Brownie Pecan Pie Recipe
If you’ve ever found yourself torn between the rich, chocolatey wonder of a brownie and the sweet, nutty charm of a pecan pie, you’re about to fall in love with Brownie Pecan Pie. This dessert is a true showstopper that combines the gooey texture of brownies with the crunch and caramel warmth of a classic pecan pie. Whether you serve it at a holiday table or just want to treat your loved ones to something unforgettable, it’s the kind of recipe that inspires happy sighs and second helpings.
Ingredients You’ll Need
The best part about this recipe is that it uses simple, familiar ingredients, but together they deliver outstanding flavor and texture. Each component brings something essential, from the silky chocolate base to the glossy, nutty topping.
- 1 unbaked 9-inch pie crust: The vessel that holds all that delicious filling—use homemade for a personal touch or store-bought for ease.
- 1/2 cup unsalted butter: Gives the brownie base rich flavor and a moist crumb.
- 2 oz unsweetened chocolate (chopped): The soul of the brownie layer, delivering deep, bittersweet chocolate notes.
- 1 cup granulated sugar: Offers sweetness and ensures that fudgy, traditional brownie taste.
- 2 large eggs (for brownie layer): The secret to binding the brownie together and giving it lift.
- 1 teaspoon vanilla extract: A splash of vanilla rounds out the chocolate flavors beautifully.
- 1/4 teaspoon salt: Essential for balancing all the sweetness and heightening those cocoa notes.
- 1/2 cup all-purpose flour: Just enough to give the brownie structure while keeping it tender.
- 1 cup semisweet chocolate chips: Little pockets of melted chocolate make the brownie layer irresistible.
- 1 1/4 cups pecan halves: A generous crown of buttery pecans gives luxe crunch and classic flavor.
- 3/4 cup light corn syrup: The key ingredient for a glossy, gooey pecan pie topping.
- 1/4 cup brown sugar (packed): Adds caramel depth and extra sweetness to the pecan pie layer.
- 2 large eggs (for pecan layer): Hold the pecan topping together and create that classic, custardy finish.
- 1/4 teaspoon salt (for pecan layer): Brings out the nutty notes of the pecans and deepens the overall flavor.
- 1 teaspoon vanilla extract (for pecan layer): Enhances the warmth and aroma of the entire pie.
How to Make Brownie Pecan Pie
Step 1: Prepare the Pie Crust
Begin by rolling out your pie crust and nestling it into a 9-inch pie pan. Gently flute the edges or simply press them with a fork for a rustic look. This is your stage, so take a moment to make it look beautiful! Set the crust aside while you get the luscious fillings ready.
Step 2: Make the Brownie Batter
In a small saucepan over low heat, melt the butter with the chopped unsweetened chocolate, stirring until smooth and glossy. This is when the kitchen starts to smell like pure happiness! Set it aside for a couple of minutes to cool a bit, then whisk in the granulated sugar, 2 eggs, vanilla, and salt. Stir in the flour just until combined, then gently fold in those chocolate chips. Spread this decadent brownie mixture evenly in the prepared pie crust.
Step 3: Mix the Pecan Topping
In a separate bowl, whisk together the light corn syrup, brown sugar, 2 eggs, salt, and vanilla extract until everything is beautifully blended and silky. Stir in the pecan halves, making sure each piece is coated in the sweet, sticky mixture.
Step 4: Assemble and Bake
With a steady hand, gently spoon the pecan mixture over the brownie batter, spreading it out so every bite will get that perfect caramel-pecan topping. Pop the pie into your preheated 350°F (175°C) oven. Bake for 50 to 60 minutes, watching for that tantalizing golden top and a center that sets but still has a bit of wobble. If the crust or pecans start to get a little too dark, just tent with foil after 30 minutes. Let your Brownie Pecan Pie cool completely before you slice—if you can resist!
How to Serve Brownie Pecan Pie
Garnishes
Sometimes a pie this good stands perfectly on its own, but for the ultimate finishing touch, dollop on a billow of freshly whipped cream or add a cool scoop of vanilla ice cream. A sprinkle of chocolate shavings or a light dusting of powdered sugar elevates every slice and hints at the chocolatey depths within.
