Imagine the chewiest homemade brownie you’ve ever had, topped with a thick, glossy layer of buttery pecan pie filling that bakes up caramel-y around the edges and gooey in the center. That’s exactly what these Buttery Pecan Pie Brownies deliver in every single bite.

They’re rich enough for the holidays, simple enough for a casual weekend dessert, and guaranteed to steal the spotlight at potlucks, bake sales, and family dinners. One pan makes fudgy brownie squares crowned with toasted pecans suspended in a silky brown sugar topping—no pie crust required.

Why You’ll Love These Buttery Pecan Pie Brownies

These brownies blend two classic desserts into one easy, over-the-top treat you’ll want to bake on repeat.

Two desserts in one. You get the deep chocolate chew of brownies plus the sticky, nutty goodness of pecan pie.
No pie crust stress. The brownie base is straightforward to mix, and it doubles as the “crust” for the pecan layer.
Ultra-buttery and gooey. Melted butter, brown sugar, and corn syrup create a luscious topping that sets into a shiny, caramel-like layer around the pecans.
Perfect for sharing. One 9×13-inch pan makes plenty of squares for parties, holidays, or gifting to neighbors.
Make-ahead friendly. These bars slice even better the next day, so you can bake in advance and relax when guests arrive.

What Kind of Brownie Base Works Best for Pecan Pie Brownies?

For the best texture, you want a dense, chewy brownie that can support a generous layer of pecan pie topping without drying out. A brownie made with melted butter, plenty of sugar, whole eggs, and a relatively small amount of flour bakes up fudgy instead of cakey. That fudgy texture stays moist even after going back in the oven with the pecan layer.

A cocoa-based brownie is ideal here: it brings a deep chocolate flavor that pairs beautifully with toasted pecans and brown sugar, without overwhelming the topping. Using parchment paper to line your pan also helps the bars release easily once everything has cooled and set.

Ingredients

Before you preheat the oven, it helps to understand what each ingredient is doing in the recipe so you know where you can and can’t tweak.

Unsalted butter – Provides richness and that unmistakable buttery flavor in both the brownie base and the pecan topping.
Granulated sugar – Sweetens the brownies and helps create a shiny, crackly top on the chocolate layer.
Light brown sugar – Adds moisture and a caramel, molasses-like depth to the pecan pie topping and to the brownie base.
Large eggs – Bind the batter and topping together and give structure so the bars slice cleanly.
Vanilla extract – Rounds out the sweetness and enhances both the chocolate and pecan flavors.
All-purpose flour – Provides just enough structure to the brownies so they’re chewy but not dry.
Unsweetened cocoa powder – Gives the brownies their deep chocolate color and rich cocoa taste.
Fine sea salt – Balances all the sweetness and sharpens the flavors so the bars don’t taste flat.
Light corn syrup – Helps the pecan layer stay glossy, gooey, and sliceable without crystallizing.
Heavy cream – Enriches the topping and helps create a smooth, silky caramel-style base for the pecans.
Pecans – The star of the show; use chopped pecans or roughly chopped pecan halves for maximum crunch and coverage.
Flaky sea salt (optional) – Sprinkled on top after baking for a little contrast and a bakery-style finish.

How To Make the Buttery Pecan Pie Brownies

This recipe uses a simple two-part method: bake a fudgy brownie base first, then pour on a buttery pecan pie topping and bake again until perfectly set.

Step 1: Prep the Pan and Oven

Line a rectangular baking pan with parchment paper, leaving a bit of overhang so you can lift the brownies out easily later. Lightly grease the parchment and sides of the pan. Preheat your oven so it’s fully heated by the time the brownie batter is mixed.

Step 2: Mix the Brownie Batter

Whisk melted butter together with granulated and brown sugar until the mixture looks thick and glossy. Whisk in the eggs one at a time, followed by the vanilla extract, mixing until the batter looks shiny and slightly thickened.

Step 3: Add the Dry Ingredients

In a separate bowl, combine the flour, cocoa powder, and salt, breaking up any cocoa lumps. Gently fold the dry ingredients into the wet mixture until just combined and no dry pockets remain. Avoid overmixing so the brownies stay dense and fudgy.

Step 4: Bake the Brownie Layer

Spread the brownie batter evenly into the prepared pan, smoothing the top with an offset spatula or the back of a spoon. Bake until the edges are just set and the center still looks slightly underbaked. This par-bake ensures the brownies finish cooking underneath the pecan topping without becoming dry.

Step 5: Start the Pecan Pie Topping

While the brownie layer is in the oven, melt butter in a saucepan and stir in brown sugar, corn syrup, and heavy cream. Bring the mixture to a gentle simmer, stirring until the sugar has dissolved and the mixture looks smooth and glossy. Take the pan off the heat and let it cool for a few minutes so it doesn’t scramble the eggs in the next step.

