Best 8 Easy Pecan Pie Brownies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a dessert that combines the delicious flavors of pecan pie and brownies? Look no further! Easy pecan pie brownies are the perfect treat for any occasion. With a rich, fudgy brownie base topped with a sweet and gooey pecan pie filling, these brownies are sure to satisfy your sweet tooth. In this article, we'll provide you with a simple and easy-to-follow recipe for making these delicious treats in the comfort of your own kitchen. Get ready to indulge in a delightful combination of flavors and textures with our foolproof recipe for easy pecan pie brownies!

Check out the recipes below so you can choose the best recipe for yourself!

PECAN PIE BROWNIES



Pecan Pie Brownies image

These Pecan Pie Brownies are topped with an ooey gooey layer of buttery pecans! This recipe uses a brownie mix, but I promise this dessert tastes homemade!

Provided by Sweet Basil

Categories     100 Best Brownies and Bars Recipes

Time 1h15m

Number Of Ingredients 8

2 Regular Sized Brownie Mixes (+ all of the ingredients listed on the package to make the brownies (usually oil, eggs, and water))
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar
1 1/2 Cups Light Corn syrup ( )
4 Large Eggs
1/4 Cup Butter (, melted)
1 Teaspoon Vanilla Extract
2 Cups Fisher Pecans (, chopped)

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the brownie mix according to the package directions.
  • Pour brownie batter into a greased 9x13-inch pan and place it in the oven to bake for 30 minutes.
  • While the brownies are baking, start on the pecan pie topping.
  • Toast the pecans over medium heat in a skillet for about 2 minutes, stirring often so no burning occurs.
  • In a large bowl, combine the sugar, corn syrup, eggs, butter, and vanilla, mixing together well. Stir in pecans.
  • After 30 minutes, remove the brownies from the oven and pour the pecan pie filling over them, making sure to not add all of the liquid.
  • Place the brownies back in the oven and bake for 30-40 minutes longer or until the filling only jiggles slightly in the middle when you move the pan.
  • Let cool to room temperature before cutting or the brownies will be too gooey to eat.

Nutrition Facts : ServingSize 1 brownie, Calories 199 kcal, Carbohydrate 26 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 44 mg, Sodium 48 mg, Fiber 1 g, Sugar 25 g, TransFat 1 g, UnsaturatedFat 7 g

PECAN PIE BROWNIES



Pecan Pie Brownies image

Two favorite desserts in one! Gooey brownie with caramel pecan pie topping. Your guests will thank you! Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored, in an airtight container, at room temperature.

Provided by Julie Hubert

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 3h35m

Yield 16

Number Of Ingredients 13

cooking spray
1 (18 ounce) package fudge brownie mix (such as Duncan Hines®)
½ cup vegetable oil
2 eggs
¼ cup water
½ cup brown sugar
⅓ cup light corn syrup
2 large eggs
1 tablespoon bourbon
2 teaspoons vanilla extract
½ teaspoon sea salt
¼ cup unsalted butter, melted and cooled slightly
2 cups pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray.
  • Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on.
  • Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula.
  • Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.

Nutrition Facts : Calories 361.6 calories, Carbohydrate 33.6 g, Cholesterol 54.1 mg, Fat 25 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 165 mg, Sugar 6.9 g

EASY PECAN PIE BROWNIES



Easy Pecan Pie Brownies image

Two favorites - pecan pie and fudge brownies come together in this dessert that's made with Betty Crocker® brownie mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 16

Number Of Ingredients 9

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
2/3 cup vegetable oil
1/4 cup water
4 eggs
1/2 cup packed brown sugar
1/2 cup light corn syrup
1 1/2 teaspoons vanilla
1/4 cup butter, melted
2 cups chopped pecans

Steps:

