Bourbon pecan pie brownies: your new favorite way to enjoy the best Thanksgiving dessert! These thick and chewy bourbon brownies are loaded with a gooey pecan pie filling baked right on top for a seriously rich dessert that everyone will love!
For the pecan pie lover in your life, you absolutely need these pecan pie brownies!
This brownie recipe is my twist on the classic Thanksgiving dessert and they are to die for.
To give the brownies even more flavor and a boozy flair, I added bourbon to the brownie batter, so every bite notes with sweet bourbon pecan pie flavor.
The pecan filling is the exact same recipe you would make if you were making a pecan pie and easily comes together on the stove before baking on top of the brownie!
Don't underestimate how amazing these bourbon brownies are, they are the perfect combination of bourbon, nuts, and rich chocolate flavor and make for one seriously rich dessert that everyone will love!
For more brownie recipes, try Brownie Blondies, Andes Mint Brownies, Cheesecake Marble Brownies, and Miso Brownies.
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why you'll love this recipe
- Rich and chewy: Every bite of these bourbon brownies is rich, chewy, and super fudgy. No cakey brownies here!
- Double chocolate brownies: This recipe uses both dark cocoa powder and chocolate chips for the richest chocolate brownie flavor.
- Pecan pie flavor: These pecan pie brownies have all the same flavor as a pecan pie but with a rich chocolate brownie base!
- Perfect for the holidays: No need to roll out pie dough to get the same flavors as your favorite Thanksgiving pie and they're ready in half the time! Perfect for sharing at your Thanksgiving gathering or any holiday event.
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Chocolate chips: This recipe calls for dark chocolate chips. For a sweeter brownie, use semi-sweet chocolate chips.
- Honey: This recipe uses honey instead of corn syrup for the pecan pie filling. You can substitute it with agave nectar or light corn syrup.
- Brown sugar: Both dark and light brown sugar will work in this recipe.
- Pecans: If you don't mind chopping them, you can buy whole or half pecans instead of buying pre-chopped ones.
- Bourbon: I used Trader Joes Kentucky Bourbon but any brand like Makers Mark will work.
recipe instructions
Here's how to make these bourbon pecan brownies from scratch! You will need one large mixing bowl to make the brownie batter, a saucepan for the pecan pie filling, and a square 8x8 baking pan. Before you start, line the baking pan with parchment paper on all sides and preheat the oven to 350 F/180 C.
STEP ONE: Whisk the eggs and sugar together. Whisk the dark brown sugar, granulated sugar, eggs, and vanilla extract until pale and fluffy in a stand mixing bowl or in a bowl with a hand mixer.
STEP TWO: Mix in the butter and chocolate. In the microwave or over a double boiler, melt the unsalted butter and dark chocolate chips until smooth. Then pour the melted butter into the batter bowl, whisking until just combined. Mix in the bourbon.
STEP THREE: Fold in the dry ingredients. Fold in the all-purpose flour, unsweetened cocoa powder, and salt until just combined.
STEP FOUR: Bake! Pour the brownie batter into the prepared pan. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center is covered in a few moist crumbs. While the brownie is baking, make the pecan pie filling.
STEP FIVE: Make the pecan pie filling. In a large saucepan, combine the granulated sugar, light brown sugar, all-purpose flour, honey, whisked egg, and vanilla extract. Cook the filling over medium heat for 5-6 minutes, or until the sugar dissolves and the mixture is a pale cream color.
STEP SIX: Stir in the pecans. Mix in the chopped pecans and butter and stir to combine. Take the pan off the heat until ready to use.
STEP SEVEN: Pour over the baked brownies. Pour the pecan filling evenly over the baked brownies. Then continue baking for another 15-20 minutes, or until the top is a golden yellow color. Lightly shake the pan. The middle of the filling should jiggle as one and will be set around the edges when done. If the liquid is running when tilted, continue baking.
