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Slices of Pecan Pie Brownies sit on a white scalloped cake stand. Nearby is a glass of milk with two striped straws.

Pecan Pie Brownies

Satisfy your sweet tooth with this quick and easy recipe for Pecan Pie Brownies. Homemade brownie batter 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.
4 from 6 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 servings

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 (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

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.

Notes

  • For clean cuts, lightly coat the knife with cooking spray or run the knife under hot water to heat the blade, then wipe it dry, between cuts. (See more tips on how to cut brownies cleanly)
  • To melt the butter for the batter, use the saucepan you’ll use to make the filling and melt butter over low heat. Or put it in a microwave-safe bowl and microwave it in 30-second increments at half power, stirring occasionally. Use an inverted plate on top as a loose lid to prevent splatters.
  • For a grown-up version, replace the coffee with a tablespoon of bourbon or Kahlua in the batter. 
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