If you’ve ever stood in the kitchen debating whether to bake brownies or pecan pie, this recipe is your sweet solution. Brownie Pecan Pie is the ultimate dessert mashup—rich, fudgy chocolate brownie on the bottom, topped with a gooey, caramel-style pecan pie layer that delivers crunch, sweetness, and pure indulgence in every bite.

This dessert brings together two iconic American classics into one show-stopping treat that’s perfect for holidays, celebrations, or anytime you want a dessert that truly impresses. The contrast is what makes it unforgettable: dense chocolate meets buttery pecans, soft chew meets crisp edges, deep cocoa flavor balanced by nutty caramel notes.

Unlike traditional pecan pie that relies on corn syrup alone, this version pairs beautifully with a brownie base that anchors the sweetness and adds structure. The result? A sliceable, bakery-worthy dessert that looks stunning and tastes even better.

Whether you’re baking for Thanksgiving, a dinner party, or simply treating yourself, Brownie Pecan Pie is guaranteed to steal the spotlight.

Why You’ll Love This Brownie Pecan Pie

Two classic desserts in one pan
Deep chocolate flavor balanced with sweet, nutty pecans
Perfect make-ahead dessert for holidays
Slices cleanly but stays gooey and rich
Crowd-pleasing and visually impressive

This is the kind of dessert people ask about before they even take a bite—and then ask for the recipe after.

Ingredients

Brownie Layer

Unsalted butter
Dark chocolate (or semi-sweet chocolate)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Cocoa powder
Salt

Pecan Pie Layer

Pecans (halves or chopped)
Brown sugar
Corn syrup or maple syrup
Unsalted butter
Eggs
Vanilla extract
Salt

Instructions

Preheat your oven to 350°F (175°C). Grease and line a pie dish or deep baking pan with parchment paper.
Melt butter and chocolate together until smooth. Let cool slightly.
Whisk sugars into the chocolate mixture until glossy.
Add eggs one at a time, then vanilla extract.
Fold in flour, cocoa powder, and salt until just combined.
Spread brownie batter evenly into the prepared pan.
In a separate bowl, whisk brown sugar, corn syrup, melted butter, eggs, vanilla, and salt.
Fold in pecans until well coated.
Gently pour the pecan mixture over the brownie batter.
Bake for 45–55 minutes, until the top is set but the center still has a slight jiggle.
Cool completely before slicing for clean layers.

Tips for the Perfect Brownie Pecan Pie

Use quality chocolate: The brownie base is the foundation—good chocolate makes a difference.
Don’t overbake: The center should be slightly soft; it will set as it cools.
Toast the pecans: Lightly toasting adds deeper flavor and extra crunch.
Cool fully before slicing: This helps the layers firm up beautifully.

Variations to Try

Bourbon Pecan Brownie Pie: Add a splash of bourbon to the pecan layer.
Salted Caramel Version: Sprinkle flaky sea salt on top after baking.
Dark Chocolate Lovers: Use extra-dark cocoa powder for intense flavor.
Gluten-Free Option: Swap flour with a 1:1 gluten-free blend.

Serving Suggestions

Serve Brownie Pecan Pie slightly warm with:

Vanilla ice cream
Fresh whipped cream
A drizzle of chocolate or caramel sauce

It pairs beautifully with coffee, espresso, or a glass of milk.

Fun Dessert Fact

Pecan pie dates back to the late 1800s in the Southern United States, while brownies became popular in the early 20th century. This recipe blends two American dessert legends into one modern masterpiece.

Storage & Make-Ahead Tips

Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days
Freeze slices individually for up to 2 months