Brownie Pecan Pie Recipe
The ultimate dessert for chocolate and pecan lovers: imagine a rich, fudgy brownie, a crunchy caramelized pecan topping, and all the cozy, comforting vibes in one beautiful pie.
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Why I Love This Brownie Pecan Pie
There’s just something unbeatable about the marriage of deep chocolate and roasted pecans. For me, this pie is all about a powerful punch of flavor and texture. The fudgy brownie base has enough richness to stand alone, but that glossy topping of caramelized, crunchy pecans takes things right over the top.
It’s a pie that doesn’t just look good—it demands to be the centerpiece of any dessert table. Between the shiny, almost lacquered finish on top and the dark, dense core, you know you’re in for something special.
Here’s what I especially like this with:
- A generous scoop of vanilla ice cream
- A drizzle of warm caramel or chocolate sauce
- Coffee or a smoky bourbon to sip alongside (trust me!)
It’s shockingly easy to put together, but delivers that sense of occasion you want when you’re feeding friends or just treating yourself after a long day. Try it once; it’ll be hard for other pies to keep up.
Decadent Brownie Pecan Pie
A show-stopping dessert with a fudgy brownie base and crunchy pecan topping—rich, gooey, and just the right amount of sweet.
Ingredients
Instructions
- 1
Preheat the Oven: Preheat your oven to 350°F (175°C).
- 2
Prepare the Brownie Base: In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Remove from heat and whisk in the sugar, then the eggs one at a time, followed by vanilla.
- 3
Combine Ingredients: Stir in flour and salt until just combined. Pour the brownie batter into the pie crust and spread evenly.
- 4
Make Pecan Topping: In a separate bowl, combine the chopped pecans, corn syrup, brown sugar, cinnamon, and salt. Mix well.
- 5
Assemble the Pie: Pour the pecan mixture over the brownie layer, spreading it out evenly.
- 6
Bake: Bake the pie in the preheated oven for 35-40 minutes, or until the topping is set and a toothpick inserted into the brownie comes out with a few moist crumbs.
- 7
Cool and Serve: Allow the pie to cool completely before slicing. Serve at room temperature or warmed with a scoop of vanilla ice cream.
Notes
Use a store-bought or homemade pie crust as you prefer.
Pie slices cleanest when the dessert is fully cooled.
Brownie base will remain moist; a toothpick should come out with crumbs, not totally clean.
Nutrition Facts
Serves: 8 servings
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Absolutely! You can make this pie a day ahead and store it covered in the refrigerator; it reheats well and tastes even better the next day.
Yes, you can freeze the whole pie or individual slices tightly wrapped for up to 2 months. Thaw at room temperature before serving.
No, this recipe contains both gluten (in the pie crust and flour) and dairy (butter). You may substitute gluten-free flour and crust or dairy-free butter alternatives, but the texture may vary.
The pie is done when the pecan layer is set and a toothpick inserted into the brownie comes out with moist crumbs but not wet batter.