Side Dishes
This pie is rich and bold, so pair it with something simple—perhaps a cup of dark coffee, a glass of cold milk, or some juicy fresh berries. At festive gatherings, a citrusy fruit salad alongside your Brownie Pecan Pie helps balance the sweet, decadent flavors.
Creative Ways to Present
You don’t have to stick to classic wedges. Try serving mini pie slices on a dessert platter, topping each with a single candied pecan for extra flair. Turn leftovers into a Brownie Pecan Pie sundae by layering chunks of pie with ice cream and hot fudge. Or, serve petite cubes on a tray for a portable, pop-in-your-mouth treat at parties.
Make Ahead and Storage
Storing Leftovers
Brownie Pecan Pie keeps beautifully. Just cover leftovers with foil or plastic wrap and store at room temperature for up to two days. If you want to keep it even longer, pop it in the fridge—just bring it back to room temperature before you dig in for best texture and flavor.
Freezing
If you’re planning ahead or happen to have a few slices left (unlikely as that may be!), wrap them tightly in plastic and then foil, and freeze for up to two months. Thaw overnight in the fridge, and you’ll still get that marvelous, fudgy texture.
Reheating
To enjoy your pie warm (which makes it almost irresistible), microwave individual slices for 10 to 15 seconds. If you prefer, heat larger portions in a low oven, covered loosely with foil, until just warmed through. This little extra step makes the chocolate layer taste like it just came out of the oven.
FAQs
Can I use a store-bought pie crust for Brownie Pecan Pie?
Absolutely! While homemade pie crust adds a special touch, a quality store-bought crust works beautifully and saves time. Both options will hold up well to the hearty layers of chocolate and pecan filling.
How do I know when the pie is done baking?
The pie is ready when the center is just set and a toothpick inserted comes out mostly clean with a few moist crumbs. It’s important not to overbake, so keep an eye on the texture and let the pie cool completely—it will finish setting as it cools.
What’s the best way to get clean slices?
To ensure neat and beautiful slices of Brownie Pecan Pie, use a sharp knife and wipe it clean between cuts. Chilling the pie before slicing can also help the layers set, making it easier to serve.
Can I make Brownie Pecan Pie a day ahead?
Yes, and in fact, this pie only gets better as the flavors meld overnight. Just bake, cool, and store covered at room temperature or in the fridge. Let it come to room temperature before serving for the ideal texture.
Can I substitute walnuts or a different nut?
Pecans are classic, but if you have a nut allergy or prefer another variety, walnuts or even chopped hazelnuts can be used. The flavor and texture will change, but you’ll still get that luscious brownie base topped with a sweet, crunchy layer.
Final Thoughts
If you’ve never tried the magic of Brownie Pecan Pie, I sincerely hope you give this recipe a spot in your baking repertoire. It’s a celebration in every bite, guaranteed to win over the crowd and satisfy every chocolate and pecan craving. Happy baking!
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Brownie Pecan Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of brownies and pecan pie with this decadent Brownie Pecan Pie recipe. A rich brownie layer topped with a sweet, nutty pecan filling, all nestled in a flaky pie crust.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Brownie Layer:
- 1/2 cup unsalted butter
- 2 oz unsweetened chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1 cup semisweet chocolate chips
Pecan Layer:
- 1 1/4 cups pecan halves
- 3/4 cup light corn syrup
- 1/4 cup brown sugar, packed
- 2 large eggs (for pecan layer)
- 1/4 teaspoon salt (for pecan layer)
- 1 teaspoon vanilla extract (for pecan layer)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Roll out and fit the pie crust into a 9-inch pie pan. Set aside.
- Melt chocolate and butter: In a saucepan over low heat, melt the butter and unsweetened chocolate together until smooth. Remove from heat and let cool slightly.
- Mix brownie batter: Whisk in granulated sugar, eggs, vanilla extract, salt. Stir in flour until just combined, then fold in chocolate chips. Pour into pie crust.
- Prepare pecan layer: In a separate bowl, mix corn syrup, brown sugar, eggs, salt, and vanilla until smooth. Stir in pecans. Spoon mixture over brownie batter.
- Bake: Bake for 50–60 minutes until set. Cover with foil if needed. Cool before slicing.
Notes
- Serve with whipped cream or vanilla ice cream for an extra indulgent touch.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer shelf life.
- Let come to room temperature before serving if chilled.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 39g
- Sodium: 170mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
