Pecan pie brownies made with a rich brownie base and a pecan pie topping built on salted caramel—decadent, gooey, and perfect for holidays or anytime you want an impressive dessert.
What are pecan pie brownies
Pecan pie brownies combine a fudgy, slightly cakey chocolate brownie base with a buttery, caramel-pecan topping that mirrors the flavors of classic pecan pie. The topping is driven by salted caramel mixed with brown sugar, butter and eggs, then folded with chopped pecans and baked until set. The result is a layered bar with a dense chocolate foundation and a crackly, caramelized pecan layer on top.
How to make pecan pie brownies
Brownie base
The brownie layer is a rich chocolate batter that balances between cakey and gooey. Melted butter and semi-sweet chocolate are combined with eggs and sugars, then folded with flour, Dutch-process cocoa and a touch of salt. Bake the batter briefly to create a firm base before adding the pecan pie topping—this staging helps the two layers bake evenly without sinking into one another.
Salted caramel sauce
Salted caramel is the flavor backbone of the pecan topping. You can use a homemade salted caramel sauce that has been cooled, or a high-quality store-bought version if you prefer. The caramel is stirred into the topping mixture so every pecan is glossy and coated before baking. A light drizzle of extra caramel after baking is optional and adds shine and extra flavor.
Pecan pie topping
The pecan pie topping is simple: melted butter and brown sugar are whisked with eggs and vanilla until combined, then folded together with the salted caramel and chopped pecans. Toss the nuts so they are evenly coated, spread the mixture over the partially baked brownie base, and return the pan to the oven until the topping is set and no longer runny.
How to store the brownies
These brownies are best served at room temperature to highlight the contrast between the fudgy base and the soft, caramelized topping. Store at room temperature in an airtight container for up to two days. For longer storage, refrigerate for up to a week and warm individual slices in the microwave for 10–15 seconds to soften the texture before serving. For neat slices, chill the whole pan for 30–60 minutes and run a knife under hot water between cuts.
If you want to impress family or friends this holiday season, these pecan pie brownies are a great choice—rich chocolate, buttery caramel, and crunchy pecans all in one bar. Take a photo and share your results on social media if you’d like to document the baking process or the final spread.
Pecan Pie Brownies Recipe
Ingredients
Brownie
- 170 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 120 grams all-purpose flour, spooned and leveled
- 26 grams Dutch-process cocoa powder, spooned and leveled
- 1/2 tsp salt
- 4 large eggs, room temperature
- 200 grams granulated sugar
- 100 grams light brown sugar, lightly packed
- 1 tsp vanilla extract
Pecan Topping
- 56 grams unsalted butter, melted
- 100 grams light brown sugar, lightly packed
- 3 large eggs, room temperature
- 2 tsp vanilla
- 120 grams salted caramel sauce (cooled)
- 1/2 tsp salt
- 250 grams pecans, chopped
- 85 grams chocolate morsels, for topping
- Pinch of sea salt flakes, for finishing
Method
Salted Caramel Sauce
- If making homemade salted caramel, prepare it first and allow it to cool so it won’t loosen the topping when mixed in.
Brownies
- Preheat the oven to 350°F (177°C). Grease and line a 9″x13″ pan with parchment paper.
- In a heatproof bowl or saucepan, melt the butter with the semi-sweet chocolate. Set aside to cool slightly.
- Whisk together the flour, cocoa powder and salt in a medium bowl.
- Whisk the eggs, granulated sugar, brown sugar and vanilla until just combined; avoid over-mixing.
- Slowly whisk the melted butter–chocolate mixture into the egg-sugar mixture.
- Sift the dry ingredients into the wet mixture and fold until just combined.
- Pour the brownie batter into the prepared pan and bake for about 10 minutes to set the base.
- Remove the pan from the oven and let it rest for 10 minutes while you prepare the topping.
Caramel Pecan Topping
- In a medium bowl, combine melted butter and brown sugar. Whisk in the eggs and vanilla until well combined.
- Stir in the salted caramel sauce until incorporated. Add the chopped pecans and toss to coat.
- Gently spread the pecan mixture over the partially baked brownies and return to the oven. Bake for another 35 minutes, until the topping is set and no longer runny.
- Remove from the oven and sprinkle the chocolate morsels over the hot topping so they melt. Use the back of a spoon to swirl the melted chocolate, then finish with a pinch of sea salt flakes when the chocolate is still slightly tacky.
- Allow the brownies to cool completely before slicing for the best texture and cleanest cuts.
Notes
For cleaner slices, refrigerate the brownie in the pan for 30–60 minutes and run your knife under hot water and dry it between every slice.
Nutrition
Serving: 1 | Calories: 223 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 18 g | Saturated Fat: 4 g | Cholesterol: 46 mg | Sodium: 142 mg | Fiber: 2 g | Sugar: 10 g
Course: Brownies & Bars | Cuisine: American | Keywords: brownies, caramel brownies, caramel pecan brownies, pecan pie brownies