Pecan Pie Brownies combine two classic desserts into one over the top fudgy and sweet brownie recipe. I’ve chopped up an entire pecan pie, crust and all, and folded it right into chocolate brownies. These are completely over the top in the best way!
I use a store-bought pie in these brownies, but if you are looking for an easy, Homemade Pecan Pie Recipe, make sure to check out my recipe!
Pecan Pie Brownies Combines Two Classic Desserts!
Today we’re taking a classic fudgy brownie recipe and making them even more gooey and sweet by chopping up an entire pecan pie and folding it right into the batter!
You might wonder how this will even work, or why would would want to do it, but let me say, you might not want to ever make brownies without a pie baked in ever again! The pecan pie adds an extra gooey, sweet texture that without the crust bits inside, you might just think you’re having the fudgiest brownie ever! But add in the crust and you get buttery bits of pie crust throughout that will blow your mind!
These Brownies Are Fudgy and Gooey Holiday Dessert!
This brownie recipe is amazing all year long, honestly, but is a really great option at your holiday or Thanksgiving table as a unique take on the standard dessert offerings.
Even if you think you don’t like pecan pie, you will love these brownies. Everyone in my house agrees that they are some of the best brownies they have ever had…and I’ve made my fair share of brownie recipes!
Pecan Pie Brownie Ingredients:
- a whole bakery pecan pie
- butter
- granulated sugar
- eggs
- unsweetened cocoa powder
- baking powder
- kosher salt
- vanilla extract
- all-purpose flour
An Entire Pecan Pie?
Yep, you read that right…you chop up an entire pecan pie and you fold that right into the brownie batter. Sounds crazy, I know…but the sweet filling of the pecan pie does magical things to the brownie batter as it bakes creating an extra fudgy texture.
PRO TIP: Serve warm with ice cream. You will NOT be disappointed.
Can You Use A Boxed Brownie Mix?
Yes absolutely. If you’re looking to cut corners you can absolutely make this with a boxed brownie mix. I suggest using a “Family Sized” brownie mix, which is 18.4- ounces and bake it in a 9×9 sized pan. This will make sure your brownies are thick enough for adding the pie!
Whether or not you make the recipe as written, or use a boxed mix, you CAN bake these in a 9×13 if you prefer a thinner brownie!
How To Store These Brownies…
Simply store these airtight at room temperature for up to 3 days. I even like these best if you make them the day before and wait to cut them up right before serving! It seems to make them extra fudgy this way!
You can also freeze these airtight for up to 30 days.
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This recipe was originally posted back in 2012. The recipe and pictures were updated in 2020.
Description
Pecan Pie Brownies combine two classic desserts into one over the top fudgy and sweet brownie recipe.
- 1 full sized bakery pecan pie (or frozen and thawed)
- 1 cup butter
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 1/4 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper and coat with nonstick spray. Set aside.
- Cut your pie into 1- inch cubes. This doesn’t have to be exact.
- In a medium saucepan over medium heat, melt the butter. Once melted, add in the granulated sugar, and stir constantly until the sugar is combined and begins to dissolve and gets shiny, but not bubbly.* Temperature should reach 120°F. Remove from the heat
- In a large bowl whisk together the eggs, cocoa powder, baking powder, salt, and vanilla. Mixture will be very thick. Add in the warm butter mixture and continue whisking until mostly smooth.
- Using rubber spatula or wooden spoon stir in the flour until combined, about 50 strokes. Fold in the chopped pecan pie until evenly distributed. Don’t over-mix.
- Spread the brownie batter into the prepared pan and bake for 30 – 35 minutes, or until a toothpick inserted 2- inches from the edge of the pan comes out clean.
- Allow the brownies to cool completely in the pan before removing them using the parchment paper and transferring to a cutting board to cut into bars.
Notes
*The sugar should not be all the way dissolved when you cook it. It should begin to dissolve. This is what will give your brownies that crackly top.
Store airtight at room temperature for up to 3 days.
If you prefer a thinner brownie, you can bake these in a 9×13 pan.
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