I think we can all agree pecan pie is a must on Thanksgiving. I’ve tried switching it up and my Pecan Pie Cake Roll was a hit so this year I thought I’d see if I could do it again. These Pecan Pie Brownies take everyone’s favorite part of the pecan pie, the gooey, nutty filling, and bake it right on top of rich chocolate brownies. These brownies were out of this world good! The combination of chocolate and pecan pie filling is even better than your classic pecan pie.

It’s a simple recipe. I used a boxed brownie mix (one that makes a 13-inch x 9-inch pan of brownies) to keep things simple but if you have a favorite brownie recipe you can use that. The pecan pie topping is made using my mom’s pecan pie filling recipe.

How to Make Pecan Pie Filling:
Normally pecan pie filling is heated up in a saucepan to melt the butter and then it is poured into a pie crust to bake. As it bakes it thickens into a pie filling. Since we don’t want to over-bake the brownies I cook my pecan pie filling in the saucepan until it begins to thicken so it doesn’t have to bake for as long.


  • 1 box Brownie mix must have instructions for making in 13x9 pan + ingredients listed on the package
  • Pecan Pie Filling:
  • 1 cup Sugar
  • 1 1/2 cups Light Corn syrup
  • 4 Eggs
  • 1/4 cup Unsalted butter
  • 1 1/2 teaspoon Vanilla extract
  • 2 cups Pecans roughly chopped


  1. Preheat oven according to brownie package instructions.
  2. Combine the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan and cook over medium heat stirring often.
  3. Mix brownies according to package instructions.
  4. Pour brownie batter into a greased 13x9 inch pan and place in oven to bake for 15 minutes.
  5. After the brownies have cooked for 15 minutes the sauce in the saucepan should have thickened enough to coat your spoon. Stir the pecans into the mixture.
  6. .......................................

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