Name: Brownie Pecan Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust (homemade or store-bought); 1/2 cup unsalted butter; 4 oz semi-sweet or dark chocolate (chopped or chips); 3/4 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup all-purpose flour; 2 tbsp unsweetened cocoa powder; 1/4 tsp salt; 3/4 cup corn syrup (light or dark); 2 large eggs (for pecan topping); 1/2 cup brown sugar (for pecan topping); 1 cup chopped pecans; Whole pecans for topping (optional)

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Brownie pecan pie is a decadent dessert that combines the fudgy richness of brownies with the gooey crunch of a classic pecan pie. I love how this dessert feels both familiar and indulgently different—perfect for holidays or anytime I want to impress.

Why You’ll Love This Recipe

I love this recipe because it delivers the best of two worlds in one slice. The brownie base is rich and chocolatey, while the pecan topping adds that sticky, sweet crunch I crave from traditional pecan pie. It’s easy to prepare, can be made ahead of time, and always earns compliments when I bring it to gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Semi-sweet or dark chocolate (chopped or chips)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Salt
Corn syrup (light or dark)
Chopped pecans
Whole pecans (for topping, optional)
Pie crust (homemade or store-bought)

Directions

I preheat the oven to 350°F (175°C) and place the pie crust into a 9-inch pie dish.
I melt the butter and chocolate together until smooth, then let it cool slightly.
I whisk in granulated sugar, a bit of brown sugar, eggs, and vanilla until the mixture is glossy.
I stir in the flour, cocoa powder, and salt until just combined to make the brownie batter.
I spread the brownie batter into the prepared pie crust.
In a separate bowl, I mix corn syrup, eggs, brown sugar, and chopped pecans to make the pecan topping.
I carefully spoon the pecan mixture over the brownie batter in the pie crust.
I bake for 45–55 minutes, until the center is set and the top is golden and crackly.
I cool the pie completely before slicing so the layers can set properly.

Servings and timing

This pie makes about 8 slices. Prep time is around 20 minutes, and bake time is 50 minutes. I usually let it cool for at least 2 hours before serving.

Variations

I sometimes add a splash of bourbon to the pecan topping for a Southern twist.
If I want a saltier edge, I sprinkle a bit of flaky sea salt over the top after baking.
For more texture, I use a mix of chopped and whole pecans.

storage/reheating

I store the pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. I reheat slices gently in the microwave for about 15–20 seconds, or enjoy it chilled straight from the fridge.

FAQs

Can I make this pie ahead of time?

Yes, I often bake it a day in advance—it tastes even better the next day after the layers have settled.

Can I use store-bought pie crust?

Absolutely. I use it when I want to save time, and it works beautifully with the rich filling.

How do I know when it’s done baking?

The center should be set but still slightly soft. I look for a golden top with slight cracking and a bit of jiggle that will firm as it cools.

Can I freeze brownie pecan pie?

Yes, I wrap it tightly and freeze for up to 2 months. I thaw overnight in the fridge before serving.

Can I use a boxed brownie mix?

I prefer making the brownie base from scratch, but a good-quality boxed mix can work if I’m in a rush.

Conclusion

Brownie pecan pie is a rich, chocolatey twist on a holiday classic that always leaves me wanting another slice. It’s the kind of dessert I bring out when I want to wow guests or treat myself to something indulgent and unforgettable.