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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!
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.
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!
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.
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.
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.
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.
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.
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!
Looking for other Thanksgiving desserts? Here are my favorites:
Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting
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
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.
Ingredients
Brownie Layer
- 1 stick (1/2 cup) salted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 2 ounces dark chocolate, broken into pieces
Pecan Cookie Pie Layer
- 1/2 cup brown sugar
- 2 large eggs
- 1 egg yolk
- 1/3 cup maple syrup
- 1/3 cup heavy cream
- 2 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
- 1 1/2 cups pecans, chopped (see note)
- flaky sea salt
Instructions
- 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.
Notes
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.Â
I will preface my review to declare that I am not a baker. I scroll past all dessert recipes. If it doesn’t come from a box mix or a local bakery, there are no baked goods in my kitchen. However, as I was planning my Thanksgiving menu, this recipe caught my eye. I had most of the ingredients in my pantry/fridge (only needing to purchase pecans) and it had all the flavors my family loves.
My local grocery store even had 9×9 baking pans displayed on an endcap. Fate had decided that I will try this recipe.
I made it on Thanksgiving morning while watching the Macy’s parade. It was so easy for a non-baker to prepare. I wasn’t quite sure when to take it out of the oven and ended up with a 50 minute bake time after adding the pecan pie layer. I let it cool on the counter until after we ate dinner. It was pretty sticky/gooey to cut, so I will include some cooling time in the fridge to make cutting easier.
Even though I’m pretty sure I forgot to add the baking powder, everyone loved it and enjoyed the yumminess! This recipe is now a holiday tradition in my family. Thank you!
Hi Elizabeth,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
Wow. This treat is stunning. I tried some while it was still warm and it blew me away. The chocolate and the toasted butter pecans pair so well together. I may never eat brownies any other way. These are delicious, decadent, and filled with warm fall flavors. Thanks for another winner!
Hi Nicole,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
These are vey decadent. They definitely are strong on the chocolate flavor vs pecan pie flavor. I really couldn’t taste the pecan pie layer. I did not have a 9 x 9 pan and didn’t read to use the 9 x 13 pan. I used an 8 x 8 and increased the cooking time. They came out just fine. I definitely recommend making these ahead of time and putting them in the fridge THEN cut them. I had no idea how they would stay together without putting them in the fridge. Only reason I gave this 4 stars is due to my expectation of more of a pecan pie flavor.
Hi Marcia,
I appreciate you making this recipe and sharing your feedback! So glad it was enjoyed:) xT
Best brownie recipe ever!!! I made these to take to a dinner party and everyone raved about them and wanted the recipe.
Hey Darlene,
I love to hear that this recipe turned out well for you, thanks for making it and your review! Happy Sunday! xT
My family loved these! They were very yummy and gooey! I liked them best the longer they settled. Dark chocolate lovers will be in ecstasy!
Hi Paula,
I love to hear that this recipe turned out well for you, thanks for making it and your review! Happy Sunday! xT
Delicious and decadent! Made them for Thanksgiving. Big hit, Brownie lovers beware! Keeper.
Hi Susan,
Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
I made this for Thanksgiving but mine didn’t set for some reason. I guess could’ve been the size pan I used… probably an 8×11 (didn’t have a 9×9). They are delicious but messy and wouldn’t cut into formed brownies. The pecans were extra toasty by the time I took them out of the oven.
Hi Lauren,
Thanks for trying this recipe and sharing your feedback! I feel like your brownies needed to bake longer and then how long did you allow the finished recipe to rest? I would try popping it in the fridge. xx
This is a pretty solid brownie recipe! I am using them for thanksgiving tomorrow and hope everyone enjoys them as much as my husband and I do!
Thanks so much Alayna! Love to hear this:) Happy Thanksgiving! xT
Just a question. Is it just me or is there two step 4? And do I top with chocolate pieces after its baked the first time?
Hey Chatelaine,
Sorry, that’s just a typo with the numbers:) Yes, you will top with the chocolate pieces after the first bake time. I hope you love this recipe! xx
Made these today, but used a 9 x 13 pan instead. Significantly cut down on cook time, but still so delicious! Also, somehow I left out the granulated sugar. Oops. Did not matter, though! I’ll be making these again!
I just did the exact same thing lol! Still came out great, but no clue how I forgot the sugar.
Hey there,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! xx
I made these brownies this afternoon, and just taste tested one…WOW! They are amazing! It is such a unique take on a brownie. I followed the recipe to a T, and they came out perfect. Thank you for sharing this recipe! I hope you have a happy Thanksgiving!
Hi Ashley,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! xx
These are amazing!
Thanks so much Haley, love to hear this!!
Can I use an 8×8 pan or 9×13?
Hey Raven,
I would use a 9×13 pan and just use the lesser of the baking times:) I hope you love this recipe, please let me know if you give it a try! Happy Thanksgiving! xx
Going to make these in about an hour, for tomorrow!!!!! Cannot wait to taste test one once they are cooled a bit. Best part, no one will know I cheated and ate one already since it’s not a slice from a pie. Happy Thanksgiving!!!!
Lol I hope you love the recipe, Debbie!! Happy Thanksgiving! xT
OMG, AMAZING!!!!!! I tried one little corner because ya know, i don’t want to serve a sub-par dessert, hahahaha and it is sooooooo good. Didn’t have a 9×9 pan, don’t know where it has disappeared to so used a 9×13 and adjusted the cooking times a slight bit. This is a wonderful replacement for my traditional pecan pie. Thanks again Tiegan.
PS, I tagged you in my story on IG.
xoxo
Yay!! Love to hear this! Thanks so much Debbie:)
Does this need to be refridgerated? Thanks! Literally just pulled out of the oven and saving for tomorrow.
Hi Lauren,
You do not need to keep these in the fridge:) I hope you love this recipe! Happy Thanksgiving! xT
Hi Teighan!
Is there a replacement I could use for bourbon when toasting the pecans? Or can I leave it out entirely?
Hi Giorgina,
You can skip the bourbon:) I hope you love this recipe! Happy Thanksgiving! xx
Thank you so much! Making these today for Thanksgiving, can’t wait to see how they turn our 🙂 happy thanksgiving!