Description
These Pecan Pie Brownies combine rich, fudgy chocolate and sweet, buttery pecan pie topping for the ultimate dessert mashup.
Ingredients
Scale
Brownie Base
- 1 (18.2 oz) box of brownie mix, plus ingredients listed on the box (usually oil, eggs, and water)
Pecan Pie Topping
- 2 cups pecan halves, roughly chopped
- 6 tablespoons unsalted butter, melted (3/4 stick)
- 1/4 cup brown sugar
- 2 tablespoons corn syrup
- 2 tablespoons honey
- 2 tablespoons heavy whipping cream
- 1/4 teaspoon salt
Optional Garnish
- Flaky sea salt
- 1/2 cup store-bought caramel sauce, for drizzling
Instructions
- Preheat oven: Set oven to 350°F. Line a 9×13-inch baking pan with parchment or lightly grease it.
- Prepare brownie base: Make brownie batter according to the instructions on the box. Pour into prepared pan and spread evenly.
- Partially bake: Bake brownies for 20 minutes (they should be mostly set but not fully cooked).
- Make pecan pie topping: While brownies are baking, mix melted butter, brown sugar, corn syrup, honey, heavy cream, and salt in a medium bowl. Stir in chopped pecans.
- Add topping: Carefully pour the pecan topping over the partially baked brownies, spreading it evenly.
- Finish baking: Return to oven and bake an additional 20–25 minutes, or until topping is bubbly and set and brownies are fully cooked.
- Cool and garnish: Let cool completely. Sprinkle with flaky sea salt and drizzle with caramel sauce, if using. Slice and serve.
Notes
Don’t overbake—look for slightly gooey centers for best texture.
Use a serrated knife to cut once fully cooled for clean slices.
You can toast the pecans first for extra depth of flavor.