Pecan Pie Brownies
Pecan Pie Brownies (Easy Holiday Dessert!)
If you love gooey pecan pie and rich, fudgy homemade brownies, these Pecan Pie Brownies are about to become your new holiday obsession. This recipe layers a soft, chocolatey brownie base with a sticky-sweet pecan pie topping that bakes into the brownies for the most irresistible, crowd-pleasing treat.
They’re perfect for Thanksgiving, Christmas, cookie exchanges, or anytime you want a dessert that looks impressive but uses simple, pantry-friendly ingredients.
Why You’ll Love These Pecan Pie Brownies
Two desserts in one: homemade brownies + classic pecan pie topping.
No boxed mix needed: everything is from scratch, but still super easy.
Perfect texture: fudgy bottom, gooey caramelized top, crunchy pecans.
Holiday-ready: great for parties, gifting, or prepping ahead.
Reliable, simple recipe: no mixer needed, minimal ingredients.
Ingredients You’ll Need
This recipe uses everyday staples you probably already have. Here’s what goes into each layer.
For the Brownies
½ cup unsalted butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla extract
⅓ cup cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
For the Pecan Pie Topping
¾ cup agave syrup
⅔ cup brown sugar
2 eggs
1 tablespoon melted butter
1 teaspoon vanilla extract
1½ cups chopped pecans
How to Make Pecan Pie Brownies
These brownies bake in two layers, but the steps are simple and beginner-friendly.
Step 1: Make the Brownie Layer
Preheat your oven to 350°F. Line an 8×8 or 9×9 pan with parchment paper.
In a bowl, whisk together the melted butter and sugar until smooth.
Add the eggs and vanilla, whisking until fully combined.
Stir in the cocoa powder, flour, and salt just until the batter comes together.
Spread the brownie batter evenly into your prepared pan.
Bake for 20 minutes to partially set the brownies.
This helps the pecan topping sit on top instead of sinking.
Step 2: Mix the Pecan Pie Topping
While the brownies bake, mix the topping:
In a medium bowl, whisk together the agave, brown sugar, eggs, melted butter, and vanilla.
Stir in the chopped pecans until fully coated.
Step 3: Layer + Bake
Carefully pour the pecan mixture over the partially baked brownie layer.
Gently spread to the edges so the topping is even.
Return the pan to the oven and bake for 30–35 minutes, or until the pecan layer is golden, set, and no longer jiggly in the center.
Cooling Tips
Let the brownies cool completely before slicing.
This helps the pecan topping set, creating clean, beautiful layers (and preventing the gooey topping from spilling over).
For the cleanest slices:
Let them cool at room temperature, then
Chill for 1 hour before cutting.
Serving Suggestions
Pecan Pie Brownies are delicious all on their own, but even better when served with:
A dusting of powdered sugar
A scoop of vanilla ice cream
A drizzle of chocolate or caramel
Whipped cream
A sprinkle of flaky sea salt
They also make a show-stopping addition to holiday dessert platters.
Storage Instructions
These brownies store beautifully, which makes them great for make-ahead holiday baking.
Room temperature: 2–3 days (covered tightly)
Refrigerator: up to 1 week
Freezer: up to 2 months
Freeze sliced brownies between layers of parchment for best results.
Tips for the Best Pecan Pie Brownies
Partially bake the brownie layer so the pecan topping doesn’t sink.
Don’t overmix the brownie batter—this keeps the base fudgy.
Use chopped pecans, not whole, so the topping spreads and bakes evenly.
Let them cool completely before slicing.
Use parchment paper so you can lift the entire slab out cleanly.
FAQs
Can I substitute the agave?
Yes! Maple syrup, honey, or corn syrup will all work.
Can I double the recipe?
Absolutely—bake in a 9×13 pan and increase the final bake time slightly.
Do these taste better the next day?
Surprisingly, yes. The pecan pie topping settles and the brownies get even fudgier overnight.
Pecan Pie Brownies Recipe (Printable Version)
Ingredients
Brownie Layer:
½ cup unsalted butter, melted
1 cup sugar
2 eggs
1 tsp vanilla
⅓ cup cocoa powder
½ cup flour
¼ tsp salt
Pecan Topping:
¾ cup agave
⅔ cup brown sugar
2 eggs
1 tbsp melted butter
1 tsp vanilla
1½ cups chopped pecans
Instructions
Preheat oven to 350°F. Line an 8×8 or 9×9 pan with parchment.
Make the brownies: whisk melted butter + sugar. Add eggs + vanilla. Stir in cocoa, flour, and salt. Spread in pan.
Bake for 20 minutes.
Mix the topping: whisk agave, brown sugar, eggs, melted butter, and vanilla. Stir in chopped pecans.
Pour topping over the par-baked brownies.
Bake 30–35 minutes, until set and golden.
Cool completely before cutting.
