Pecan Pie Brownies

by Sheryl

A rich, chocolatey pecan pie is everything! Chocolate and pecans are perfectly combined. These Pecan Pie Brownies are gooey, moist with a nutty filling. A must-have in Thanksgiving and super addictive we want to have it all year long! This beauty is better than the classic pecan pie. Way better I must say. Two of our favorites in one plate – brownies and pecans. A decadent dessert for all the chocolate and pecan pie lovers.


For the Brownie Layer

cooking spray
1 (18 ounces) package fudge brownie mix (such as Duncan Hines(R))
1/2 cup vegetable oil
2 eggs
1/4 cup water

For the Pecan Pie Layer

1/2 cup brown sugar
1/3 cup light corn syrup
2 large eggs
1 tablespoon bourbon (optional)
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1/4 cup unsalted butter, melted and cooled slightly
2 cups pecan halves

How to make Pecan Pie Brownies

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Then, using an aluminum foil, line a deep 9-inch springform pan and grease well with cooking spray.

Step 2: In a bowl, whisk the brownie mix, oil, 2 eggs, and water until well mixed.

Step 3: Pour and evenly spread the batter into the prepared pan.

Step 4: Pace inside the preheated oven and bake for about 30 minutes. Insert a toothpick in the middle, when it comes out clean the cake is done. Remove from the oven but let the oven on.

Step 5: In a bowl, whisk the brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt. Gradually add in the melted butter and mix until incorporated. Toss the pecans and stir until coated.

Step 6: Carefully pour over the brownie and with a spatula, spread the pecan layer evenly.

Step 7: Place inside the oven and continue to bake for 30 to 35 minutes until the center is set.

Step 8: Take it out from the oven and cool at room temperature for at least 2 hours.

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