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Brownies with a pecan pie topping are sliced and displayed on parchment paper.

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection. The contrast between the dense, dark chocolate brownies and the gooey, nutty pecan topping makes these irresistible!

A few pecan pie brownies are sliced on a baking sheet with parchment paper.

Who says that gooey pecan pie filling is for pecan pie only? Let’s make some brownies inspired by this yummy pie because who doesn’t like brownies and pecan pie?

Pecan Pie Brownies are sliced and displayed on parchment paper.

The caramel pecan pie filling, with its nuttiness and buttery sweetness, complements the rich, dark chocolate taste of the brownies.  

A single pecan pie brownie is on parchment paper with chocolate in the background.

These pecan pie brownies are the kind of treat that you need to indulge in over the Fall. Can you think of anything better than biting into a slice of these brownies with that irresistible caramel-like pecan pie filling?

The sliced pecan pie brownies on a tray.

For this brownie recipe, I felt the base needed to be one of those dense, fudgy brownies, not a cake-like brownie. It needed to taste rich in dark chocolate flavor, so I used a combination of cocoa powder and dark chocolate.

Various pecan pie brownies are scattered in a pile on parchment paper.

When I tested this recipe, I found that I preferred the richness of a dark chocolate bar in these brownies over chocolate chips. If you don’t have a dark chocolate bar, you can substitute it with 2 ounces of dark chocolate chips.

A stack of 3 brownies with pecan pie topping with various brownies in the background.

While we are talking about tips, if you need to double this recipe to feed a crowd, you can bake the brownies in a 9×13 baking pan.

Two pecan pie brownies are on a white plate.

For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

Two pecan pie brownies are on a white plate.

Will you make these brownies for a special gathering this Fall or to indulge in for yourself? Let me know in the comments!

Ingredients

A variety of bowls and plates with the ingredients to make pecan pie brownies.
  • cocoa powder
  • all-purpose flour
  • unsalted butter
  • dark chocolate
  • a variety of sugars like brown sugar, granulated sugar, & honey
  • vanilla extract
  • a few large eggs
  • salt
  • flaky sea salt, such as Maldon, plus extra for garnish 
  • raw pecan halves

How to Make Pecan Pie Brownies

Sift the cocoa powder and flour into a glass bowl.

Line a square baking pan with parchment on all sides, leaving an overhang. Preheat the oven.

Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.

The melted butter and chocolate in a glass mixing bowl.

Melt the butter and dark chocolate in a double boiler, gently stirring every minute until entirely melted.

The sugar and flour mixture added to the melted chocolate mixture in a glass bowl.

Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar.

Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture. 

A square pan with brownie batter.

Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer.

A square baking pan with baked brownies.

Bake in the preheated oven until the top is set and a tester comes out with a few moist crumbs.

The pecan mixture in a glass bowl.

While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans. 

The pecan mixture poured over the baked brownies.

Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional amount of time and bake until the pecans are golden and the filling has thickened.

The baked pecan pie brownies.

Cool the brownies completely before slicing, as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired. 

How to Store

A brownie with a pecan pie topping is on a white plate with pecans scattered around it.

Store leftovers in an airtight container for up to 3-4 days or in the fridge for up to 5 days. 

More Fall Dessert Recipes

A brownie with a pecan pie topping is on a white plate with pecans scattered around it.

What do you think of these amazing brownies with a pecan pie topping? What would you serve with these brownies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

The sliced pecan pie brownies on a tray.

Pecan Pie Brownie Recipe

The sliced pecan pie brownies on a tray.
Yield: ~12 brownies

Pecan Pie Brownies

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

For the brownie layer:

  • ½ cup cocoa powder
  • ½ cup all-purpose flour
  • 6 tablespoons unsalted butter
  • 2 ounces dark chocolate, roughly chopped
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • ½ teaspoon salt

For the pecan pie layer:

  • ⅓ cup brown sugar, packed
  • 6 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon flaky sea salt, such as Maldon, plus extra for garnish
  • 1 ½ cups raw pecan halves

Instructions

  1. Line an 8x8-inch baking pan with parchment on all sides, leaving an overhang. Preheat the oven to 350 degrees.
  2. Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.
  3. Melt the butter and dark chocolate in a double boiler, gently stirring every minute until fully melted. Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar. Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture. 
  4. Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer. Bake in the preheated oven for 25-30 minutes or until the top is set and a tester comes out with a few moist crumbs.
  5. While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans. 
  6. Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional 20-25 minutes and bake until the pecans are golden and the filling has thickened.
  7. Cool the brownies completely before slicing as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired. 
  8. Store leftovers in an airtight container for up to 3-4 days. Or, in the fridge for up to 5 days. 

Notes

  • Since there’s no baking soda or baking powder in this recipe, you can use either Dutch process cocoa powder or natural cocoa powder. I prefer the flavor of Dutch process cocoa in these brownies!
  • I do not recommend using a larger pan than an 8x8 as it will make the brownies too thin. 
  • For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

    • FAQs

    Can I use chocolate chips instead of dark chocolate? During testing, I found that I preferred the richness of a dark chocolate bar in these brownies instead of chocolate chips. You can substitute 2 ounces of dark chocolate chips instead if you prefer.

    Can I double the recipe? Absolutely, you can double the recipe. If you do, you can bake the brownies in a 9x13 baking pan.

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    Nutrition Information:

    Yield:

    12

    Serving Size:

    1
    Amount Per Serving: Calories: 349Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 67mgSodium: 200mgCarbohydrates: 40gFiber: 2gSugar: 32gProtein: 4g

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    © A Classic Twist
    Cuisine: American / Category: Brownies & Bars