Brownie Pecan Pie

This Brownie Pecan Pie is the perfect fusion of two beloved desserts—rich, fudgy brownies and gooey, nutty pecan pie. I get the dense, chocolatey base I love from brownies, paired with a sweet, crunchy pecan topping that tastes like a classic holiday pie. It’s a decadent dessert that always impresses and never lasts long at the table.

Why You’ll Love This Recipe

I love how this recipe brings together the best of both worlds. It’s got a chewy, chocolate-filled brownie layer and a buttery, caramelized pecan topping that adds the perfect crunch. The contrast in textures is heavenly, and the flavor combination is truly indulgent. Whether I’m serving it at Thanksgiving, Christmas, or just because, this pie always gets rave reviews. Plus, it’s surprisingly easy to make with pantry staples.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Semi-sweet chocolate chips

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Unsweetened cocoa powder

• Salt

• Chopped pecans

• Corn syrup (light or dark)

• Brown sugar

directions

1. I preheat my oven to 350°F (175°C) and grease a 9-inch pie dish.

2. In a saucepan, I melt the butter and chocolate chips together, stirring until smooth. I let it cool slightly.

3. I whisk in the sugar, eggs, and vanilla, then stir in the flour, cocoa powder, and salt to make the brownie batter.

4. I pour the batter into the prepared pie dish and bake for about 20–25 minutes, just until the top is set but still soft inside.

5. While it bakes, I mix the pecan topping by combining eggs, brown sugar, corn syrup, vanilla, salt, and pecans.

6. I gently pour the pecan mixture over the baked brownie layer and return it to the oven for another 25–30 minutes, or until the topping is set and golden.

7. I let it cool completely before slicing to let everything firm up properly.

Servings and timing

This pie makes about 8 servings. It takes around 15 minutes to prepare, and about 55 minutes total to bake. I like to let it cool for at least 1 hour before slicing.

Variations

When I want to change things up, I swap the semi-sweet chocolate for dark chocolate for a richer flavor. Sometimes I add a splash of bourbon or maple syrup to the pecan mixture for a deeper, more complex taste. If I’m in a crunch, I’ve used a box brownie mix for the base, and it still turns out delicious.

storage/reheating

I store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I pop a slice in the microwave for about 10–15 seconds—just enough to warm it through without melting the topping.

FAQs

How do I know when the pie is done baking?

I check that the edges are set and the pecan layer is golden and slightly firm. It should jiggle just a little in the center but not be runny.

Can I make this pie ahead of time?

Yes, I often make it the day before and let it cool completely. It actually tastes even better the next day after the flavors meld together.

Can I use a store-bought brownie mix?

Definitely. When I’m short on time, I grab a box of brownie mix, prepare it as directed, and use that as the base before adding the pecan layer.

Can I freeze Brownie Pecan Pie?

Yes, I let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. I thaw it overnight in the fridge before serving.

What can I use instead of corn syrup?

If I don’t have corn syrup, I use maple syrup or honey. It slightly changes the flavor but still gives a lovely sticky-sweet texture.

Conclusion

Brownie Pecan Pie is my go-to when I want a show-stopping dessert that’s rich, comforting, and full of flavor. It combines everything I love about brownies and pecan pie in one incredible slice. Whether I serve it warm with a scoop of ice cream or chilled with a cup of coffee, it never disappoints.