If you’re a fan of rich, decadent desserts that bring together the best of both worlds, then you’re going to fall head over heels for this Buttery Pecan Pie Brownies Recipe. It’s a luscious combination of fudgy chocolate brownie and buttery pecan pie topping that delivers a perfect harmony of textures and flavors. The deep, chocolatey base paired with a sticky, nutty, caramel-like topping creates a dessert experience that’s downright unforgettable. Whether you’re making it for a holiday gathering or just a sweet treat to brighten your day, these brownies promise to impress and satisfy every time.
Ingredients You’ll Need
The magic of this Buttery Pecan Pie Brownies Recipe lies in the simplicity and quality of its ingredients. Each one plays a vital role in creating the perfect balance of fudginess, sweetness, and crunch that makes every bite so special.
- 1 cup unsalted butter: Provides a rich, creamy base and moisture for the brownie.
- 1 ½ cups granulated sugar: Sweetens the brownie and helps achieve a smooth texture.
- 3 large eggs: Acts as a binder, giving the brownies their structure and richness.
- 2 teaspoons vanilla extract: Enhances all the flavors with a warm, fragrant note.
- ¾ cup all-purpose flour: Gives the brownies just the right amount of structure.
- ½ cup unsweetened cocoa powder: Adds deep chocolate flavor and color.
- 1 teaspoon espresso powder (optional): Intensifies the chocolate taste without adding coffee flavor.
- ½ teaspoon salt: Balances sweetness and enhances flavor complexity.
- 1 ½ cups pecans (toasted and chopped): Brings a toasty crunch and nuttiness to the topping.
- 1 cup brown sugar: Creates that classic caramel flavor in the pecan topping.
- ½ cup corn syrup: Gives the topping a glossy finish and chewy texture.
- ¼ cup heavy cream: Adds creaminess and smoothness to the topping.
- 4 tablespoons unsalted butter (for topping): Infuses the pie layer with richness.
- ½ teaspoon salt (for topping): Offsets sweetness and deepens flavor.
- 1 teaspoon vanilla extract (for topping): Adds a lovely aromatic finish.
How to Make Buttery Pecan Pie Brownies Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. This will ensure your brownies lift out easily and you get those perfect clean edges when cutting.
Step 2: Make the Brownie Batter
Melt 1 cup of unsalted butter in a bowl, then whisk in granulated sugar until the mixture is smooth and shiny. Next, add the eggs one at a time, whisking well after each addition to make sure the batter is creamy and well combined. Stir in 2 teaspoons of vanilla extract for that lovely warm note.
Step 3: Incorporate the Dry Ingredients
Sift together the unsweetened cocoa powder, all-purpose flour, espresso powder if you’re using it, and salt. Gently fold these dry ingredients into your wet mixture just until combined—this will keep the brownies tender and fudgy.
Step 4: Bake the Brownie Base
Pour the luscious batter into your prepared pan, spreading it out evenly. Bake for 20 to 22 minutes until the center is just set. This slightly underbaked brownie base will perfectly support the pecan pie topping without getting soggy. Let it cool a bit while you prepare the topping.
Step 5: Toast and Chop Pecans
Toast your pecans in a dry skillet over medium heat for about 5 minutes or until fragrant. This step intensifies their flavor and adds a delightful crunch. Once toasted, roughly chop them and set aside—these will add that irresistible texture to your pie topping.
Step 6: Cook the Pecan Pie Topping
In a saucepan, combine brown sugar, corn syrup, heavy cream, and 4 tablespoons of butter. Cook this mixture over medium heat until it bubbles, forming the caramel base of the topping. Remove from heat and stir in vanilla extract, salt, and your chopped pecans to finish this luscious layer.
Step 7: Assemble and Finish Baking
Pour the sticky pecan mixture over the partially baked brownie base, then spread evenly with a spatula. Pop the pan back into the oven and bake for another 20 to 25 minutes, until the topping is bubbly, golden, and set. This second bake melds the layers beautifully and crisps the pecans just right.
Step 8: Cool and Slice
Allow the brownies to cool completely. For the cleanest, most beautiful slices, refrigerate them for about an hour before cutting. Serve these decadent squares at room temperature to let all those buttery, nutty flavors shine.
How to Serve Buttery Pecan Pie Brownies Recipe
Garnishes
A dusting of powdered sugar or a few whole toasted pecans placed artfully on top is all you really need. For an extra-special touch, a drizzle of caramel sauce or a small dollop of whipped cream can elevate these brownies to dessert star status.
Side Dishes
Serve with a scoop of vanilla ice cream or a spoonful of freshly whipped cream to add a cool, creamy contrast to the rich, nutty brownies. A steaming cup of coffee or a bold black tea also pairs perfectly, cutting through the sweetness and complementing the deep chocolate flavor.
