These Pecan Pie Brownies are a chocolaty twist on the traditional pecan pie! They make a great Thanksgiving dessert but I like making them all year long!
I LOVE this time of year. Everywhere you look there are all sorts of amazing holiday recipes and I can get sucked into Pinterest for hours looking at Thanksgiving recipes. The problem is when it comes to making the Thanksgiving dinner menu everyone has their favorite traditional Thanksgiving side or Thanksgiving dessert and no one wants to give them up so we can try something new. I’m just as guilty as everyone else. I mean it wouldn’t be Thanksgiving without my grandma’s Broccoli Casserole! This year I’ve found at least one recipe that everyone is excited to try. These rich, fudgy Pecan Pie Brownies combine two Thanksgiving classics into one decadent Thanksgiving dessert.
PECAN PIE BROWNIES
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Pecan Pie is a must on Thanksgiving. I’ve tried switching it up and my Pecan Pie Cake Roll was a hit so this year I thought I’d see if I could do it again. These Pecan Pie Brownies take everyone’s favorite part of the pecan pie, the gooey, nutty filling, and bake it right on top of rich chocolate brownies. I’m gonna be honest, while everyone else in the family can’t live without pecan pie it’s not my favorite dessert, but these brownies were out of this world good! The combination of chocolate and pecan pie filling is so much better than plain old pecan pie.
It’s a simple recipe. I used a boxed brownie mix (one that makes a 13-inch x 9-inch pan of brownies) to keep things simple but if you have a favorite brownie recipe you can use that. I made the pecan filling using the same recipe my mom uses for pecan pie. I mixed up the brownies, poured them into my brownie pan, and baked them for 20 minutes. While they baked I mixed together the ingredients for my pecan pie filling. After 20 minutes I removed the partially cooked brownies from the oven and poured the pecan pie filling over them. Then everything went back into the oven and baked for another 30-40 minutes.
I’ve got to tell you the kitchen smelled pretty amazing and when those Pecan Pie Brownies came out of the oven it took all of my willpower not to dive right in.It was worth the wait though and when the brownies had cooled I cut a few slices and all of my taste testers agreed that they were awesome enough to make it onto this year’s Thanksgiving dessert menu!
Want more pecan recipes?
- Mini Chocolate Pecan Cheesecake
- Cinnamon Pecan Coffee Cake Loaf
- Caramel Apple and Pecan Pancakes
- Baked Pecan Praline Donuts
- Mini Caramel Pecan Pumpkin Trifles
- More dessert recipes…
Tools used to make this Pecan Pie Brownies recipe
Stand Mixer: I don’t know what I’d do without my stand mixer. I use it for just about everything…and I mean everything! Cakes, cookies, mashed potatoes, and shredding chicken!
Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Baking Dish: This baking dish is a must-have for any home cook. I actually have 3 of them in my cupboard, and each dish comes with a lid for storing leftovers or taking your dishes on the go.
Ingredients
- 40 ounce Family-Size Brownie Mix or 2 regular size brownie mixes 13x9 pan + ingredients listed on the package
- 1 c Sugar
- 1 1/2 c Corn syrup
- 4 Eggs
- 1/4 c unsalted butter melted
- 1 1/2 tsp Vanilla extract
- 2 c pecans chopped
Instructions
- Preheat oven to 350 degrees F.
- Mix brownies according to package instructions.
- Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 25-30 minutes.
- While the brownies bake combine the sugar, corn syrup, eggs, butter, and vanilla in a bowl. Mix together thoroughly.
- Stir in pecans.
- After 25-30 minutes remove the brownies from the oven and pour the pecan pie filling over them.
- Place them back in the oven and bake for 30-40 minutes or until the filling only jiggle slightly in the middle when you move the pan.
- Let cool to room temperature before cutting.
- Enjoy!
Notes
Nutrition
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Anita says
November 13, 2017 at 12:20 amThis looks amazing but I’m confused about the cook time of 55 minutes when the instructions say 10 plus 25-35
Marsha says
November 16, 2017 at 5:59 amThe cooking times are different between your blog and the recipe. The blog has 20 minutes for brownie then 45-55 minutes to finish. The recipe has 10 and then 35-45 to finish. Can you tell me which to follow? I’d really like to try theese.
Julie @Real Housemoms says
November 16, 2017 at 2:32 pmHi Marsha! Sorry for the confusion. The post has been updated, it is 10 minutes and then 35-45 to finish.
