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The best ever Gooey Pecan Pie Brownies, simply delicious. Made with my crinkly brownies on the bottom, then layered with gooey cookie pie swirled with pecans on top. The bars are baked until set on the bottom and the edges. The gooey center has puddles of melted chocolate, notes of maple, brown sugar, and vanilla. They’re the perfect holiday brownie to bake, eat, share, gift, and love this holiday season. They’re going to be a smashing hit!

Gooey Pecan Pie Brownies|

Happy Halloween! It’s the spookiest day of the year, but I’m skipping ahead to our busy holiday entertaining season. I’ve got a delicious brownie pie recipe to share and I just can’t wait!

I’ve been looking forward to my holiday recipes for months now. I’m so happy and excited to share all of the yummy things I have planned for this November and December. And with Thanksgiving just a few weeks away, we need to get to planning our menus and testing our recipes. You know, do a little preparation before all the holiday craziness begins.

Now these brownies have a very long history. I first shared my original pecan pie brownie in the year of 2012. In just the second month after my mom and I created this website. The brownies are fine, the recipe is written just OK, and the photos, well the photos need so much work.

I could have taken the recipe down, but I love that it’s there. It shows the progress we’ve made and the longevity of this site. I love looking back at those old, old posts.

The idea of a pecan pie brownie still excites me! So I decided to update the recipe. After much testing and batch after batch of brownies, I finally have the perfect recipe to share. We LOVE these.

Gooey Pecan Pie Brownies|

In my mom’s words, “Frickin delicious! Perfect! Not kidding, that was just the highlight of my day so far. Those were amazing!”.

If you know my mom, you know she’s serious. She doesn’t eat sweets much anymore, mostly never. But she’ll give in when something is really looking and sounding good. She’s also a tough critic, my toughest in fact. She sugar-coats NOTHING. But she said she had one of these three nights in a row.

wow, now we’re both excited!

Gooey Pecan Pie Brownies|

Here are the details

Step 1: bake the brownies

For this layer, I use my crinkle-top brownie recipe. I didn’t change a thing other than the measurements and omitting the coffee.

Melt together butter and chocolate chips, then mix in sugar and vanilla.

Next, whisk the eggs up in a separate bowl. This is the secret to the crinkle top. You have to use room-temperature eggs, and you have to really whisk them until you see so many bubbles on top.

Gooey Pecan Pie Brownies|

Whisk the eggs until the chocolate is thick and very glossy looking. It’s going to be pretty and look yummy.

Next, mix in the flour, baking powder, and a handful of chocolate chips.

Gooey Pecan Pie Brownies|

Step 2: bake the brownie

Now bake the brownie. I bake mine for exactly 15 minutes. But depending on your oven, you may need to bake yours for closer to 20. The tops of the brownie should be crinkly and no longer wiggle.

Then pull the pan out and arrange the chocolate squares over the brownie.

Gooey Pecan Pie Brownies|

Step 3: make the pecan cookie pie

It’s easy and you don’t even need a mixer. What you do need is melted butter, so start with that. Just melt the butter on the stove or in the microwave, then let it cool.

Next up, whisk together brown sugar, eggs, maple syrup, and cream. Then add in that melted butter and vanilla.

Gooey Pecan Pie Brownies|

Step 4: the pecans

Mix finely chopped pecans into the pie filling.

For the pecans, you can use raw pecans or toast the pecans with bourbon, maple, brown sugar, vanilla, and cinnamon. This is optional, but I did share how I do this in the notes.

It will add another layer of deliciousness to your brownie.

Gooey Pecan Pie Brownies|

Step 5: bake the pie

Pour the pie filling over the pre-baked brownie. Bake until the top is just barely set.

Wait a little bit to let the brownies cool slightly, then cut and serve while still warm. Or at least that’s my personal favorite way to enjoy these brownies, but it is messier. If you prefer a clean slice, let the brownies cool completely, then slice.

And that’s kind of it! As always, my suggestion would be to test the brownies tonight in preparation for the nights of entertaining ahead of us! Enjoy!

Gooey Pecan Pie Brownies|

Looking for other Thanksgiving desserts? Here are my favorites: 

Brown Sugar Maple Cookie Pie

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Molten Chocolate Crackle Pie

Gooey Chocolate Chip Cookie Pumpkin Pie

Chewy Brown Sugar Maple Cookies

Gooey Chocolate Chip Cookie Pie

Lastly, if you make these Gooey Pecan Pie Brownies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Brown Sugar Pecan Pie Brownies

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 16 brownies
Calories Per Serving: 293 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Brownie Layer

Pecan Cookie Pie Layer


  • 1. Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper.
    2. In the microwave, melt together the butter and 3/4 cup chocolate chips. Stir in the sugar, and vanilla.
    3. In a bowl whisk the eggs until bubbly on top, 1 minute. Whisk the eggs into the chocolate mixture, whisking until the chocolate turns thick and glossy. Stir in the flour, cocoa powder, baking powder, and 1/4 cup chocolate chips, until just combined. Spread the mixture into the prepared pan. Bake 15-20 minutes, until the brownies are just set (I bake mine exactly 15 minutes).
    4. Arrange the chocolate pieces over the brownie.
    4. Meanwhile, make the pie layer. Whisk together the brown sugar and 2 eggs, and 1 egg yolk until, pale in color, about 3-4 minutes. Add the maple syrup and cream. Whisk in the melted butter and vanilla. Fold in the pecans. Gently pour the filling over the pre-baked brownie.
    5. Bake for 30 to 35 minutes, until the brownies are just barely set on top. If your pecan layer is still wiggly in the center, continue baking another 20-25 minutes, until the center is melty set. The longer you bake, the more set your brownie will be. Remove from the oven and let cool. Slice into bars and enjoy the yumminess.


Pecans: You can use raw pecans or you can make the pecans below for added flavor. They are pretty delicious.
Toasted Butter Pecans: Preheat oven to 350° F. Line a baking sheet with parchment paper. On the baking sheet, combine 2 cups pecans, 1 tablespoon bourbon, 1 tablespoon maple, 1 tablespoon brown sugar, 1 teaspoon vanilla, and 1/4 teaspoon cinnamon. Bake for 8-10 minutes, until toasted. Sprinkle with sea salt. 
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Gooey Pecan Pie Brownies|

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  1. Hi Tieghan, are there any elements of this brownie you can freeze? If so, do I freeze them raw or cooked, and for how long? Thanks!

  2. 5 stars
    The OG of brownies. Seriously BEST gooey decadent brownie ever! And the pecan pie filling…YUM. I allowed my brownies to sit while I prepped the pecan pie filling, and cleaned up. This worked well to avoid a liquid center. I also had to bake it longer as suggested to help set the pecan pie filling. With my oven and location, I baked it an extra 30 minutes longer. Oh…and well…your boxer dogs will love this recipe too!! Our dogs Nacho and Sugar knocked it off the counter and devoured it. Thankfully my husband and I were able to have at least 1-2 pieces before this happened. Lol. I plan to make this again, just getting over PTSD from the doggies eating it. Thank you T for this recipe!

  3. Hello! Hoping to make these for a holiday party a week in advance. Is there any point of the process that I could freeze these at? Thank you!

  4. 5 stars
    I made these tonight for a dinner party- what a hit!!! I followed the recipe closely. I used a bar of Lily’s dark chocolate with sea salt for the middle. I am dairy free so I used plant-based country crock butter and Trader Joe’s vegan whipping cream as my substitutes. The texture was perfect and with about an hour in the fridge they held together great.
    Thank you for another wonderful recipe!