Creative Ways to Present
Try serving these brownies as part of a dessert platter alongside fresh berries, or cut them into bite-size squares for a party-friendly option. Layering them in a trifle with whipped cream and chocolate mousse makes for an unexpected and delightful twist on the classic presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Buttery Pecan Pie Brownies Recipe squares in an airtight container at room temperature for up to 3 days. If your kitchen is warm, the fridge is a better option to maintain freshness and texture.
Freezing
You can freeze these brownies wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw them overnight in the fridge before enjoying, which helps preserve their moistness and flavor.
Reheating
Reheat individual brownie pieces gently in the microwave for 15 to 20 seconds. This warms the chocolate and makes the pecan topping delightfully soft again. Avoid overheating to keep the texture perfect.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds make great substitutes and will bring their own unique flavor and crunch to the topping. Just toast them lightly like you would the pecans for best results.
What if I don’t have corn syrup? Is there a substitute?
You can swap corn syrup with an equal amount of honey or light maple syrup. These alternatives may slightly alter the flavor and texture but still produce a delicious topping.
Can I make this recipe gluten-free?
Yes, by using a gluten-free all-purpose flour blend in place of regular flour, you can enjoy these brownies without gluten. Just be sure your blend contains xanthan gum or a similar binder for good texture.
How do I know when the brownies are done baking?
The brownie base should be set around the edges and just set in the center after the first bake. After adding the topping, it should be bubbly and slightly firm to the touch. Avoid overbaking to keep that fudgy texture.
Can I prepare this dessert ahead of time for a party?
Definitely! These brownies actually benefit from chilling before serving, as it makes them easier to cut and enhances the flavors. Prepare a day ahead and store in the fridge, then bring to room temperature before serving.
Final Thoughts
This Buttery Pecan Pie Brownies Recipe is one of those soul-satisfying treats that you’ll want to make again and again. It’s a truly special dessert that combines the best of chocolate brownie and pecan pie in one gorgeous, indulgent bite. Whip up a batch for your next gathering or whenever you need a sweet pick-me-up, and watch as everyone falls in love with these irresistibly rich, buttery pecan pie brownies.
Print
Buttery Pecan Pie Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Buttery Pecan Pie Brownies that combine a dense cocoa brownie base with a luscious pecan pie topping. With layers of toasted pecans, brown sugar, and buttery caramel-like sauce, this dessert offers a perfect balance of chocolate and nutty sweetness for any occasion.
Ingredients
Brownie Base
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- ½ teaspoon salt
Pecan Pie Topping
- 1 ½ cups pecans (toasted and chopped)
- 1 cup brown sugar
- ½ cup corn syrup
- ¼ cup heavy cream
- 4 tablespoons unsalted butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to ensure easy removal of the brownies later.
- Melt Butter and Mix Sugar: In a bowl, melt 1 cup of unsalted butter. Whisk in the granulated sugar until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, whisking well after each addition, then stir in 2 teaspoons of vanilla extract.
- Sift and Combine Dry Ingredients: Sift together the cocoa powder, all-purpose flour, optional espresso powder, and salt. Gently fold these dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Bake Brownie Base: Pour the batter evenly into the prepared pan and bake for 20 to 22 minutes. The center should be set but still moist. Remove from the oven and allow it to cool slightly.
- Toast Pecans: While the brownie base bakes, toast 1 ½ cups of pecans in a dry skillet over medium heat for about 5 minutes until fragrant. Chop them roughly and set aside.
- Prepare Pecan Pie Topping: In a saucepan, combine the brown sugar, corn syrup, heavy cream, and 4 tablespoons of butter. Cook over medium heat, stirring occasionally, until the mixture begins to bubble.
- Finish Topping Mixture: Remove the saucepan from heat and stir in the vanilla extract, salt, and toasted chopped pecans until fully incorporated.
- Assemble and Bake: Pour the pecan topping evenly over the warm brownie base. Return the pan to the oven and bake for an additional 20 to 25 minutes, or until the topping is bubbly and set.
- Cool and Serve: Allow the brownies to cool completely in the pan. For clean, neat slices, refrigerate the brownies for at least 1 hour before cutting. Serve at room temperature and enjoy.
Notes
- Optional espresso powder enhances the chocolate flavor but can be omitted if preferred.
- To toast pecans evenly, stir frequently and watch carefully to avoid burning.
- Using parchment paper simplifies removal and cutting of brownies.
- Refrigerating before slicing helps achieve clean, firm cuts.
- This recipe yields rich, indulgent brownies best served in small portions.
