Yield: 16 brownies

Pecan Pie Brownies

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Pecan Pie Brownies have a thick, fudgy brownie base topped with sweetened syrupy pecan pie topping for a delicious dessert mash-up!


For the Brownies

  • 1 cup unsalted butter
  • ½ cup semi-sweet chocolate morsels
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder

For the Topping

  • 3 Tablespoons light corn syrup
  • 2 Tablespoons maple syrup
  • ¼ cup dark brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves


  1. Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
  2. In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
  3. Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
  4. Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
  5. Pour batter into dish and bake for about 20 minutes. While the brownies are baking, make the pecan pie topping.
  6. In a medium bowl, whisk the corn syrup, maple syrup, and brown sugar together. Add the egg and vanilla extract and whisk until combined.
  7. Add in the pecans, and stir with a spatula until the pecans are coated with the syrup mixture.
  8. Spread the pecan mixture over the partially baked brownies, then bake for another 25-30 minutes, or until a small knife poked in the middle of the brownies comes out mostly clean.
  9. Set the brownies on a cooling rack, and cool completely. Slice and serve.


  • Substitutions: Salted butter can be used in place of unsalted. Boxed brownie mix could be used (but our homemade version is so easy). Dark corn syrup can be used in place of the light corn syrup. Light brown sugar can be used in place of the dark brown sugar.
  • Serve warm with vanilla ice cream or whipped cream. Also delicious when chilled.
  • Store in airtight container at room temperature for up to 5 days. Or store in refrigerator for up to 5 days. Freeze for up to 3 months.
  • Use parchment paper for easy clean up, and it helps lift the brownies out of the pan once cooled.
  • For perfect cutting, use a disposable plastic knife after the brownies have cooled.

Nutrition Information:



Serving Size:

1 brownie

Amount Per Serving: Calories: 411Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 89mgSodium: 83mgCarbohydrates: 46gFiber: 3gSugar: 36gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram