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
- Pecan Pie Recipe
- 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
- 1 box 13x9 pan family-size brownie mix plus ingredients listed on the package (see note)
- 1 cup sugar
- 1 1/2 cups corn syrup
- 4 eggs
- 1/4 cup unsalted butter melted
- 1 1/2 teaspoon vanilla extract
- 2 cups pecans chopped
Instructions
- Preheat oven to 350 degrees F.
- Prepare brownie batter according to package directions.
- Pour brownie batter into a greased 13-inch x 9-inch glass or metal baking pan and place in the oven to bake for half the cooking time listed on the package.
- While the brownies bake combine the sugar, corn syrup, eggs, butter, and vanilla in a bowl. Mix together thoroughly. Stir in pecans.
- After brownies have pre-baked, remove them from the oven and pour the pecan pie filling over the top. Spread into an even layer.
- Place the brownies back in the oven and bake for 25 to 35 minutes or until the filling only jiggles slightly in the middle when you move the pan.
- Remove from oven and let cool to room temperature before cutting into 20 squares.
Anita says
This looks amazing but I’m confused about the cook time of 55 minutes when the instructions say 10 plus 25-35
Marsha says
The 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
Hi Marsha! Sorry for the confusion. The post has been updated, it is 10 minutes and then 35-45 to finish.
Lauren says
Its 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
I just did the same thing! ☹️
Terry says
I just did the same thing. Been baking 45 years. Very poor directions.
Kristyna says
I 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
Like the idea of the Bourbon Will try this!
Derek E Bridges says
Apparently it’s 20 minutes because pecan mixture ended up on bottom.
Kelly McCarthy Potter says
I cooked my brownies for 20 minutes, then an additional 30 minutes after topping was put on.
Felicity says
Did you ever freeze these? Wondering if I can make them a few day before and freeze them…
Beth says
Pour 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
Recipe does not say what size brownie mix.
Julie @Real Housemoms says
Hi 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
A 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
I 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 🙁
Stephanie says
Just tried this, myself, and made the same mistake. Really disappointed because it is a terrible waste of ingredients. Now I have to throw the whole thing out! At least this was a test run before I actually need it. 😡
Curious Q says
Every recipe that I have ever seen for this other than this one has called for you to precook the pie filling over medium heat for 15 to 20 minutes while the brownies are baking until the filling is thick enough to coat your spoon. Then stir the pecans in and cook another 2 to 3 minutes. Then pour the mixture over your brownies and continue cooking brownies for the last half of the cooking directions. They reccomend cooking the brownies for the the first half of the cooking directions on the box before adding the pecan pie filling. I hope this helps. They come out perfect every time this way that I have ever tried them.
Kelly McCarthy Potter says
The 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
The 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
When do you put the whole pecans on top? Before or after cooking!?
Aubrey Cota says
I would recommend before but it’s truly up to preference. If you prefer your pecans to be crunchy then after.
Jennifer Hedden says
Can you tell me what brand and kind of brownie mix you use? Thank you!
Aubrey Cota says
Unfortunately 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
They 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
How 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
A 19oz box is not family size. A family size is 40 oz. had to go back and get another box…
Aubrey Cota says
Oh 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
No, 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
Is it 4 eggs total or 4 eggs just in the mixture that goes on top of the batter??
Aubrey Cota says
It will be 4 eggs for the topping mixture, the batter is mixed separately per the ingredients on the box.
Ann Corbin says
OK. 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
Yes, 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
Made 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
Glad to hear!! Thank you.
Charles says
I 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
Thank you!
Kenyona says
I wish you would have said wether to use light or dark corn syrup.
Aubrey Cota says
Quite 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
These 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.
Mei says
To Yvonne Adkins: So why comment? Just move on. 🙂
Suzie says
Made 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
I’m so happy to hear that!! Thank you.
Val Nijm says
I 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
Thank you so much, it’s wonderful to know that the comments were so helpful.
