Pecan Pie Brownies
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These easy Pecan Pie Brownies start with a simple box brownie base and are topped with a gooey, rich pecan pie layer. Combining the best parts of two classic desserts, they are sure to be an instant favorite.
Easy Pecan Pie Brownies with Box Mix
Pecan pie is my husband’s favorite dessert, so I’m always finding ways to bring those flavors into easier, more low-maintenance desserts. These brownies are one of my favorite versions so far. The gooey pecan topping bakes right onto the brownie layer and gives you the same cozy, caramel flavor without the effort of making a whole pie. I’ve also made a Pecan Pie Dump Cake that leans into the same shortcut-style idea but swaps the brownies for cake mix.
I really love dressing up boxed brownies with fun toppings. It’s such an easy way to elevate a boxed dessert without a lot of extra steps. These are right in line with my Baileys Brownies and Black Forest Brownies, which start with the same base but go in totally different directions flavor-wise.
Ingredients
- Fudge brownie mix – A quick shortcut that gives you a rich, chocolatey base without making brownies from scratch. I used Duncan Hines.
- Eggs – Help bind the topping and give it structure.
- Light brown sugar – Adds sweetness and a touch of molasses flavor to the pecan topping.
- Light corn syrup – Keeps the topping smooth and chewy, similar to traditional pecan pie filling.
- Unsalted butter – Adds richness and helps the topping set.
- Vanilla extract – Enhances the flavor of both the brownie and pecan layers.
- Sea salt – Balances the sweetness and adds depth to the overall flavor.
- Pecan halves – Bring crunch and classic pecan pie texture to the topping.
How to Make Pecan Pie Brownies
- Prep – Preheat the oven according to your brownie mix instructions. Line the bottom and sides of a 9×9-inch baking pan with parchment paper.
- Make the brownie base – Prepare the brownie batter as directed on the box and pour it into the prepared pan. Bake for 30 minutes, or until the edges are set and the center is slightly underbaked.
- Mix the pecan topping – In a medium bowl, lightly beat the eggs. Add the brown sugar, corn syrup, melted butter, vanilla extract, and sea salt. Whisk until smooth, then stir in the pecan halves.
- Add the topping – Pour the pecan mixture evenly over the hot, partially baked brownies. Use a spatula to gently spread the pecans if needed.
- Finish baking – Return the pan to the oven and bake for 30–35 minutes, or until the topping is golden and set in the center.
- Cool and cut – Let the brownies cool completely in the pan before slicing. The topping will firm up as it cools, making it easier to cut cleanly.
Variations and Substitutions
- Bake in a 9×13-inch pan – For a thinner brownie base and pecan pie topping, you can bake this recipe in a 9×13-inch pan. Just keep an eye on the bake time, as the layers will cook a little faster.
- Use homemade brownies – If you prefer baking from scratch, swap the box mix for your favorite homemade brownie recipe. Just make sure it’s one that fits a 9×9 or 9×13-inch pan.
- Substitute maple syrup – For a slightly deeper, more natural sweetness, you can use pure maple syrup in place of the brown sugar in the topping. The texture may be a bit softer, but still delicious.
Tips for Success
- Line the pan with parchment – Line both the bottom and sides of your pan with parchment paper to help the brownies release cleanly. It also makes cleanup easier, especially with the sticky pecan topping.
- Cool and chill for clean slicing – Let the brownies cool completely to room temperature before placing them in the fridge. This prevents condensation from forming, which can make the pecans soggy. Once cooled, chill them for 1–2 hours to firm up the topping for cleaner cuts.
- Lightly beat the eggs first – Beating the eggs before adding the other filling ingredients helps everything mix more smoothly and keeps eggy bits from baking into the topping.
- Check the topping for doneness – The center should be set and look slightly puffed. If it’s still jiggly or glossy, give it a few more minutes.
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More Shortcut Brownie Recipes
These recipes use brownie mix as a shortcut, but with a twist that makes them feel homemade.
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Pecan Pie Brownie Recipe
Ingredients
- 1 (18-ounce box) fudge brownie mix plus ingredients listed on box (I used Duncan Hines)
- 2 large eggs
- 1/2 cup light brown sugar packed
- 1/2 cup light corn syrup
- 2 tablespoons unsalted butter melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 2 cups pecan halves
Instructions
- Preheat the oven according to the brownie mix instructions. Line a 9×9-inch pan with parchment paper, covering the bottom and sides.
- Prepare the brownie batter as directed on the box. Pour into the prepared pan and bake for 30 minutes.
- While the brownies bake, lightly beat the eggs in a medium bowl. Add brown sugar, corn syrup, melted butter, vanilla, and sea salt. Whisk until smooth. Stir in the pecans.
- Carefully pour the pecan mixture over the hot, partially baked brownies. Gently spread the pecans evenly if needed.
- Set the oven to 325 degrees F, return the pan to the oven, and bake for 30–35 minutes, until the topping is golden and set in the center.
- Let the brownies cool completely at room temperature. Once cool, chill in the fridge for 1–2 hours for cleaner slicing.
- Remove from the pan using the parchment, slice with a sharp knife, and serve.
Notes
- Store the brownies in an airtight container at room temperature for up to 3 days.
- You can also freeze the brownies for up to 3 months; thaw at room temperature before slicing or serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.