If you love brownies and pecan pie, you're in for a decadent treat with this Brownie Pecan Pie. The first time I baked this pie, I was amazed at how it combined the rich, fudgy texture of a brownie with the gooey, nutty topping of a classic pecan pie. It’s a showstopper of a dessert that’s perfect for the holidays, special occasions, or anytime you want to impress your guests.
This dessert is like getting two for one—a chewy, chocolate-rich brownie baked right into a flaky pie crust, topped with a buttery pecan glaze that turns golden and glossy in the oven. It looks stunning on a dessert table and always draws oohs and aahs when sliced. Plus, it comes together with mostly pantry staples and saves you time by using a boxed brownie mix.
Whether you're planning your Thanksgiving menu, baking a surprise for your chocolate-loving friend, or just craving something special, this Brownie Pecan Pie is sure to delight. It's a sweet fusion of textures and flavors that elevates a humble pie to new dessert heights.
Why You’ll Love Brownie Pecan Pie
- Two desserts in one: A dreamy combo of brownie and pecan pie.
- Easy ingredients: Uses boxed brownie mix and a store-bought crust.
- Perfect for holidays: A crowd-pleaser at Thanksgiving, Christmas, or potlucks.
- Texture heaven: Crispy edges, gooey brownie center, and crunchy pecans.
- Make-ahead friendly: Can be baked a day in advance.
- Customizable: Add bourbon, chocolate chips, or sea salt.
- Beautiful presentation: A glossy top and crimped crust makes it a table centerpiece.
- Great for gifting: Wrap in a pie box and it makes a lovely homemade present.
Ingredients You’ll Need
- 1 unbaked pie crust (store-bought or homemade)
- 1 box brownie mix (plus ingredients listed on the box: usually eggs, water, oil)
- 1 cup chopped pecans
- ½ cup corn syrup
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat and Prep:
- Preheat oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges if desired.
- Place the dish on a baking sheet to catch any spills during baking.
- Prepare the Brownie Layer:
- In a medium bowl, prepare the brownie mix according to package directions (typically adding egg, oil, and water).
- Stir until smooth and pour the batter into the prepared crust, spreading evenly.
- Make the Pecan Topping:
- In another bowl, whisk together corn syrup, granulated sugar, eggs, melted butter, and vanilla extract until smooth.
- Stir in the chopped pecans, ensuring they are evenly coated.
- Add the Topping and Bake:
- Gently spoon the pecan mixture over the brownie batter to distribute evenly. Do not mix together.
- Bake for 45–50 minutes, until the pecan layer is golden and the pie is set but still slightly jiggly in the center.
- Check at 25 minutes; if crust edges are browning too fast, cover with foil.
- Cool and Serve:
- Allow the pie to cool completely on a wire rack (at least 2 hours) to set properly.
- Slice and serve at room temperature or slightly warmed.
- Optional: top with whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce.
Serving and Storage Tips
- Best served at room temp: Flavors and textures are best after cooling.
- Store in the fridge: Cover with foil or plastic wrap and keep for up to 4 days.
- Freeze for later: Cool completely, wrap in plastic and foil, and freeze up to 2 months.
- Reheat to serve: Warm individual slices in the microwave for 20 seconds or in a 300°F oven for 5–10 minutes.
- Transporting tips: Cool completely before covering with foil or placing in a pie carrier.
Helpful Notes
- Brownie mix: Fudge-style or extra-chocolatey mixes work best.
- Crust options: Use a graham cracker crust or chocolate cookie crust for a fun twist.
- Extra flavor: Add 1 tablespoon bourbon, maple syrup, or a pinch of cinnamon to the pecan mixture.
- Nut variation: Try walnuts, hazelnuts, or even a mix of your favorites.
- Mini pies: Make in mini tart pans or muffin tins. Reduce bake time to 20–25 minutes.
- Clean slices: For neat cuts, chill the pie for 30 minutes before slicing.
Frequently Asked Questions
- Can I use homemade brownie batter?
Yes! Just use a batch that makes about the same quantity as a boxed mix. - How do I know when the pie is done?
The top should be golden and slightly puffed. The center should jiggle slightly but not be wet. A toothpick may come out with moist crumbs. - Can I make this ahead of time?
Absolutely! It tastes even better the next day as the flavors meld. - Can I use a different type of nut?
Yes! Walnuts, cashews, or a combination of chopped nuts work great. - Is this recipe kid-friendly?
Definitely! It’s a chocolatey, sweet treat most kids will enjoy. - Can I make this gluten-free?
Yes! Use a gluten-free pie crust and brownie mix.
Final Thoughts
Brownie Pecan Pie is a rich, crowd-pleasing dessert that brings together two beloved classics in the most delicious way. It’s simple to make, eye-catching on the table, and absolutely indulgent. Whether you're baking it for a holiday, a special dinner, or just to satisfy a serious chocolate craving, this pie is guaranteed to impress. Don’t forget to stash a slice for yourself—because it always disappears fast!
Brownie Pecan Pie
Ingredients
- 1 unbaked pie crust store-bought or homemade
- 1 box brownie mix plus eggs, oil, and water as directed
- 1 cup chopped pecans
- ½ cup corn syrup
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Place crust in 9-inch pie dish and set on a baking sheet.
- Prepare brownie batter per box directions. Pour into crust.
- Whisk corn syrup, sugar, eggs, butter, and vanilla. Stir in pecans.
- Spoon pecan mixture over brownie batter evenly.
- Bake 45–50 minutes until set and golden. Cover edges with foil if needed.
- Cool completely (2 hours) before slicing. Serve at room temp or slightly warm.
Notes
- Use a fudge-style brownie mix for richer texture.
- Add 1 tablespoon bourbon or a pinch of cinnamon for extra depth.
- Swap pecans for walnuts or mixed nuts.
- Store up to 4 days refrigerated or freeze for 2 months.
- Serve with whipped cream or vanilla ice cream.
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