STEP EIGHT: Sprinkle with sea salt, cut, and enjoy! Remove the pan from the oven and sprinkle the top with the Maldon flaky sea salt. Let the pecan pie brownies cool completely on a wire rack, then remove the brownies from the pan and place them on a cutting board. Chill them in the freezer for 15-20 minutes. This will make them easier to cut! Once chilled, remove the brownies from the pan and use a sharp, hot knife to cut them into 16 brownies. Enjoy!
expert 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.
- Baking times may vary: All ovens are different, and your brownies may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
- Bake the brownie until done first. You must bake the brownies completely before pouring the pecan mixture over the top! If the brownie is still obviously raw in the center, with a toothpick coming out covered in thick batter, continue baking until ready.
- Cool completely before cutting. I know this is the hardest and most annoying part of baking but with these pecan brownies, it is a necessary step! The pecan pie topping needs ample time to cool and set completely otherwise it will be a gooey mess.
- Use a sharp knife to cut. Because these brownies are extra gooey, I highly recommend using a sharp knife to cut them! The best way to do it is to get a large cup of very hot water. Dip the knife in the hot water and then make a cut. In between cuts, wipe the knife clean and re-dip it in the water. This will give you clean-cut brownies.
storage & freezing
- Room temperature: Once baked and cut, store in an airtight container at room temperature for 3-4 days.
- Freezer: To make it easier, cut them first, then transfer them to an airtight container or freezer bag. They will stay fresh in the freezer for up to 1 month. Let them soften at room temperature before enjoying.
faq's
Yes! I recommend cutting them first, then transferring them to a freezer bag or airtight container.
To know when the brownie batter is done, stick a toothpick into the center and pull it out. It should be mostly clean with just a few moist crumbs sticking to it. Once the pecan pie filling is poured over the top, look for the color to be a golden yellow color. Gently jiggle the pan, if the middle jiggles as one and the edges of the pan are set, it's done!
Absolutely! You will still need to bake the brownies until they are done before pouring the filling over the top.
Unfortunately, this recipe was specifically developed to include bourbon. Leaving it out will leave the batter dry. I have plenty of brownie recipes that you would love if you don't care for bourbon!
more brownie recipes to try
If you tried this 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!
Recipe 📖
Bourbon Pecan Pie Brownies
Equipment
Ingredients
For the Brownie Batter
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 10 tablespoon unsalted butter
- 1 cup dark chocolate chips
- ¼ cup bourbon
- ¾ cup + 1 tbsp all-purpose flour
- ⅓ cup unsweetened dutch cocoa powder
- ¼ teaspoon salt
For the Pecan Pie Filling
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 tablespoon all-purpose flour
- ¼ cup + 1 tbsp honey, agave, or light corn syrup
- 1 large egg slightly whisked
- 4 tablespoon unsalted butter softened
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- ½ teaspoon flaky Maldon sea salt for topping
Instructions
- Line a 8x8 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.½ cup dark brown sugar, ½ cup granulated sugar, 2 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.10 tablespoon unsalted butter, 1 cup dark chocolate chips
- Whisk in the bourbon.¼ cup bourbon
- Fold in the flour, cocoa powder, and salt.¾ cup + 1 tablespoon all-purpose flour, ⅓ cup unsweetened dutch cocoa powder, ¼ teaspoon salt
- Pour into the lined 8x8 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.
- In a small saucepan, combine the sugar, brown sugar, flour, honey, whisked egg, and vanilla.¼ cup granulated sugar, ¼ cup light brown sugar, 1 tablespoon all-purpose flour, ¼ cup + 1 tablespoon honey, agave, or light corn syrup, 1 large egg, 1 teaspoon vanilla extract
- Stir constantly over medium heat until the sugar dissolves, about 5 minutes. Then stir in the pecans and butter. Stir until the everything is well combined and the mixture is a pale cream color.1 cup chopped pecans, 4 tablespoon unsalted butter
- When the brownie timer goes off, remove it from the oven.
- Stir the pecan filling then pour it evenly over the top.½ teaspoon flaky Maldon sea salt
- 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.
- Once the brownies are completely cool, remove the brownies from the pan and plcae 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!
Video
Notes
- 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.
