Brownie Pecan Pie

Brownie Pecan Pie is a simple dessert that can be made with just two ingredients. It’s sweet and fudgy, perfect for any day of the week. This recipe uses semi-sweet chocolate chips as well as pecans. They make this pie come together in no time!

The “jeff mauro brownie pecan pie” is a classic American dessert. It is made with a layer of chocolate cake, two layers of pecan pie, and topped with whipped cream.

Pecan pie is my absolute favorite dessert. The mix of crunchy nuts, sweet sugar, and just the right amount of gooeyness is addictive. I can’t get enough of it. One taste becomes five, and then oh my gosh, where did that quarter of the pie go? It had to be someone else. I’m going to eat some more.

Please tell me I’m not the only one who feels this way.

Given that Thanksgiving is just 15 days and 18 hours away (but who’s counting? ), I decided to go all out this year with my pecan pie by mixing it with a brownie. So forget about pie crust; the bottom of our pecan pie is brownie. BROWNIE PECAN PIE, TO BE EXACT.

Oh, sure, sweetie.


This brownie pecan pie recipe was first tried by me, then given to my sister to try on her own, and we both decided it was a Thanksgiving dessert dish to remember. She says, and I paraphrase:

Unfortunately, Thanksgiving is often bereft of chocolate. After a potentially tense family meal, this pie gives some much-needed chocolate therapy. And, may I add, brownies are the finest dessert of all time.

-Rebe, a.k.a. my sister, a.k.a. my closest friend, a.k.a. the brains behind 49% of the recipes on this site

She snatched the words from my lips. It’s fantastic. CHEERS TO FEASTING.


Make this brownie pecan pie with these helpful hints.

This brownie pecan pie recipe, although simple to prepare, does need some assembly (most of which is just pouring batter into a pan; don’t worry, you’ve got this!). To begin, prepare the handmade brownie layer.

Your brownie foundation will be baked twice, once without the gooey pecan pie filling and once with it. The first time you bake the brownies, you want them to be just cooked enough to hold up to the pecan pie filling (you don’t want the nuts to sink into the brownies otherwise it won’t taste like pecan pie!).


After the brownies have been cooked a second time with the delicious pie filling on top, chill them for at least two hours before serving. This will aid in the correct setting of the brownie pecan pie and will protect you from scorching your lips with pecan pie filling (ask me how I know this).

If you’re in a hurry or impatient, just pour the pecan pie filling over the brownie foundation and bake as directed. I hand-arranged the pecans to make my pie appear nice for you guys, but it’s completely unnecessary!


Brownie Pecan Pie is the pecan pie to end all pecan pies. Chocolatey, fudgy, rich, sweet, nutty, and fudgy. It’s an understatement to say that this is a crowd-pleaser.

  • Sarah wrote this article.
  • Time to Prepare: 25 minutes
  • 45 minutes to prepare
  • 3 hours and 30 minutes total
  • 1 pie 1x yield
  • Pie is a category of food.
  • Baked method
  • Thanksgiving cuisine
  • Sarah wrote this article.
  • Time to Prepare: 25 minutes
  • 45 minutes to prepare
  • 3 hours and 30 minutes total
  • 1 pie 1x yield
  • Pie is a category of food.
  • Baked method
  • Thanksgiving cuisine



  • Sarah wrote this article.
  • Time to Prepare: 25 minutes
  • 45 minutes to prepare
  • 3 hours and 30 minutes total
  • 1 pie 1x yield
  • Pie is a category of food.
  • Baked method
  • Thanksgiving cuisine


For the bottom of the brownie:

  • 1 pound of butter
  • 1 cup chocolate chips (dark or semi-sweet)
  • 1 cup packed light brown sugar
  • a single huge egg
  • 1 teaspoon vanilla extract
  • 1/2 cup flour (all-purpose)
  • a quarter cup of cocoa powder
  • a half teaspoon of salt
  • 1 teaspoon espresso powder (instant)

To make the pecan topping, combine the following ingredients:

  • a third cup of honey
  • 1/2 cup brown sugar, light (or medium)
  • 2 eggs, big
  • 2 teaspoons melted butter
  • a half teaspoon of salt
  • vanilla extract (two tablespoons)
  • 2 1/2 cups pecans, whole


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a tall-sided pie tin generously with butter. Remove from the equation.
  2. 1 stick butter, heated in a microwave-safe basin for 30 seconds or until completely melted Remove from the microwave, mix in the chocolate chips, and heat for another 10-15 seconds, or until the butter and chocolate are completely melted. Allow to cool slightly before serving.
  3. Hand-whisk brown sugar and 1 egg in a separate large mixing basin for 1 minute, or until the mixture seems glossy. 1 teaspoon vanilla extract, whisked in Stir in the somewhat cooled melted chocolate/butter combination, followed by the flour, cocoa powder, salt, and espresso powder.
  4. Bake for 15 minutes after pouring into prepared pan and smoothing over with a rubber spatula. Allow it cool for another 15 minutes at room temperature.
  5. Make the pecan pie topping while the brownies are cooling. Whisk together the honey, brown sugar, eggs, butter, salt, and vanilla extract in a medium mixing bowl for approximately 1 minute, or until well blended. Add the pecans and mix well.
  6. Over the partly cooked and cooled brownies, pour the pecan mixture. Place the nuts in concentric rings one by one, beginning at the exterior, if you want to produce a lovely design. You’ll have some pecan pie batter leftover when you’re done. Pour it over the top!
  7. Remove from oven and refrigerate for at least 2 hours after baking for an additional 30 minutes.

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If you don’t have a tall pie plate, you can cut them into bars using an 8′′x8′′ brownie pan!

Recipes for Thanksgiving desserts from:

No-Bake Pumpkin Mousse with Crème Fraîche

Double Chocolate Pecan Skillet Pie in a Deep Dish

Apple Cake with Ginger Molasses and Mascarpone Frosting

Pumpkin Gingersnap Mousse Cheesecake

Apple Pie with Salted Maple Caramel


The “pecan brownies” are a delicious dessert that is sure to please any sweet tooth. The recipe can be found on many different websites, but the one I have linked to is from Sally’s Baking Addiction.

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