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These are the BEST gooey Pecan Pie Brownies. They start with a brown butter brownie that is rich and deeply chocolatey, with the perfect fudgy texture. The brown butter gives them this warm, nutty depth, and the pecan pie topping takes it to a whole other level. It is glossy, buttery, sticky and full of chopped pecans. These brownies are gooey, comforting, and perfect to serve as a Thanksgiving dessert or during the holidays.
These gooey pecan pie brownies are the ultimate dessert mashup. These chewy brownies with a gooey pecan layer is what fall dreams are made of and is an easy holiday dessert to serve. They are perfect as they are but can also be served with a scoop of vanilla ice cream.
For more brownie recipes, try my Espresso Brownies, Red Velvet Brownies and Cheesecake Chocolate Brownies.
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WHY THIS RECIPE WORKS
- Fudgy texture: These brownies are rich and has a perfectly fudgy texture.
- Pecan pie topping: This pecan topping is so delicious and the star of the show!
- Festive brownie: This brownie is a crowd pleaser and perfect to serve during the fall, for Thanksgiving or during the holiday season.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is browned and mixed together with the dark chocolate.
- Eggs: Take them out of the fridge 1-2 hours before baking.
- Semi-sweet chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5-70%, and therefore a not too bitter of a dark chocolate.
- Cornstarch: Cornstarch breaks down the gluten in the flour, making for a more soft and fudgy brownie.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
- Brown sugar: Brown sugar gives a rich caramel and toffee flavor.
- Pecans: Lots of pecans is added to the pecan pie topping.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Gooey Pecan Pie Brownies. This recipe needs an electric mixer, a large bowl, hand whisk and a rubber spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: Start by browning the butter. Then pour it over the chocolate chips, in a large mixing bowl, and stir it together until combined. Add the cocoa powder and stir it together until combined.
STEP 2: Then add the brown sugar and granulated sugar, whisk it together with an electric mixer until combined. Then add the eggs and mix them for 2 minutes on medium-high speed. Add the vegetable oil and vanilla extract and whisk it until combined.
STEP 3: Finally, sift the dry ingredients over the batter and gently whisk it together until combined. Pour the brownie batter into the prepared baking pan and smooth it out. Start by baking the brownie for 30 minutes.
STEP 4: While the brownie bakes make the pecan pie filling. Start by chopping the pecans and set them aside. Then in a medium sized saucepan, add the dark brown sugar, light corn syrup, butter and vanilla extract. Melt it together over medium-high heat until the butter and sugar has melted.
STEP 5: Add the chopped pecans, all-purpose flour and salt into the mixture and mix it together. Once the brownie has baked for 30 minutes, gently pour the pecan pie filling over the brownie and even it out. Place it back in the oven and continue baking it for 20 minutes.
STEP 6: Once baked, let it cool down for 30 minutes on a wire rack at room temperature, then refrigerate for about 1 hour and it should feel room temperature and it’s ready to be served. Can be enjoyed alone or with a scoop of vanilla ice cream.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
These can be enjoyed both at room temperature and cold but I would recommend serving the at room temperature because of the caramel pecan topping. It softer when not cold, and therefore more gooey.
They are really good to make a day ahead of serving and storing them in the fridge overnight. Just take them out 30-60 minutes before serving, so they become room temperature.
Yes, definitely! I recommend a scoop of vanilla or caramel ice cream.
The secret to clean slices is running the knife under a hot tap, and drying it off, between each cut.
I highly recommend adding a oven thermometer in your oven. It helps checking that the oven is at the right temperature and not telling you the wrong thing.
HOW TO STORE
Store the pecan pie brownies in the refrigerator in an airtight container or covered with plastic wrap or aluminum foil. Take them out 30-60 minutes before serving, so they become room temperature, so the pecan pie topping is soft and gooey. Best enjoyed within 2-3 days.
Other Brownie Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Gooey Pecan Pie Brownies
Equipment
Ingredients
BROWNIE
- 110 g butter
- 75 g semi-sweet chocolate chips (55-70%)
- 35 g unsweetened Dutch cocoa powder
- 100 g granulated sugar
- 150 g dark brown sugar
- 3 large eggs room temperature
- 55 g vegetable oil e.g canola
- 1 ½ teaspoon vanilla extract
- 75 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon salt
PECAN PIE TOPPING
- 90 g dark brown sugar
- 65 g light corn syrup glucose syrup, honey or agave
- 110 g butter
- 1 teaspoon vanilla extract
- 150 g whole pecans
- 1 teaspoon all-purpose flour
- Pinch of salt
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
BROWNIE
- Preheat the oven to 160ºC /325ºF conventional oven. Prepare a 20x20 cm (8x8 inch) square pan with parchment paper.
- Start by browning the butter. Then pour it over the chocolate chips, in a large mixing bowl, and stir it together until combined. Add the cocoa powder and stir it together until combined.110 g butter, 75 g semi-sweet chocolate chips (55-70%), 35 g unsweetened Dutch cocoa powder
- Then add the dark brown sugar and granulated sugar, whisk it together with an electric mixer until combined.100 g granulated sugar, 150 g dark brown sugar
- Then add the eggs and mix them for 2 minutes on medium-high speed.3 large eggs
- Add the vegetable oil and vanilla extract and whisk until combined.55 g vegetable oil, 1 ½ teaspoon vanilla extract
- Finally, sift the dry ingredients over the batter and gently whisk it together until combined.75 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon salt
- Pour the brownie batter into the prepared baking pan and smooth it out.
- Start by baking the brownie for 30 minutes.
PECAN PIE TOPPING
- While the brownie bakes make the pecan pie filling. Start by chopping the pecans and set them aside.150 g whole pecans
- Then in a medium sized saucepan, add the dark brown sugar, light corn syrup, butter and vanilla extract. Melt it together over medium-high heat until the butter and sugar has melted.90 g dark brown sugar, 65 g light corn syrup, 110 g butter, 1 teaspoon vanilla extract
- Add the chopped pecans, all-purpose flour and a pinch of salt and mix it together.1 teaspoon all-purpose flour, Pinch of salt
- Once the brownie has baked for 30 minutes, gently pour the pecan pie filling over the brownie and even it out. Place it back in the oven and continue baking it for 20 minutes.
- Once baked, let it cool down for 30 minutes on a wire rack at room temperature, then refrigerate for about 1 hour and it should feel room temp and it’s ready to be served. Can be enjoyed alone or with a scoop of vanilla ice cream.
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