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Thick pean pie brownies quares stacked up on one another.
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Pecan Pie Brownie Recipe from Scratch

This is the kind of dessert that steals the show on holiday tables without taking all day to make. The flavor is cozy, nostalgic, and deeply satisfying, yet the steps are straightforward enough for a brand-new baker.
Course Dessert
Cuisine American
Keyword Fudgy Pecan Caramel Brownies, Pecan Pie Brownie Recipe from Scratch
Prep Time 20 minutes
Cook Time 55 minutes
Cooling and Cutting Time 2 hours
Servings 12
Calories 599kcal

Ingredients

Wet Ingredients

  • ¾ cup unsalted butter (170 g) melted
  • 1 cup Valrhona Hukambi chocolate (170 g) chopped
  • 1½ cups raw cane sugar (300 g)
  • 3 large eggs (150 g) room temperature
  • 1 teaspoon vanilla extract (5 ml)

Dry Ingredients

  • ¾ cup all-purpose flour (95 g)
  • ½ cup unsweetened 16% cocoa powder (50 g)
  • ½ teaspoon salt (3 g)
  • ½ cup pecans (64 g) chopped
  • ½ cup chocolate chips (85 g) or chopped chocolate

Pecan Caramel Topping

  • 1½ cups pecans (150 g) chopped
  • 6 tablespoon unsalted butter (85 g)
  • ⅓ cup maple syrup (78 ml)
  • ½ cup brown sugar (110 g) packed
  • 2 tablespoon corn syrup (30 ml)
  • ¼ teaspoon salt (1.5 g)
  • ½ teaspoon vanilla extract (2.5 ml)

Instructions

  • Preheat the oven: Set the oven to 350°F (175°C).
  • Prep the pan: Line an 8 x 8 inch square baking pan with parchment on the bottom and all four sides, then lightly grease the parchment and set aside.
  • Melt butter and chocolate: Add the butter and chopped chocolate to a large heatproof bowl and microwave in 15 to 30 second intervals, stirring between each, until smooth. Valrhona Hukambi chocolate is what I used, but pick any good chocolate that suits your taste.
    ¾ cup unsalted butter, 1 cup Valrhona Hukambi chocolate
  • Add sugar: Whisk in the granulated sugar until fully combined. Feel free to use standard granulated white beet sugar. I chose raw cane sugar for the warm flavor notes of caramel, maple, toffee, and a touch of earthiness.
    1½ cups raw cane sugar
  • Add eggs one at a time: Whisk in the eggs one at a time until each is fully incorporated before adding the next. Use a metal whisk, or a handheld Mixer on low.
    3 large eggs
  • Add vanilla: Add the vanilla with the final egg and whisk again until smooth.
    1 teaspoon vanilla extract
  • Add dry ingredients: Sift the flour, cocoa powder, and salt together, then add to the bowl and fold until just combined.
    ¾ cup all-purpose flour, ½ cup unsweetened 16% cocoa powder, ½ teaspoon salt
  • Add mix-ins: Fold in the chopped pecans and chocolate chips or chopped chocolate until evenly distributed.
    ½ cup pecans, ½ cup chocolate chips
  • Pour and level: Transfer the brownie batter into the prepared pan and smooth the top.
  • First bake: Bake for 40 to 45 minutes until the edges and top look set but the center is not fully baked. If your oven runs hot or is convection, start checking around 35 minutes.
  • Prepare Pecan Caramel Topping:  Make the pecan caramel topping during this first bake to keep the timing seamless. Combine ingredients in a medium saucepan, add the chopped pecans, butter, maple syrup, brown sugar, corn syrup, and salt, then stir to combine.
  • Boil and finish: Bring to a boil over medium heat and let it simmer for 3 minutes, then remove from heat and stir in the vanilla.
  • Add topping to brownies: Remove the brownies from the oven once set around the edges and pour the hot pecan caramel topping evenly over the surface, spreading gently with an offset spatula.
  • Second bake: Return the pan to the oven and bake for another 15 minutes.
  • Cool and serve: Remove from the oven and allow the brownies to cool completely before slicing.

Notes

Baking Success Tips
  • Baking Time and Altitude: Oven temperatures can vary and altitude affects how fast brownies bake. My suggested timing is based on baking at 4,327 feet (1,319 m) above sea level.
  • Lower Altitude Baking: begin checking for doneness around the 25 to 30 minute mark.
  • Doneness: Remove the brownies when a toothpick comes out with a few moist crumbs for the best fudgy texture.
  • Easy Removal: Leave a small parchment overhang on two opposite sides of the pan to create lifting handles. This lets you pull the brownies out in one piece.
  • Clean Slices: Once removed, use a long knife and wipe between slices for the cleanest cuts.
  • Storage: Keep brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 6 days. Allow chilled brownies to return to room temperature before serving.
  • To freeze: tightly wrap brownies for up to 2 months.
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