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Chocolate Pecan Pie Brownies
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4.59 from 12 votes

Chocolate Pecan Pie Brownies

These outrageous brownies are poppin' with rich, dark chocolate flavor and are topped with an insane, gooey pecan pie filling.  A real yummy fall classic mash-up!

Prep Time20 mins
Cook Time25 mins
Course: Dessert
Cuisine: American, Southern
Keyword: brownies, chocolate, chocolate mint, christmas, darkchocolate, holidays, onebowlbrownies, pecan, pecan pie, pecan pie brownies, rich brownies, thanksgiving
Servings: 16 Servings
Author: Kim Lange


One Bowl Brownies or can use Dark Chocolate Brownie Mix, made according to directions/see notes below

  • 9 ounces dark or bittersweet chocolate chips or baking chocolate 9 ounces equals 1 ½ cups
  • 1 stick unsalted butter if using salted butter, omit salt
  • cup sugar
  • 2 large eggs + 1 egg yolk room temperature
  • ¾ cup all purpose flour measured correctly, spoon flour into your measuring cup, then level the excess off the top using a knife and pulling it across the cup
  • ½ teaspoon salt

Pecan Pie Filling

  • ¼ cup unsalted butter
  • ½ cup brown sugar packed
  • 1 ½ cups pecans chopped (they are easier to cut if the pecans are chopped smaller, than a rough chop, depending on your preference)
  • ¼ cup heavy cream
  • pinch salt


One Bowl Brownies

  • Preheat oven to 350 degrees.
  • Spray 8x8 pan with non-stick cooking spray or lightly grease an 8x8 baking pan. For easy removal, line with parchment paper and lightly spray with non-stick cooking spray.
  • In a large, microwave safe bowl, melt the butter and chocolate in microwave for 30 seconds, stir and repeat microwaving for another 30 seconds until chocolate is melted.
  • Add sugar and beat well, then add in eggs and mix in.
  • Add flour and salt and stir until just combined, do not overmix for chewy brownies, if you do, you get cake-like brownies. Pour batter into baking pan. Bake for 25-30 minutes. Let brownies cool.

Pecan Pie Filling

  • In a small saucepan set over medium heat, combine the butter and brown sugar. Bring to a low boil and cook for 3 to 5 minutes, being careful not to let it burn. Stir in pecans, heavy cream and salt. Remove from heat.
  • While the filling is still hot, spoon topping over cooled brownies. Spread topping evenly over the top of the brownies and add a couple tablespoons of mini chocolate chips if desired.
  • Store brownies covered, in the refrigerator or room temperature.
  • Heat up in microwave for a sweet treat with a scoop of ice cream and fudge or caramel sauce. Enjoy!
  • If using brownie mix, prepare to make in 8x8 pan, or double the filling and bake brownies in a 9x13 pan.


If using brownie mix, prepare to make in 8x8 pan, or double the filling and bake brownies in a 9x13 pan.