These Pecan Pie Brownies are the perfect blend of two of my favorite desserts. They're irresistible and so simple to make because the recipe uses a box brownie mix and easy stove-top pecan topping—no mixer needed and the bars are ready in an hour!

Rich, chocolaty brownies paired with a buttery, caramel pecan topping is a win-win! So much so that these bars may soon become your next favorite fall dessert.

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Essential Ingredients
How to Make
Recipe Tips
Comments and ratings
Pecan Pie Brownies
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Essential Ingredients

Brownie mix: This recipe uses the family-sized brownie mix, so be sure you buy the right one. Using this size mix and a 9-inch square pan brownies ensures that the brownies will bake up thick enough to not dry out while the topping bakes.

Pecans: I like to use pecan halves and chop them myself, as opposed to buying pecan pieces, because they have a fresher taste this way. Also, store excess pecans (and other nuts) in the freezer to keep them fresh.

How to Make

1. Line a 9-x13 inch baking pan (for thicker brownies, use a 9-inch square baking pan) with foil so it extends over two sides. (This is so you can lift the bars form the pan to cut.) Lightly coat the foil with cooking spray.

2. Make the family-size brownie mix according to package directions. Scrape into the prepared pan (A). Bake at 325°F for 30 minutes.

3. Meanwhile, make the pecan topping. Combine the butter, sugar, corn syrup, heavy cream, vanilla and salt tin a medium heavy-bottomed saucepan (B). Cook, stirring often, until mixture is melted. Bring to a gentle boil and cook for 2 to 3 minutes (C). Remove the pan from the heat and stir in the pecans (D).

4. Remove the brownies form the oven when they're ready. Increase the oven temperature to 350ºF. Spoon the filling over the brownies. Return the pan to the oven and bake until the pecan pie topping is bubbling, 25 to 30 minutes.

5. Set the pan on a wire rack and let the brownies cool to room temperature. Grasping the excess foil, lift brownies out of the pan and transfer to a cutting board. Cut into squares.

For thicker brownies, bake them in a 9-inch square pan.

Recipe Tips

To make thicker brownies, bake this recipe in a 9-inch square pan following the same directions.
Use a large spoon to add the pecan topping to the brownies. It makes it easier to spread the topping evenly over the warm brownies.
Store the brownies in an airtight container at cool room temperature for up to 3 days, or freeze for up to 1 month.
For a double-nut extravaganza, you can also add some chopped pecans to the brownie batter.

Comments and ratings

If you’ve tried these Pecan Pie Brownies or any other recipes on our site, please leave a comment and rating below. We love hearing from you!

Pecan Pie Brownies

Kathy Kingsley

These pecan pie brownies are an irresistible dessert combination that's so easy to make. Using a boxed brownie mix and easy pecan pie topping, you don't need a mixer and they're ready in just one hour!

5 from 7 votes

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Prep Time 15

Cook Time 55

Course Dessert

Cuisine American

Servings

Calories 159 kcal

Ingredients

▢ 1 (18 to 20-oz. ) box family-size brownie mix, plus the required ingredients
▢ 2 cups (8 oz.) pecans, coarsely chopped
▢ ½ stick (4 Tbs.) unsalted butter
▢ ⅓ cup packed light or dark brown suga
▢ ½ cup light corn syrup
▢ 3 Tbs. heavy cream
▢ 1 tsp. vanilla extract
▢ ½ tsp. table salt

Instructions

Position a rack in the center of the oven and heat oven to 325°F. Line a 9 x13-inch baking pan (for thicker brownies, you can use a 9-inch square baking pan) with foil so two ends extend over the pan edges by a few inches. Lightly coat the foil with cooking spray.
Prepare the brownie mix according to the package directions. Scape the batter into the prepared pan. Bake according to the package directions, about 30 minutes or until a tester inserted into the center comes out clean. Meanwhile, prepare the pecan topping.
Combine the butter, sugar, corn syrup, heavy cream, vanilla and salt tin a medium heavy-bottomed saucepan. Cook, stirring often, until mixture is melted. Bring to a gentle boil and cook for 2 to 3 minutes. Remove the pan from the heat and stir in the pecans.
Remove the brownies form the oven when they're ready. Increase the oven temperature to 350ºF. Spoon the filling over the brownies. Return the pan to the oven and bake until the pecan pie topping is bubbling, 25 to 30 minutes.
Set the pan on a wire rack and let the brownies cool to room temperature. Grasping the excess foil, lift brownies out of the pan and transfer to a cutting board. Cut into squares.