Pecan Pie Brownies
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Pecan Pie Brownies bring the fun of holiday baking without the fuss. You get the rich chocolate base of classic brownies topped with a buttery brown sugar pecan layer that sets into a chewy, toasty finish. There’s a quick layering secret that brings everything together, and I’ll show you how simple it is.
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I love baking these Pecan Pie Brownies for Thanksgiving, Friendsgiving, Christmas, or fall potluck desserts. They slice cleanly, stack well, and disappear fast once they hit the table. I usually make them the night before so they’re set and ready to go. They store beautifully in the fridge or freezer if you want to get ahead.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pecan Pie Brownies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find it easy to make these pecan pie brownies if you follow my simple instructions below.
Preheat and Prep the Pan
Preheat your oven to 350°F and grease and flour an 8×8-inch baking pan, or line it with parchment paper that overhangs the sides for easy lifting after baking. I place an oven thermometer on the middle rack so I know it’s at the right temperature before baking.
I like using this carbon steel square baking pan because it heats evenly, and a quick spray of oil from this refillable oil spray bottle greases the pan before flouring. When lining the pan, I grab a roll of parchment paper because it never tears or curls up as I press it into the corners.
This helps prevent sticking and gives you clean edges when slicing.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Make the Brownie Batter
Prepare the brownie mix according to package directions, using eggs, melted butter, and water. I mix the batter in my batter bowl with a handle and spout so it’s easier to pour neatly into the pan.
I stick with this balloon whisk to mix the batter, since it comes together quickly and doesn’t require much force. But if you’re short on time or just prefer a smoother mix, a hand mixer like this one works great here too and saves your arm some effort.
Mix until smooth, then pour half the batter into your prepared pan and spread it nicely. This silicone spatula makes it easy to scrape down the bowl and get the batter into every corner.
Mix the Pecan Pie Filling
In a separate bowl, add the chopped pecans and melted butter, then sprinkle the brown sugar and flour on top. A glass mixing bowl really helps, since the filling mixture thickens and sticks fast.
Stir everything together so the pecans are fully coated and the mixture is well combined.
Layer and Swirl
Transfer the pecan batter over the first brownie layer. Then gently spoon the remaining brownie batter on top.
Use a butter knife to swirl the layers slightly, just enough to blend them without mixing completely.
Instead of a knife, I go for my offset spatula because it gives me more control when swirling and makes it easier to spread the batter into the corners without disturbing the layers too much.
Bake and Cool
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with moist crumbs. If you’re checking doneness, a wooden toothpick works just fine, but I like using this cake tester because it’s reusable, more precise, and easy to clean between batches.
Let the brownies cool completely in the pan before slicing into squares. Once out of the oven, I place the pan on my cooling rack so the heat can circulate and the bottom doesn’t overbake while resting.
Slice and Serve
Once cooled, cut the brownies into squares and serve as they are, or dress them up with a scoop of ice cream or a drizzle of caramel for extra flair.
For clean slices, I always grab this sharp chef’s knife to cut straight across in one motion, then I wipe the blade between cuts to keep the layers neat. I also like using a squeeze bottle to neatly drizzle caramel sauce over each square.
Now all that’s left is to enjoy the sweetness of your Pecan Pie Brownies!
If you’re bringing these to a potluck or fall get-together, I pack the batch in this sheet pan carrier so nothing gets squished. Then I slide that into my insulated casserole carrier to keep the temperature steady on the way there.
If I’m gifting these, I tuck them into a gift box with a clear window so they look just as good as they taste.
Ingredients
- 1 box (18.25 ounces) brownie mix
- 3 eggs
- ½ cup butter
- 3 tablespoons water
- 1 cup chopped pecans
- ½ cup packed light brown sugar
- ¼ cup all-purpose flour
- ¼ cup unsalted butter melted
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour an 8×8-inch baking pan.
- Prepare the brownie batter according to the package directions. Pour half of the batter into the prepared pan and spread evenly.1 box (18.25 ounces) brownie mix, 3 eggs, ½ cup butter, 3 tablespoons water
- In a medium bowl, combine the chopped pecans, brown sugar, flour, and melted butter. Mix until well combined.1 cup chopped pecans, ½ cup packed light brown sugar, ¼ cup all-purpose flour, ¼ cup unsalted butter
- Spread the pecan mixture evenly over the brownie layer.
- Spoon the remaining brownie batter on top and gently swirl the layers together with a knife—do not overmix.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before slicing into squares.
Video
Notes
- Use Room Temperature Eggs: They mix more smoothly into the batter and help everything bake evenly.
- Melt the Butter Fully: For both the batter and the pecan topping, fully melted butter creates the best texture.
- Don’t Skip the Flour in the Topping: It helps bind the pecan layer so it doesn’t sink or separate during baking.
- Swirl Lightly: A gentle swirl keeps the layers distinct while giving you that marbled look and flavor in every bite.
- Check with a Toothpick: You want moist crumbs, not raw batter or a dry center. Start checking around the 30-minute mark.
- Cool Completely Before Slicing: Cutting while warm can make the layers fall apart. Waiting helps everything firm up.
- Stick with Brown Sugar in the Topping: Liquid sweeteners like honey or maple syrup can make the pecan layer too loose, and the texture won’t set properly if there’s too much moisture.
- Store in the Pan with Foil: If you’re serving later, just cover the cooled brownies in the pan to keep them fresh.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. When storing in the fridge, I use glass storage containers with locking lids to keep them from drying out or picking up fridge smells.
These brownies also freeze well. Just wrap them individually in plastic wrap, then a layer of foil, and tuck them into a freezer-safe food storage container or a zip-top freezer bag to keep them protected from freezer burn. I like to add a small square of parchment paper between each one so they don’t stick together.
For wrapping, I stick with this plastic wrap because it actually stays put without curling. I finish with a layer of heavy-duty aluminum foil to seal out moisture and air.
Then I pop the wrapped brownies into a freezer-safe glass container or freezer-safe bags, depending on how much space I’ve got.
Thaw overnight in the fridge or at room temperature for a quick treat.
What to Serve With Pecan Pie Brownies
A scoop of ice cream makes these even more decadent, or try whipped cream and a drizzle of caramel sauce. If you’re serving them for a crowd, they go great with a hot cup of coffee or a cold glass of milk on the side.
More Easy Dessert Recipes for You to Try at Home
I’m always testing more recipes like this one that start simple and end with something that feels a little extra.
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
