Go Back

Pecan Pie Brownies

Pecan pie brownies with a fudgy chocolate base and a sticky caramel pecan topping—baked until the filling is set and cut into clean squares after cooling completely. The pecan halves create a glossy layer on top with flaky sea salt for contrast.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Fudgy brownie base
  • 0.75 cup unsalted butter
  • 1.5 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 0.75 cup cocoa powder
  • 1 cup flour
  • 0.5 tsp salt
Pecan pie topping
  • 0.5 cup unsalted butter
  • 1 cup brown sugar, packed
  • 0.5 cup light corn syrup
  • 3 eggs
  • 1 tsp vanilla
  • 0.25 tsp salt
  • 2.5 cup pecan halves
  • 0.01 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and bake the brownie base
  1. Preheat the oven to 350F and line a 9x13 pan with parchment so the brownies lift out easily.
  2. Make brownie: melt the unsalted butter, then whisk in sugar, eggs, and vanilla until smooth.
  3. Fold in cocoa powder, flour, and salt until just combined and no dry streaks remain.
  4. Spread the batter into the prepared pan in an even layer.
  5. Bake for 15 minutes, until the surface looks set but the center is still soft.
Make topping and finish baking
  1. Make pecan topping: melt the unsalted butter with brown sugar and corn syrup, then cool for 5 minutes.
  2. Whisk in eggs, vanilla, and salt until glossy and fully incorporated.
  3. Fold in pecan halves so they’re evenly distributed.
  4. Pour the pecan topping over the par-baked brownie layer and spread to the edges.
  5. Bake 25-30 more minutes at 350F until the filling is set and no longer jiggles in the center.
  6. Sprinkle with flaky sea salt and cool completely before cutting into squares.

Notes

For the cleanest slices, let the brownies cool completely at room temperature before cutting; the pecan layer firms as it cools. Store airtight in the refrigerator up to 4 days. Freeze up to 2 months (wrap tightly); thaw overnight in the fridge. For a gluten-free swap, use a 1:1 gluten-free flour blend in place of flour.