If you love the rich, chocolatey goodness of brownies combined with the sweet, nutty crunch of pecan pie, then you’re in for a real treat with this Gooey Pecan Pie Brownies Recipe. It’s the ultimate dessert mashup that brings together fudgy, cocoa-packed brownies topped with a luscious, gooey pecan pie layer that melts in your mouth with every bite. Whether you’re serving these at a holiday gathering or simply indulging in a cozy night in, this recipe delivers a spectacularly decadent dessert that’s sure to wow everyone.
Ingredients You’ll Need
The magic of this Gooey Pecan Pie Brownies Recipe lies in its simple yet essential ingredients. Each one plays a key role— from the creamy butter that adds moisture and richness, to the toasted pecans providing that signature nutty crunch, and cocoa powder that deepens the chocolate flavor beautifully.
- Unsalted butter (1/2 cup, 115g): Melted to provide a luscious base for the brownie batter.
- Granulated sugar (1 cup, 200g): Sweetens the brownies perfectly, balancing the chocolate’s bitterness.
- Large eggs (4 total): Bind ingredients smoothly and add richness to both layers.
- Vanilla extract (2 teaspoons): Brings warmth and depth to every bite.
- Unsweetened cocoa powder (1/3 cup, 30g): Imparts that intense chocolate flavor Brownies crave.
- All-purpose flour (1/2 cup, 65g): Gives just enough structure for the brownie base without being cakey.
- Salt (1/4 teaspoon): Enhances sweetness and balances flavors.
- Baking powder (1/4 teaspoon): Helps the brownie rise slightly for a tender crumb.
- Brown sugar, packed (1/2 cup, 100g): Adds deep molasses notes for the pecan pie topping.
- Light corn syrup or maple syrup (1/4 cup, 60ml): Creates that sticky, gooey texture in the topping.
- Unsalted butter, melted (1/4 cup, 60g): Combines with the syrup and sugar for a glossy finish on the pecans.
- Pecan halves or chopped pecans (1 1/2 cups, 150g): The star of the topping, adding crunch and buttery flavor.
How to Make Gooey Pecan Pie Brownies Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, making sure to leave an overhang on the sides. This little trick makes it so much easier to lift the brownies out of the pan once they’ve cooled, without any sticking or crumbling.
Step 2: Make the Brownie Layer
In a medium saucepan over low heat, melt the butter gently. Once melted, stir in the granulated sugar, cocoa powder, and vanilla extract until well combined and smooth. Next, whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. In a separate bowl, sift together the flour, salt, and baking powder, then carefully fold this dry mix into your wet ingredients. The batter should be thick but smooth. Spread it evenly into your prepared pan—this is going to form that rich, fudgy base.
Step 3: Prepare the Pecan Pie Topping
For the luscious topping, whisk brown sugar, corn syrup (or maple syrup), melted butter, eggs, and vanilla extract in a bowl until silky smooth. This mixture will create that signature gooey texture. Stir in the pecans, tossing to make sure each nut is well-coated and ready to caramelize into sweet, crunchy perfection.
Step 4: Assemble and Bake
Carefully pour the pecan pie topping over the brownie batter, spreading it out evenly so every bite will have a perfect balance of brownie and pecan pie. Pop the pan into your oven and bake for 40 to 45 minutes. Keep an eye on the pecans; if they start browning too quickly, cover the pan loosely with foil for the last 10 minutes of baking. The topping should be set and slightly puffed when done.
Step 5: Cool and Slice
Once baked, allow the brownies to cool completely in the pan. Using the parchment paper overhang, lift them out with ease, then slice into generous squares. The contrast of the rich, fudgy brownie with the sweet, gooey pecan pie topping is truly irresistible.
How to Serve Gooey Pecan Pie Brownies Recipe
Garnishes
For an extra touch of indulgence, dust the brownies with powdered sugar or drizzle a little melted dark chocolate on top. A dollop of whipped cream or a scoop of vanilla ice cream on the side transforms each bite into a decadent experience.
Side Dishes
These brownies stand strong alone, but pairing them with fresh berries adds a refreshing pop of color and tartness, which complements the sweetness beautifully. A cup of rich coffee or a creamy latte also makes for a perfect accompaniment.
