Name: Pecan Pie Brownies
Prep time: 20 min
Cook time: 55 min
Total time: 4 h 15 min
Yield: 16
Cuisine: American
Ingredients: 1 family-size (18-20 oz) boxed brownie mix; Ingredients called for on the box (typically 2-3 eggs, ½ cup oil, ¼ cup water); 2 cups roughly chopped pecans; ⅓ cup unsalted butter, melted; ⅓ cup packed light brown sugar; ⅓ cup light corn syrup; 2 large eggs; ¾ tsp vanilla extract; ½ tsp kosher salt; Optional: Flaky sea salt for sprinkling

Pecan Pie Brownies combine rich, fudgy chocolate brownies with a classic gooey pecan pie topping full of crunchy nuts and sweet caramel-like filling. This indulgent Easter dessert mash-up brings chocolate decadence and nutty Southern charm together in every bite—perfect for holiday gatherings or anytime indulgence.

Why You’ll Love This Recipe

You’ll adore these Pecan Pie Brownies because they deliver the best of two iconic desserts in one pan—no pie crust fuss required! The bottom layer is ultra-fudgy and chocolatey, providing a deep, satisfying base that contrasts beautifully with the sticky, buttery pecan topping reminiscent of traditional pecan pie.

The nuts add delightful crunch and toasty flavor, while the filling sets into a caramel-like goo that keeps everything moist and irresistible. They’re crowd-pleasing, easy to make (especially with a boxed brownie mix shortcut), and feel special enough for Easter celebrations yet simple for everyday treats.

One bite, and you’ll be hooked on this decadent fusion that elevates brownies to holiday-worthy status—rich, nutty, sweet, and utterly addictive!

Yield: 16 generous squares

Pecan Pie Brownies

Fudgy brownies topped with gooey pecan pie filling—irresistible Easter treat!

Prep Time 20 minutes

Cook Time 55 minutes

Additional Time 3 hours

Total Time 4 hours 15 minutes

Ingredients

For the Brownie Layer:

1 family-size (18-20 oz) boxed brownie mix
Ingredients called for on the box (typically 2-3 eggs, ½ cup oil, ¼ cup water)

For the Pecan Pie Topping:

2 cups roughly chopped pecans
⅓ cup unsalted butter, melted
⅓ cup packed light brown sugar
⅓ cup light corn syrup
2 large eggs
¾ tsp vanilla extract
½ tsp kosher salt
Optional: Flaky sea salt for sprinkling

Instructions

Get excited and prep your kitchen! Preheat your oven to 325-350°F (follow your brownie mix temp). Line a 9x13-inch baking pan with parchment paper, leaving overhangs for easy removal, and lightly grease it. This is going to be your new favorite Easter showstopper!
Mix up that dreamy brownie batter. In a large bowl, prepare the brownie mix exactly as directed on the package (eggs, oil, water—whisk until smooth and luscious). Pour the batter evenly into your prepared pan, spreading it out with a spatula for a perfect base.
Give the brownies a head start. Bake the brownie layer alone for about 20-25 minutes until it's just set around the edges but still slightly soft in the center—this par-baking keeps everything layered beautifully without sogginess.
Toast those pecans for magic. While the brownies bake, spread your chopped pecans on a baking sheet and toast them lightly in the oven for 5-7 minutes until fragrant. This step amps up their nutty flavor—don't skip it if you can!
Whip up the gooey pecan pie magic. In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, eggs, vanilla, and salt until smooth and glossy. It should look like caramel heaven—stir in those warm toasted pecans until they're fully coated.
Layer on the goodness. Carefully remove the par-baked brownies from the oven. Gently pour and spread the pecan mixture evenly over the top, making sure every inch gets that sticky, nutty love.
Back in for the finale bake. Return the pan to the oven and bake for another 25-30 minutes. The topping should be set with a slight jiggle in the center and golden edges—don't overbake or it loses that gooey charm!
Add a fancy touch. Right after pulling from the oven, sprinkle flaky sea salt over the top if desired—it creates that irresistible sweet-salty contrast everyone raves about.
Patience time—let them cool. Place the pan on a wire rack and let everything cool completely at room temperature (2-3 hours). This sets the layers for clean, beautiful slices—resist the urge to dig in early!
Slice, serve, and enjoy the compliments! Lift out using the parchment overhang, cut into 16 squares, and watch faces light up. Serve as is or with a scoop of vanilla ice cream for pure Easter bliss. You've just created something amazing!

Notes

These are best enjoyed at room temperature for maximum gooeyness. The topping may sink slightly as it cools—that's normal and adds to the charm. If your topping seems too runny, your oven temp or bake time might need adjustment next round.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 302Total Fat 28gSaturated Fat 5gUnsaturated Fat 23gCholesterol 35mgSodium 89mgCarbohydrates 15gFiber 3gSugar 10gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Par-bake the brownie layer slightly before adding the topping to prevent sogginess and ensure clean layers. Use room-temperature eggs for smoother mixing in both parts. Toast the pecans lightly in the oven or a dry skillet for extra flavor depth—about 5-7 minutes at 350°F.

Don’t overmix the pecan filling to avoid incorporating too much air, which can make it puff up unevenly. Line your pan with parchment overhanging the sides for easy lift-out and clean cuts. Let the bars cool completely (at least 2-3 hours) before slicing to allow the topping to set properly—chilling helps even more for neat squares. For extra shine and crunch, sprinkle flaky sea salt on top right after baking.

Ingredients Notes

Start with a quality boxed brownie mix (family-size, 18-20 oz for a 9×13 pan) for foolproof fudgy results—opt for one that calls for eggs, oil, and water. Pecans should be fresh and roughly chopped for even distribution and texture; halves work too but chop for better bite coverage.

Light corn syrup gives the classic gooey pecan pie consistency without overpowering sweetness—dark syrup adds molasses notes if preferred. Brown sugar (light or dark) brings caramel depth to the topping.

Unsalted butter ensures control over saltiness, while vanilla extract enhances both layers. Eggs bind everything; use large ones at room temp. A pinch of salt in the topping balances the sweetness and elevates flavors.

Variations and Substitutions

For a from-scratch version, swap the box mix with homemade fudgy brownies using melted chocolate, cocoa, butter, sugar, eggs, and flour. Make it gluten-free with a GF brownie mix and certified GF flour if needed.

Substitute maple syrup or honey for corn syrup for a natural twist (it may be slightly less gooey). Add chocolate chips or chunks to the brownie batter for double chocolate intensity. Use walnuts or mixed nuts instead of pecans for a different crunch. For bourbon lovers, stir 1-2 tbsp bourbon into the topping.

Dairy-free? Use plant-based butter and egg substitutes. Spice it up with a dash of cinnamon or nutmeg in the topping for warm Easter vibes. Mini versions in muffin tins work great for portable treats.

Storage Options

Store cooled brownies in an airtight container at room temperature for up to 3 days—the topping stays gooey best this way. For longer freshness, refrigerate up to 1 week; bring to room temp before serving for optimal texture. Freeze individual squares wrapped in plastic and foil for up to 2 months—thaw overnight in the fridge or at room temp. Avoid microwaving directly as it can make the topping too soft; warm gently if desired.