- Baking times may vary: All ovens are different, and your brownies may bake quicker or take longer than the indicated baking time. I recommend always checking on them occasionally and testing for doneness!
- Bake the brownie until done first. Make sure your brownie is completely done baking before pouring the pecan mixture over the top! If the brownie is still obviously raw in the center, with a toothpick coming out covered in thick batter, continue baking until ready.
- Cool completely before cutting. I know this is the hardest and most annoying part of baking but with these pecan brownies, it is a necessary step! The pecan pie topping needs ample time to cool and set completely otherwise it will be a gooey mess.
- Use a sharp knife to cut. Because these brownies are extra gooey, I highly recommend using a sharp knife to cut them! The best way to do it is to get a large cup of very hot water. Then dip the knife in the hot water to warm it and cut. In between cuts, wipe the knife clean with a paper towel and dip it back into the water. This will give you clean-cut brownies.
- Room temperature: Once baked and cut, store in an airtight container at room temperature for 3-4 days.
- Freezer: These brownies can easily be frozen once baked! To make it easier, cut them first, then transfer them to an airtight container or freezer bag. They will stay fresh in the freezer for up to 1 month. Let them soften at room temperature before enjoying.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Erin R says
These are amazing! I went with a Wild Turkey bourbon from my fiancés stash. First dessert checked off my list for Thanksgiving!
Cambrea Gordon says
Yay! So happy to hear that Erin! Happy Thanksgiving!
Lisa says
Easy to follow recipe, but make sure you read it first. Maybe twice. There’s a few steps just don't get ahead of yourself. (Also a stray egg yolk that wasn’t in the ingredients. I didn’t use)
Make sure brownie layer is so close to cooked through. Mine were right on the edge and likely needed just 2 more minutes.
Delicious brownies! My husband is chocolate and bourbon lover - he gave it an A+
Cass says
I finally made these and they did NOT disappoint!!
Maggie Mickelsen says
These brownies were easy to make and soooo delicious!! The directions were easy to follow and no changes needed on my end. I highly recommend trying these. But, challenge you not to eat the whole pan!
Kim Faires says
This is the first time I have made brownies from scratch! The directions were perfect and I ended up with a beautiful result. Loved the pecan topping. The bourbon was a little strong for my liking but I think I might try espresso in its place next time!
Amanda says
This recipe is perfect! I was worried the brownie would be dry from baking it so long but they turned out super moist and delicious, thank you for such a great recipe!
Saketh Malyala says
I made these brownies to post on my instagram page @saxfirebakes. I was quite impressed with them, as they were fudgy had a strong flavor from the bourbon that was balanced out nicely by the pecan pie filling topping. I thought the brownies were dense in that just one satisfied my cravings entirely, and that's a beautiful philosophy, to treat yourself with a small piece of the real thing.
I was a bit nervous when I pulled the brownie layer out of the pan, as it seemed fully baked, not jiggly in the middle, and a toothpick inserted halfway came out clean. However, upon inserting it deeper I found that there was still a part that was soft baked / fudgy. The bake time is accurate, and the brownie stops baking when the pecan layer is poured on.
A few notes: I browned the butter in a saucepan before combining it with the chocolate. I also added a dash more bourbon than called for; don't do that. It is not a flexible preference like garlic or vanilla extract. The recipe calls for a perfect maximum amount. This is complemented nicely with a scoop of vanilla ice cream.
Saketh Malyala says
I also think that there could be more like 10 oz of pecans than the 8 oz called for.
Sarah Lee says
So fudgy, boozy, with caramelized nuttiness! These brownies were a hit with the hubs, and he normally doesn’t like sweets (whatever). Ate this warm with a scoop of vanilla ice cream, and it was heavenly. Thanks for another great recipe!
Monique says
These were the richest, most delicious brownies I've ever made!! My boyfriend loves pecan pie so I knew I had to make them immediately. I was worried you wouldn't be able to taste the bourbon but you definitely can and it pairs so well with the pecan pie filling. I'm going to make them again for Thanksgiving!