Creative Ways to Present
If you’re bringing these to a party, try stacking them on a rustic wooden board and decorating with whole pecans and sprigs of fresh mint. For an elegant touch, serve them warm in a ramekin topped with a scoop of ice cream and a drizzle of caramel sauce — pure bliss on a plate!
Make Ahead and Storage
Storing Leftovers
Leftover Gooey Pecan Pie Brownies Recipe will keep beautifully in an airtight container at room temperature for up to 3 days. This allows the flavors to meld together even more, making them even more irresistible as leftovers.
Freezing
If you want to save some for later, wrap individual squares tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze well for up to 3 months—just thaw them overnight in the fridge before enjoying.
Reheating
To bring back that gooey warmth, reheat brownies in the microwave for about 15-20 seconds or pop them in a 300°F (150°C) oven for 10 minutes. This softens the pecan topping and revives the fudgy brownie center wonderfully.
FAQs
Can I use walnuts instead of pecans?
Absolutely! Walnuts offer a slightly different crunch and a more robust, earthy flavor, but they make a wonderful substitute if pecans aren’t available or if you just want a twist on the classic.
Do I have to use corn syrup in the pecan topping?
Corn syrup helps create that glossy, gooey texture, but maple syrup can also be used for a naturally sweet, slightly different flavor profile. You can even try honey in a pinch, though it may change the consistency slightly.
How do I know when the brownies are fully baked?
The pecan topping should be set and slightly puffed with no jiggle in the center. A toothpick inserted into the brownie layer underneath may come out with a few moist crumbs but shouldn’t be wet with uncooked batter.
Can I make these brownies gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure your blend contains xanthan gum or a similar binder for the best texture.
What’s the best way to cut these brownies cleanly?
For neat slices, use a sharp knife wiped clean between cuts. Letting the brownies cool completely before slicing also helps to keep the layers intact and prevents crumbling.
Final Thoughts
There is something truly special about this Gooey Pecan Pie Brownies Recipe that makes it a standout in any dessert lineup. From the first rich, chocolaty bite to the last nutty, caramelized morsel, it’s pure joy wrapped in a square. If you’re looking to impress family or add a new favorite to your baking repertoire, give this recipe a try—you’ll be so glad you did!
Print
Gooey Pecan Pie Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gooey Pecan Pie Brownies are a decadent dessert combining rich, fudgy chocolate brownies with a sticky, sweet pecan pie topping. The bottom layer is a classic chocolate brownie with a moist, tender crumb, while the top is a gooey, caramel-like pecan pie mixture packed with crunchy pecans. Baked together in one pan, they deliver the best of both worlds in every bite—perfect for potlucks, holidays, or any time you crave a luscious treat.
Ingredients
Brownie Layer
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Pecan Pie Topping
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60ml) light corn syrup or maple syrup
- 1/4 cup (60g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) pecan halves or chopped pecans
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the brownies out later.
- Make the Brownie Layer: In a medium saucepan over low heat, melt 1/2 cup butter. Stir in granulated sugar, unsweetened cocoa powder, and vanilla extract until combined. Remove from heat and whisk in eggs one at a time until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, salt, and baking powder. Gently fold this dry mixture into the wet brownie batter until just combined, careful not to overmix.
- Spread Brownie Batter: Pour and spread the brownie batter evenly into the prepared baking pan, creating a smooth, flat layer.
- Prepare Pecan Pie Topping: In a mixing bowl, whisk together brown sugar, light corn syrup (or maple syrup), melted butter, eggs, and vanilla extract until smooth. Stir in the pecan halves or chopped pecans until they are well coated.
- Assemble the Layers: Gently pour the pecan pie topping over the brownie batter layer, spreading it evenly to cover the entire surface.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the pecan topping is set and slightly puffed. If the pecans begin to brown too quickly toward the end of baking, cover the pan loosely with foil to prevent burning.
- Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan. Use the parchment paper overhang to lift the brownies out, then slice into squares and serve.
Notes
- For best results, allow the brownies to cool completely before slicing to ensure clean cuts.
- You can substitute maple syrup for light corn syrup in the pecan topping for a natural sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make cleanup easier, place foil under the parchment paper when lining the pan.
- If you prefer a crunchier top, toast the pecans lightly before adding to the topping mixture.
