These pecan pie brownies are made with a bourbon chocolate brownie base and gooey pecan pie filling on top. They are easier than baking a whole pecan pie making them a perfect Thanksgiving dessert!
Though these brownies aren’t your typical pie, they are every bit as delicious as a classic pecan pie. Especially when they combine fudgy brownies, bourbon, crunchy pecans, and gooey filling.
While many recipes use boxed brownie mix, I found that pecan pie brownies are most successful when made completely from scratch. Trust me it’s worth it; everyone will love these brownies after Thanksgiving dinner!
Table of Contents
Why We Love Pecan Pie Brownies
- Rich, fudgy, and gooey! Every bite is full of crunchy pecans and gooey filling.
- For extra fudgy brownies and a rich chocolate flavor, we are using both dark cocoa powder and chocolate chips.
- Easier to make than an entire pie! There’s no pie crust rolling or chilling, and you still get the most delicious pecan pie flavor.
- Easy to serve a crowd. Serve them alongside my pecan caramel bars with a scoop of vanilla ice cream for the best Thanksgiving dessert!
Ingredient Notes and Substitutions
Chocolate chips: The key to the best pecan brownies is melted chocolate chips and cocoa powder. The melted chocolate brings moisture to the brownie batter; keeping them from being cakey. (I use this combination in my s’mores brownies, too.)
Honey: The honey adds flavor and replaces the corn syrup which is typically used in pecan pie. You can also use agave syrup or maple syrup for a similar flavor and texture. If you happen to have light corn syrup on hand, feel free to use it!
Pecans: Pecan pieces are preferred, they are already in perfect bite-sized pieces! I also love using them in my turtle cupcakes and chocolate pecan cookies.
Bourbon: Bourbon enhances the chocolate flavor while the chocolate softens the strong alcohol taste. It’s just enough to give them another depth of flavor, without being overpowering. I used Maker’s Mark in this recipe; I use it in my bourbon cinnamon rolls, too!
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Recipe Instructions
Step 1: Whisk the wet ingredients. In a large bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla extract (Image 1 below).
Step 2: Mix in the melted chocolate. Whisk the melted butter and chocolate mixture into the batter until just combined. Then mix in the bourbon (Image 2 below).
Step 3:Â Fold in the dry ingredients. Use a rubber spatula to fold in the all-purpose flour, cocoa powder, and salt until just combined (Image 3 below).
Step 4: Bake! Pour the brownie batter into the prepared baking pan and bake until a toothpick inserted into the center comes out covered in a few moist crumbs (Image 4 above). While the brownies bake, make the pecan pie filling.
Step 5: Make the pecan filling. Cook the sugars, flour, honey, egg, and vanilla extract in a large saucepan over medium heat until the sugar dissolves and the mixture is a pale cream color (Image 5 below).
Step 6: Stir in the pecans. Mix the chopped pecans and butter into the filling mixture (Image 6 below). Take the pan off the heat until ready to use.
Step 7: Pour the filling on top of the brownies. Pour the cooked pecan pie layer over the top of the baked brownies, then continue baking until the pecan mixture is a golden yellow color (Image 7 above).
You’ll know it’s done baking when you lightly shake the pan- when the middle jiggles as one, you know it’s done!
Step 8: Cool, cut, and enjoy! Remove the pecan pie brownies from the oven and sprinkle with flaky sea salt for a salty bite. Let the brownies cool completely on a wire rack before cutting (image 8 above). For clean cuts, chill them in the freezer for 15-20 minutes, then cut with a hot sharp knife.
Professional Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use a metal pan. Ceramic or glass pans conduct heat differently and can result in raw brownies. I recommend only using a square metal baking pan​ for best results!
- Bake the brownies first. To prevent the filling from sinking into the brownie layer, the brownies need to be baked first. Don’t worry, they won’t overbake with the extra baking time!
- Cool completely before cutting. This step is crucial. Like a classic pecan pie, you must let that gooey filling set before cutting, or you are in store for a big gooey mess!
- Use a sharp knife to cut. Pecan pie brownies are extra gooey and can be difficult to cut. To help, freeze the pan for 20 minutes, this will firm the filling. Then run a sharp knife under hot water, wiping it clean in between cuts.
