Pecan Pie Brownies – Fudge Brownies Topped w/ Gooey Pecan Pie Filling

These indulgent pecan pie brownies are incredibly fudgy and downright delicious! The smooth, buttery pecan pie filling layered on top turns this into an unforgettable dessert treat!

If you’re a fan of rich, fudgy chocolate and the luscious, caramel-y filling of pecan pie, then trust me, these pecan pie brownies will become your dessert obsession. Imagine a thick, fudgy chocolate brownie base topped with a creamy, nut-studded pecan pie filling—served up in easy-to-share squares that look fancy but come together in a snap. (Psst… I use boxed brownie mix to keep things quick and simple!)

This recipe is pretty straightforward: about 15 minutes to prep, around 44 to 47 minutes of baking for the brownie layer, and then roughly an hour to chill the pecan pie topping. So all together, you’re looking at about 2 hours from start to finish. The recipe makes about 16 squares and since the topping has eggs, you’ll want to keep leftovers in the fridge.

Flavor-wise, you get a deeply chocolatey, fudgy base with that classic rich and gooey pecan pie layer on top, complete with crunchy pecan bites that set up nicely once chilled. Just be sure to let your brownies cool completely before spreading on the topping—it makes all the difference! Keep reading for easy step-by-step instructions, smart tips, and fun ways to swap or jazz things up, like making mini pecan pie brownies or swapping nuts.

Why They’re Irresistible

These pecan pie brownies bring a fun twist to the traditional pecan pie we all adore during the holidays (or bake pecan pie bars for an easy slice-and-share option). If you love chocolate as much as I do, you’re in for a real treat!

I mean, what’s better than creamy, dreamy pecan pie? How about fudgy double chocolate brownies topped with that very pecan pie filling? Yep, you’re essentially combining two classic favorites into one knockout dessert. If brownies are your thing, check out more brownie recipes.

The idea of brownies with pecan pie on top… well, it’s just pure magic.

I’m honestly hooked, and I know you’ll feel the same once you try them. Just look at that gooey, nutty goodness:

This cozy dessert is perfect for fall get-togethers, Thanksgiving dinners, classroom parties, or even your next Christmas celebration. Fair warning, once you share these pecan pie brownies, you’ll likely have family and friends asking for seconds (and thirds!).

Pecan Pie Brownies Ingredients

• 2 boxes of fudge brownie mix
• 1/4 cup water
• 1 cup canola oil
• 4 large eggs

For the Pecan Pie Topping

• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 3/4 cup light corn syrup
• 4 tablespoons unsalted sweet cream butter, melted
• 1/2 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 1 1/2 cups chopped pecans
• 1 teaspoon vanilla extract

Kitchen Supplies Used

• Medium saucepan
• Non-slip mixing bowls
• Wire whisk
• 9×9″ baking pan (I love this one with a lid—it makes storage a breeze!)
• Parchment paper
• 13×9″ baking pan
• Electric mixer
• Cookie sheet

Ingredients and Equipment

• 2 boxes Betty Crocker Triple Chocolate Fudge brownie mix
• 1/4 cup water
• 1 cup canola oil
• 4 large eggs
• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 3/4 cup light corn syrup
• 4 tablespoons unsalted sweet cream butter, melted
• 1/2 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 1 1/2 cups chopped pecans
• 1 teaspoon vanilla extract

Bake the Brownies and Assemble

1. Preheat oven to 325°F and line a 9×13-inch (13×9) baking pan with parchment paper.
2. In a large bowl, combine both boxes of brownie mix, 1/4 cup water, 1 cup canola oil, and 4 large eggs; beat with an electric mixer until smooth.
3. Pour batter into the prepared pan and bake 44–47 minutes, or until a toothpick inserted comes out with just a few moist crumbs.

4. While brownies bake, combine 1/4 cup sugar, 1/4 cup brown sugar, 2 Tbsp cornstarch, 3/4 cup light corn syrup, 4 Tbsp melted butter, 1/2 tsp kosher salt, and 2 lightly beaten eggs in a medium saucepan; stir constantly and bring to a boil until the mixture thickens.

   

5. Remove the saucepan from heat and fold in 1 1/2 cups chopped pecans and 1 tsp vanilla extract.
6. Pour the warm topping into a heatproof bowl, let cool about 10 minutes at room temperature, then refrigerate for 1 hour until chilled and set.
7. When brownies are done, let them cool in the pan until easy to handle, then transfer to a cookie sheet to cool completely.
8. Once the brownies are fully cooled, spoon the chilled pecan pie topping over the brownies and spread evenly.
9. Slice the brownies into squares and serve or refrigerate as needed.

