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–+ servings
Fudgy pecan pie brownies with a thick layer of pecan pie filling.

Fudgy Pecan Pie Brownies

Fudgy brownies meet gooey pecan pie in this irresistible dessert mashup. A rich, thick chocolate base topped with a sticky, nutty pecan filling made without corn syrup. A guaranteed holiday show-stopper!
4.15 from 7 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 servings

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 1/2 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. 

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.
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