FAQs
You can, but I highly recommend making this recipe with homemade brownies. Each box of brownie mix can vary in bake time and temperature, making it very difficult to predict when the best time is to pour the pecan pie mixture over the top. This variable can mean you end up with soupy brownies!
Unfortunately, these brownies were specifically developed to include bourbon, and leaving it out will leave the batter dry. Try my brownie blondies or espresso brownies instead!
Sure! I recommend using walnuts.
Store leftover pecan pie brownies in an airtight container at room temperature for 3-4 days.
Yes! I recommend cutting the brownies first, then transferring them to a freezer bag or airtight container. They will stay fresh for up to 3 months.
More Thanksgiving Dessert Recipes
If you tried these brownies or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Bourbon Pecan Pie Brownies
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
For the Brownie Batter
- 1/2 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 10 tablespoon unsalted butter
- 1 cup dark chocolate chips
- 1/4 cup bourbon
- 3/4 cup + 1 tbsp all-purpose flour, *see notes below for measuring*
- 1/3 cup unsweetened dutch cocoa powder
- 1/4 teaspoon salt
For the Pecan Pie Filling
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tbsp all-purpose flour
- 1/4 cup + 1 tbsp honey, agave, or light corn syrup
- 1 large egg, slightly whisked
- 4 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup chopped pecans
- 1/2 tsp flaky Maldon sea salt, for topping
Instructions
- Line a square metal 8×8 baking pan with parchment paper and set it aside. Preheat the oven to 350 F/180 C.
- In a large mixing bowl, whisk together the dark brown sugar, granulated sugar, eggs, and vanilla extract until light and fluffy.1/2 cup (100 g) dark brown sugar, 1/2 cup (100 g) granulated sugar, 2 (110 g) large eggs, 2 teaspoon vanilla extract
- Then melt the butter and chocolate together until combined and smooth. With the mixer running on low, stream the melted butter and chocolate into the bowl and mix until just combined. Whisk in the bourbon.10 tablespoon (140 g) unsalted butter, 1 cup (156 g) dark chocolate chips, 1/4 cup (50 g) bourbon
- Fold in the flour, cocoa powder, and salt. Then pour the brownie batter into the lined baking pan. Bake for 25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. While they bake, make the pecan pie filling.3/4 cup + 1 tbsp (100 g) all-purpose flour, 1/3 cup (25 g) unsweetened dutch cocoa powder, 1/4 teaspoon salt
- In a small saucepan, combine the sugar, brown sugar, flour, honey, whisked egg, and vanilla. Stir constantly over medium heat until the sugar dissolves, about 5 minutes. Then stir in the pecans and butter. Stir until everything is well combined and the mixture is a pale cream color.1/4 cup (50 g) granulated sugar, 1/4 cup (50 g) light brown sugar, 1 tbsp (11 g) all-purpose flour, 1/4 cup + 1 tbsp (90 g) honey, agave, or light corn syrup, 1 (55 g) large egg, 4 tbsp (55 g) unsalted butter, 1 tsp vanilla extract, 1 cup (110 g) chopped pecans
- When the brownie timer goes off, remove it from the oven. Stir the pecan filling then pour it evenly over the top. Continue baking the brownies for an additional 15-20 minutes or until the pecan layer is set and when the pan is lightly tilted the liquid does not move.
- Remove the pan from the oven, sprinkle with the flaky sea salt, and then let it cool completely on a wire rack.1/2 tsp flaky Maldon sea salt
- Once the brownies are completely cool, remove the brownies from the pan and place them on a cutting board. Chill it in the freezer for 15-20 minutes. Then use a hot sharp knife to cut the brownies into 16 squares and enjoy!
- Store leftover brownies in an airtight container at room temperature for 3-4 days. You can also freeze them in an airtight container or freezer bag for up to 3 months.
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I make a cream cheese brownie recipe that I double and then bake in a 9×13 pan. I bake them for about 53 minutes and they are perfect. I was wondering if I did that with this recipe what the baking times would be.
Hi Teri, I can’t say what the baking time would be as I haven’t tested it, but I would watch and check it for doneness frequently!