Lauren says
November 22, 2017 at 11:55 amIts definitely not 10! I am making these right now and when I poured the filling in it just sank 🙁 Crossing my fingers my Thanksgiving dessert isn’t ruined!
Lynn says
December 4, 2018 at 5:25 pmI just did the same thing! ☹️
Kristyna says
November 22, 2017 at 4:34 pmI just made a batch of the brownies.
1. The house smells terrific
2. I added 2 tbsp of bourbon to give it that bourbon pecan pie flavor
3. I’m thinking baking the brownies for 20 minutes is correct. I followed the recipe and baked the brownies for 10 minutes and poured on the pecan mixture. The brownie batter was still pretty runny so the pecan mixture didn’t stay on top. I’m sure they will taste delicious but the brownie/pecan pie layers won’t look as they do in the photo. P.S. After adding the pecan mixture I baked for 30 minutes.
Linda says
April 6, 2018 at 6:15 pmLike the idea of the Bourbon Will try this!
Derek E Bridges says
November 23, 2017 at 11:06 amApparently it’s 20 minutes because pecan mixture ended up on bottom.
Kelly McCarthy Potter says
February 21, 2018 at 10:29 amI cooked my brownies for 20 minutes, then an additional 30 minutes after topping was put on.
Felicity says
November 16, 2017 at 1:54 pmDid you ever freeze these? Wondering if I can make them a few day before and freeze them…
Beth says
November 23, 2017 at 7:00 amPour pecan pie filling after brownies were in oven for 10 minutes and it all sunk into the brownies. They are ruined, so in think the brownies need to be in for 20 minutes before pie filling goes on. I was very disappointed.
Benna says
January 19, 2018 at 9:57 amRecipe does not say what size brownie mix.
Julie @Real Housemoms says
February 8, 2018 at 9:38 amHi Benna! This recipe uses the big family size box (for 13×9 pan). You could also use 2 regular brownie mix boxes to fill the larger pan. Thank you for bringing this to our attention. We’ve updated the recipe card to reflect this note.
Mcmom says
May 31, 2018 at 4:41 amA regular box does make a 9×13. I used two brownie mixes because it said to use a 40 ounce box. Thought the brownies would just be thicker. They didn’t turn out. I was very disappointed.
Wendy says
September 14, 2018 at 11:31 amI had the exact same problem. I used 2 – 20 ounce packages. I baked for 20 minutes then added the pecan mixture and then baked another 40. I let it cool and then when I cut, the brownie was uncooked 🙁
Kelly McCarthy Potter says
February 21, 2018 at 10:30 amThe recipe calls for chopped pecans, but I noticed your brownies look much prettier, looks like whole pecans on yours. Mine turned out delicious, but just not as attractive, did you use whole pecans???
Aubrey Cota says
March 18, 2018 at 1:48 pmThe recipe calls for chopped pecans to be mixed in, but for decorative purposes you’re welcome to add whole or very roughly chopped pecans on top.
Bonnie says
March 3, 2018 at 3:03 pmWhen do you put the whole pecans on top? Before or after cooking!?
Aubrey Cota says
March 18, 2018 at 1:51 pmI would recommend before but it’s truly up to preference. If you prefer your pecans to be crunchy then after.
Jennifer Hedden says
April 12, 2018 at 2:22 pmCan you tell me what brand and kind of brownie mix you use? Thank you!
Aubrey Cota says
April 13, 2018 at 8:22 amUnfortunately there is not a particular brand we use, it’s whatever looks good at the store that day or might be on sale! Pick your favorite and have fun!!!
Lisa says
April 13, 2018 at 5:50 pmThey look great, but when you pour the pecan and egg mixture over the hot brownies, some of the egg cooks as it hits the heat of the brownies and looks like cooked eggs. Eggs need to be tempered. So maybe the pecan mixture should be added at the same time and cook together. I used 30 minutes total. But will do differently next time baking all at once.
charity says
May 11, 2018 at 7:34 amHow did they turn out for those of you that it mixed. Mine mixed all together as well and are still baking. Is it a loss?
kellie says
May 20, 2018 at 12:19 amA 19oz box is not family size. A family size is 40 oz. had to go back and get another box…
Aubrey Cota says
May 20, 2018 at 5:30 pmOh darn, I’m sorry for that inconvenience I thought the correction was saved. I just double checked it and it has been updated so hopefully no future issues occur. I hope they turned out great!
Mary says
November 2, 2018 at 1:53 pmNo, it is not. Look at this link, a family size box is slightly less than 20oz. https://goo.gl/images/VWQLX2 This recipe has some flaws based on all the comments.
