Name: Brownie Pecan Pie
Prep time: 15 min
Cook time: PT-485683H5M37S
Total time: 2 h
Cuisine: American
Ingredients: 1 box brownie mix (or homemade brownie batter); 2 large eggs; 1/4 cup unsalted butter, melted; 1/2 cup light corn syrup; 1/2 cup brown sugar; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup chopped pecans

This Brownie Pecan Pie is a delicious mash-up of two all-time favorite desserts: rich, fudgy brownies and classic pecan pie. It features a dense chocolate brownie base layered with a gooey pecan pie topping that’s nutty, buttery, and sweet. It’s the kind of dessert I bring out when I want to impress without too much fuss. Brownie Pecan Pie

Why You’ll Love This Recipe

I love this recipe because it brings together the best of both worlds—chocolate and pecans. The textures are spot on: the soft brownie base melts in my mouth while the crunchy pecan topping adds the perfect contrast. It’s also a fantastic dessert for holidays or potlucks since it feeds a crowd and slices beautifully. Plus, it’s surprisingly easy to make with pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

brownie mix (or homemade brownie batter)
eggs
unsalted butter
light corn syrup
brown sugar
vanilla extract
salt
chopped pecans

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9-inch pie pan.
I prepare the brownie batter—either from a box or homemade—and pour it into the pie dish.
While the brownie base bakes for about 20 minutes, I whisk together eggs, melted butter, corn syrup, brown sugar, vanilla extract, and salt. Then I fold in the chopped pecans.
I carefully pour the pecan pie filling over the partially baked brownie base and return it to the oven.
I bake it for another 25-30 minutes, until the top is golden and the center is set.
After it cools completely, I slice and serve.

Servings and timing

This recipe serves 8 to 10 people.
Prep time: 15 minutes
Bake time: 45-50 minutes
Cooling time: 1 hour
Total time: About 2 hours

Variations

When I want a little twist, I sometimes add dark chocolate chips to the brownie layer for extra richness. Swapping walnuts for pecans also works if I run out of pecans. For a deeper flavor, I’ve added a splash of bourbon to the pecan topping—it gives the pie a subtle warmth that’s great for special occasions.

Storage/Reheating

I store leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm individual slices in the microwave for about 15 seconds, just enough to soften the brownie and bring out the gooeyness of the pecan topping.

FAQs

What’s the best brownie mix to use?

I usually go with a fudgy-style brownie mix since it complements the pecan pie topping best. Any good-quality mix will do, or I sometimes make my own batter from scratch if I have time.

Can I make this ahead of time?

Absolutely. I often make it a day in advance, let it cool, and store it covered. It tastes even better the next day as the flavors meld together.

Can I freeze Brownie Pecan Pie?

Yes, I wrap individual slices in plastic wrap and foil, then freeze them for up to 2 months. I thaw them at room temperature or warm them slightly in the oven before serving.

How do I know when it’s done baking?

I look for a golden top and a center that’s set but still slightly soft. A toothpick inserted into the center should come out with a few moist crumbs, not raw batter.

Can I use a different pie crust?

This recipe doesn’t use a traditional crust—it uses a brownie base instead. But if I’m experimenting, I sometimes use a pre-baked pie crust and pour in just the pecan mixture on top for a different texture.

Conclusion

Brownie Pecan Pie is one of those indulgent, crowd-pleasing desserts I turn to again and again. It’s rich, nutty, and absolutely satisfying. Whether I’m baking for the holidays or just because I want something extra special, this recipe never lets me down.