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Pecan Pie Brownies Gooey

Section: Sweet Desserts & Treats

These indulgent brownies combine a dense, fudgy chocolate base with a luscious, caramelized pecan topping that perfectly balances sweetness and texture. The preparation involves partially baking the brownie layer, then pouring a warm, glossy pecan filling over before finishing the bake. The topping cooks to a thick, slightly jiggly consistency that sets beautifully as it cools. Slicing with a warm knife ensures clean edges, and the nutty topping offers a satisfying crunch. Ideal to serve warm with vanilla ice cream or whipped cream for an extra treat.

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Last modified on Fri, 26 Dec 2025 16:36:23 GMT
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A close up of a chocolate dessert. | dinabakery.com

This pecan pie brownie combines two holiday favorites in one delicious treat. With a rich, fudgy chocolate base and a sticky, gooey pecan topping, it’s the perfect dessert for Thanksgiving or any cozy gathering. The combination of textures and flavors makes each bite irresistible and memorable.

I first baked these during a chilly holiday weekend, and now everyone at family dinners looks forward to them. The gooey pecan topping paired with the dense brownie is an unbeatable duo in my book.

Ingredients

  • Boxed brownie mix for a 13 by 9 inch pan: saves time and ensures a reliably fudgy base
  • Sugar: provides sweetness and caramelization in the pecan topping
  • Light corn syrup: keeps the pecan pie filling glossy and smooth look for clear light corn syrup for the best appearance
  • Large eggs: give structure and richness to the pecan topping fresh eggs make for a better rise
  • Unsalted butter: adds creaminess and helps thicken the filling use high-quality butter for flavor depth
  • Vanilla extract: enhances sweetness and rounds out the caramel flavors pure vanilla extract is worth the splurge
  • Pecans roughly chopped: the star ingredient for crunch and texture select fresh pecans that are firm and fragrant

Step-by-Step Instructions

Preheat and Prep:
Preheat your oven following the instructions on your brownie mix box. Lightly grease a 13 by 9 inch pan to prevent sticking.
Prepare Brownie Base:
Mix the brownie batter exactly as directed on the box. Pour it evenly into your prepared pan. Bake the brownies for half of the total baking time specified. This partial bake ensures the base sets but remains soft enough to absorb the topping.
Cook Pecan Pie Filling:
While brownies bake, combine sugar, light corn syrup, eggs, butter, and vanilla in a saucepan over medium-high heat. Stir constantly for 15 to 20 minutes until the mixture thickens and becomes glossy. It should coat the back of a spoon. Stir in the chopped pecans and continue cooking for 2 to 3 more minutes until the mixture achieves a consistency similar to runny oatmeal.
Combine and Bake Together:
Remove the partially baked brownies from the oven. Pour the pecan filling evenly over the top. Return the pan to the oven and bake for an additional 25 to 30 minutes. The center should still jiggle slightly when done—this guarantees a gooey texture once cooled.
Cool and Slice:
Allow the brownies to cool completely at room temperature. For clean slices, heat a knife under hot water and dry it before cutting.
A stack of brownies with pecans. Pin it
A stack of brownies with pecans. | dinabakery.com

Storage Tips

Store your brownies in an airtight container at room temperature for up to three days. If you want to keep them longer, wrap individual squares tightly in plastic wrap and freeze for up to two months. Thaw at room temperature before serving for the best texture.

Ingredient Substitutions

You can swap light corn syrup for golden syrup or maple syrup for a different flavor profile, though the consistency of the topping may change slightly. If you prefer a nut-free version, try toasting sunflower seeds instead of pecans though the taste will be different.

Serving Suggestions

Warm squares served with vanilla ice cream or whipped cream make an extra indulgent treat. A sprinkle of sea salt on top heightens the caramel notes and balances the sweetness.

A stack of brownies with nuts on top. Pin it
A stack of brownies with nuts on top. | dinabakery.com

Cultural Context

Pecan pie is a staple Southern American dessert often enjoyed during holidays. Combining it with brownies gives a modern twist to a classic, marrying the best qualities of each.

Frequently Asked Questions

→ How do I achieve a gooey pecan topping?

Whisk sugar, corn syrup, eggs, butter, and vanilla over medium heat until thick and glossy, then stir in chopped pecans and cook briefly to a runny oatmeal texture before pouring over the brownies.

→ Why partially bake the brownie base first?

Prebaking ensures the base firms up enough to support the pecan topping without becoming soggy during the second bake.

→ What pan size works best for this dessert?

A greased 13×9 inch pan fits the batter perfectly and ensures even baking.

→ How can I get clean brownie slices after baking?

Cool completely at room temperature, then slice using a hot knife to achieve tidy edges.

→ Can I add any serving suggestions?

This dessert pairs wonderfully with vanilla ice cream or whipped cream to enhance the gooey, nutty flavors.

Pecan Pie Brownies Gooey

Fudgy brownies crowned with gooey caramelized pecans create a rich, nutty dessert for any occasion.

Prep Time
15 minutes
Cooking Time
55 minutes
Total Preparation Time
70 minutes
By: Dina

Featured in: Desserts

Difficulty Level: Medium

Cuisine Type: American

Number of Portions: 16 Serving Size (16 brownies)

Dietary Options: Vegetarian Option

The Ingredients You'll Need

→ Brownie Base

01 1 box brownie mix for 13×9 inch pan, prepare as directed on package

→ Pecan Pie Filling

02 1 cup granulated sugar
03 1½ cups light corn syrup
04 4 large eggs
05 ¼ cup unsalted butter
06 1½ teaspoons vanilla extract
07 2 cups pecans, roughly chopped

Step-by-Step Instructions

Step 01

Preheat oven following the brownie mix box instructions. Grease a 13×9 inch baking pan thoroughly.

Step 02

Mix brownie batter according to the box directions and pour evenly into the prepared pan. Bake for half the time recommended on the box.

Step 03

In a medium saucepan over medium-high heat, whisk together sugar, corn syrup, eggs, butter, and vanilla continuously for 15 to 20 minutes until the mixture thickens and becomes glossy, coating the back of a spoon.

Step 04

Stir in the chopped pecans and cook for an additional 2 to 3 minutes until the topping reaches a runny oatmeal-like consistency.

Step 05

Remove the partially baked brownies from the oven and pour the pecan filling evenly over the surface. Return the pan to the oven and bake for 25 to 30 minutes, until the center slightly jiggles when gently shaken.

Step 06

Allow to cool completely at room temperature before slicing. For clean edges, slice with a warm knife. Optionally, serve warm squares topped with vanilla ice cream or whipped cream.

Extra Tips

  1. Use half of the brownie bake time for the initial bake to ensure the base is partially set. Metal pans brown faster than glass; adjust baking times accordingly. If the filling thickens too soon, let it rest off heat to maintain pourability. Fully cool before cutting to achieve neat squares.

Tools You'll Need

  • 13×9 inch baking pan
  • Medium saucepan
  • Mixing bowls

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains eggs, dairy, and tree nuts (pecans)

Nutritional Details (per serving)

These figures are for informational purposes only. Always consult a professional if needed.
  • Calorie Count: 325
  • Fat: 13 grams
  • Carbohydrates: 51 grams
  • Proteins: 3 grams