These pecan brownies are perfectly gooey, crunchy and delicious. They’re fudgy chocolate brownies topped with caramel pecan sauce. They are made with simple pantry friendly ingredients and make the perfect Thanksgiving dessert!
No need choose between pecan pie and brownies with this yummy pecan pie brownies recipe! This recipe features rich fudgy brownies with homemade caramel pecan sauce on top!
For another yummy pecan recipe, try my cinnamon chocolate chip pecan cookies.
Why You’ll Love This Recipe
- Every bite’s full of crunchy pecans and sweet, gooey caramel.
- The brownies are intensely chocolatey just like my condensed milk brownies! They’re made with both melted chocolate and cocoa powder!
- The only thing better than brownies are chocolate brownies with pecans! These are the perfect combination of pecan pie and brownies!
- The homemade pecan pie topping is made without corn syrup.
- Everyone will love these decadent brownies after Thanksgiving dinner! For another chocolate dessert recipe, you’ll love my no bake chocolate mousse bars!
- No special ingredients or equipment are needed to make this recipe.
Here are some useful notes on some of the ingredients needed to make this pecan brownies recipe.
- Butter: Use unsalted butter. The butter will get melted with the chocolate, so there’s no need to use room temperature.
- Chocolate: Use semi-sweet or bittersweet chocolate.
- Granulated sugar: Granulated sugar sweetens the brownies and makes them extra moist.
- Brown sugar: Use light or dark brown sugar. Brown sugar makes these brownies extra fudgy and chewy. Make sure the brown sugar is fresh.
- Eggs: 3 large, room temperature eggs.
- Cocoa powder: Use unsweetened natural cocoa powder.
- Flour: I use all-purpose flour.
- Cinnamon: Cinnamon is optional. It adds hint of warm flavor.
- Pecans: Pecans give add a crunchy texture and nutty flavor to these brownies. I recommend toasting the pecans. Toasting pecans makes them even crispier and enhances their flavor. I use 2 cups but you could use a little less than that. Add them whole or chopped. For another brownie recipe with a delicious topping, try my peanut butter swirled brownies!
- Bourbon: Bourbon is optional, but I love adding it to the pecan sauce. It gives the brownies a delicious, elevated flavor.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Use a 1:1 gluten-free flour like King Arthur Flour or Bob’s Red Mill to make these brownies gluten free.
- Chop your pecans instead of keeping them whole.
- Instead of pecans, swap in some walnuts.
- Top them with a scoop of ice cream to make them extra indulgent!
- Top brownies with a pinch of flaky sea salt before or after slicing them! This will bring out the chocolate flavor!
Step by Step Instructions
Here are the directions on how to make and bake this
Step 1: (See photo 1 above). Combine the chopped chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir as it melts.
Step 2: (See photo 2 above). Once the chocolate and butter have melted, remove bowl from heat and whisk the sugar in. Add the eggs, whisking after each egg.
Step 3: (See photo 3 above). Whisk in the cocoa and salt. Use a spatula to fold in the flour until just combined.
Step 4: (See photo 4 above). Spread the brownie batter into the pan. Bake at 350 F for 30-35 minutes. Allow brownies to cool completely in the pan.
Step 5: (See photo 5 above). When brownies have cooled or are almost cooled, prepare the pecan topping. Toast pecans in oven or on stovetop. Melt the butter in a large skillet. Add the brown sugar and whisk until the mixture starts to bubble. Whisk in heavy cream, cinnamon and salt. Fold in pecans. Remove pan from heat. Stir in vanilla and bourbon (if using). Set a timer for 10 minutes.
Step 6: (See photo 6 above). Pour caramel pecan topping over brownies. Allow pecan topping to set and brownies to cool completely before slicing.
Spoon the flour into your measuring cup or use a kitchen scale. If you dredge the measuring cup into the flour, the flour will become compact. This can lead to a dry cake.
Use a square metal pan to bake these brownies for best results. Glass and ceramic pans conduct heat differently and can result in overcooked edges and undercooked middles.
Allow caramel pecan brownies to cool completely before slicing. The brownies and the topping need to set before cutting.
Use a long sharp knife to slice these brownies. To help brownies firm up and get cleaner slices, freeze the cooled brownies in the pan for 20 minutes. Run your knife under hot water and wipe it clean in between cuts.
No. Toasting the pecans is optioanl, but recommended. It makes the pecans extra crisp and flavorful. You can toast them in the oven or on the stovetop. See recipe card below for instructions.
Store these pecan pie brownies in an airtight container at room temperature for 3-4 days or store brownies for up to 5 days in the refrigerator.
Yes! To freeze, wrap individual chocolate pecan brownies with two layers of plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight. Store leftover pecan pie brownies in an airtight container at room temperature for 3-4 days.
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- 10 tablespoons unsalted butter
- 7 ounces semisweet chocolate or bittersweet chocolate, chopped
- 1½ teaspoons vanilla extract
- 3 large eggs room temperature
- 1 cup granulated sugar
- ½ cup brown sugar light or dark, packed
- 1 cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
Caramel Pecan Topping
- 5 tablespoons unsalted butter
- ½ cup brown sugar light or dark, packed
- ⅓ cup heavy cream room temperature
- ½ teaspoon cinnamon optional
- ¼ teaspoon salt
- 2 cups pecans toasted
- ¾ teaspoon vanilla extract
- 1 tablespoon bourbon optional
- Grease an 8 by 8 square metal baking pan with butter or spray with baking spray. Line all sides with parchment paper. Leave an overhang on at least two sides. Butter or lightly spray the parchment paper. Set aside. Preheat oven to 350 Fahrenheit.
- Chop the chocolate and cut butter into cubes. Combine the chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Be sure not to let the bottom of the bowl touch the water. Stir as it melts.
- Once the chocolate and butter have melted, remove bowl from heat and whisk the sugar in. Add the eggs, whisking after each egg. Whisk in the cocoa and salt. Use a spatula to fold in the flour until just combined. Avoid overmixing. Spread batter into prepared baking pan.
- Bake 30-35 minutes. Cool the brownies completely in pan set on a wire rack. Once the brownies have cooled or are almost cooled, prepare the pecan topping.
Caramel Pecan Topping
- Once the brownies have cooled or are almost cooled, prepare the pecan topping. Preheat oven to 300 F. Spread pecans on a baking sheet lined with parchment paper. Place in the oven for 9-11 minutes, until nuts are fragrant. Alternatively, you can toast them in a dry medium-sized skillet over medium heat. Stir as you toast them until they are fragrant. about 3-4 minutes. Remove the pecans from pan and set aside.
- Add the butter to a large skillet over low heat and stir til melted. Add the brown sugar and whisk until all sugar has melted and the mixture starts to bubble, about 2 minutes. Whisk in the room temperature heavy cream, cinnamon and salt til combined. Fold in the pecans with a spatula. Coat them completely with the sauce then remove from heat. Stir in the vanilla extract and bourbon (if using). Set a timer for 10 minutes.
- After 10 minutes, spread the pecan caramel topping over the cooled brownies. Allow the caramel topping to set before slicing.
- Once the topping has set, use the parchment lining to lift brownies out of the pan. Place them on a cutting board and cut into squares. Slice using a long sharp knife. For best results, run knife under hot water and wipe clean in between each slice.