Pecan Pie Brownie Bars

These pecan pie brownie bars combine two desserts that have no business being this good together. The dense, fudgy brownie base holds up perfectly under a gooey pecan filling that tastes just like the inside of a pecan pie. I started making these when I couldn’t decide between brownies or pecan pie for Thanksgiving, and now they’re what everyone asks for.

They’re easier than making an actual pie, and you can cut them small since they’re rich. The bars keep well for 3-4 days and travel better than pie, so you can make them ahead. They work great for holiday dessert tables or any time you need something that feels special but isn’t fussy.

What you need for Pecan Pie Brownie Bars

How to make Pecan Pie Brownie Bars

Let’s start by getting organized – you’ll want to preheat your oven to 350°F and line a 9×13 inch pan with parchment paper, leaving some overhang on the sides so you can easily lift these beauties out later.

For the Brownie Layer:
1. Start with the butter – melt it in a large microwave-safe bowl in 30-second bursts until it’s completely liquid. Let it cool for about 5 minutes so it won’t cook your eggs.

2. Add sugar to the melted butter and whisk until well combined – it’ll look like wet sand at this point.

3. Crack in eggs one at a time, whisking well after each. You want to make sure each egg is fully incorporated before adding the next. Add the vanilla extract and whisk until the mixture looks glossy and smooth.

4. Sift the cocoa powder right over the wet ingredients – trust me, this prevents those pesky cocoa lumps that never seem to mix in. Add flour and salt, then fold everything together with a rubber spatula just until you don’t see any dry streaks. Don’t overmix or brownies will get tough.

5. Spread the batter into the prepared pan. It’ll be thick, so use a spatula to make sure it gets into all the corners. The surface should be fairly even.

For the Pecan Layer:
1. While the brownie layer is baking for about 20 minutes (it should be just set but still soft when lightly touched), let’s make the pecan topping. You want the brownie layer slightly underbaked since it’s going back in the oven.

2. In a medium bowl, whisk together the melted butter, corn syrup, and brown sugar until the sugar isn’t lumpy anymore.

3. Beat in eggs one at a time, then add vanilla and salt. The mixture should be smooth and have a caramel color.

4. Take partially baked brownies out of the oven and scatter the pecans evenly over the surface. Pour corn syrup mixture over the pecans – it’ll seep down around them.

5. Return the pan to the oven and bake for another 25-30 minutes. You’ll know it’s done when the pecan layer looks set but still has a slight jiggle in the middle when you gently shake the pan. The edges should be slightly puffy and darker in color.

6. Here’s the hard part – let these cool completely at room temperature (about 2-3 hours) before cutting. If you try to cut them warm, you’ll end up with a messy (though delicious) disaster.

7. Once cooled, lift out using the parchment paper and cut into squares with a sharp knife, wiping the blade clean between cuts.

The bars should have a fudgy brownie base with a glossy, candied pecan top.

Pecan Pie Brownie Bars

Pecan Pie Brownie Bars

Fudgy chocolate brownies are topped with a rich, gooey pecan pie filling, combining two classic desserts into one decadent bar that's perfect for holiday gatherings or any time you need a special treat.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Cooling Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 40 minutes mins

Ingredients

  

BROWNIE LAYER:

• 1 cup unsalted butter melted
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt

PECAN PIE LAYER:

• 6 tablespoons unsalted butter melted
• 1 cup light corn syrup
• 1 cup light brown sugar packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 1/2 cups pecan halves

Instructions

 

• Let’s start by getting organized – you’ll want to preheat your oven to 350°F and line a 9×13 inch pan with parchment paper, leaving some overhang on the sides so you can easily lift these beauties out later.

For the Brownie Layer:

• Start with the butter – melt it in a large microwave-safe bowl in 30-second bursts until it’s completely liquid.
• Add sugar to the melted butter and whisk until well combined – it’ll look like wet sand at this point.
• Crack in eggs one at a time, whisking well after each. You want to make sure each egg is fully incorporated before adding the next. Add the vanilla and whisk until the mixture looks glossy and smooth.
• Sift the cocoa powder right over the wet ingredients – trust me, this prevents those pesky cocoa lumps that never seem to mix in. Add the flour and salt, then fold everything together with a rubber spatula just until you don’t see any dry streaks. Don’t overmix or your brownies will get tough.
• Spread the batter into the prepared pan. It’ll be thick, so use a spatula to make sure it gets into all the corners. The surface should be fairly even.

For the Pecan Layer:

• While the brownie layer is baking for about 20 minutes (it should be just set but still soft when lightly touched), make your pecan topping. You want the brownie layer slightly underbaked since it’s going back in the oven.
• In a medium bowl, whisk together the melted butter, corn syrup, and brown sugar until the sugar isn’t lumpy anymore.
• Beat in the eggs one at a time, then add vanilla and salt. The mixture should be smooth and have a caramel color.
• Take the partially baked brownies out of the oven and scatter the pecans evenly over the surface. Pour your corn syrup mixture over the pecans – it’ll seep down around them.
• Return the pan to the oven and bake for another 25-30 minutes. You’ll know it’s done when the pecan layer looks set but still has a slight jiggle in the middle when you gently shake the pan. The edges should be slightly puffy and darker in color.
• Let these cool completely at room temperature (about 2-3 hours) before cutting.