The aroma of gooey pecan pie brownies in my kitchen makes me feel like a kid again, sticky hands, chocolate on my face, and zero regrets. If you’ve ever wished you could combine brownies and pecan pie, these brownies are about to make you so happy. I first learned to bake gooey pecan pie brownies watching my mom, who always managed to whip up the chewiest brownies with the glossiest pecan topping. Now, this is my favorite dessert to share with friend, right up there with my classic vanilla bundt cake and best chewy snickerdoodle cookies.
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What Are Gooey Pecan Pie Brownies?
Gooey pecan pie brownies are the love child of southern pecan pie and chocolate brownies, fudgy, chocolate layers baked with a golden, sticky pecan topping. They’re thick, chewy, and always just a little bit messy. The magic is in the contrast: chocolate, caramel, and toasted pecans, all coming together in one blissful square. Once you try these brownies, it’s impossible to go back to plain brownies or pie. These bars disappear fast at any gathering, just like my homemade cosmic brownies or double chocolate chip cookies.
What You’ll Need
- Butter: Unsalted is my go-to. It makes the brownies rich and keeps the topping soft.
- Brown sugar: Chewy texture and deep, caramel flavor.
- Granulated sugar: Just enough sweetness to balance the chocolate.
- Eggs: For fudginess and binding.
- Vanilla extract: Bakery aroma in every bite.
- All-purpose flour: Holds the brownies together (gluten-free blend works!).
- Cocoa powder: I love Dutch-processed for even more chocolate depth.
- Semi-sweet chocolate chips: Pools of melty chocolate in every bar.
- Pecans: Chopped or halves, toast them first for max flavor.
- Corn syrup: Gives the topping that glossy, gooey finish. Maple syrup also works!
- Salt: Don’t skip it; a pinch brings out the flavors.
Quick swaps: Try golden syrup for corn syrup, or gluten-free flour if you need it. If you want extra chocolate, swirl in dark chocolate chips (see cocoa powder and chocolate). Walnuts are fine, but pecans are classic for gooey pecan pie brownies.
Step-by-Step Instructions
- Line your pan: A 9×13-inch pan lined with parchment and a little spray makes it easy to lift out your pecan pie brownies.
- Mix the brownie batter: Melt butter, whisk in sugars, eggs, and vanilla. Fold in flour, cocoa powder, salt, and chocolate chips.
- First bake: Spread in your pan and bake at 350°F (175°C) for 18–20 minutes, set on top but soft inside.
- Mix the pecan topping: Melted butter, corn syrup, brown sugar, eggs, vanilla, and salt, all whisked together, then stir in the pecans.
- Top and bake again: Pour topping over the brownie base and bake another 25–30 minutes. You want a bubbling, golden top.
- Cool completely: Gooey pecan pie brownies are easiest to cut when cold. Chill first, then slice with a sharp, warm knife.
Serving Suggestions
Gooey pecan pie brownies are amazing on their own, but I love them with vanilla ice cream or a little whipped cream. They look fancy with a dusting of powdered sugar. Pair with coffee, tea, or a glass of milk. On dessert boards, they shine next to no-bake mango cheesecake cups or best oatmeal chocolate chip cookies.
Tips For The Best Pecan Pie Brownies
- Toast the pecans first for deeper flavor.
- If you love chocolate, add more chips or swirl in a dark chocolate bar.
- Go gluten-free with a 1:1 flour blend.
- Bourbon in the topping adds warmth.
- Always chill before slicing for perfect brownies.
FAQ
Can I make gooey pecan pie brownies ahead?
Definitely, bake the night before for easy slicing and even gooier centers.
How to store gooey pecan pie brownies?
Room temp (airtight) for 3 days, fridge for a week, or freeze for 2 months.
Can I use a box mix?
Absolutely! Make the brownie base with a mix, then top and bake.
Is corn syrup a must?
It gives the topping its signature sticky bite, but you can use maple or golden syrup instead.
Cutting tip?
Chill first and clean your knife between cuts.
Why You’ll Love These
Gooey pecan pie brownies are melt-in-your-mouth rich, a little crunchy, and totally satisfying. They’re simple, but always impressive. If you love southern sweets or want a new twist on brownies, this is your recipe.
More Dessert Ideas
- Brown Butter Brookies
- Salted Caramel Pecan Chocolate Chip Cookies
- Homemade Cosmic Brownies
- No Bake Cookies and Cream Mousse Cake
- Best Oatmeal Chocolate Chip Cookies
Gooey Pecan Pie Brownies
Equipment
- 9×13-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, melted (for topping)
- 1 cup light corn syrup (or maple syrup)
- 1 cup brown sugar, packed (for topping)
- 3 large eggs (for topping)
- 2 tsp vanilla extract (for topping)
- 1/2 tsp salt (for topping)
- 2 cups pecan halves or pieces, toasted
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease.
- Whisk together melted butter, brown sugar, and granulated sugar until combined. Add eggs and vanilla; mix well.
- Fold in flour, cocoa powder, and salt until just combined. Stir in chocolate chips.
- Spread batter evenly into prepared pan. Bake for 18–20 minutes, until just set but still soft in the middle.
- While brownies bake, whisk melted butter, corn syrup, brown sugar, eggs, vanilla, and salt for the topping. Stir in pecans until coated.
- Carefully pour pecan mixture over par-baked brownies. Gently spread to cover.
- Bake an additional 25–30 minutes, until topping is bubbling and golden at edges. Cool completely before slicing (chill for neatest bars).
Notes
Nutrition
Behind The Scenes
The first time I baked gooey pecan pie brownies, I thought I’d underbaked them. Turns out, chilling them is the trick! Now, my family begs for these gooey pecan pie brownies at every get-together. I share even more of my dessert fails and wins over on Pinterest.