  • Heat oven to 350°F. Line 9-inch square pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake 25 minutes.
  • In large bowl, stir brown sugar, corn syrup, vanilla, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
  • Bake 25 to 30 minutes or until topping is set. Cool completely in pan on cooling rack. Refrigerate 2 hours. Use foil to lift from pan. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 400, Carbohydrate 45 g, Fat 5, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 160 mg

PECAN PIE BROWNIES



Pecan Pie Brownies image

A fudgy and decadent chocolate brownie topped with a sweet and crunchy layer of pecan pie is a match made in heaven. To ensure the layers stay distinct when these two classic desserts come together, the brownie is baked first then the nut filling is layered over it and baked again. In the oven, the syrup seeps into the brownies, keeping them moist and rich. Try serving them with a scoop of vanilla ice cream.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 9 servings

Number Of Ingredients 19

Nonstick cooking spray
4 large eggs
1 1/4 cups unsweetened cocoa powder
1 tablespoon pure vanilla extract
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon instant espresso, optional
16 tablespoons (2 sticks) unsalted butter
2 1/4 cups granulated sugar
1 1/2 cups all-purpose flour (see Cook's Note)
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
1/2 cup light corn syrup
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1 tablespoon bourbon, optional
3 1/2 cups coarsely chopped pecans

Steps:

  • For the brownie layer: Preheat the oven to 350 degrees F. Line a 9-by-9-inch baking pan with parchment, leaving a 2-inch overhang on 2 sides. Spray the parchment with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, cocoa powder, vanilla, salt, baking powder and espresso powder, if using. Beat on medium-low speed until smooth, about 2 minutes.
  • Melt the butter in a small saucepan over medium-low heat. Add the sugar and stir until mostly dissolved, 2 to 3 minutes.
  • Add the melted butter mixture to the bowl and mix on medium-low speed until the batter is smooth and shiny, about 2 minutes. Reduce the speed to low and carefully add the flour and chocolate chips, mixing until the flour is fully incorporated. Pour the batter into the prepared pan and bake until the brownie layer is cooked through, 32 to 34 minutes.
  • For the pecan layer: While the brownie layer is baking, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt, eggs and bourbon, if using, in a medium bowl until well combined and the sugar is dissolved. Add the pecans and stir until the nuts are completely coated.
  • Gently pour the pecan mixture over the baked brownie, using a spoon or small offset spatula to carefully spread all the way to the edges. Bake until the pecan pie layer is golden, set and no longer jiggly, 30 to 35 minutes. Let cool completely, about 3 hours, before slicing into 9 squares.

PECAN PIE BROWNIES



Pecan Pie Brownies image

Provided by Food Network

Categories     dessert

Time 55m

Yield 24 bars

Number Of Ingredients 12

1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
2 large eggs
Crisco® Original No-Stick Cooking Spray
TOPPING:
1/4 cup butter
2 tbsps. Pillsbury BEST® All Purpose Flour
3/4 cup firmly packed light brown sugar
1 tsp. vanilla extract
2 cups chopped pecans
BROWNIES:
1 (19.5 oz.) pkg. Pillsbury® Classic Traditional Fudge Brownie

Steps:

  • HEAT oven to 350 degrees F. Spray bottom only of 13 x 9-inch pan with no-stick cooking spray. Melt butter in medium saucepan; stir in flour until smooth. Add brown sugar and 2 eggs; mix well.
  • COOK over medium-low heat 5 minutes, stirring constantly. Remove from heat; stir in vanilla and pecans. Set aside.
  • COMBINE all brownie ingredients in large bowl; beat 50 strokes with spoon. Spread in prepared pan. Spoon topping evenly over top.
  • BAKE 30 to 35 minutes or until set. Cool completely. Cut into bars.
  • High Altitude (above 3500 ft.):
  • ADD 1/4 cup flour to dry mix. Bake as directed above.

PECAN BROWNIES



Pecan Brownies image

It's hard to eat just one of these nutty treats...good thing a batch can bake up in a matter of minutes.-Karen Batchelor, Bellevue, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 brownies.

