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Pecan Pie Brownies
Move over pumpkin pie, there’s a new Thanksgiving dessert in town!
No offense to pumpkin pie and all the other delicious Thanksgiving desserts of course!
You might have noticed by now that we are pretty serious about our chocolate around here. So the thought of combining pecan pie with brownies is just genius!
This is one of the best baked goods that has come out of my kitchen. Seriously. Like no joke possibly the best this I have ever made!
The brownies themselves are out of this world amazing. Gooey, moist and so chocolatey. The batter alone is scary delicious! I think we could have just devoured the brownie batter and called it a day. But I was on a mission. I put a stop to the multiple fingers inching their way into my mixing bowl (and when I say multiple I mean like 6 different hands, the batter was popular) and carried on towards the finished product.
As for the topping. I mean could there be a better combination than pecans, bourbon, and chocolate? The answer? No. Well at least not around here. Even the unbaked filling is soo good! Treat yourself to a spoonful of the stuff. You have to, like you really have to.
The holidays are fast approaching and these are perfect for both Thanksgiving and Christmas. Festive and delicious! If you want to get some major brownie points wrap these up as a gift or bring them to Thanksgiving dinner. Trust me people will be begging you for the recipe.
Pecan Pie Brownies
Servings: 18 Bars
Calories Per Serving: 357 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Brownies
- 1/3 cup canola oil
- 4 tablespoons butter melted
- 4 tablespoons cocoa powder
- 2 eggs
- 3/4 cup sugar
- 3/4 Flour
- 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 cup chocolate chips
Pecan Topping
- 1 cup packed brown sugar
- 1 cup Karo syrup
- 4 eggs
- 2 tablespoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup butter melted
- 2 tablespoons whiskey
- 4 cups chopped pecans
- 1/2 cup chocolate chips
Instructions
- To Make Brownies:
- Pre-heat oven to 350. Grease a 9x13 Pyrex pan.
- Mix canola oil and butter, add cocoa and stir until well blended.
- Beat eggs with a mixer. Add sugar and vanilla, beat well.
- Add flour and salt. Stir in chocolate chips.
- Spread evenly in pan, it will make a thin layer.
- Bake at 350 degrees for 10 minutes.
- Well the brownies bake make the pecan topping.
- Topping:
- Using an electric mixer, cream Karo syrup and sugar until smooth. Add in eggs and vanilla and beat until combined, then add butter and whiskey. Once mixture is thoroughly combined, fold in chopped pecans and chocolate chips, then pour over brownies. Bake for 30-35 minutes, or until pecan filling is set. A little jiggle is ok.
- Let cool completely before cutting*. Top with whipped cream if desired.
Notes
*Please do not cut these while warm! If you need to cut right away stick them in fridge to set for a few minutes.
Adapted from Jessica.
Whatever you do, just make these, and make a lot. They’re gone before you can scream GRINCH!
Sorry, meant egg mixture not cocoa!
When do you add the oil and butter mixture to the cocoa mixture? It’s not clear and I’d love to make these today for Thanksgiving!
Hey Montana,
You do this in the very first step. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
followed this recipe to a tee, and it’s horribly gooey and runny in the worst way. the brownie is gooey-soggy (not cakey like a brownie should be), and the pecan pie filling is liquidy-oozing out (not that gelatinous texture of pecan pie). looks like neither later fully set and both are undercooked. aside from the cooking temp/times (if that was the problem), the recipe is inedibly sweet. very sorry, had high hopes for this recipe. I have owned and used my range for 3 years, so i know it’s not my oven.
Definitely gonna try this.
I hope you love these Alexander! Thank you! xTieghan
These were delicious! They came out wonderfully…everyone loved them.
They were the perfect Thanksgiving dessert!
So happy you enjoyed them!! Thank you!
Can you half this recipe to fit an 8×8 pyrex?
Yes! That works great! Have a great Thanksgiving!!
I made this recipe for Thanksgiving 2012, and just posted my adaptation to your recipe. Here is the link if you’d like to see it: http://dreamingofwhitechocolate.com/2013/11/pecan-pie-topped-brownies.html
Thanks I will check it out!
Stop being so damn talented… no wait don’t I want your food! LOL, I am completely and utterly obsessed with your twists on classics!
Oh my gosh …… I think I just died! I am pinning all your links to my party! Thanks for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂
These look wonderful! Thanks so much for sharing on Busy Monday!
Pecan Pie and Brownies!!!???!! SO good! What a creative recipe. Thanks for sharing!
I just featured your delicious recipe in my Thanksgiving round up post! Thank you so much for sharing at Mom On Timeout!
Thanks so much! Glad you like them!
I think my family would go nuts over these. Any ideas of what to substitute the whisky with? Or could I just leave it out entirely?
You could just leave it out or add more vanilla extract. I love vanilla!
Soooooooo good. 🙂
They really are! Thank you!
Wow! These look beautiful! I’m a pecan pie lover and the idea of pecan pie and brownies never crossed my mind, but it’s brilliant! Those brownies look so gooey (which is possibly one of my favorite ways to have brownies). I’d love to give these a try soon!
If you want an even gooey brownine add a half cup more of the chocolate chips! They are so gooey you need a fork to eat them! Enjoy!