Buttery Pecan Pie Brownies

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If you could bake the feeling of fall into a single square, it might just be these Buttery Pecan Pie Brownies. Imagine the rich, fudgy depth of a dark chocolate brownie base paired with the gooey, caramelized pecan pie topping you’d expect on a holiday table. This dessert is the ultimate mashup of cozy and indulgent, perfect for when you can’t decide between a brownie and a slice of pie.

Every bite of these bars hits with layered textures: the slight crunch of buttery pecans, the soft chew of a brownie center, and the sticky, sweet topping that soaks just enough into the chocolate base without turning it soggy. They’re ideal for Thanksgiving dessert tables, holiday potlucks, or just as a “treat yourself” moment with your afternoon coffee.

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What Kind of Brownie Base Works Best?

A rich, chewy brownie made with real cocoa powder and a touch of espresso powder brings out the deep chocolate flavor that contrasts perfectly with the sweetness of the pecan pie layer. You can use a boxed brownie mix for convenience, but a homemade base gives you control over the texture. Look for recipes that lean toward fudgy over cakey for the best results.

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Ingredients for the Buttery Pecan Pie Brownies

Unsalted Butter
Butter is used in both the brownie and pecan layers, creating a rich base and contributing to that gooey caramel flavor on top.

Granulated Sugar & Brown Sugar
White sugar sweetens the brownie layer, while brown sugar adds depth and a molasses touch to the pecan topping.

Eggs
Essential for binding and adding richness to both the brownie and the pecan pie filling.

Vanilla Extract
A splash of vanilla enhances the sweetness and warms up both layers.

All-Purpose Flour
Provides structure in the brownie layer without making it too dense.

Cocoa Powder
Use unsweetened cocoa for a bold chocolate flavor in the brownie base.

Espresso Powder (optional)
Enhances the depth of the chocolate without making the brownies taste like coffee.

Pecans
The star of the topping—toasted pecans give a nutty, buttery crunch.

Heavy Cream
Used to create the silky caramel sauce that binds the pecans together.

Corn Syrup
Keeps the pecan pie topping smooth and glossy.

Salt
Balances the sweetness and enhances flavor across both layers.

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How To Make the Buttery Pecan Pie Brownies

Step 1: Prepare the Brownie Layer

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a large bowl, melt the butter, then whisk in the granulated sugar until smooth. Add the eggs one at a time, followed by the vanilla extract.

Sift in the cocoa powder, flour, espresso powder, and salt. Stir until just combined, being careful not to overmix. Pour the brownie batter into the prepared pan and bake for 20–22 minutes—just until the center is set but still soft. Remove from the oven and set aside.

Step 2: Toast and Prep the Pecans

While the brownie layer bakes, toast the pecans in a dry skillet over medium heat for about 5 minutes until fragrant. Let them cool slightly, then give them a rough chop.

Step 3: Make the Pecan Pie Topping

In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and butter. Stir constantly until the butter melts and the mixture begins to bubble gently. Remove from heat and stir in vanilla, salt, and the chopped pecans.

Step 4: Assemble and Bake Again

Carefully pour the pecan mixture over the slightly cooled brownie base, spreading it out evenly. Return the pan to the oven and bake for another 20–25 minutes. The topping should be bubbly and slightly set, but not hardened.

Step 5: Cool and Slice

Let the brownies cool completely in the pan. For best results, refrigerate for at least an hour before slicing to ensure clean edges. Cut into bars and serve at room temperature for the ultimate chewy-gooey bite.

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Serving and Storing Buttery Pecan Pie Brownies

These brownies are rich enough to stand alone but also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a more decadent dessert plate. They make a perfect addition to any dessert tray for gatherings, especially during the fall and holiday seasons.

To store, keep them in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. You can also freeze individual squares wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight and let come to room temp before serving.

Frequently Asked Questions

Can I make these brownies ahead of time?

Yes! These brownies are even better the next day after the flavors have melded. Make them a day in advance and refrigerate until ready to serve.

Can I use a brownie mix?

Absolutely. If you’re short on time, a boxed brownie mix can be used for the base. Just make sure it’s a fudgy variety and not too cakey.

How do I prevent the topping from becoming too runny?

Be sure to cook the topping until it bubbles and thickens slightly. Also, let the final bake set fully and cool before slicing.

Are there substitutions for corn syrup?

You can substitute maple syrup or honey, though the texture may vary slightly. Corn syrup helps achieve that classic glossy finish.

Can I use other nuts?

Yes! While pecans give that traditional pie flavor, walnuts or a mix of nuts can also work well.

How do I cut clean slices?

Refrigerate the brownies before slicing and use a sharp knife wiped clean between cuts for tidy edges.

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Want More Dessert Bar Ideas?

If you love these Buttery Pecan Pie Brownies, you’ll probably enjoy these other delicious twists on classic treats:

• Cake Mix Toffee Bars for buttery crunch and caramelized goodness.
• Pistachio Pudding Sugar Cookie Bars with soft centers and a pop of nutty flavor.
• Cheesecake-Stuffed Caramel Apple Cookies for a fall-inspired hybrid dessert.
• Triple Chocolate Banana Bread if you crave rich chocolate in every bite.
• Strawberry Cheesecake Cupcakes for a fruity-creamy indulgence.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you try a mix of nuts? Add a splash of bourbon to the topping?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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