These gooey Pecan Pie Brownies are the perfect dessert to bring to your next holiday get-together. Rich and fudge-y brownies are topped with a brown sugar pecan pie topping creating a sinfully delicious dessert!
*This recipe is sponsored by Dixie Crystals!*
Rich Pecan Pie Brownies
Get on your baker’s hat, because you will be making these fudgey pecan pie brownies completely from scratch! That’s right, you won’t be using any boxed brownies for this recipe. Homemade, fudgey brownies are made from scratch topped with a delectable brown sugar, maple syrup, and pecan pie topping!
I think we can all agree that pecan pie is a must for the holidays, but I like to switch things up and surprise the family with something new! Last year, my Pecan Pie Truffles were a huge hit and I spent some time dreaming up other desserts that I could make pecan pie flavored. Thus, these epic Pecan Pie Brownies were born!
These fudgy pecan pie brownies combine the gooey, nutty goodness of a pecan pie and bake it right on top of rich chocolatey goodness for the best of both worlds. The combination is out of this world, and way better than your classic pecan pie. I promise, you are going to love these!
What You’ll Need
For this recipe, you’ll need ingredients for both the fudgy brownies and the pecan pie topping. Get out your shopping list, and jot these down:
- Butter: You will want to use unsalted butter for this recipe.
- Dixie Crystals Sugar: I use a combination of sugars in this recipe to get the perfect pecan pie taste.
- Cocoa powder: Since you are adding your own sugar to this recipe, you will want unsweetened cocoa powder.
- Flour: All-purpose flour is needed for both the brownies and the pecan pie topping.
- Vanilla extract: Vanilla complements chocolate and brings out the flavor. You will need vanilla for both the brownies and the topping.
- Eggs: Place your eggs in a bowl of water to see if they are fresh. If they float, throw them out.
- Chocolate chunks: I use Nestle Tollhouse Semi Sweet Chocolate Chunks, but you can use any brand you prefer.
- Heavy cream: To make 1 cup of heavy cream, mix 2/3 cup of whole milk with 1/3 cup melted butter.
- Maple syrup: Make sure to grab 100% pure maple syrup not maple syrup flavoring.
- Pecans: Your pecans need to be chopped into pieces for the topping.
How to Make Pecan Pie Brownies
This recipe will make 8 servings. So, if you are making it for a crowd, you may want to double the recipe, or cut your brownies into smaller squares.
Prep: First, preheat your oven to 350℉. Then, line an 8×8 inch baking dish with parchment paper.
Melt butter and sugars: Combine butter, Dixie Crystals sugar, Dixie Crystals light brown sugar, cocoa powder, and salt in a microwave safe bowl. Microwave in 30-second intervals, stirring between each interval, until the butter is melted (60-90 seconds).
Let the mixture cool: Allow the sugar and butter mixture to cool for about 5-minutes. If you don’t, the eggs will cook.
Add eggs and vanilla: Once your mixture has cooled, stir in the vanilla extract. Then, add the eggs one at a time. Stir the batter until it is thick and creamy.
Add flour and chocolate: Add the flour and chocolate chunks to the batter. Stir the ingredients until everything is fully combined. The batter should be thick.
Bake: Use a spatula to spread the batter evenly into your baking dish. Then, bake your brownies for 33-37 minutes.
Begin pecan pie topping: In a large pot, stir together the Dixie Crystals dark brown sugar and flour. Then, mix in the heavy cream, butter and maple syrup.
Boil the topping mixture: Bring the topping mixture to a boil, then reduce the heat to low and allow it to simmer for 7-8 minutes, stirring frequently.
Add pecans and vanilla: Remove the topping mixture from the heat and stir in the chopped pecans and vanilla.
Pour over brownies: Once the topping is done, immediately pour it over the brownies, and allow them to cool to room temperature.
Serve and Enjoy!
Pecan Pie Brownie Tips
- Adjust time based on baking dish: Keep in mind that metal baking dishes take less time, so if you are using a metal dish, check your brownies at 33-minutes. To do this, insert a toothpick into the middle of the brownies. If it comes out clean, it’s done. If not, continue cooking for a few more minutes.
