If you have a serious sweet tooth and love a rich, decadent dessert, this Gooey Pecan Pie Brownies Recipe is destined to become your new favorite indulgence. Imagine the fudgy, chocolatey goodness of brownies meeting the buttery, caramelized crunch of classic pecan pie—all layered together in one irresistible treat. Each bite combines melt-in-your-mouth chocolate with a sticky, nutty pecan topping that’s bursting with flavor and texture. Whether you’re baking for a party or treating yourself on a cozy night in, these brownies are guaranteed to impress and satisfy every craving.
Ingredients You’ll Need
These simple, classic ingredients come together beautifully to create the perfect balance of texture and flavor. Each plays an essential role, from the smooth cocoa in the brownie base to the syrupy sweetness that binds the pecan topping with a luscious gooeyness.
- Unsalted butter (1/2 cup plus 1/4 cup melted): Provides rich flavor and moisture to both layers without adding extra saltiness.
- Granulated sugar (1 cup): Sweetens the brownie layer while creating a tender crumb.
- Large eggs (4 total): Bind ingredients and add structure, keeping the brownies perfectly chewy and the topping delightfully set.
- Vanilla extract (2 teaspoons): Enhances the overall flavor with warm, sweet notes in both layers.
- Unsweetened cocoa powder (1/3 cup): Delivers deep chocolate intensity that cuts through the sweetness.
- All-purpose flour (1/2 cup): Creates the foundation of the brownie layer, keeping it dense but tender.
- Salt (1/4 teaspoon): Balances sweetness and boosts the chocolate flavor.
- Baking powder (1/4 teaspoon): Adds just enough lift for a soft, chewy brownie texture.
- Brown sugar (1/2 cup, packed): Brings molasses richness to the pecan pie topping.
- Light corn syrup or maple syrup (1/4 cup): Creates that gooey, sticky consistency that is signature to pecan pie.
- Pecan halves or chopped pecans (1 1/2 cups): Adds crunch and nutty flavor to the sweet topping.
How to Make Gooey Pecan Pie Brownies Recipe
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy brownie removal later. This small step sets you up for a smooth baking and serving experience.
Step 2: Make the Brownie Layer
Melt 1/2 cup unsalted butter over low heat in a medium saucepan. Stir in granulated sugar, cocoa powder, and vanilla extract until everything is blended into a luscious chocolate mixture. Whisk in the eggs one at a time, ensuring the batter turns silky and smooth before gradually folding in the sifted flour, salt, and baking powder. This combination creates a fudgy, rich brownie base that’s the perfect canvas for our topping.
Step 3: Spread the Brownie Batter
Pour the prepared brownie batter evenly into your lined baking pan, smoothing out the surface with a spatula so every corner is covered. This layer will bake into the deliciously dense, chewy foundation of your creation.
Step 4: Prepare the Pecan Pie Topping
In a separate bowl, whisk together brown sugar, light corn syrup (or maple syrup if you prefer), melted butter, eggs, and vanilla extract until the mixture is smooth and glossy. Stir in the pecan halves or chopped pecans until they’re thoroughly coated and the topping is ready to pour.
Step 5: Assemble and Bake
Gently pour the pecan pie topping on top of the brownie layer, spreading it evenly to create a thick, nutty crust. Bake your masterpiece for 40 to 45 minutes until the topping sets and puffs up slightly. To avoid overly browned pecans, loosely cover the pan with foil in the last 10 minutes if needed.
Step 6: Cool and Slice
Once baked, allow your Gooey Pecan Pie Brownies Recipe to cool completely in the pan. Use the parchment paper overhang to lift the brownies out smoothly and slice them into generous squares. The cooling process helps the layers set perfectly for clean, gooey slices.
How to Serve Gooey Pecan Pie Brownies Recipe
Garnishes
For an extra special touch, sprinkle a pinch of flaky sea salt on each brownie to enhance the sweetness and balance the rich flavors. A dollop of freshly whipped cream or a scoop of vanilla ice cream adds creamy contrast that pairs beautifully with the warm, nutty topping.
Side Dishes
These brownies shine on their own but can be complemented well with fresh berries or a drizzle of caramel sauce. A hot cup of coffee or a bold black tea is perfect alongside, cutting through the richness with a refreshing bitterness that your taste buds will adore.
Creative Ways to Present
Consider serving Gooey Pecan Pie Brownies Recipe as mini bites on a dessert platter for parties or stacking them with layers of whipped cream and toasted pecans for an elegant parfait-style treat. Wrapping individual squares in parchment and tying with twine makes a charming gift or picnic snack too!