Step 6: Temper the Eggs and Add the Pecans

In a mixing bowl, whisk the eggs with vanilla extract and salt. Slowly pour the warm sugar mixture into the eggs in a thin stream, whisking constantly to temper them. Once everything is smooth and combined, stir in the pecans until they’re evenly coated with the buttery caramel mixture.

Step 7: Bake with the Topping

Remove the pan with the par-baked brownies from the oven. Carefully pour the pecan mixture over the hot brownie layer, spreading it evenly so that the pecans cover every corner. Return the pan to the oven and bake until the topping is bubbling at the edges and just set in the center.

Step 8: Cool and Slice

Let the brownies cool completely in the pan on a wire rack. For the cleanest slices and the best texture, chill the cooled pan in the refrigerator until firm. Use the parchment overhang to lift the slab out, then cut into neat squares with a sharp knife. If you like, finish with a sprinkle of flaky sea salt.

Serving Buttery Pecan Pie Brownies

One pan of these Buttery Pecan Pie Brownies comfortably feeds about 16 people when sliced into generous squares, or more if you cut smaller bite-sized pieces for a dessert platter.

Serve the brownies at room temperature for the gooiest, chewiest texture, or slightly chilled if you prefer tidy, bakery-style squares. They’re fantastic on their own, but you can also:

Add a scoop of vanilla ice cream for a pecan pie–meets–brownie sundae.
Drizzle with warm caramel or chocolate sauce for extra indulgence.
Pair with strong coffee or an after-dinner espresso to balance the sweetness.

Because they’re rich, even a small square feels satisfying, making them ideal for holiday dessert tables and potlucks where there are lots of sweets to sample.

How to Store Buttery Pecan Pie Brownies

These bars store beautifully, which makes them perfect for making ahead of time or enjoying over several days.

Room temperature: Once completely cooled, you can keep the brownies covered at room temperature for up to 2 days. The topping will stay soft and gooey, and the brownie layer remains chewy.
Refrigerator: For longer storage, cover the pan tightly or transfer the sliced brownies to an airtight container, separating layers with parchment or wax paper. Refrigerate for up to 5 days. Chilling makes the bars extra firm and easier to pack in lunch boxes or treat boxes.
Freezer: To freeze, chill the brownies until firm, then wrap individual squares in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

If the pecan topping looks a little dull after chilling, let the brownies sit at room temperature for 20–30 minutes before serving; the topping will soften and regain its shine.

Frequently Asked Questions

Can I use a boxed brownie mix instead of homemade?
Yes, you can swap in your favorite boxed brownie mix for the base if you’re short on time. Bake it in the same pan size, but reduce the initial bake time slightly since the brownies will continue baking once the pecan topping is added. You still want the base just set around the edges and slightly underdone in the center before adding the topping.

Do I have to use corn syrup in the pecan topping?
Corn syrup helps keep the topping glossy and prevents the sugar from crystallizing, which is why it’s traditional in pecan pie recipes. If you prefer not to use it, you can try using maple syrup or golden syrup, but the texture may be a bit looser and the bars may not slice quite as cleanly.

How do I know when the pecan topping is fully baked?
Look for visual cues: the topping should be bubbling gently around the edges and appear just set in the center. If you nudge the pan, the middle may jiggle slightly but shouldn’t look watery. Overbaking can cause the topping to become hard instead of chewy once cooled.

Can I toast the pecans first?
Absolutely. Lightly toasting the pecans in a dry skillet or on a baking sheet before adding them to the topping intensifies their nutty flavor. Just keep a close eye on them and let them cool slightly before stirring into the warm sugar mixture.

Can I make these pecan pie brownies ahead of time?
Yes—these brownies are actually even easier to slice and serve the next day. Bake them completely, cool to room temperature, then cover and refrigerate overnight. Slice just before serving, and let the bars warm up slightly if you prefer a softer topping.

Want More Dessert Bar & Brownie Ideas?

If you love these Buttery Pecan Pie Brownies, you’ll have fun exploring more sweet bar, brownie, and pecan-packed treats:

Bake a cozy pan of Apple Brownies when you’re craving fruit and chocolate together.
Try Pumpkin Cheesecake Swirl Brownies for an autumn twist with creamy cheesecake ribbons.
For a secretly protein-packed option, make Healthy Cottage Cheese Protein Brownies.
Keep the pecan theme going with buttery Vanilla Pecan Pralines.
Or mix things up with Small Batch Almond Joy Cookies when you want coconut and chocolate in a bite-sized treat.

Save This Pin For Later

📌 Save these Buttery Pecan Pie Brownies to your dessert board so you can find them quickly whenever a chocolate-and-pecan craving hits.

And when you bake them, come back and share how they turned out. Did you cut them into big bakery squares or bite-sized pieces for a party tray? Did you serve them plain, or with ice cream on top?

I love hearing how others make these recipes their own. Questions are always welcome too—let’s help each other bake smarter and sweeter. For even more dessert inspiration and everyday cooking ideas, follow along on Pinterest at Life With Livia.

Buttery Pecan Pie Brownies