- Don’t burn the topping: You need to stir the topping mixture often to avoid the sugars from burning on the bottom.
- Make cutting easier: Place your brownies in the refrigerator for a couple hours before cutting and serving. This will make it easier to cut the brownies without them crumbling.
What is Pecan Pie?
Pecan pie is southern baking at it’s finest. It’s a sweet and gooey pie that has a caramel-like flavor, crunchy pecans, and a buttery pie crust.
Can I Use Boxed Brownies?
Absolutely! If you don’t want to make your brownies from scratch, you can use a box of brownie mix. Just follow the directions on the back of the box to make an 8×8 pan of brownies.
How to Store Leftovers
The great thing about these pecan pie brownies is that leftovers can be stored at room temperature for 1-2 days. If you wrap them tightly in plastic wrap, they can last up to 4-days. Additionally, you can place these brownies in freezer Ziploc bags and put them in the freezer for 3-months.
Pecan Pie Brownies
Ingredients
Fudge Brownies:
- 1 cup (2 sticks) unsalted butter
- 1 cup Dixie Crystals Granulated Sugar
- 2 tablespoons Dixie Crystals Light Brown Sugar, packed
- ⅔ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 teaspoon pure vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup chocolate chunks
Pecan Pie Topping:
- 1 cup Dixie Crystals Dark Brown Sugar, packed
- ½ tablespoon all purpose flour
- ⅓ cup heavy cream
- 4 tablespoons unsalted butter, cut into slices
- ½ tablespoons maple syrup
- 1 cups chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Prepare an 8×8-inch baking dish with parchment paper.
- In a large microwave safe bowl, combine the butter, Dixie Crystals granulated sugar, Dixie Crystals brown sugar, cocoa powder and salt.
- Microwave in 30 second-intervals, stirring well between each interval, until the butter is melted – this should take between 60-90 seconds. Allow the mixture to cool for about 5 minutes to ensure it is not so hot as to cook the eggs.
- Stir in vanilla extract. Add the eggs, one at a time, full incorporating between each addition. Stir until the batter is thick and shiny.
- Add flour and chocolate chunks, then stir until the batter is well combined and shiny. The batter will be thick. Use a spatula to spread the batter evenly.
- Bake for approximately 33 to 37 minutes, until a toothpick shows the brownies are done.
- When the brownies are almost done baking, begin making the Pecan Pie Topping.
- In a large pot, mix together Dixie Crystals dark brown sugar and flour. Stir in heavy cream, butter, and maple syrup.
- Bring the mixture to a boil over medium heat, stirring often. Once it starts to boil, turn the heat down to low and cook for 7-8 minutes, stirring frequently. Careful not to allow the sugar mixture to burn.
- Remove from the heat and stir in chopped pecans and vanilla. Once combined, immediately pour over brownies. Allow to cool to room temperature, then move to the refrigerator for a couple of hours or overnight before cutting and serving.
Video
Notes
Nutrition
Other Nutty Holiday Desserts To Try
Looking for more delicious holiday desserts featuring nuts? I have a bunch!
- Pecan Christmas Crack
- Caramel Pecan Brownie Cake
- Pecan Caramel Bars
- Banana Pecan Cake
- Walnut Rum Cake
- Orange Pecan Brownies
- Toffee Walnuts
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These were a hit for Thanskgiving! Every single brownie was eaten and family fought over the leftovers! I doubled the recipe and put the brownies in a 9X13 pan. Such a good recipe! Definitely a new family favorite :)
These were a hit for Thanskgiving! Every single brownie was eaten and family fought over the leftovers! I doubled the recipe and put the brownies in a 9X13 pan. Such a good recipe! Definitely a new family favorite :)
These are so delicious, I think they’ll be a family favourite.
They are buying it so delicious
Your recipe calls for a cup of butter ( stick). But a stick says 1/2 cup. Which is it? I’m confused.
Hi Carol! Thank you so much for catching that and letting me know, I apologize for the mistype! It is 1 cup (2 sticks!) of butter and the recipe has been updated in the post as well. Thanks again!