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Pecan Pie Brownies

A fudgy from-scratch chocolate brownie base baked under a gooey brown-sugar pecan pie topping — two Thanksgiving desserts in one pan, no pie crust to roll and no water bath to rig.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24 squares
Calories 335 kcal

Equipment

  • 9x13-inch baking pan

Ingredients
  

Brownie layer

  • 3/4 cup 170 g unsalted butter, melted
  • 1 cup 200 g granulated sugar
  • 3/4 cup 150 g packed light brown sugar
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup 75 g unsweetened cocoa powder
  • 1 cup 125 g all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 cup 175 g semisweet chocolate chips

Pecan pie topping

  • 3 large eggs
  • 1 cup 200 g packed light brown sugar
  • 1/2 cup 120 ml light corn syrup
  • 1/4 cup 57 g unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 2 cups 200 g pecan halves, toasted

Instructions
 

  • Heat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides, and lightly grease the exposed sides.
  • Whisk the melted butter, granulated sugar, and brown sugar in a large bowl until combined. Whisk in the eggs one at a time, then the vanilla, until glossy.
  • Sift in the cocoa powder, flour, and salt. Fold with a spatula just until no dry streaks remain, then fold in the chocolate chips.
  • Spread the batter evenly in the prepared pan. Bake for 18 minutes, until the top is just set but the center still looks slightly soft.
  • While the brownie layer bakes, whisk the eggs, brown sugar, corn syrup, melted butter, vanilla, and salt in a medium bowl until smooth. Stir in the toasted pecan halves.
  • Pour the pecan topping gently over the hot brownie layer and spread it to the edges, arranging a few pecan halves on top for a bakery finish.
  • Bake for 25 to 30 minutes more, until the topping is set at the edges and only slightly jiggly in the very center. A skewer in the middle should come out with moist crumbs, not wet batter.
  • Cool completely in the pan, 2 to 3 hours, then lift out with the parchment and slice into 24 squares with a sharp knife wiped clean between cuts.

Notes

  • Par-bake the brownie layer: 18 minutes gives it a firm surface so the pecan filling sits on top instead of sinking in, keeping the two layers distinct when you cut them.
  • Cool completely before slicing — the pecan topping needs 2 to 3 hours to set from molten to gooey and sliceable. Warm slices will fall apart.
  • Toast the pecans first: 8 minutes at 350°F makes them nuttier and crunchier, and they hold their texture under the gooey topping.
  • Do not overbake the second round: the topping should jiggle slightly in the very center when it comes out — it firms up as it cools. A fully firm topping turns chewy and hard.
  • Make ahead: bake up to 2 days before Thanksgiving, chill overnight, and slice cold for the cleanest edges. They also freeze well for up to 2 months.