Brownie Pecan Pie Recipe

This Brownie Pecan Pie is what dessert dreams are made of. Imagine rich, fudgy brownie filling meeting gooey, caramelized pecan topping—all nestled in a buttery pie crust. It’s got the nostalgic warmth of pecan pie with a bold, chocolaty twist that makes it totally unforgettable. Whether you’re hosting a holiday gathering or just need a “wow” dessert for the weekend, this one’s a game-changer. Trust me, you’re going to love this.

Why You’ll Love This Recipe

• Two classics in one: Brownie + Pecan Pie = dessert bliss.
• Perfect textures: Fudgy base, crunchy pecans, flaky crust.
• Make-ahead friendly: It sets beautifully for next-day slicing.
• Crowd-pleaser: You’ll be the hero of every potluck or dinner party.
• Totally indulgent: This is the dessert you treat yourself with.

Recipe Snapshot

Feature	Details
Category	Dessert
Cuisine	American
Prep Time	20 minutes
Cook Time	50–55 minutes
Total Time	About 1 hour 15 minutes
Servings	8–10 slices
Focus Keyword	Brownie Pecan Pie

Ingredients

Here’s what you’ll need to whip up this Brownie Pecan Pie—just trust your kitchen instincts when it comes to quantities (or scroll to the full recipe card below):

• Pie crust – Store-bought or homemade, this is the buttery vessel that holds all the goodness.
• Butter – Adds richness and helps make that brownie layer ultra fudgy.
• Brown sugar – For that deep, molasses-y caramel flavor we crave in pecan pie.
• Granulated sugar – Sweetens and balances the cocoa.
• Eggs – The binding magic that makes the filling set up just right.
• Vanilla extract – Brings warmth and depth to both layers.
• Unsweetened cocoa powder – For that bold chocolate punch in the brownie base.
• All-purpose flour – Just enough to hold the brownie layer together.
• Chopped pecans – Toasty, buttery, and packed with crunch.
• Dark corn syrup – Keeps the top gooey and shiny like classic pecan pie.

📌 Scroll down for the printable recipe card with exact measurements and baking instructions!

How to Make Brownie Pecan Pie

Step 1: Prep the Crust

Preheat your oven to 350°F (175°C). Roll out your pie crust and press it into a 9-inch pie dish. Crimp the edges if you’re feeling fancy, then pop it in the fridge while you prep the filling.

Step 2: Make the Brownie Layer

In a saucepan, melt the butter. Remove from heat and whisk in the cocoa powder, sugars, and vanilla. Let it cool slightly, then beat in the eggs one at a time. Stir in flour just until combined. Pour this luscious brownie batter into your chilled crust.

Step 3: Add the Pecan Topping

In a separate bowl, mix the eggs, brown sugar, corn syrup, and vanilla until smooth. Stir in the chopped pecans. Gently spoon this over the brownie layer—don’t worry, it’ll settle into a gorgeous swirl while baking.

Step 4: Bake to Perfection

Bake for 50–55 minutes or until the center is just set and the top is golden and crackly. If the crust starts to brown too fast, tent with foil. Let it cool completely before slicing (trust me, it’s worth the wait).

Pro Tips

• Use room temperature eggs so everything mixes evenly.
• Lightly toast your pecans for next-level flavor.
• Let it cool for at least 2 hours before cutting to avoid a gooey mess.
• Serve with vanilla ice cream or whipped cream for a heavenly pairing.

Flavor Variations

• Bourbon twist: Add a splash of bourbon to the pecan layer for smoky warmth.
• Espresso edge: Stir a teaspoon of instant espresso into the brownie batter to deepen the chocolate.
• Nut swap: Use walnuts or hazelnuts if you’re out of pecans.
• Chocolate chips: Fold some into the brownie base for melty pockets of joy.

Serving Suggestions

This Brownie Pecan Pie shines on its own, but it’s even better with:

• A scoop of vanilla bean ice cream
• A dollop of fresh whipped cream
• A drizzle of warm salted caramel sauce
• A hot mug of coffee or spiked hot chocolate (go ahead, treat yourself)

Make-Ahead & Storage

You can bake this pie up to 2 days in advance. Just let it cool, then cover tightly and keep it at room temp.

Leftovers

Wrap leftovers in foil or store in an airtight container. They’ll keep beautifully on the counter for up to 3 days or in the fridge for 5.

Freezing

Yes, you can freeze Brownie Pecan Pie! Wrap slices or the whole pie tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temp before serving.

Reheating

Pop a slice in the microwave for about 15–20 seconds for that warm, gooey, fresh-from-the-oven feel.

FAQs

Can I use a store-bought crust for Brownie Pecan Pie?
Absolutely! Store-bought crust works just fine and saves time—just make sure it’s thawed and ready to go.

What’s the best way to tell when it’s done?
The center should be set but still slightly jiggly. A toothpick inserted into the brownie part should come out with a few moist crumbs.

Can I make it without corn syrup?
You can sub with maple syrup or honey, but the texture may be softer and less chewy. Still delicious, though!

How do I keep the pecans from sinking?
The brownie layer helps support them, but you can also lightly toss the pecans in flour before adding to the mix.

Final Thoughts

This Brownie Pecan Pie is the ultimate celebration dessert. It’s rich, gooey, crunchy, and utterly addictive—just the kind of pie that sparks conversation and second helpings. Whether you’re baking for Thanksgiving or just because (yes, “just because” desserts are a thing!), this recipe is a keeper. Cozy up, grab a fork, and enjoy every decadent bite.