Name: Pecan Pie Brownies
Prep time: 20 min
Cook time: 40 min
Ingredients: 1 cup dark chocolate chips; ⅔ cup butter; ½ cup granulated sugar; ½ cup light brown sugar (packed); 3 large eggs; ½ teaspoon vanilla extract; 2/3 cup all-purpose flour; 2 tablespoons unsweetened cocoa powder (sifted if clumpy); ¼ teaspoon salt; ½ cup light brown sugar (packed); 3 tablespoons pure maple syrup; 3 tablespoons butter (melted); 2 large eggs; 1 teaspoon vanilla extract; ½ cup chopped pecans; ¾ cup whole pecans

These Pecan Pie Brownies combine rich, fudgy dark chocolate brownies with a gooey pecan pie topping made with brown sugar, pure maple syrup, and crunchy pecans. The brownies are partially baked before adding the pecan filling, creating two delicious layers in one decadent dessert. Perfect for Thanksgiving, Christmas, or any chocolate and pecan lover!

Prep Time 20

Cook Time 40

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These Pecan Pie Brownies have a rich, fudgy chocolate brownie layer topped with a gooey, buttery pecan pie filling. They’re loaded with dark chocolate, brown sugar, maple syrup, and plenty of crunchy pecans. If you love brownies and pecan pie, this is one dessert you need to try!

These brownies start with a homemade dark chocolate brownie batter that’s partially baked before adding a sweet pecan pie topping. The whole thing goes back into the oven until the topping is set and the brownies are perfectly fudgy.

They’re perfect for Thanksgiving, Christmas, or anytime you’re craving a little chocolate and pecan pie goodness.

Why You’ll Love This Pecan Pie Brownies Recipe

Homemade brownie base.
The brownies have the best fudgy texture.
Crunchy pecan topping with the perfect combination of chopped and whole pecans.
Perfect for Thanksgiving or Christmas dessert trays.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Dark Chocolate Chips – The dark chocolate chips give the brownies their rich chocolate flavor.

Brown Sugar – The brown sugar adds sweetness but also provides moisture to help keep the brownies fudgy.

Unsweetened Cocoa Powder – Cocoa powder adds another layer of chocolate flavor. If your cocoa powder has lumps, sift it before adding it to the wet ingredients.

Pure Maple Syrup – Pure maple syrup is a must. Don’t opt for pancake syrup.

Pecans – I like using a combination of chopped and whole pecans for this recipe.

Substitutions and Variations

Substitute the dark chocolate chips with semi-sweet chocolate chips for a slightly sweeter brownie.
Substitute the light brown sugar or dark brown sugar in a pinch.
Substitute the pure maple syrup with corn syrup in a pinch.
You can exclude the whole pecans and use all chopped pecans. Make sure to use 1 1/4 cups of chopped pecans.
Toast the pecans for a deeper nutty flavor!
Once the brownies are baked and cooled, add a drizzle of chocolate on top.
Add flaky sea salt on top of the cooled brownies to balance out the sweetness.

NOTE: This recipe has not been tested with other substitutions or variations

How to make Pecan Pie Brownies

A wooden spoon resting in a glass bowl of melted chocolate for pecan brownies.

Step 1: Melt the dark chocolate chips and butter in the microwave in 30-second intervals, stirring until smooth.

A wooden spoon in a glass bowl filled with rich chocolate sauce for pecan pie brownies.

Step 2: Stir in the granulated sugar and brown sugar.

A wooden spoon stirring dark chocolate batter for pecan brownies in a glass bowl.

Step 3: Stir in the vanilla and then the eggs one at a time.

Step 4: Fold in the flour, cocoa powder, and salt until just combined.

Unbaked pecan brownie batter in a square baking pan lined with parchment paper.

Step 5: Spread the brownie batter into a greased, parchment-lined 8-inch baking pan. Bake for 25 minutes in a 350-degree F oven for 25 minutes.

A metal whisk sits in a glass bowl of golden brown batter for pecan pie brownies.

Step 6: While the brownie is baking, prepare the pecan pie topping. Whisk together the brown sugar, maple syrup, melted butter, eggs, and vanilla.

Glazed pecans for pecan pie brownies in a glass mixing bowl with a wooden spoon.

Step 7: Stir in the chopped and whole pecans.

Step 8: Pour the pecan pie mixture over the partially baked brownies. Return to the oven for another 15 to 20 minutes or until the topping is set and a skewer inserted in the center of the pecan pie brownies comes out with moist crumbs and not wet batter.

A single pecan pie brownie on a speckled ceramic plate, with additional brownies on a cooling rack in the background.

Tips for the Best Pecan Pie Brownies

Use an 8-inch square baking pan. The pan size matters because it affects the thickness of both layers and the baking time.
Line the pan with parchment paper. Leave an overhang so you can lift the brownies out of the pan.
Melt the chocolate slowly by microwaving in 30-second intervals and stirring after each interval to avoid the chocolate burning.
Let the chocolate and butter mixture cool slightly before adding the eggs.
Don’t overmix the dry ingredients once they’re added to the batter.
Have the topping ready when the brownie comes out of the oven.

How to Store and Freeze

Once the brownies are cooled completely, cover with plastic wrap or place in an airtight container in the refrigerator for up to 4 days. If you’re stacking the brownies, place parchment paper between the layers to prevent sticking.

Let the brownies sit at room temperature briefly before serving if you prefer a softer brownie texture.

To freeze the brownies, let them cool completely. Cut them into individual slices and wrap each brownie tightly in plastic wrap. Place them in a freezer-safe container or freezer bag and freeze for up to 2 months.

Thaw the brownies overnight in the refrigerator before serving. The pecan topping may be slightly softer after thawing, but the brownies should still taste delicious.