If you’re craving something warm, cozy, and a touch indulgent this season, these pecan pie brownies are sure to become a favorite. They combine a rich, fudgy chocolate brownie base with a buttery, caramelized pecan topping—think pecan pie meets melt-in-your-mouth brownies. I first made them for a holiday dessert and now they’re a tradition. Festive, irresistible, and perfect for sharing.
Olivia’s Personal Note
I love pecan desserts—there’s something about their toasty, buttery flavor that feels like fall in every bite. Combined with a fudgy brownie, pecans make for an especially comforting treat. These brownies are moist inside with a crisp, caramelized pecan top. Serve them warm with vanilla ice cream for a truly decadent finish. They’re great for holiday trays, gifting, or simply enjoying while the house smells like baking.
Here’s What You’ll Need:
All exact ingredient amounts are listed in the recipe card below.
Butter — Melted butter gives the brownies a rich flavor and fudgy texture. I’ve tried coconut oil, but butter is my preference here.
Chocolate + Cocoa Powder — A mix of melted chocolate and unsweetened cocoa powder builds deep chocolate flavor while keeping the batter moist.
Eggs — Eggs provide structure to the brownie base and help bind the pecan topping.
Almond Flour — Fine blanched almond flour keeps the brownies dense and tender without weighing them down and adds a subtle nutty note.
Sweeteners (Cane Sugar, Brown Sugar & Maple Syrup) — Cane sugar keeps the brownie fudgy, brown sugar adds caramel notes, and maple syrup adds warmth and depth to the pecan layer.
Pecans (whole or chopped) — Use fresh pecans for the best flavor and crunch; they’re the star of the topping.
How To Make The Pecan Pie Brownie:
1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang for easy removal. In a large mixing bowl, whisk melted butter, cane sugar, salt, and vanilla until glossy. Add the eggs one at a time, whisking well after each until the mixture looks thick and creamy.
2. Stir in the melted chocolate until the mixture is smooth and shiny. If it looks grainy, whisk gently until it becomes silky.
3. Add the cocoa powder and almond flour (plus baking powder), stirring just until combined. The batter will be thick and fudgy—avoid overmixing.
4. Spread the batter into the prepared pan and smooth the top. Bake for 18–20 minutes until the edges are set but the center still feels slightly soft. Remove from the oven—don’t overbake.
5. While the brownies bake, whisk together brown sugar, maple syrup, melted butter, vanilla, salt, and the egg in a medium bowl until glossy.
6. Stir the pecans into the syrupy mixture, coating them evenly. Gently spoon the pecan topping over the partially baked brownies and spread from corner to corner so every piece gets a generous layer.
Then: Return the pan to the oven and bake for 20–25 minutes more, until the pecan topping is golden and bubbling.
Finally: Let the brownies cool in the pan for at least 1 hour. The pecan layer firms up as it cools. Use the parchment overhang to lift the slab from the pan, slice into squares, and enjoy.
Olivia’s Tips
✓ Don’t overmix the batter
Once the almond flour is added, stir only until combined. Overmixing can make brownies dense rather than fudgy.
✓ Use fresh pecans
Pecans can become stale; taste them first or toast lightly to refresh their flavor.
✓ Spread the topping evenly
Gently distribute the pecan filling so it covers the surface—this yields a crisp, candy-like top that complements the fudgy base.
Pecan Pie Brownies
Ingredients
- Brownie Base
- ½ cup unsalted butter, melted
- ¾ cup cane sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup chocolate chips, melted
- ½ cup unsweetened cocoa powder
- 1 ½ cups blanched fine almond flour
- 1 teaspoon baking powder
- Pecan Pie Topping
- ¼ cup brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 large egg
- 1 ½ cups whole or chopped pecans
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
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In a large bowl, whisk melted butter, cane sugar, salt, and vanilla until smooth. Add eggs one at a time, whisking after each.
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Stir in melted chocolate. Add cocoa powder, almond flour, and baking powder. Mix just until combined—the batter will be thick and fudgy.
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Spread batter into the prepared pan and bake 18–20 minutes until the top is set but the center is slightly soft. Remove from oven.
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While the brownies bake, whisk brown sugar, maple syrup, melted butter, vanilla, salt, and the egg until glossy. Stir in the pecans to coat.
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Spoon the pecan mixture over the partially baked brownies and spread evenly. Return to the oven and bake 20–25 minutes more, until the topping is golden and bubbling.
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Allow the brownies to cool in the pan at least 1 hour so the topping can set.
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Lift the brownies from the pan using the parchment, slice into squares, and serve.
Notes
- Store at room temperature:
Keep in an airtight container for 2–3 days. - Refrigerator:
Store up to 1 week; place parchment between layers to prevent sticking. - Freezer:
Freeze up to 2 months. Wrap pieces individually, then place in a freezer-safe bag. Thaw at room temperature or warm briefly in the microwave.
Nutrition
Nutrition information is an approximation.
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