These pecan pie brownies combine a fudgy brownie bottom with an irresistibly gooey pecan pie topping sweetened with honey. They’re the perfect treat for the holiday season and beyond!
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When Pecan Pie Meets Brownies
When it comes to Thanksgiving desserts, pecan pie is always at the top of my list. (My pecan pie bars might actually be the most baked recipe on my site every November.) So it only felt right to take that same sweet, sticky, nutty topping from my famous bars and swap the buttery shortbread base for… a rich, fudgy brownie. It’s the dessert mashup of my dreams.
I first shared a version of this pecan pie brownies recipe back in 2012 (!!), but this is the new and very much improved one. The pecan pie layer hasn’t changed (because why mess with perfection?), but the brownie base got a full upgrade: less cocoa, and a mix of oil and butter for maximum moisture. The result? Brownies that bake up fudgier and gooier than your typical batch because the warm pecan topping sinks right into the chocolate, softening it in all the best ways. No cakey texture here!
It’s the holiday brownie that might just outshine every pie on the table. (Sorry, pumpkin pie!)
- Oil and butter: A neutral oil, like avocado or vegetable oil, is the secret to brownies that stay moist long after baking and butter is for flavor.
- White sugar: It dissolves easily into the batter and keeps the crumb tender.
- Vanilla extract: A full two teaspoons boosts the chocolate flavor.
- Eggs: Bind everything together and contribute to the fudgy texture.
- All-purpose flour: The base of the brownie recipe, giving them structure.
- Cocoa powder: Use natural unsweetened. Less cocoa than my original 2012 recipe = richer brownies that don’t dry out.
- Baking powder: For a tiny bit of lift.
- Pecans: Roughly chopped so you get a mix of small bits and larger pieces (for crunch).
- Honey: Lots of pecan pie recipes call for corn syrup or maple syrup. I love the flavor and chewy bite that honey adds instead. But, if you love maple syrup more, use that!
- Brown sugar, butter and cream: The remaining ingredients you’ll need to make the topping.
See the recipe card for full information on ingredients and quantities.
Start with the Brownie Base
Some pecan pie brownies call for a boxed mix, but homemade brownies are so easy and take just a few extra minutes, plus the payoff is HUGE. You’ll whisk the wet ingredients in one bowl, the dry in another, then stir them together until just combined.
Scrape the batter into a parchment-lined 8-inch square baking pan and bake for 25 minutes while you make the honey-sweetened pecan topping.
Kelly’s Note: After the initial bake, the brownies won’t look done yet, and that’s exactly the goal. They’ll finish baking after you add the topping.
Pecan Pie Filling Without Corn Syrup
If you’ve made my reader-favorite pecan pie bars or mini pecan pies, you’ll recognize this topping. It’s made with honey instead of corn syrup for a chewier pecan pie texture (and better tasting in my opinion!).
Melt the butter with the brown sugar, honey and heavy cream in a saucepan over medium-low heat. Bring it to a gentle boil and simmer for 1 minute.
Why the gentle boil matters: If the mixture goes past a gentle boil into a rolling boil, the sugars start to caramelize, which makes the topping firm up instead of staying chewy. Think caramel candy vs. caramel sauce. We want sauce.
Take the pot off the heat and stir in the chopped pecans.
How to Make Pecan Pie Brownies
Pour the warm pecan mixture over the partially baked brownies and spread it into an even layer. Bake for another 20 minutes.
The topping will be bubbly and the edges will look set, but the center may still look a little soft. The pecan topping continues to set as it cools.
The Final Result
A rich, chocolatey brownie base, toasted pecans and a chewy pecan pie filling. Each bite tastes like pecan pie and brownies had the most delicious baby. Truly the best of both dessert worlds. Serve them as-is or go all in with a scoop of vanilla ice cream on top (so dang good!).
My #1 Tip for Success
Let the brownies cool completely before cutting. I know it’s torture, but it’s the only way the topping sets properly and you get clean, gorgeous squares instead of a warm, smooshy (but delicious) mess.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days.
To freeze: Wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 1 month. Thaw at room temperature, then warm in the microwave for 10–15 seconds to bring back the fudginess.
If you love these pecan pie brownies, try one (or all!) of these reader-favorite holiday desserts:
Ingredients
For the brownies:
- Cooking spray
- 1/4 cup avocado or vegetable oil
- 4 Tablespoons unsalted butter, melted and cooled slightly
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
For the pecan pie topping:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/3 cup honey
- 2 Tablespoons heavy cream
- 2 cups roughly chopped pecans
Instructions
Make the brownies:
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper so that it hangs over on two of the sides. Lightly grease it with cooking spray.
- In a large bowl, whisk together the oil, melted butter, sugar and vanilla extract. Whisk in the eggs until the mixture is well-combined.
- In a separate medium bowl, whisk together the flour, cocoa powder, and baking powder with ½ teaspoon kosher salt. Add the dry ingredients into the bowl with the wet and mix just until combined.
- Scrape the brownie batter into the prepared baking pan.
- Bake the brownies for 25 minutes then remove them from the oven and let them cool slightly while you make the pecan pie topping.
Make the pecan pie topping:
- In a medium saucepan set over medium-low heat, combine the butter, brown sugar, honey and heavy cream. Bring the mixture to a boil then simmer it for 1 minute.
- Remove the mixture from the heat then stir in the pecans. Pour the mixture atop the partially cooled brownies, spreading it into an even layer.
- Bake the brownies for 20 minutes then remove them from the oven. Let the brownies cool completely in the pan before using the parchment paper overhangs to lift them out of the pan. Slice and serve.
Kelly’s Notes
- Let the brownies cool completely before cutting. I know it’s torture, but it’s the only way the topping sets properly and you get clean, gorgeous squares instead of a warm, smooshy (but delicious) mess.
- To store: Store the brownies in an airtight container at room temperature for up to 3 days.
- To freeze: Wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 1 month. Thaw at room temperature, then warm in the microwave for 10–15 seconds to bring back the fudginess.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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This recipe came out beautifully! Thank you Kelly and Team!
I think the trick is to NOT make the pecan topping until the brownies come out of the oven to cool the first time for me, that gave the brownies enough time to set while still having a pecan topping that was very pourable/spreadable. I can’t wait to serve these at Thanksgiving!
So glad you enjoyed the recipe, Carly + crew! Happy Thanksgiving!
Insanely delicious! I’ve made your pecan pie bars in the past and decided to give these a try and WOW! It’ll be hard to decide which to make for Thanksgiving!
So glad you enjoyed the recipe, Cindy!