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 Jar, Espresso 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?
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Ingredients
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 (½ 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
Instructions
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
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This is a 5 star recipe. I made it for a friend’s birthday and it was a hit. The best brownies recipe ever.
Woohoo! I’m so happy to read this!
Love this recipe
I’m so thrilled to hear this, Miranda!
I used a store bought brownie mix and it worked just fine!!!!! AS a working grandmother, I need to find all the shortcuts I can find! But this is a delicious treat – takes the place of my pecan pie at family gatherings!!!!!! None is left…….
I’m so thrilled you’ve been enjoying the recipe, Debi!
Could I use store bought brownie mix and add the pecan pie mixture to it?
Hi Ashley! I’ve never tried this recipe with store-bought brownie mix so I’m not sure if you’ll get the same results. Let me know if you decide to give it a shot!
I’ve been looking for a fall dessert such add this one and naturally I saved the pin for later. Well these babies are in the oven as I write and my house smells amazing. The only thing I wish was included in the recipe is how they will look when they are done? Is the brownie supposed to absorb all the pie filling and look like your finished pictures or will it absorb after they’ve cooked for 15 more and are out to cool?
The topping will be mostly absorbed!
Hands down my favorite brownies ever. Served warm with vanilla ice cream = perfection!
Amazing! Thrilled you’re enjoying the recipe, Beth!
Just made this for the first time after drooling over all the photos!
Absolutely delicious and the recipe works perfectly, thank you!
So glad you enjoyed the recipe, Natalie!
Can I make the brownies the night before?
Absolutely! Store them at room temperature in an airtight container.
Just made the pecan pie brownie and followed directions and timing. Have to say this is an awful recipe. The brownie did not sit up in 15 minutes and I should have cooked it longer. But, followed the recipe and added the pecans. The pecan pie topping was not enough to cover the entire dish, sunk in the middle and came out gooey.pretty nasty, no real flavor and do not recommend. Are these recipes tested before being posted to Yum?
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.
Thanks Lexy! Either version of the nuts works and it’ll work whether you toast them or not. I use un-toasted pecan halves.
I make my pecan pie with Kahlua, so I bet this would be great too.
Kelly, this is awesome!!
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?
Is baking cocoa different from cocoa powder i dont understant but it looks amazing i wanna try it
Hi Yasmine! You can use cocoa powder for this recipe. Enjoy!
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?
Thanks!
Just made this, looks AMAZINGGG!! hope it tastes as good as it looks! Thanks
Wow! This is just wicked brownie! Yum!
Nice recipe. I love a simple brownie recipe which is easy for the kids to help with :)
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Thanks for sharing,
Kelly
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)
Can I leave out the coffee? The brood doesn’t appreciate the coffee flavor in brownies….
Absolutely! Just leave out the espresso.
I poured the topping over the brownies after 15 minutes. Since the brownies were still raw, the liquid just sunk in spots and the pecans were not evenly distributed. The brownies came out raw looking with wet spots. Had to eat it with a spoon. I actually threw out the leftovers. I have never done that with a brownie recipe before. Would not make again.
I’m sorry you didn’t enjoy the recipe, Claudia.