Pecan Pie Brownies

Three stacked pecan pie brownies showing the dark chocolate base and chopped pecan topping.

Classic Fall Flavours in Brownie Form

Pecan pie is a fall classic, and these brownies bring its buttery, gooey pecan topping to a fudgy chocolate base.

If you’ve tried my Pecan Pie Cheesecake, you’ll know I like finding another home for that classic fall topping. Here, it makes an everyday brownie feel a little more special—something you can slice for a Thanksgiving dessert tray or share over coffee.

I use brewed coffee to complement the chocolate, but I’ve also made these with bourbon and enjoyed the extra depth of flavour. If you’d like to try it, replace the coffee with 55g/ ¼ cup bourbon.

And if you’re after a chocolate treat without the topping, my Simply Fudgy Brownies are another option.

Happy baking, Trish.

Why You’ll Love These

Two desserts in one: A fudgy brownie base with a buttery pecan pie topping.
No pie crust: Everything bakes in an 8-inch square pan.
Rich chocolate flavour: Dark chocolate and a little brewed coffee balance the sweet pecan topping.
Easy to serve: Cut into 16 squares for a holiday dessert tray or sharing with friends.

Recipe FAQs

Check the brownie layer before adding the topping. A toothpick inserted into the centre should come out with a few moist crumbs rather than wet batter. My first batch reached this stage at 24 minutes.

After adding the pecan topping, gently move the pan. The centre should jiggle together as one layer, without liquid sloshing. It will firm further as it cools.

Let them cool completely in the pan. If the topping is still sticky, chill briefly before lifting the brownies out with the parchment. Use a sharp knife and wipe the blade between cuts. For 16 squares, cut the slab into four rows in each direction.

The coffee is there to complement the chocolate. At this amount, it shouldn’t be the main flavour. Use regular brewed coffee rather than concentrated espresso.

Yes. I use Callebaut 54.5% dark chocolate callets, but dark or semisweet chocolate chips with a similar cacao percentage are an alternative. Use the same weight. Melt them gently with the butter; chocolate chips may make a slightly thicker melted mixture than couverture callets.

Bubbles can form and burst as the filling heats, leaving small holes when the surface sets. Stir the filling gently rather than whisking air into it, and avoid a vigorous simmer on the stovetop. Some bubbling during baking is normal. Remove the pan once the topping jiggles together; it doesn’t need to be completely firm while hot.

Yes. Bake them the day before serving, cool completely, then cover. Slice on serving day, chilling briefly first if needed for cleaner cuts.

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Makes: 16 slices

Prep Time:20

Cook Time:44

Total Time:1 4

EQUIPMENT

8-inch metal square pan

INGREDIENTS

Brownie Layer

140g (10 tablespoons ) unsalted butter
160g (5.6 oz) dark chocolate callets or chocolate chips — I use and recommend Callebaut 54.5% dark chocolate callets. Dark or semisweet chocolate chips with approximately 50–60% cacao are an alternative.
107g (½ cup packed) dark brown sugar
100g (½ cup) granulated sugar
100g (about 2 large eggs) eggs (weight is without shell)
10g (2 teaspoons) vanilla extract
56g (¼ cup) brewed coffee, cooled
100g (¾ cup + 1 tablespoon ) all-purpose flour — if measuring by cups, use the spoon-and-level method
25g (5 tablespoons ) Dutch-process cocoa powder
1.5g (¼ teaspoon) fine sea salt

Pecan Pie Topping

50g (¼ cup) granulated sugar
53g (¼ cup packed) light brown sugar
8g (1 tablespoon) all-purpose flour — if measuring by cups, use the spoon-and-level method
77g (¼ cup) light corn syrup
50g (1 large egg) egg (weight is without shell) lightly beaten
5g (1 teaspoon) vanilla extract
55g (4 tablespoons ) unsalted butter
100g (about a scant cup) chopped pecans
1g (½ teaspoon) [optional] flaky salt for finishing

INSTRUCTIONS

Preheat the oven to 350°F (180°C), conventional, middle rack. Line an 8-inch square metal pan with parchment, leaving overhang.
Put the butter and chocolate callets or chips in a small saucepan over low heat. Stir continuously, scraping the bottom and sides, until melted and smooth. Do not let it boil. Remove from the heat and cool until warm rather than hot.
140g (10 tablespoons ) unsalted butter
160g (5.6 oz) dark chocolate callets or chocolate chips — I use and recommend Callebaut 54.5% dark chocolate callets. Dark or semisweet chocolate chips with approximately 50–60% cacao are an alternative.
To make the brownie batter, whisk the dark brown sugar, granulated sugar, eggs, and vanilla in a large bowl until lighter and fluffy. Slowly mix in the warm chocolate mixture until combined, then stir in the cooled coffee.
107g (½ cup packed) dark brown sugar
100g (½ cup) granulated sugar
100g (about 2 large eggs) eggs (weight is without shell)
10g (2 teaspoons) vanilla extract
56g (¼ cup) brewed coffee, cooled
Fold in the flour, cocoa powder, and salt just until no dry streaks remain. Use a spatula to gently lift and turn the batter until no dry flour remains. Be careful not to overmix.
100g (¾ cup + 1 tablespoon ) all-purpose flour — if measuring by cups, use the spoon-and-level method
25g (5 tablespoons ) Dutch-process cocoa powder
1.5g (¼ teaspoon) fine sea salt
Spread the batter in the pan and bake for about 24 minutes, or until a toothpick in the centre comes out with a few moist crumbs.
Prepare the pecan topping while the brownie layer bakes. Before turning on the heat, add the granulated sugar, light brown sugar, flour, corn syrup, egg, and vanilla to a small saucepan. Stir gently with a spatula. Cook over medium-low heat, stirring constantly and scraping the bottom, until the sugar dissolves and the mixture looks pale and creamy. Avoid a vigorous simmer.
50g (¼ cup) granulated sugar
53g (¼ cup packed) light brown sugar
8g (1 tablespoon) all-purpose flour — if measuring by cups, use the spoon-and-level method
77g (¼ cup) light corn syrup
50g (1 large egg) egg (weight is without shell)
5g (1 teaspoon) vanilla extract
Turn off the heat, then add the butter and pecans. Stir gently until the butter has melted and the pecans are evenly coated.
55g (4 tablespoons ) unsalted butter
100g (about a scant cup) chopped pecans
Spoon the topping over the brownie and spread it gently to the edges. Tap the pan lightly on the counter a couple of times to release large bubbles. Return to the oven for 15–20 minutes, checking from 15 minutes. Gently nudge the pan using oven mitts. The centre should wobble together, with no loose liquid rippling across it.
Sprinkle with flaky sea salt, if using, then leave the brownies in the pan until completely cool. For cleaner slices, place the cooled pan in the freezer for 15–20 minutes to firm up the layers. Lift the brownies out using the parchment overhang and transfer to a cutting board. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.
1g (½ teaspoon) [optional] flaky salt