Pecan Pie Brownies Recipe

Pecan Pie Brownies Recipe

Craving something sweet and decadent? Look no further than these delicious Pecan Pie Brownies! With a rich, fudgy brownie base and an irresistible pecan pie topping, these brownies are sure to be a hit at your next gathering.

How To Make Pecan Pie Brownies

Two classic desserts in one, these pecan pie brownies have a fudgy brownie base & a rich caramel pecan pie filling. Serve with some sweetened whipped cream.

Preparation: 35 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 55 minutes



For Brownies:

  • 4ozmilk chocolate bars,or dark chocolate, shaved thinly
  • 2eggs,room temperature
  • cupsbrown sugar
  • 1cupall-purpose flour
  • ½cupunsalted butter,at room temperature
  • ¼cupmilk chocolate chips,or dark chocolate
  • 2tbspcocoa powder
  • 2tspcreme de cacao,(white or dark)
  • ½tbspflaky sea salt,for sprinkling

For Pecan Pie Topping:

  • 2cupspecans,roasted and roughly chopped
  • 3ozunsalted butter,at room temperature
  • ¼cuphoney
  • ¼cupbrown sugar
  • 2tbspheavy cream
  • ¼tspflaky sea salt


  1. Preheat the oven to 360 degrees F. Lightly grease an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooled brownies out of the pan.


  1. Prepare a pot with boiling water then place a heat-proof mixing bowl on top.

  2. Add chocolates, butter, and sugar. Whisk for roughly 8 to 10 minutes until chocolates have melted and sugar has dissolved. Ensure that the boiling water does not touch the bottom of the mixing bowl.

  3. Set aside and allow the mixture to cool down briefly.

  4. In a separate bowl, sift together the flour and cocoa powder.

  5. Once the mixture has cooled down briefly, add the eggs and creme de cacao.

  6. Whisk to combine, then fold in your sifted flour mixture, and finally your chocolate chips, until evenly incorporated.

  7. Pour the batter into the prepared pan and spread evenly. Set aside.

Pecan Pie Topping:

  1. In a medium bowl, cream together the butter, honey, and brown sugar for roughly 5 to 7 minutes until light and the sugar has dissolved.

  2. Add the heavy cream, salt, and pecans. Fold until evenly incorporated.

  3. Pour the pecan pie topping in an even layer on top of the brownie batter. Sprinkle lightly with flaky sea salt.

  4. Bake for 45 to 55 minutes until the top is set and firm to touch, especially in the center.

  5. Transfer the pan to a wire rack to cool completely before cutting into 16 squares. Serve!


  • Calories: 343.81kcal
  • Protein: 3.70g
  • Cholesterol: 51.47mg
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