Pecan Pie Brownies (With Boxed Brownie Mix)

Skip the pie and make these pecan pie brownies instead! A rich brownie base topped with caramelized pecans makes the ultimate holiday treat.

Try my maple pecan pie , easy candied pecans, and homemade Nutella next time!

Quick Look at This Recipe

• Prep Time: _10_ minutes
• Cook Time: _50_ minutes
• Total Time: _60_ minutes
• Servings: _9_ squares
• Dietary Info: Vegetarian, nut-based dessert
• Method: Baked in a 9×13 inch pan or 9×9 inch pan
• Technique: Pre-baked brownie layer with stovetop pecan topping
• Flavor & Texture: Super easy, fudgy, gooey, nutty, and irresistibly rich

Why you’ll love this recipe!

These pecan pie brownies combine two favorite holiday desserts into one irresistible bite. Skip the all-butter pie crust for the fudgy richness of brownies layered with the gooey, caramelized pecan topping. It’s a “best of both worlds” treat that feels a little indulgent, but also simple enough to whip up with a boxed brownie mix.

I love making these for Thanksgiving or Christmas, as they always disappear quickly from the dessert spread. They’re cozy, nutty, chocolatey, and just the kind of sweet that makes everyone gather around for seconds. Try my Molten Chocolate Lava Cakes Recipe next time.

Made With Amore,

Simple Ingredients

Brownie Base

• Brownie Mix – I love Ghirardelli for its rich, fudgy texture; use the family-size box with the ingredients it calls for (oil, eggs, water).

Pecan Pie Topping

• Pecans – halved or roughly chopped, for a nutty crunch. I love chopped pecans
• Butter – adds richness and helps create the gooey topping.
• Dark Brown Sugar – deep molasses flavor that balances the chocolate.
• Light Corn Syrup – gives the topping its signature sticky, glossy finish.
• Heavy Cream – adds silkiness and body.
• Vanilla Extract – rounds out sweetness with warm flavor.
• Cinnamon – a subtle spice that enhances the pecans.
• Kosher Salt – balances sweetness.
• Flaky Salt (optional) – for sprinkling on top, a bakery-style finish.

See the recipe card for exact quantities.

Substitutions and Variations

• Corn Syrup Swap: Use maple syrup or honey for a natural alternative (this will change the taste and texture). You could use pecan pie filling as a super-easy version.
• Gluten-Free: Swap in a gluten-free brownie mix—same method, fudgy results.
• Chocolate Boost: Fold chocolate chips into the brownie base or add them to the pecan topping. Try my chocolate chip ricotta cake.
• Nut Variations: Try walnuts or almonds for a different crunch. Try my classic almond biscotti recipe.
• Mini Dessert Idea: Bake in a muffin tin for bite-sized holiday treats.
• Twist: Add a splash of espresso or Bourbon to the brownie mix for depth of flavor.

How To Make Pecan Pie Brownies

This is a step-by-step photo overview of this fudgy brownies recipe; the full instrcutions are in the recipe card below.

Step #1: Prepare the brownie batter according to package instructions. Whisk all ingredients together in a bowl. Pour the batter into the prepared pan.

Step #2: Bake for 25-30 minutes, until the top is set but the center is still slightly underbaked.

Step #3: Make the Pecan Pie Topping
While the brownies are baking, make the topping. In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, corn syrup, and heavy cream into the melted butter. Bring to a gentle simmer and cook for about 2 minutes, stirring constantly.

Step #4: Layer and Bake Again
Increase the oven temperature to 350ºF. Carefully spoon the pecan mixture over the par-baked brownies, spreading evenly.
Return the pan to the oven and bake for an additional 20–30 minutes, until the topping is bubbly and golden.

Step #5: Cool and Serve
Let brownies cool completely in the pan before slicing (this helps the topping set- about 2-3 hours). Sprinkle with flaky salt if desired.

Step #6: Cut into squares and enjoy! Pro Tip: For the cleanest slices, chill brownies in the fridge for 1–2 hours before cutting, then bring to room temperature before serving.

Make-Ahead Storage and Reheating

• Make Ahead: Bake up to 2 days ahead. Keep whole (unsliced), wrapped tightly at room temp.
• Storage: Airtight container—2 days at room temp or 5 days in the fridge (firms the topping).
• Freezing: Cool, slice, and wrap pieces individually. Freeze up to 2 months. Thaw at room temp 1 hour or warm in a 300°F oven for 5 minutes.
• Pro Tip: Chill before slicing to keep the pecan topping neat and intact.

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