These fudgy pecan brownies are topped with a gooey, toasty maple bourbon pecan pie topping. They're like pecan pie bars - with a decadent fudgy brownie bottom! The pecans are lightly toasted for more flavor and a crunchier texture, and the topping is like a cross between a butter tart and a pecan pie topping. If you love gooey, nutty brownies - you're going to need to make this recipe.
If you love fudgy brownies, try these fudgy cherry brownies packed full of juicy, ripe cherries.
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🍫 Why you'll LOVE this recipe
- Gooey pecan pie topping: The sweet, gooey topping, packed with toasted pecans, is the perfect decadent pecan topping for brownies.
- Maple and bourbon: maple syrup and a touch of bourbon in the topping deepens the flavor - it's really like a cross between a butter tart and pecan pie topping.
- Fudgy brownie: The base is a decadent, rich, fudgy chocolate brownie that is just so incredibly delicious! Not cakey or dry at all, and packed full of chocolate.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Pecans: I love using raw pecan halves and toast them myself. They taste fresher and more delicious this way.
Maple syrup: This adds a gorgeous depth of flavor in the topping. It also keeps it beautifully gooey and sweet without the need of cornstarch.
Bourbon: This is optional, it adds a subtle savory smokiness.
Vinegar: I used apple cider vinegar, but you can also use white vinegar. It helps balance the sweetness in the pecan pie topping. You don't taste it!
Chocolate chips: I melt the chocolate chips down for the brownie batter. You can use good quality chocolate if you prefer, but I didn't taste much of a difference between the two.
Chopped chocolate: after mixing together the brownie batter, a mixture of chopped milk chocolate and semisweet chocolate chips are folded in. This creates lovely pockets full of gooey chocolate. I prefer using chopped chocolate as opposed to chocolate chips here because they tend to stay gooeyer.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Instant espresso: This is optional but it helps deepen the flavor of the chocolate brownies. You can use instant coffee instead if that's what you have. Don't add water - just add the powder!
👩🍳 How to make pecan pie brownies
Fudgy brownie layer step by step
Prep: Line the bottoms and sides of an 8" or 9" square baking pan with parchment paper. Leave long handles on top so that you're able to use them to lift the brownies out of the pan. Preheat the oven to 355F (180C).
Step 1: Combine butter and 1 cup of chocolate chips in a saucepan. Gently melt it on low heat, stirring constantly to prevent burning. You can also melt it in a microwave safe bowl in the microwave, making sure to mix it every 15 seconds. Set it aside to cool as soon as it's melted and smooth. Work on the rest of the batter while it cools to room temperature.
Step 2: Crack the eggs into a large bowl or stand mixer. Add sugar and salt. Whisk together by hand or with an electric mixer until it lightens in color and the mixture falls off the whisk in ribbons.
Step 3: Add the vanilla, instant espresso, and melted chocolate mixture into the egg mixture and gently fold it with a spatula to combine.
Step 4: Sift flour and cocoa powder right into the same bowl. Use the spatula to gently fold it all together.
Step 5: Lastly, fold in some extra chocolate chips right into the brownie batter.
Step 6: Transfer the brownie batter into the lined baking pan and bake for 15 minutes. Remove from the oven, and work on the topping while it bakes.
Pecan pie topping step by step
Step 1: Toast the pecans by spreading them out on a baking sheet and placing into the oven preheated to 350F (180C). Bake for 7 to 9 minutes - until they smell toasty and darken slightly. Be careful not to burn them! If you buy toasted pecans, you don't need to toast the pecans. If they're salted toasted pecans, then omit the salt from the topping.
Once they cool, chop the pecans into smaller pieces on a cutting board.
Step 2: In a large bowl, whisk together the eggs and sugar slightly, until the eggs are broken up and smooth.
Step 3: Add maple syrup, salt, melted butter, bourbon (optional), and apple cider vinegar. Whisk it all together to combine.
Step 4: Chop the pecans into smaller pieces and add them into the egg mixture. Mix to coat the pecans in the gooey mix.
Step 5: Pour the pecan mixture over the hot baked brownies. Spread it into an even layer. Place the pecan pie topped brownies into the oven to continue baking, for 30-35 minutes. They're ready when the top has a crunchy crackly layer and the edges have set well.
Step 6: Once baked, remove the brownies from the oven and let them cool for 20 minutes. Use the parchment paper handles to help lift them out of the pan and place the brownies on top of a cooling rack, still inside of the parchment paper. If you let it cool completely inside of the baking pan, it's more likely to stick to the inside of the pan.
Step 7: Let the brownies cool to room temperature before cutting and serving with an optional scoop of vanilla ice cream on top. For extra clean slices, refrigerate the brownies for a few hours before slicing into them.
The brownies are best served at room temperature or slightly warm.
✔️ Expert brownie tips
- For the perfect brownie texture: weigh the flour with a scale to get the perfect fudgy brownie texture. If you don't have a scale, then fluff up the flour with a spoon, and spoon it carefully into your measuring cup. Scrape the excess flour off the cup without packing it in.
- Don't overmix the brownie batter after the flour is added: Overmixing can develop the gluten too much, creating a dense and tough brownie.
- For the perfectly gooey topping, bake the topped brownies for 30 minutes. Oven temperatures can vary so it's important to watch for a crunchy golden top and set edges.
- Remove the brownies from the pan while still warm: This helps prevent the pecan pie topping from sticking to the pan too much.
- Let the brownies cool completely before cutting: This helps firm up the topping so it's easier to cut into them. For perfect layers, I recommend refrigerating them before cutting into them! I made the mistake of cutting into them while they were still warm.
🥄 Make ahead and storage
Store the pecan brownies in an airtight container in the fridge for up to 4 days. To store them for even longer, freeze them in a freezer safe bag or container for up to 2 months.
