Go Back
–+ servings
Save This Recipe Form

Don’t lose this recipe!

Put in your email, and we’ll deliver it straight to your inbox. You’ll also get weekly recipe suggestions based on what you love. Opt-out anytime – no strings attached!

Pecan Pie Brownies topped with a crumbly nut mixture rest on a wooden surface, surrounded by decorative pumpkins and dried autumnal elements.

Pecan Pie Brownies

Pecan Pie Brownies bring together rich brownies and a pecan topping in a holiday dessert that’s simple to make and always gets attention. The boxed brownie base keeps things easy, while the pecan topping gives it a festive finish for Thanksgiving, Friendsgiving, Christmas, or any fall potluck. I usually make them ahead since they hold up well in the fridge or freezer. It’s one of those desserts that feels right at home on any holiday table and never adds stress to the prep.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: Pecan Pie Brownies
Servings: 12
Calories: 225kcal
Author: Mandy Applegate

Equipment

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
US Customary - Metric

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

[adthrive-in-post-video-player video-id="sYw42V07" upload-date="2025-10-11T06:32:08+00:00" name="Fudgy Pecan Pie Brownies" description="Easy to make, beautiful to serve, and guaranteed to impress." player-type="default" override-embed="default"]

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

Calories: 225kcal | Carbohydrates: 12g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 80mg | Potassium: 71mg | Fiber: 1g | Sugar: 9g | Vitamin A: 419IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Let us know how it was!