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!
Nutrition
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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!
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.
These are delicious, and really easy to make! I added a good splash of bourbon to the pecan mixture :)
Ummm, these look glorious. Thinking I may add them to our Turkey Day table and really blow everyone’s minds!
These look amazing!!
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
Haha too funny! Yes, I own all URLs for the site EXCEPT .org, which was claimed long, long ago.
omg LOVE THESE Kelly!
Thanks, Alison! Hope you and the fam are doing well :)
My two favorite desserts as one?! Best.idea.ever.
Genius! I’m making this for Thanksgiving! I will use my vegan brownie recipe and your topping. Thanks for a wonderful idea.
Great idea!
That caramel-y topping has me drooling. This is a fantastic idea,Kelly!
Gorgeous, Kelly! Great flavor combo and it just caught my eye so much when I saw them on FG :)
Thanks, Averie!
Oh boy…this sounds fabulous!
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!
These looks perfect! Two of my favorite desserts all rolled into one :) love that they’re in wedges! So cute. Can’t wait to try.
This looks absolutely amazing and would be eaten up in a flash at my house!
These are seriously the perfect pairing! Now I have to make them.
These look SO good! Brownies+Pecan Pie= perfect snack/dessert/dinner…no judging!
These look amazing.
My Dad would love them.
I can’t make them at home or I’d eat the entire pan.
These brownies look insanely delicious. I adore pecan pie but when you can’t be bothered to make pastry? This is the ultimate alternative!
OMG I want these now, for breakfast!!!
Oh man—that pecan pie topping looks so divine.
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 :)