Number Of Ingredients 7

1/2 cup butter, cubed
2 ounces unsweetened chocolate
1 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 to 1 cup chopped pecans

Steps:

  • In a saucepan over low heat, melt butter and chocolate. Stir in sugar; cool slightly. Add eggs and vanilla; mix well. Stir in flour and pecans. , Spread into a greased 8-in. square baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

PECAN PIE BROWNIES



Pecan Pie Brownies image

The best of nutty pecan pie and fudgy chocolate brownies in one easy recipe - these will surely be the star of the dessert table.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 40

Number Of Ingredients 8

1 frozen pecan pie (2 lb), thawed
1 3/4 cups semisweet chocolate chunks
1/2 cup butter, cut into pieces
1 cup sugar
2 eggs
1 cup milk
1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Cut pie into cubes; set aside.
  • In medium microwavable bowl, microwave chocolate chunks and butter uncovered on High 1 to 2 minutes, stirring once, until softened and chocolate can be stirred smooth.
  • In large bowl, beat chocolate mixture, sugar, eggs, milk and half of pie cubes with electric mixer on low speed until blended. Add flour and baking powder, stirring with wooden spoon. Stir remaining pie cubes into batter. (Batter will be thick.) Spoon into pan.
  • Bake 50 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool completely in pan on cooling rack. Cut into 8 rows by 5 rows.

Nutrition Facts : Calories 210, Carbohydrate 29 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 130 mg

PECAN PIE BROWNIES



Pecan Pie Brownies image

Topping a panful of brownie batter with honey-spiked pecan pie filling adds a gooey sweetness and crunch to the fudgy bars beneath. You can substitute any other nut for the pecans: Walnuts, almonds, pistachios, cashews or a combination will all work perfectly. This recipe calls for an 8-inch square pan, but, if you only have a 9-inch square pan, shave a few minutes off the baking time.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 1h15m

Yield 16 brownies

Number Of Ingredients 16

1/2 cup/115 grams unsalted butter (1 stick), plus more for greasing the pan
4 ounces/115 grams unsweetened chocolate, coarsely chopped or broken up
1 1/4 cups/250 grams granulated sugar
2 large eggs, at room temperature
1 cup/130 grams all-purpose flour
2 tablespoons Dutch-processed cocoa powder
2 teaspoons vanilla extract
3/4 teaspoon fine sea salt
1/4 cup/45 grams mini or regular chocolate chips (optional)
6 tablespoons/85 grams unsalted butter (3/4 stick), melted
1/4 cup/60 milliliters honey
1/4 cup/55 grams light or dark brown sugar
2 tablespoons heavy cream
1/4 teaspoon fine sea salt
2 cups/200 grams toasted pecan halves, coarsely chopped
Flaky sea salt, such as Maldon

Steps:

  • Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
  • Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
  • Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.
  • Make the pecan layer: In a medium bowl, whisk together butter, honey, brown sugar, heavy cream and fine sea salt. Fold in pecans until well coated.
  • Pour pecan mixture in an even layer on top of the brownie batter. Sprinkle the top lightly with flaky sea salt. Bake until the top is set and firm to touch, especially in the center, 45 to 55 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.

Tips:

  • Choose fresh, high-quality pecans. This will make a big difference in the flavor of your brownies.
  • Toast the pecans before adding them to the batter. This will enhance their flavor and make them more crunchy.
  • Don't overmix the batter. Overmixing can make the brownies tough.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will make the brownies dry.
  • Let the brownies cool completely before cutting them. This will help them to hold their shape.
  • Serve the brownies with a scoop of vanilla ice cream or whipped cream. This will make them even more delicious!

Conclusion:

Pecan pie brownies are a delicious and easy-to-make dessert that is perfect for any occasion. With their rich, chocolatey flavor and crunchy pecan topping, they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give pecan pie brownies a try!

Related Topics