Kelly P says
May 25, 2018 at 9:53 amIs it 4 eggs total or 4 eggs just in the mixture that goes on top of the batter??
Aubrey Cota says
May 28, 2018 at 10:21 amIt will be 4 eggs for the topping mixture, the batter is mixed separately per the ingredients on the box.
Ann Corbin says
June 12, 2018 at 5:10 amOK. I am really confused. You say a 40 oz box of brownie mix OR (2) boxes of regualr size brownie mix. I used 2 boxes but the batter is really thick. Since I used (2) boxes should I have used double the ingredients??
Aubrey Cota says
June 12, 2018 at 5:37 pmYes, you would use the correct amount of ingredients for whichever size boxes you chose. If you used 2 boxes you would follow the ingredients for both boxes.
Rachel says
June 17, 2018 at 1:31 pmMade this yesterday and cooked the brownies about 30 minutes and added the pecan pie and baked 30 minutes then left in hot oven for 10 minutes (so I could finish cooking supper) and the brownies were still undercooked. Next time I make this I think I will go ahead and bake the brownies according to the package before adding the pecan pie topping. Otherwise the family feedback was to make this again—its the bomb!(7 yr old grandson)
Aubrey Cota says
June 17, 2018 at 7:43 pmGlad to hear!! Thank you.
Charles says
June 24, 2018 at 4:24 pmI cut the recipe in 1/2 and baked brownies according to directions except careful not to overlook. Poured mixture on top and baked until kind of firm on top, about 35 minutes. Came out perfect. Thank you.
Aubrey Cota says
June 25, 2018 at 8:30 amThank you!
Kenyona says
July 22, 2018 at 11:12 amI wish you would have said wether to use light or dark corn syrup.
Aubrey Cota says
July 27, 2018 at 9:38 pmQuite honestly you can use whichever you prefer. While light is typically used a delicately sweet flavor is desired, such as in fruit sauces and jams and dark has a more robust flavor and color, it is ideal for many baked goods. Keep in mind these are on the rich side so it’s left up to you to decide.
Yvonne Adkins says
July 22, 2018 at 10:57 pmThese sound delicious but with all the sugar and carbs we can’t eat them. One of us is diabetic and other one comes from a family of diabetics.
Suzie says
October 11, 2018 at 7:50 pmMade these,followed your corrected instructions, and they are awesome! Thank you!!
Wish I knew how to post a photo—they looked so good. I am taking them as a gift for my daughter’s anniversary.
Aubrey Cota says
October 11, 2018 at 7:52 pmI’m so happy to hear that!! Thank you.
Val Nijm says
October 12, 2018 at 6:53 pmI made sure I read the instructions very carefully then I came and read the comments. I find it to my benefit and I’m glad I did! I ended up cooking the brownies for 35 minutes. Then I tempered the eggs and butter (right after the butter was melted), that way the eggs wouldn’t cook when I pour it over the hot brownies. I put it all back into the oven for 30 minutes and it cooked perfectly. I feel like oven temperature can be off, a separate thermometer in the oven is best. these came out perfect. I let them cool for a couple hours before cutting into them. Thank you for the recipe!
Aubrey Cota says
October 16, 2018 at 3:01 pmThank you so much, it’s wonderful to know that the comments were so helpful.
Kamil says
November 17, 2018 at 12:28 pmCan u plz confirm the brownie mix. My box says family size 13*9 and it is not 40oz?
Aubrey Cota says
November 18, 2018 at 8:37 pm13×9 refers to the pan size not the ounces of the box. What does the bottom right corner of the box indicate? You can either use two 19.9 ounce boxes or find a family size 40-ounce box, typically sold at big box stores. (Sam’s Club, Costco…)
Lily J says
November 5, 2018 at 2:25 pmDid you use one 40oz box or two regular boxes for your brownie mix part, and what mix did you use?
Wendy brown says
October 28, 2018 at 8:59 amI just used two of the 19oz brownie mixes because the recipe calls for 40oz
Baked for 20 min and then poured the pecan mixture on top. It all sank to the bottom ?
So is it supposed to be ONE family size box of brownie mix? They are 19oz and fill up a 9×13 pan OR is It the 40oz? Seems very runny after baking 20 min. Hope they turn out!
Any suggestions?
