Pecan Pie Brownies

Two desserts smashed together to create the most unforgettable dessert with no corn syrup!

Watch the Video:

I combined two delicious desserts to make these irresistible, gooey pecan pie brownies. I started with my classic fudgy brownie recipe, then topped it with ganache and pecan pie filling. It’s perfect for the holidays, but your family will ask for it all year round.

The smash-up of fudgy brownies with smooth, creamy ganache and the rich, decadent pecan pie filling makes the most amazing gooey dessert. You’ll crave the melty gooeyness, and the house will smell absolutely incredible.

Why are these brownies to die for?

Sweet, thin custard-like

Toasty, crunchy pecan pie

Creamy, silky, ganache

Melty, luscious chocolate

Soft, fudgy brownie

How do I skip the corn syrup?

I never use corn syrup in my pecan pie. I know a lot of people still do, and it’s a traditional ingredient in classic pecan pie. I substitute maple syrup or equal parts maple syrup and honey, and it works every time. You can use this substitution for any recipe, and for this one, I only use maple syrup. It goes perfectly with the fall flavors of pecan pie.

 

What’s in the brownie layer?

Unsalted butter -I start with this because I can control the salt in the brownies, and it’s what makes the brownies fudgy. You can substitute an equal amount of oil if you prefer.

Chocolate chips -truly fudgy brownies require real chocolate! I like semi-sweet chocolate, but you can use milk or dark chocolate.

Sugar -keeps the brownies soft and prevents them from drying out.

Eggs -binds the wet and dry ingredients to make them rich and fudgy.

Pure vanilla extract -adds a layer of caramel flavor.

All-purpose flour -my brownie recipe may not have as much flour as your traditional recipe, but it’s because we like fudgy brownies. Plus, it makes the perfect base for this ooey, gooey combo dessert.

Salt -balances the flavor of the sweetness.

What do I need for the ganache?

Semi-sweet chocolate -you can also use milk or dark chocolate to make this layer.

Heavy whipping cream -has a higher fat content than milk, which gives the ganache the right amount of thickness for perfect creaminess.

Instant coffee -I add this because it deepens the flavor of the ganache.

What do I need for the pecan layer?

Brown sugar -when you measure brown sugar, compact it in the measuring cup for the most accurate measurements.

All-purpose flour -you need this to help thicken and set this layer up.

Salt -balances the sweetness, just like in the brownies.

Butter -melt it before adding the other ingredients to help combine them.

Maple syrup -the delicious and way healthier replacement for corn syrup.

Heavy whipping cream -adds creaminess and helps the mixture stay smooth.

Pure vanilla extract -blends perfectly with the pecan, butter, and syrup flavors.

Eggs -binds all the ingredients together and helps set the filling.

Chopped pecans -you know you can’t have a pecan pie filling without the buttery, tender pecans!

How to make Pecan Pie Brownies?

Preheat the oven to 350 °F, 180 °C. Then, grease a 9×13-inch (23 by 33cm) baking pan and line it with parchment paper.

How do I make the fudgy brownie bottom?

Melt the butter with the chocolate in a glass bowl over simmering water or in the microwave. Whisk together until smooth. In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla. Slowly pour the chocolate mixture into the egg mixture while constantly whisking. Then, add the flour and whisk together until incorporated.

Pour the brownie batter into the prepared pan and bake on the center rack of the preheated oven for 15 minutes. The brownies will not be fully baked at this point. Set aside.

How do I make creamy chocolate ganache?

Heat the cream until scalding hot. Place the chocolate and coffee in a small bowl and add the hot cream. Whisk together until shiny and smooth. Pour the ganache over the brownie and spread it evenly.

How do I make pecan pie filling?

Combine all the pecan pie ingredients (except the pecans) in a bowl and whisk together until smooth. Fold in the pecans and pour the mixture over the ganache-covered brownies.

How long do you cook these brownies for maximum gooeyness?

Bake on the center rack for 45 minutes or until barely set. The pecan pie topping will no longer have waves or ripples but will still be soft.

Can I serve these brownies hot?

Unfortunately, no. The hardest part of this recipe is the end because you have to wait for the brownies to set. It will take a few hours, or you can speed the cooling process up by cooling at room temperature for forty-five minutes and then in the freezer for another forty-five minutes to an hour. Don’t worry! The center will still be warm.

Download My Holiday Books:

How do I serve my gooey pecan pie fudgy brownies?

Serving these brownies when they’re still warm is the best. The chocolate will be melted in the center, adding to the brownie’s soft, gooeyness. However, the longer the brownies sit, the more they will set. So, if you prefer fudgy over gooey, let them completely cool or serve them chilled. You can cut the tray into squares or triangles and serve it with a scoop of ice cream or homemade whipped cream. Kali Orexi!

Can I freeze these brownies?

Yes! You can have brownies for months without ever getting your brownie pan out. Once the brownies are baked and cooled completely, slice them and store them in a baggie or wrap them individually. They can be frozen for up to 2 months. Thaw and serve.

Do you have more chocolate desserts?

YES!! I’m a big fan of moist chocolate desserts, so I’ve created more than a few. If you’re looking for cake-like desserts, try my chocolate yule log cake, dark chocolate olive oil cake, or moist chocolate cream cake. For a pie-like dessert, try my mini chocolate hazelnut & pumpkin pies, chocolate hazelnut baklava pie, or chocolate hazelnut hand pies. I even have chocolate-covered Greek honey cookies and vegan chocolate & pistachio biscotti!