Fudgy Pecan Pie Brownies with Gooey Topping

Some desserts are so rich they should come with a warning label. These pecan pie brownies? They’re one of them. You’re not here for light, airy bites. You’re here for deep, dense chocolate. For gooey pecan topping. For unapologetic indulgence that sticks to your fork and makes your eyes roll back in your head.

Pecan pie brownies are what happens when two Southern heavyweights—gooey pecan pie and fudgy brownies—collide. And it’s a beautiful mess. Imagine the thick, molten chew of a brownie base, topped with a sweet, sticky layer of pecans caramelized in brown sugar, butter, and syrup. You bite through crunch and fudge all in one. No clean lines. Just raw flavor.

The first time I tasted this mashup, it was on a paper plate at a Tennessee tailgate. The brownie layer was so rich it stuck to the napkin. The pecan topping melted like warm pie filling. No one spoke while eating. Just groans and second helpings.

This recipe honors that same over-the-top energy. No shortcuts, no skimping on butter, chocolate, or pecans. These are not “light” brownies. They are messy. They are addictive. They are damn near perfect.

Why You’ll Love This Recipe

• Two iconic desserts in one—brownies + pecan pie
• Fudgy, chewy, and gooey in every bite
• Perfect for holidays, potlucks, or indulgent weekends
• No fancy equipment—just melt, mix, and bake
• Easy to make ahead and freezer-friendly

Ingredients

For the Brownie Base:

• 1 cup (2 sticks) unsalted butter
• 8 oz semisweet chocolate, chopped
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt

For the Pecan Pie Topping:

• 1 cup light corn syrup (or maple syrup)
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups chopped pecans, toasted

Instructions

Make the Brownie Base:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or foil and grease well.
2. In a saucepan over medium heat, melt butter and chopped chocolate, stirring until smooth. Remove from heat.
3. Whisk in both sugars until glossy.
4. Add eggs one at a time, mixing well after each. Stir in vanilla.
5. Sift in flour, cocoa powder, and salt. Fold until just combined—don’t overmix.
6. Pour into prepared pan and smooth the top. Bake for 20 minutes (just partially baked).

Make the Pecan Topping:

1. In a bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
2. Stir in the toasted pecans.
3. Carefully pour over the partially baked brownies and spread evenly.
4. Return to oven and bake another 30–35 minutes, until topping is set and golden, and a knife inserted comes out mostly clean.
5. Cool completely before slicing. For clean slices, chill the pan for 1–2 hours first.

Tips & Variations

• Use dark chocolate or bittersweet chips for a deeper cocoa hit.
• Add bourbon (1 tbsp) to the topping for grown-up flavor.
• Sprinkle sea salt flakes on top for a salty-sweet punch.
• Swap corn syrup with maple syrup for a richer topping.
• Use whole pecan halves for a fancier look—just be sure they’re toasted.

Note

Undercook the brownie base slightly before topping—this keeps the texture rich, not overbaked. And always let them cool fully before slicing, or you’ll end up with lava.

Serving Suggestions

• Serve warm with a scoop of vanilla bean ice cream.
• Pair with bourbon, black coffee, or spiced cider.
• Top with whipped cream and a drizzle of chocolate syrup.
• Serve chilled for a denser, fudge-like experience.

Nutrition Information (Per Brownie – Based on 16 Squares)

• Calories: 470
• Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 48g
• Sugar: 35g
• Protein: 5g
• Sodium: 180mg

User Reviews/Comments

Melissa D. (Richmond, VA):
“These were insane. Fudgy, sticky, and full of flavor. Gone in one night.”

Tom B. (Louisville, KY):
“Added a splash of bourbon and sea salt—best brownies I’ve ever made. Period.”

Sarah G. (Portland, OR):
“Made them for Friendsgiving and had to send the recipe to everyone. Big hit.”

FAQs

Can I make pecan pie brownies ahead of time?
Yes, and they’re actually better the next day once they’ve chilled and set. Store tightly wrapped in the fridge.

Can I freeze pecan pie brownies?
Absolutely. Cool completely, slice, and freeze in layers with parchment paper in between. Thaw overnight in the fridge or microwave briefly.

Do I have to use corn syrup?
Nope. Maple syrup or golden syrup work just as well, but may give a slightly looser texture.

Why is my topping runny?
It may be underbaked. The topping should look glossy and set when done. It’ll firm up more as it cools.

Can I use boxed brownie mix?
You can, but the homemade base is thicker and holds the topping better. If using a box, go for one labeled “fudgy” and bake it halfway before adding the topping.

How do I get clean slices?
Chill the brownies before cutting and use a sharp knife wiped clean between each cut.

Conclusion

Pecan pie brownies aren’t subtle. They don’t whisper. They come in hot with all the flavor, all the texture, and none of the guilt-tripping. They’re rich, gooey, and unapologetically Southern. The kind of dessert you don’t forget.

So next time you’re torn between brownies or pie—don’t choose. Have both.

For a deeper look into what started this flavor obsession, check out the Wikipedia page on pecan pie—the classic that gave these brownies their swagger.

Now get baking. And make peace with the fact that you’re going to eat more than one.

Print