Make Ahead and Storage
Storing Leftovers
Store any leftover Gooey Pecan Pie Brownies in an airtight container at room temperature for up to three days. This keeps both the brownie and pecan layers moist and delicious without drying out.
Freezing
If you want to save some for later, these brownies freeze beautifully. Wrap slices tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag or container for up to two months. Thaw overnight in the fridge before serving.
Reheating
When ready to enjoy leftovers, warm your brownies in a low oven or microwave for a few seconds until the topping is gooey and the chocolate softens slightly. This brings back that fresh-baked magic with minimal effort.
FAQs
Can I use chopped pecans instead of halves?
Absolutely! Chopped pecans work just as well and will distribute more evenly throughout the topping, giving every bite a bit of nutty crunch.
What if I don’t have corn syrup?
You can substitute light corn syrup with maple syrup or honey. Maple syrup adds a lovely depth of flavor, while honey adds a floral sweetness, both complementing the pecans nicely.
How do I know when the brownies are done?
The pecan topping should be set and slightly puffed with a golden sheen, but a toothpick inserted in the brownie layer should come out with just a few moist crumbs. Avoid overbaking to keep that signature gooey texture.
Can I use dark chocolate instead of cocoa powder?
While cocoa powder is traditional and helps achieve the fudgy texture, melted dark chocolate can be used if you prefer a richer taste. Just reduce the butter slightly to balance the fats.
Are these brownies very sweet?
They are definitely a dessert indulgence, but the bittersweet cocoa and pinch of salt balance the sweetness nicely. If you want to adjust, try reducing the granulated sugar slightly in the brownie layer.
Final Thoughts
This Gooey Pecan Pie Brownies Recipe is a stunning dessert that brings together the best of two classic treats—brownies and pecan pie—into one unforgettable bite. Its gooey chocolate base perfectly complements the sticky, nut-filled topping that’s pure magic. I can’t wait for you to bake these and share the joy they bring. Trust me, once you try this recipe, it’ll become a staple in your dessert lineup that friends and family keep asking for again and again!
Print
Gooey Pecan Pie Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Gooey Pecan Pie Brownies recipe combines rich, fudgy brownies with a luscious, gooey pecan pie topping. Perfect for pecan lovers and chocolate fans alike, these brownies offer a delightful contrast of textures and flavors with a buttery chocolate base and a sweet, nutty pecan layer baked to perfection.
Ingredients
Brownie Layer
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Pecan Pie Topping
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60ml) light corn syrup or maple syrup
- 1/4 cup (60g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) pecan halves or chopped pecans
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, making sure to leave an overhang on the sides to easily lift the brownies out after baking.
- Make the Brownie Layer: Melt 1/2 cup unsalted butter in a medium saucepan over low heat. Stir in 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, and 1 teaspoon vanilla extract until combined and smooth.
- Incorporate Eggs: Whisk in 2 large eggs one at a time until the mixture is smooth and glossy.
- Add Dry Ingredients: In a separate bowl, sift together 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Fold this dry mixture gently into the wet ingredients until just combined to avoid overmixing.
- Spread Brownie Batter: Evenly spread the brownie batter into the prepared baking pan, smoothing the top with a spatula.
- Prepare Pecan Pie Topping: In a bowl, whisk together 1/2 cup packed brown sugar, 1/4 cup light corn syrup or maple syrup, 1/4 cup melted unsalted butter, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth.
- Add Pecans: Stir in 1 1/2 cups pecan halves or chopped pecans until evenly coated with the topping mixture.
- Assemble the Layers: Gently pour the pecan pie topping over the brownie batter in the pan, spreading it evenly to cover the surface.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the pecan topping is set and slightly puffed. If the pecans start browning too quickly, cover the pan loosely with foil for the last 10 minutes of baking.
- Cool and Serve: Remove the pan from the oven and let the brownies cool completely. Use the parchment paper overhang to lift the brownies out of the pan. Slice into 16 squares and serve.
Notes
- For a deeper chocolate flavor, you can substitute half of the granulated sugar in the brownie layer with brown sugar.
- If corn syrup is unavailable, pure maple syrup is a great natural alternative for the pecan topping.
- To prevent sticking and for easier clean-up, make sure to properly line your baking pan with parchment paper with sufficient overhang.
- These brownies store well covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a more gooey texture, slightly underbake by a few minutes but ensure the pecan topping is set.