Julie says
November 3, 2018 at 10:19 amI made this recipe today and it was a disaster. The pecan filling absorbed and sunk into the brownies. Aside from being a gooey mess, it tasted awful. I used Ghirardelli Brownie mix which is usually everyone’s favorite. The pecan pie filling changed the chocolate flavor and the brownie tasted “off”. I threw them out. The filling was not a good taste and putting it on top of the brownie turned it into an awful tasting mess.
Anna says
November 13, 2018 at 6:27 pmThis recipe was AWFUL. As everyone has already stated, the brownies did not cook all the way through. The pecans sank to the bottom. I was left with soup that no one could eat. This was a $30 grocery trip I could have definitely done without.
Stephanie says
November 15, 2018 at 1:51 pmWhat kind of corn syrup did you use? Dark or light? Plan on making these for Thanksgiving!!
Aubrey Cota says
November 15, 2018 at 7:13 pmQuite honestly you can use whichever you prefer. While light is typically used when a delicately sweet flavor is desired, such as in fruit sauces and jams and dark has a more robust flavor and color, it is ideal for many baked goods. Keep in mind these are on the rich side so it’s left up to you to decide.
Jillian says
November 20, 2018 at 4:20 pmThese look delicious! I’m going to make them for thanksgiving!! Just to clarify, this recipe calls for 4 eggs in addition to the eggs that the brownie mix calls for?
So if the family size brownie mix calls for 4 eggs, I will need 8 eggs total?
Thank you!!
Aubrey Cota says
November 20, 2018 at 7:21 pmYou will mix the brownie mix as instructed per the box, then you will use the other 4 eggs listed for the pecan topping. Hope that helps to clear that up. Thank you.
Christyn says
November 22, 2018 at 1:22 pmI tried this recipe out last night for Thanksgiving – followed everything exactly, but it looked a bit runny when I took it out. I hoped it just needed to cool and would firm up after a few hours, but it didn’t. I put it back in for about a half hour and it got a bit better, but still not firm at all. I cut into it and found the brownies hadn’t even cooked, and the pecan mixture was seeping into it. I ended up having to cook it for another hour or so for it to even resemble brownies. They still ended up tasting really good, but the cooking times were way off – I probably ended up cooking them for somewhere around 3-4 hours altogether. I’d make it again, but would definitely have to change the timing a bit!
Lindsey says
November 23, 2018 at 2:41 pmI followed the recipe exactly and it was ruined. The pecan mix sank to the bottom and it all turned into soup. I am so upset.
Hannah says
November 24, 2018 at 4:30 amThese are very poor instructions. I poured the pie filling over the brownies after 35 minutes in the oven and it sunk through. The brownies are completely ruined. Please update the cooktime on these so this can be a usable recipe.
Ashley says
November 27, 2018 at 7:20 amI read the comments before I attempted this recipe- and it came out AWESOME.
I used ONE family size Betty Crocker dark chocolate brownie mix (I think it was about 19.9 ounces) in a 13×9 glass pan. They didn’t come out as thick as the pictures this way, but they were at least fully cooked.
I used butter to coat the sides, but it was still pretty sticky. I would probably use parchment paper next time. I also used pecan halves and chopped them myself instead of buying the pre-chopped pecans. They came out bigger this way, and looked nicer on top.
I followed the rest of the directions precisely, making sure the brownies were pretty much fully cooked (30 minutes in the oven) before I poured the pecan pie mix on top. I also let the brownies cool for about 30 minutes before I poured the filling over, to prevent the eggs from cooking on top of the brownie (it worked). I put it back in the oven for 40 minutes. Make sure you let it cool completely before consuming, it holds it’s shape much better when cooled.
Ooey gooey goodness! This was a hit at my family’s Thanksgiving dinner 🙂
Tami says
December 6, 2018 at 8:54 amThank you. Yours was the most helpful comment. The recipe printed on this page is pretty awful. No such thing as a 40-oz. brownie mix. I will use one family size mix , 18.2 oz, let brownie mixture cool before adding pecan pie mixture, and hope for the best. Because the posted recipe was so unclear, I won’t look for more recipes here.
JTMire says
December 23, 2018 at 4:07 pmVery disappointed. I also used 2- 20 ounce packages. And center was NOT COOKED! Please recheck you recipe before posting to make sure everything is correct. Pecans are VERY expensive!!! Will never look for a recipe on this site again.
Shelley says
January 12, 2019 at 10:27 amMade these and they are delicious! This a great way to dress up your regular brownies.
Aubrey Cota says
January 15, 2019 at 10:43 amThank you, Shelley!