Make sure you reheat the brownies so that they taste as fresh and ooey gooey as if they were fresh out of the oven! You can gently reheat them in the oven or microwave.
📖 Recipe FAQs
If it didn't set, then it's probably because the topping didn't get enough time in the oven, or you cut into it while it was still too warm. Try popping it into the oven to bake longer, and letting it cool completely before cutting into it.
I don't recommend using raw pecans in the topping without toasting them. They don't have as much nutty flavor and can taste a little bitter. Toasting them even a little bit really improves the flavor and keeps the pecans nice and crunchy.
Yes you can, by substituting the flour for 1:1 gluten free flour.
The topping gets quite sticky and really likes to stick to the pan. To prevent this from happening, I line the pan with parchment paper and make sure to remove the brownies from the pan while they're still warm.
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📖 Recipe
Pecan Pie Brownies
Equipment
- eight inch square baking pan or nine inch square baking pan
Ingredients
Brownie Layer
- ½ cup butter omit salt if using salted butter, 113g
- 1 cup chocolate chips or 7 oz dark chocolate, 180g
- 2 large eggs
- ¾ cup brown sugar packed
- ¼ teaspoon sea salt
- 1 tablespoon pure vanilla extract
- ½ teaspoon instant espresso
- ¾ cup all purpose flour 90g
- ¼ cup dutch processed cocoa powder
- ½ cup chopped chocolate or extra chocolate chips
Pecan Pie Topping
- 2 cups raw pecan halves 240g
- 1 cup brown sugar
- ¼ cup real maple syrup
- ½ teaspoon sea salt
- ¼ cup butter melted
- 1 tablespoon bourbon or whisky (optional)
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 large eggs
Instructions
Brownie layer
- Line the bottoms and sides of an 8" or 9" square baking pan with parchment paper. Leave long handles on top so that you're able to use them to lift the brownies out of the pan. Preheat the oven to 355°F (180°C).
- Combine butter and 1 cup of chocolate chips in a saucepan. Gently melt it on low heat, stirring constantly to prevent burning. You can also melt it in a microwave safe bowl in the microwave, making sure to mix it every 15 seconds. Set it aside to cool as soon as it's melted and smooth. Work on the rest of the batter while it cools to room temperature.½ cup butter, 1 cup chocolate chips
- Crack the eggs into a large bowl or stand mixer. Add sugar and salt. Whisk together by hand or with an electric mixer until it lightens in color and the mixture falls off the whisk in ribbons.2 large eggs, ¾ cup brown sugar, ¼ teaspoon sea salt
- Add the vanilla, instant espresso, and melted chocolate mixture into the egg mixture and gently fold it with the spatula to combine.1 tablespoon pure vanilla extract, ½ teaspoon instant espresso
- Sift flour and cocoa powder right into the same bowl. Use the spatula to gently fold it all together.¾ cup all purpose flour, ¼ cup dutch processed cocoa powder
- Lastly, fold in some extra chopped chocolate or chocolate chips right into the brownie batter.½ cup chopped chocolate
- Transfer the brownie batter into the lined baking pan and bake for 15 minutes. Remove from the oven, and work on the topping while it bakes.
Pecan Pie Topping
- Toast the pecans by spreading them out on a baking sheet and placing into the oven preheated to 350°F (180°C). Bake for 7 to 9 minutes - until they smell toasty and darken slightly. Be careful not to burn them! If you buy toasted pecans, you don't need to toast the pecans. If they're salted toasted pecans, then omit the salt from the topping.2 cups raw pecan halves
- Once they cool, chop the pecans into smaller pieces on a cutting board.
- In a large bowl, whisk together the eggs and sugar slightly, until the eggs are broken up and smooth.1 cup brown sugar, 2 large eggs
- Add maple syrup, salt, melted butter, bourbon (optional), vanilla extract, and apple cider vinegar. Whisk it all together to combine.¼ cup real maple syrup, ½ teaspoon sea salt, ¼ cup butter, 1 tablespoon bourbon, 1 teaspoon apple cider vinegar, 1 teaspoon pure vanilla extract
- Chop the pecans into smaller pieces and add them into the egg mixture. Mix to coat the pecans in the gooey mix.
- Pour the pecan mixture over the hot baked brownies. Spread it into an even layer. Place the pecan pie topped brownies into the oven to continue baking, for 30-35 minutes. They're ready when the top has a crunchy crackly layer and the edges have set well.
- Once baked, remove the brownies from the oven and let them cool for 20 minutes. Use the parchment paper handles to help lift them out of the pan and place the brownies on top of a cooling rack, still inside of the parchment paper. If you let it cool completely inside of the baking pan, it's more likely to stick to the inside of the pan.
- Let the brownies cool to room temperature before cutting and serving with an optional scoop of vanilla ice cream on top. For extra clean slices, refrigerate the brownies for a few hours before slicing into them.
- The brownies are best served at room temperature or slightly warm.
Video
Notes
- Weigh the flour with a scale to get the perfect fudgy brownie texture
- Don't overmix the brownie batter after the flour is added to prevent a hard brownie
- For the perfectly gooey topping, bake the topped brownies for 30 minutes or until it has a crunchy golden top and set edges
- Remove the brownies from the pan while still warm to prevent it from sticking to the pan.
- Let the brownies cool completely before cutting for clean cuts. Refrigerate before cutting for even cleaner cuts!
Kate Boyle
how has this not been reviewed yet?? the recipe is perfectly written out and so easy to follow. these turned out AMAZING. i think they are the best brownies i've not only made but also eaten (and i've tried a lot of brownies). perfect brownie base with a gooey middle from the delicious pecan crunch on top. YUM.
Mary
Thank you so much for your kind words! I'm delighted that you loved them 🙂