Kamil says
Can u plz confirm the brownie mix. My box says family size 13*9 and it is not 40oz?
Aubrey Cota says
13×9 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
Did you use one 40oz box or two regular boxes for your brownie mix part, and what mix did you use?
Wendy brown says
I 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
I 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.
Erika says
We mad these too and they didn’t cook at all… goopy mess.
Anna says
This 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
What kind of corn syrup did you use? Dark or light? Plan on making these for Thanksgiving!!
Aubrey Cota says
Quite 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
These 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
You 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
I 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
I 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
These 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
I 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 🙂
Angela says
Thanks Ashley for making it crystal clear and correct. I will use your info when making these 😊
Tami says
Thank 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
Very 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
Made these and they are delicious! This a great way to dress up your regular brownies.
Aubrey Cota says
Thank you, Shelley!
Nelda Rodriguez says
Did anyone make cake like brownies? Even though there are a lot of bad reviews, I still want to try making it. ?
Jackie says
I’ve made these brownies for the first time about a month ago for our wine gathering with our dear friends. We all enjoyed the brownies so much that I’m making them now for my husband for Father’s Day. Very delicious and delightful! 💕
Aubrey Cota says
So happy to hear that! Thank you, Jackie.
Lisa Jones says
Cooked for 30 minutes. Let cool for 15. Added the topping. Cooked for 40 minutes. The brownie mix is still like goo. So sad these didn’t turn out. Should have read the comments first instead of just looking at it on Facebook. Lesson learned.
Kim says
Can’t even get the page top load fully because of all of the ads and trackers on this site. Ghostery counts 118 so far with more popping up. Sends all kinds of requests back and forth from slow tracking and ad vendors. Kind of a ridiculous level, doncha think?
Jennifer Kimmel says
So sorry Kim! Hope its working better for you now.
Elizabeth says
I would love to try this recipe. They look so good
Carol Fritzley says
I just made the recipe and very disappointed. Felt like I should have let the brownies cool before adding the topping as it all settled to the bottom as the brownies were still hot. let cool completely but the middle was just mush.
Very expensive to have this happen wont make it again
l
King4PR says
WOW was MY response and everyone who tried it – WOW WOW WOW! When I made the brownies, I substituted bourbon where it called for water (I think it was about 1 cup total or whatever the recipe called for). Then I added another cup of bourbon to the pecans. It was a very subtle flavor but absolutely delicious! I will 100 percent be making this again, it’s to die for!
Pg13 says
I used the family size dark chocolate mix (18.2 oz I believe) Cooked it the required 21-23 minutes. They looked and tested done. Let them cool while I made the pecan pie topping. Poured that on and baked for 25 minutes. The brownies dissolved. Baked it again 3 times (each for 20 minutes). Still uncutable. Tried baking the same batch 2 times the next day ( once for 20 and once for 25 minutes). Could now slice and scoop out brownies, but no way were they able to be eaten by hand. The pecan pie filling was on the top and bottom of the brownies. I served them in litter bowls. They tasted good. But way too much trouble; recipe didn’t work. Maybe too much caro syrup. Won’t make them again.
Heather says
are the measurements 11/2 for the corn syrup and vanilla extract accurate? Or is it a typo? Thanks
Jennifer Kimmel says
Hello Heather! This is correct
Dakota1200 says
It took several tries but these Brownies are Delicious. I have made them 3 times.
1st try: MUSHY MESS (Followed recipe exactly). Tasted good, just had to eat it with a spoon. It was
AMAZING spooned over Vanilla Bean Ice Cream.
2nd try: Much better consistency. Baked Brownies an additional 10 minutes. (35 minutes total) before
adding pecan pie topping. Brownie still didn’t hold together when sliced. (Completely cooled)
3rd try YUMMY… Baked the Brownies 45 minutes before adding Pecan Pie topping. FINALLY, the
brownies were cooked enough to integrate with the Pecan Pie topping BUT also support it.
