Pecan Pie Brownies

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If you’re craving something warm, cozy, and just a little indulgent this season, these Pecan Pie Brownies are about to steal your heart. They take everything we love about fudgy brownies like that deep chocolate flavor and melt-in-your-mouth texture and layer it with a sweet, buttery pecan pie topping. I made them for our holiday dessert one year, and now it’s officially tradition. Truly irresistible and so festive!

Prep Time15

Cook Time25

Resting time1

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: pecan pie brownies

Servings:

Author: Olivia Ribas

Ingredients

Brownie Base
½ cup unsalted butter melted
¾ cup cane sugar
½ teaspoon salt
1 teaspoon vanilla extract
3 large eggs
¾ cup chocolate chips melted (I used Lily’s)
½ cup unsweetened cocoa powder
1 ½ cups blanched fine almond flour
1 teaspoon baking powder
Pecan Pie Topping
¼ cup brown sugar
2 tablespoons maple syrup
2 tablespoons melted butter
1 teaspoon vanilla extract
¼ teaspoon salt
1 large egg
1 ½ cups whole or chopped pecans

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
In a large mixing bowl, whisk together the melted butter, cane sugar, salt, and vanilla extract until smooth. Add the eggs one at a time, whisking well after each.
Stir in the melted chocolate chips until combined. Add cocoa powder, almond flour, and baking powder. Mix just until incorporated — the batter will be thick and fudgy.
Spread the batter evenly into the prepared pan. Bake for 18–20 minutes, until the top looks set but the center is still slightly soft. Remove from the oven.
While the brownies bake, whisk together brown sugar, maple syrup, melted butter, vanilla, salt, and the egg in a medium bowl. Stir in the pecans until well coated.
Gently spoon the pecan mixture over the partially baked brownies, spreading evenly. Return to the oven and bake for 20–25 minutes, or until the topping is golden brown and bubbling slightly.
Let the brownies cool in the pan for at least 1 hour before slicing. The pecan topping will firm up as it cools.
Lift the brownies out of the pan using the parchment paper. Slice into squares and enjoy!

Notes

Store at room temperature:
Keep them in an airtight container for 2–3 days.
Refrigerator:
Store up to 1 week. I like placing parchment between layers so they don’t stick.
Freezer:
Freeze up to 2 months! Wrap individually, then place inside a freezer-safe bag. Thaw at room temp or warm a few seconds in the microwave.

Nutrition