Brownie Pecan Pie Recipe

My family begs for this Brownie Pecan Pie Recipe: a fudgy brownie base, gooey vanilla-bourbon pecan layer, and crisp, buttery crust that steal the show every time. It suits chocolate-and-pecan fans who want a holiday showstopper, and it takes about 25 minutes prep, 55–65 minutes bake, plus a 3-hour cool, roughly 4 hours total.

Easy Brownie Pecan Pie Recipe

This Brownie Pecan Pie Recipe uses pantry ingredients, one bowl for the brownie base, and a store-bought crust if you want a shortcut. You mix, pour, and bake no fancy equipment or candy thermometers. I bake the brownie base briefly first, then add the pecan layer, which keeps the layers clean and the texture on point.

I shield the crust with foil so the edges don’t scorch while the center finishes. Also check doneness with a quick thermometer poke, so you skip guesswork. You can bake it a day ahead and let the fridge do the hard work of setting it for tidy slices.

Ingredients You’ll Need

• 1 deep-dish 9-inch pie crust (store-bought refrigerated or frozen works; homemade all-butter crust tastes great too)
• brownie base:
  • 1/2 cup unsalted butter, melted (or 1/2 cup neutral oil)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 large eggs, room temp
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder (Dutch-process or natural)
  • 1/2 cup all-purpose flour (spooned and leveled; use 1:1 gluten-free blend as needed)
  • 1 teaspoon espresso powder, optional (boosts chocolate flavor)
  • 1/2 teaspoon fine salt
  • 1/2 cup chocolate chips or chunks, optional
• pecan layer:
  • 2 cups pecans, roughly chopped (plus a handful of halves for topping, optional; toast for extra flavor)
  • 1 cup packed light or dark brown sugar
  • 3/4 cup light or dark corn syrup (or 1/2 cup pure maple + 1/4 cup golden syrup; texture runs a bit softer)
  • 4 tablespoons unsalted butter, melted
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon fine salt
  • 1 tablespoon bourbon, optional
  • Flaky salt for finishing, optional

Equipment:

• 9-inch deep-dish pie plate
• Mixing bowls, whisk, rubber spatula
• Rimmed baking sheet
• Aluminum foil or a pie shield
• Cooling rack

How to Make Brownie Pecan Pie

• Prep: 25 minutes
• Cook: 55–65 minutes
• Total: about 4 hours 20 minutes (includes cooling)

1. Heat the oven to 350°F (175°C) and place a rack in the center. Set the pie plate on a rimmed baking sheet to catch any bubbles. Fit the crust into the pie plate, crimp, and freeze it for 15 minutes while you mix the brownie layer.
2. Make the brownie base: Whisk the melted butter with both sugars, then whisk in the eggs and vanilla. Sift or whisk together cocoa, flour, espresso powder, and salt; fold the dry mix into the wet mix just until combined. Fold in chocolate chips if using.
3. Spread the brownie batter into the chilled crust and smooth the top. Bake for 15 minutes until the surface looks matte and just set at the edges.
4. While the base bakes, make the pecan layer: Whisk eggs, brown sugar, corn syrup, melted butter, vanilla, salt, and bourbon until smooth. Stir in the chopped pecans.
5. Pull out the pie and gently pour the pecan mixture over the brownie layer. Cover the crust edges with foil or a pie shield. Bake 35–45 minutes, until the edges puff and the center jiggles slightly but doesn’t slosh; a thermometer near the center should read about 200°F.
6. Move the pie to a rack and let it cool for at least 3 hours so the layers set. Sprinkle flaky salt if you like. For tidy slices, chill 1–2 hours, then slice with a thin, hot knife and wipe between cuts.
7. Serve plain, with whipped cream, or with a small scoop of vanilla ice cream. I won’t tell if you call a slice “breakfast.”

Pro Baking Tips

• Use a deep-dish 9-inch crust; the filling sits tall.
• Freeze the shaped crust for 15 minutes to help prevent shrinkage.
• Toast the pecans at 350°F for 7–8 minutes for extra depth.
• Spoon and level the flour and cocoa; heavy scoops make a dry brownie base.
• Stop mixing as soon as the brownie batter comes together; overmixing toughens it.
• Par-bake the brownie layer so the pecan mix doesn’t sink into wet batter.
• Shield the crust edges early; don’t wait for dark brown.
• Check doneness with a gentle jiggle or a 200°F thermometer read near the center.
• Cool completely before slicing; a hot pie will ooze.
• Warm the knife under hot water and dry it between cuts for clean slices.

Variations I’ve Tried

• Gluten-free: Use a 1:1 gluten-free flour blend for the brownie base and a gluten-free crust.
• Vegan: Use a vegan crust, plant butter or neutral oil, and a brownie base with 2 flax “eggs”; swap the pecan layer with 1/2 cup whipped aquafaba, 2 tablespoons cornstarch, plant butter, and maple/corn syrup combo; bake until the center sets.
• Add-ins: Orange zest, cinnamon, espresso powder, a pinch of cayenne, toasted coconut, or chopped dark chocolate.
• Flavor swaps: Use dark corn syrup for deeper notes or a half maple, half golden syrup blend for a softer, caramel vibe.

How to Serve Brownie Pecan Pie

Serve warm or at cool room temp, with lightly sweetened whipped cream or vanilla ice cream. I also like a drizzle of warm salted caramel for extra drama. Coffee, bourbon, or a not-too-sweet porter pairs nicely with the nutty chocolate notes.

Make-Ahead and Storage

• Make-ahead: Bake the day before; chill overnight for the cleanest slices.
• Room temp: Keep covered up to 1 day.
• Fridge: Store slices in an airtight container for 4 days.
• Freezer: Wrap slices tightly and freeze up to 2 months; thaw in the fridge.
• Reheat: Warm slices at 300°F for 8–10 minutes for a crisp crust and melty brownie layer. Use a brief 10–15 second microwave burst if you only want it slightly warm.

Adaly Kandice

Brownie Pecan Pie Recipe

Brownie Pecan Pie Recipe combines classic gooey pecan pie with rich, fudgy chocolate brownie for a decadent dessert perfect for any special occasion.

Pin This Recipe Share on Facebook

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Ingredients

  

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

• 1 cup corn syrup
• 1 cup brown sugar, packed
• 3 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups pecan halves

Instructions

 

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie pan.
2. Melt butter and allow it to cool slightly.
3. In a bowl, whisk together sugar and eggs until light and fluffy.
4. Stir in the melted butter and cocoa powder.
5. Add flour, baking powder, and salt; mix until just combined.
6. Spread the brownie batter evenly in the prepared pie pan.

1. In another bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt.
2. Stir in the pecan halves.
3. Carefully pour the pecan pie mixture over the brownie batter in the pie pan.

1. Bake for 55–60 minutes, or until the center is just set and the top is golden.
2. Cool completely before slicing and serving.

Notes

For extra indulgence, serve with vanilla ice cream or whipped cream. Cool the pie thoroughly for easy slicing. Store leftovers covered in the refrigerator for up to 3 days.