This time the Ice Cream went on top…
Angela Perez says
I used only 1 box of brownie mix in a 13×9 pan baked for 18mins to set up but not fully cooked.
Made the pecan mixture w/only 1/2 cup sugar (because corn syrup is sweet enough) & poured on semi baked brownie w/o it sinking to the bottom. I baked for 28 mins (watching it & checking occasionally to make sure it browned well & center was slightly jiggly.).
Turned out perfectly delicious!!
Dianne Smith says
I want to make these for (Canadian) Thanksgiving, so I went through the recipe very carefully, having to adapt along the way for different products available here. I also went through all the comments very carefully.
All of the “cooked” or “not cooked” problems would be solved if recipes just told us what the internal temperature should be. Brownies are generally baked to an internal temperature of 180 degrees F., although it might be slightly different depending on how chewy/moist you like brownies. I haven’t yet tried this recipe but that’s the temperature I’ll be cooking them to before I take them out of the oven the second time.
Diana says
You are wrong !!!! I cooked for 25 minutes and then poured on top COMPLETELY SANK TO BOTTOM……totally ruined!!!!
Jennifer Kimmel says
Hey Diana! What size brownie box did you use? Did you follow their directions for cooking times on the brownies? I’m so sorry this flopped for you.
Danni says
Is there anyway you could update the times and instructions? I also had an underbaked disaster. Otherwise I encourage people to checkout some other versions of the recipe like delish. It’s hard wasting expensive pecans.
Carla says
I am no baker by any means. I don’t like desserts much, but brownies and pecan pie have always been my go to sweets if I craved something.
I grabbed stuff in the store real fast and thought I had other ingredients at home.
I used dark corn syrup instead of regular. I didn’t have enough either but it worked anyway.
I bought a generic box of brownies that just so happened to say “Family Size” on it. I will be honest, I’ve never noticed or even realized there was family size. 🤷🏻♀️
I threw everything together messy like. I didn’t use a hand mixer or a stand up mixer. Nothing, just my hand and a spoon. Good ol ways work just as good.
I used salted butter instead of salted, still didn’t notice anything bad.
I cooked my generic box of brownies for 25 minutes in a greased 9×13 glass dish.
While that was cooking, I threw all the ingredients together for the pecan pie filling.
Let me tell you something about myself, I love to cook but not baking. So when I read a recipe, if it takes too much to do it, I won’t deal with it. No time unless I’m really dedicated to that recipe. Which I wasn’t really with this one. I just wanted to see if I’d screw them up like some other desserts I’ve tried in the past.
But to get back to the pecan pie filling. I threw it all together and forgot that I wasn’t supposed to add the pecans into the mix while it was boiling. Yes I said boiling. I didn’t cook it on medium, that stuff was getting HOT!! So my brownies were done cooking for the 25 minutes I timed them.
I felt the inside of the brownies and they felt pretty good. So I poured the pecan pie filling over the brownies. Threw it back in for 45-50 minutes.
They sat out to cool for a couple of hours and after that, my husband and I were enjoying the best dessert I’ve ever attempted like this.
If I can do this recipe, so can you. I got lucky on the first attempt maybe. Don’t give up though because they are sinfully delicious!!!
Karen Jones says
What a waste of ingredients, I had the same problem everyone else had with a sinking mess, My own fault, I always read reviews, and didn’t this time.
LeAnn Davis says
Followed the directions and they turned out amazing! No adjustments needed for me! New family fave for sure!
Nikki says
These looked delicious and I was looking for something new to bake for Thanksgiving today…these were a disaster! I followed the recipe to a T and they turned into a mushy mess. The next time I make these I will most definitely be baking the brownies through before adding the pecan pie topping.
Emily says
I followed these directions exactly and my brownies came out a liquid mess. 🙁 It was a birthday disaster. Nothing cooked and it never set. Check out a different recipe!