Tips for Flawless Results

• Use a 13×9″ pan lined with parchment paper, leaving an overhang on the sides. This trick makes it a cinch to lift the whole batch out for clean cuts and easy serving.
• Stick close to the 44–47 minute bake time as a guide. For fudgy brownies, a toothpick pulled out with moist crumbs still sticking means they’re done. If you want cakier brownies, leave them in for a couple more minutes.
• Make sure your brownie base is completely cool before spreading the topping. If you try putting the pecan pie filling on warm brownies, it will sink in and become runny—yuck!
• While the topping cooks, stir it constantly as it heats so the cornstarch dissolves fully and the mixture doesn’t burn—it’s the same method you’d use for a smooth, glossy fruit filling like this homemade cherry pie filling. Remove from heat right as it thickens, then stir in your pecans and vanilla thoroughly.
• Prep the pecan pie topping while the brownies bake, so both parts finish about the same time. Chill that filling for the full hour before spreading to get the best texture—firm, but gooey and delicious.
• Once assembled, store your pecan pie brownies in the fridge in an airtight container for up to 3 days. If you prefer them warm, microwave an individual brownie for 5–10 seconds to soften that luscious topping.
• Want to freeze? Freeze the unfrosted brownies tightly wrapped. When ready, thaw fully and add the pecan topping fresh—freezing the egg-based topping can change its texture.

Flavor Swaps and Add-Ins

• Nut swap: Don’t have pecans? Walnuts work beautifully or try a half-and-half mix of pecans and walnuts for a little extra nutty flair.
• Fancy tops: For a classic pecan pie look, use pecan halves instead of chopped pecans on top. It looks stunning!
• Chocolate overload: Stir ½ to 1 cup of chocolate chips directly into the brownie batter. Or sprinkle a handful on the brownies right before adding the pecan pie layer.
• Caramel twist: Swirl in about ⅓ cup of warm caramel sauce into the pecan topping before chilling for a rich caramel pecan variation. For more caramel-and-brownie inspiration, see Caramel Brownie Cheesecake.
• Boozy vibe: Add 1-2 teaspoons of bourbon or dark rum to the pecan filling for a warm, cozy kick. Perfect for holiday parties!
• Mini servings: Want bite-sized treats? Bake brownies in a lined muffin tin (reduce baking time) and top each mini brownie with a spoonful of chilled pecan pie filling.
• From scratch: Feel like going homemade? Use your favorite fudge brownie recipe instead of box mix. Just double the batch to fill a 13×9-inch pan fully. For another take on this mash-up, try this fudgy pecan pie brownies recipe.

How to Store and Reheat

Absolutely yes—you can make these pecan pie brownies ahead and store them safely.

Because the pecan pie topping contains eggs, it’s best to keep these brownies refrigerated when not serving.

If you love that ooey-gooey texture, just zap individual brownies in the microwave for a quick few seconds right before digging in.

Store leftovers in an airtight container in the fridge and enjoy within 3 days for the best taste and texture. Planning a make-ahead dessert lineup? No Bake Strawberry Cheesecake also keeps beautifully in the fridge.

Grab your free printable copy of this Pecan Pie Brownie recipe and keep it handy for your next bake day!

If you give this recipe a try, please leave a rating! And don’t be shy — I’d love to hear how your pecan pie brownies turn out in the comments below.

Common Questions

Do these brownies need to be refrigerated?

Yes, since the pecan pie topping has eggs, you should store finished brownies in the fridge to keep them fresh and safe.

How long will they keep?

Keep them covered in the fridge for up to 3 days. For longer storage, freeze the brownies without the topping.

Can I make the topping ahead of time?

Definitely! Make the pecan filling, let it cool about 10 minutes at room temp, then chill it for up to 24 hours. Spread it on cooled brownies just before serving or keep the topped pan refrigerated.

What if my pecan topping is too runny?

Give it more time to chill—cooling firms it right up! If it’s still too loose, gently heat it on the stove while stirring to thicken, then cool and chill before using.

Can I freeze these brownies?

Yes, freeze unfrosted brownies tightly wrapped. Thaw fully before topping with the pecan pie filling. Avoid freezing the egg-based topping to keep the best texture.

Can I omit pecans for a nut allergy?

Yes, just skip the pecans and fold in extras like chocolate chips or toffee bits to keep things crunchy and delicious. For a completely nut-free dessert to serve alongside, try our Key Lime Bars recipe.

More of our Favorite Brownie Recipes:

“Secret Ingredient” Chocolate Peanut Butter Brownies

Homemade Cosmic Brownies