Pecan pie brownie has the topping of a pecan pie baked over a chocolate fudge brownie that’s incredibly delicious and addicting! Try stopping at a single serving; I bet you wouldn’t want to.
Combining the best of two desserts can create something extraordinary! But this is nothing new. Dessert mashups have made their way around here such as these brookie cookies, which (not to toot my own horn too much) has made it onto the front cover of a magazine. Then, there came this pumpkin s’mores cake that was shockingly good, amongst others but nothing compares to this brownie. Pecan pie brownie has to be THE BEST mashup I’ve ever made. It’s certainly the best brownie variation created… and I’ve made plenty!
How to Make a Pecan Pie Brownie
Below are step-by-step images on the process of making a pecan pie brownie. The captions below each image is a shortened description of the steps. For full recipe instructions, see the recipe card towards the end of this post.
Note: just before the second bake, there are two ways to assemble the pecan pie topping. The preferred method (described in the recipe card) states to lay the dry pecans onto the brownie creating concentric rings starting from the center then, slowly pour the liquid filling over the top. The alternative method is to mix the pecans and the liquid filling together and pour this onto the brownie. By doing it this way, the pecans will not be uniformed. Either method you choose, the resulting flavor will be the same.
In most cases, brownies may be slightly underbaked to avoid the risk of drying out the chocolate and burned edges. If there was a concern with this brownie being twice-baked, I get it. Having tested the recipe several times, the liquid from the pecan pie filling seeps into the baked brownie absorbing its brown sugar-bourbon flavor therefore, it doesn’t dry out. If you want to avoid bourbon, feel free to eliminate it. In certain recipes, I like to add bourbon to elevate its depth of flavor, but this is optional.
With pecan pie filling oozing into the chocolate, this allows the brownie to be extraordinarily fudgy. The pecans add a nutty flavor and light crunch. Top with a dollop of lightly sweetened whipped cream and you’ll be amazed at how rich and delicious this pecan pie brownie is!! Next time I ought to try this with a butter pie crust. What do you think? That HAS to be good, right?!
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Pecan Pie Brownie
- Total Time: 2 hours
- Yield: 10 inch brownie 1x
- Diet: Vegetarian
Description
Pecan pie brownie has the topping of a pecan pie baked over a chocolate fudge brownie that’s incredibly delicious and addicting! Try stopping at a single serving; I bet you wouldn’t want to.
Ingredients
BROWNIE
- 1 cup (170 grams) semisweet chocolate chips
- 10 tablespoons (141 grams) unsalted butter, sliced
- 3/4 cup (165 grams) dark brown sugar
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (40 grams) unsweetened cocoa powder
- 3 large eggs (150 grams)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup (90 grams) all purpose flour
PECAN PIE FILLING
- 2 cups (220 grams) pecan halves
- 1/4 cup (110 grams) dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (57 grams) unsalted butter; melted
- 1/4 cup (60 grams) light or dark corn syrup
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) bourbon (optional)
- 1 tablespoon (15 grams) pure vanilla extract
- 1/2 teaspoon salt
WHIPPED TOPPING
- 1/2 cup (120 grams) heavy cream
- 1/2 to 1 tablespoon (6 to 12 grams) granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- BROWNIE: Heat oven to 350°F (175°C). Grease and flour bottom and sides of a 10-inch (25 cm) round springform pan; set aside.
- In a medium bowl, melt chocolate chips and butter in the microwave on HIGH setting for 30 seconds, stir. Reheat for another 15 seconds and stir until fully melted. If more than 90% of the mixture is not melted, reheat for 10 seconds then stir. Residual heat should melt any chocolate smaller than the size of a pea.
- Whisk in both sugars and cocoa to cool the chocolate-butter mixture. Vigorously beat in eggs, bourbon, vanilla and salt for 1 to 2 minutes.
- Using a rubber spatula, fold in the flour. Keep folding and scraping the sides of the bowl until flour is blended with the batter. Note: batter will be thick. Pour batter into the prepared pan and using an offset spatula, spread batter evenly. Partially bake for 25 minutes. The top of the brownie should be dry and have a shiny top crust with or without a few cracks.
- PECAN PIE FILLING: Beginning with the smallest pecan half at the center of the brownie, create concentric rings of pecans until the entire brownie is covered.
- In a small bowl, whisk the remaining pecan filling ingredients together until just combined. Slowly and evenly pour the filling-mixture over the layered pecans. Minimizing movement, carefully return pecan pie brownie to the oven.
- Bake for another 30 to 35 minutes or until the top begins to look dry and barely jiggle when moved. Some brownie should begin to peek through the pecans. Over a cooling rack, carefully release the spring and remove the ring. This will help allow the sides of the brownie to cool quickly and prevent further baking from residual heat. Allow the pecan pie brownie to cool for 30 minutes before slicing.
- WHIPPED TOPPING: Meanwhile, in a large bowl using an electric mixer or in a bowl of a stand mixer using the whisk attachment, mix heavy cream, 1/2 tablespoon sugar and vanilla on medium speed until soft peaks begin to form. Taste test the cream and add remaining sugar if desired. Increase speed to high and continue to mix until stiff peaks form. Serve each slice with a dollop of cream. ENJOY!
Notes
- Before creating the same pecan pie design as imaged, begin by gathering 2 cups of unbroken pecan halves. Set aside the smallest piece. The smallest pecan half can be used as the centerpoint making it easy to create concentric rings.
- If using a 9 inch or 8 inch springform pan, the brownies will be thicker. For the initial bake of the brownies, bake for 25 to 30 minutes. Be sure to check the brownies at the 25 minute mark. When baking the pecan topping, bake for another 35 to 40 minutes checking at the 35 minute mark. The center will be very soft therefore, use visual cues as described in the instructions to ensure readiness.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Brownie
- Cuisine: American
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You state that the brownie section will not be overbaked due to the pecan pie filling seeping into it.
With that said the recipe is baking the brownie section for over close to an hour…
In my experience, that would overbake the brownie section. I really want to try this recipe, however, not sure about baking time. Can you tell me more about your experience?
Many thanks.
Hi jk!
I can see the concern. You asked about my experience; I’m unsure if you’re asking in general or about this recipe so I’ll answer both. I’ve been baking for this site for over 10 years. In the earlier years, many recipes were adapted from cookbooks and after approximately 2 years, I began creating my own. All recipes published are tested at least 3 times to ensure viability. With this recipe in particular, it was tested 3 times with the pecan pie filling. If you look closely at the placement of the pecans in the process shot compared to any one of the final images, you can see they’re actually 2 different ones. The brownie base is my basic brownie recipe generally used in many of my other varieties that can be seen under BROWNIES. Another way I can try to explain how the bake time will not affect the brownie is to imagine the thick jelly-like texture of a traditional pecan pie. That filling is what seeps into the brownie adding moisture thus creating a fudgy texture. On the other hand, if you were to continue baking the brownie well beyond the recommended time, then yes, eventually the liquid will evaporate and dry out. I hope this gives some assurance so that you can give it a try. If you do, I’d love to know about your experience!
– Connie