
1 cup unsalted butter, melted
1 1/2 cups all-purpose flour

For the pecan pie topping:
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups pecans (whole or chopped)

Special Equipment: two (9-inch) round cake pans


Preheat the oven to 350ºF and grease two 9-inch cake pans with cooking spray.

In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder, espresso mixed with water, and vanilla until well combined.

Stir in the sugar and melted butter until well combined, then stir in the flour. Divide the batter equally between the two greased pans, using a spatula to smooth it out.

Bake the brownies for 15 minutes then remove them from the oven and set aside. While the brownies are baking, prepare the pecan pie topping by combining the butter, brown sugar, honey and heavy cream in a saucepan, stirring over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Immediately pour the pecan pie topping over the brownies, dividing it equally between the two pans. Return the brownies to the oven for 15 minutes, or until the brownie is fully cooked.

Remove the brownies from the oven and allow them to fully cool in the pans. Use a sharp knife to cut around the edges, remove the brownies from the pan, and then slice and serve.


  1. 1


    could this be any more of a genius idea?! i love the creativity of this and i love that you get the best of both worlds with a brownie base and pecan topping. this is going on my list to make for thanksgiving when I’m visiting the in-laws :)

  2. 10


    This is amazing! But so weird for me… My aunt has a baking business in Mexico and this type of brownie is what she is known for. It is all about the pecan topping. Her recipe, which is a total secret, except I have it, is totally different. But you don’t really see these around much, and they are so good!

  3. 17


    I love pecans. And I love brownies. This is like a match made in heaven.
    And, sidebar, I accidentally typed .org instead of .com and found myself listening to jazz music. These pecan brownies are ever so much better than jazz music!! :D

    • Kelly Senyei replied: — November 9th, 2012 @ 4:11 pm

      Haha too funny! Yes, I own all URLs for the site EXCEPT .org, which was claimed long, long ago.

  4. 21

    Ann says

    Can I leave out the coffee? The brood doesn’t appreciate the coffee flavor in brownies….

    • Kelly Senyei replied: — December 23rd, 2012 @ 3:28 pm

      Absolutely! Just leave out the espresso.

  5. 22


    Is the batter supposed to be thick ? Also, it seems like its taking them a long time to bake. They have been in 20 min longer than the instructions stated. (5 min. Increments)

  6. 26

    Ploi says

    Hi Kelly!

    This is such a great idea.. Two best recipes combine them into one! Quick question, as you state in the beginning that we divide them into two pan… Do we need to divide the topping as well? If so this recipe made two cake?

  7. 27


    Is baking cocoa different from cocoa powder i dont understant but it looks amazing i wanna try it

    • Kelly Senyei replied: — April 24th, 2013 @ 11:12 am

      Hi Yasmine! You can use cocoa powder for this recipe. Enjoy!

  8. 28

    Mushell says

    This recipe looks sp good! I was wondering if I can substitute the heavy cream for something else, since I don’t use heavy cream normally?

  9. 31

    Lexy Lawrence says

    Thank you for such a fantastic brownie idea. Can’t wait to try it.
    Question – You said “chopped” nuts and the picture is obviously half pecans. Which do you prefer?
    Question – Did you toast the pecans or use them right out of the bag?

    Again, Thank you so much.

    • Kelly Senyei replied: — March 20th, 2015 @ 4:26 pm

      Thanks Lexy! Either version of the nuts works and it’ll work whether you toast them or not. I use un-toasted pecan halves.


  1. […] Anyway, last weekend, I made (well, my mom made it, but I found the recipe–what, I was home for the weekend and didn’t want to lift a finger…don’t judge) the most decadent brownie known to man for a backyard BBQ. Thanks to this recipe for Pecan Pie Brownies. […]

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