Fudgy brownies meet gooey pecan pie in these pecan pie brownies! Rich chocolate, toasted pecans, and a hint of bourbon make them a perfect Thanksgiving treat.
Pecan pies—(much like my caramel pecan bars) are a holiday favorite in every bakery I’ve worked at! However, I know firsthand how much work goes into making a traditional pie from scratch. That’s why I created these pecan pie brownies—no pie crust rolling or chilling needed!
Made without corn syrup and completely from scratch, this recipe delivers the classic flavors in a new way, still perfect for serving a crowd.
If you love the chocolate and pecan combo here, you’ll love it in these chocolate chip pecan cookies and turtle cupcakes, too.
Table of Contents
3 Tips for Bakery-Style Brownies
Measure your ingredients accurately. Baking is a science, so precise measurements matter! Use a kitchen scale for consistent results.
Use a metal pan. Opt for a metal baking pan instead of glass or ceramic. Metal pans conduct heat more efficiently, helping the brownies bake evenly and achieve that perfect fudgy texture.
Cool before cutting. Once completely cool, pop the pan in the freezer for 15-20 minutes before slicing. This step ensures the layers are set properly, making it easier to achieve clean cuts and maintain the beautiful layers!
Ingredient Substitutions
Honey: Honey replaces corn syrup in the pecan pie filling. It helps bind the filling together, ensuring it sets perfectly while adding a natural sweetness and depth of flavor. You can substitute agave nectar or corn syrup if you don’t have honey!
Bourbon: Bourbon brings a warm, rich flavor to the brownies. Because this recipe has been designed to hold extra liquid from the bourbon, it cannot be substituted.
Make the Gooey Brownie Base
For a deep, chocolatey flavor, use high-quality dark cocoa powder and chocolate chips.
1
Make the brownie batter. No mixer is required! Simply melt the chocolate with the butter, mix the sugar and eggs, and fold in the flour and cocoa powder.
2
Bake the brownies. The key is to bake them long enough to prevent the filling from sinking into the brownie layer. You’ll know they’re done when a toothpick inserted into the center comes out covered in a few moist crumbs.
Make the Pecan Pie Filling
3
Cook the filling. Let it cook over medium heat, stirring gently, until everything melts together into a creamy, pale golden mixture (that’s your cue it’s ready!).
4
Toss in the pecans. Stir until they’re fully coated in the filling. The mixture should be nice and glossy!
Assemble the Brownies
5
Bake the filling. Pour the filling over the top, spreading it to the edges. Pop it back in the oven. Here’s your cue when it’s done baking: give the pan a little shake—when the middle jiggles as one, you know it’s done!
6
Cool, then cut into bars. Pull the brownies out of the oven and sprinkle flaky sea salt for that perfect salty contrast. Let them cool completely on a wire rack. For bakery-worthy slices, pop them in the freezer for 15-20 minutes, then slice with a hot, sharp knife.
Storage Instructions
Once the brownies have cooled completely, transfer them to an airtight container. They can be stored at room temperature for up to 3 days.
If you’d like to keep them longer, freeze the brownies in a freezer-safe container or freezer bag for up to two months. When you’re ready to indulge, thaw them at room temperature for the best texture!
FAQs
You can use a box mix, but I highly recommend making them from scratch because box mixes can vary in bake time and temperature.
Unfortunately, this recipe was specifically developed to include bourbon; leaving it out will result in dry brownies. Try one of my other brownie recipes as the base instead!
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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
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 tablespoons unsalted butter
- 1 cup dark chocolate chips
- 1/4 cup bourbon
- 3/4 cup + 1 tablespoon 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 tablespoon all-purpose flour
- 1/4 cup + 1 tablespoon honey, agave, or light corn syrup
- 1 large egg, slightly whisked
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 teaspoon 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 tablespoons (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 25-30 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 tablespoon (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 tablespoon (11 g) all-purpose flour, 1/4 cup + 1 tablespoon (90 g) honey, agave, or light corn syrup, 1 (55 g) large egg, 4 tablespoons (55 g) unsalted butter, 1 teaspoon 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 teaspoon 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.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Hi, I’ve just baked this and have a quick question. Once I added the pecan filling on top and baked for 20 minutes the filling was still pretty runny in the middle. I ended up going for about 35 minutes. The edges were set but the middle was still a moving a bit. Should I just keep baking it until it sets or let it set more while it cools? How do I know if I need to put it back in the oven? Will the brownie underneath be overcooked if i do this?
Hi Destinee! If you see liquid sloshing around, that means it needs more time. You’ll know it’s ready when the filling jiggles as one, it will continue to set as it cools!