Pecan Pie Brownies
Boxed brownies topped with an easy pecan pie filling will be your favorite fall dessert mash-up.
Serves16
Prep15 minutes
Cook50 minutes to 55 minutes
Pecan pie brownies are the dessert mash-up that you didn’t know you were missing. Calling for nothing more than a boxed brownie mix and a simple one-pot pecan pie topping, these cuties will be cooling on your counter within an hour.
Although there is 100% a time and a place for homemade brownies, I adore the ones that come from a boxed mix. My love, of course, stems from the nostalgia of making and eating them as a kid, but I also adore the chewy, fudgy texture and the flavor, which I find to be chocolatey (but not rich) and sweet (but not in an overpowering way).
You can imagine my delight when I topped the familiar — and sentimental-to-me — boxed brownie with a sweet, sticky, and nutty pecan pie situation that comes together quickly on the stovetop. Here, the chocolate works wonderfully with the buttery pecans and the thick caramel-like sauce. If you’re anything like me, these brownies are guaranteed to be your new favorite easy-peasy autumn dessert.
If You’re Making Pecan Pie Brownies, a Few Tips
- Make sure you purchase a family-sized brownie mix and use a 9-inch square pan. This ensures that the brownies won’t bake up too thin, and can handle the double bake without drying out.
- Dollop the pecan topping in big spoonfuls. Doing so makes it easier to spread evenly on top of the brownies.
Pecan Pie Brownies Recipe
Boxed brownies topped with an easy pecan pie filling will be your favorite fall dessert mash-up.
Prep time 15 minutes
Cook time 50 minutes to 55 minutes
Serves 16
Nutritional Info
Ingredients
Cooking spray
- 1
(18 to 20-ounce) box “Family”-sized brownie mix, plus the required ingredients
- 2 cups
pecans
- 4 tablespoons
(1/2 stick) unsalted butter
- 1/3 cup
packed light brown sugar
- 1/3 cup
light corn syrup
- 2 tablespoons
heavy cream
- 3/4 teaspoon
vanilla extract
- 1/2 teaspoon
kosher salt
Flaky salt, for sprinkling (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 325°F. Generously coat a 9-inch square baking pan with cooking spray. Line the bottom and sides of the pan with 2 pieces of overlapping parchment paper, arranging them perpendicular to each other so that the paper extends over all 4 edges by a few inches.
Prepare the batter from 1 (18-ounce) box “Family”-sized boxed brownie mix according to package directions. Transfer to the baking dish and smooth out the top. Bake until the top is dry and smooth (it won’t look crinkly) and a tester inserted into the center comes out clean, about 30 minutes. Meanwhile, prepare the pecan pie topping.
Coarsely chop 2 cups pecans. Place 4 tablespoons unsalted butter, 1/3 cup packed light brown sugar, 1/3 cup light corn syrup, 2 tablespoons heavy cream, 3/4 teaspoon vanilla extract, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Simmer, stirring constantly, for 2 to 3 minutes. Take the pan off the heat. Add the pecans and stir to combine until evenly coated.
When the brownies are ready, remove the pan from the oven. Increase the oven temperature to 350ºF. Evenly spoon the filling over the brownies. Return the pan to the oven. Bake until the pecan pie topping is bubbling all over, particularly in the center of the pan, 25 to 30 minutes.
Place the pan on a wire rack and let the brownies cool to room temperature, about 1 1/2 hours. Grasping the excess parchment, lift the brownie slab out of the pan and place on a cutting board. Sprinkle with flaky salt if desired before cutting.
Recipe Notes
Storage: The brownies can be tightly wrapped and stored at room temperature for up to 3 days, or frozen for up to 1 month.