Salted Pecan Pie Brownies Recipe: Gooey Chocolate with Crunch

The Best Salted Pecan Pie Brownies – Recipe Overview

These brownies are straightforward to make, but the magic happens when you pour the warm salted pecan pie topping over the baked brownie layer. The brownie base is fudgy and chocolate-forward, with a touch of espresso powder to intensify the chocolate flavor. The pecan topping is creamy, caramel-esque, and balanced by sea salt for a perfect sweet-and-salty contrast.

The brownie batter is slightly fudgier than some traditional recipes, and the pecan topping is adapted to include sea salt butter for added depth. Together they create a luscious dessert that’s great for holiday gatherings or any time you want a crowd-pleasing treat.

Let’s Make Pecan Pie Brownies!

Here’s a concise overview of the process so you can plan your prep and timing.

• Prep the dry ingredients: Whisk together all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder in a medium bowl.
• Mix the wet ingredients: Using a hand or stand mixer, combine unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract until blended.
• Combine: Reduce mixer speed and gradually add the dry ingredients to the wet until just combined. The batter should be thick, slightly mushy, and easy to spread.
• Bake the brownie base: Spread batter into a prepared 8-inch square pan and bake at 350°F for 25–30 minutes. (The author removed hers at 25 minutes.)
• Make the pecan topping: While the brownies bake, stir granulated sugar, brown sugar, flour, light corn syrup, a lightly whisked egg, unsalted butter, and vanilla in a saucepan over medium heat until combined. Remove from heat and stir in chopped pecans.
• Top and finish baking: Pour the pecan mixture over the partially baked brownies, sprinkle sea salt flakes over the top, and return to the oven for another 15–20 minutes at 350°F. (Twenty additional minutes is enough in the author’s oven.)
• Cool and set: Allow the brownies to cool completely so the topping sets. They may have a slight jiggle in the center—that’s normal. Refrigerating for 30–60 minutes helps them set faster and yields a delicious chilled serving.

The Best Salted Pecan Pie Brownies

These Salted Pecan Pie Brownies are perfect for holidays or anytime you crave a rich, sweet-and-salty dessert. Made in an 8-inch pan, they pair a fudgy chocolate brownie with an easy pecan pie-style topping for a decadent result.

Ingredients

Chocolate fudge brownies

• 1 cup All-Purpose Flour
• 1/2 tsp Salt
• 1/2 tsp Baking Powder
• 1/2 cup Unsweetened Cocoa Powder
• 1 tsp Espresso Powder
• 1/4 cup Unsalted Butter, room temperature
• 1/4 cup Vegetable Oil
• 1 1/2 cup Granulated Sugar
• 2 Large Eggs, room temperature
• 2 tsp Vanilla Extract

Salted pecan pie topping

• 1/4 cup Granulated Sugar
• 1/4 cup Light or Dark Brown Sugar
• 1 tbsp All-Purpose Flour
• 1/4 cup Light Corn Syrup
• 1 Large Egg, slightly whisked
• 1/4 cup Unsalted Butter
• 1 tsp Vanilla Extract
• 1/2 cup Chopped Pecans
• 1 tbsp Sea Salt Flakes, sprinkled before baking

Instructions

• Preheat oven to 350°F and position the rack just above center. Generously spray an 8-inch square baking pan with a flour-based baking spray (or line with a parchment sling and spray the paper).
• Whisk together the flour, salt, baking powder, unsweetened cocoa powder, and espresso powder in a medium bowl; set aside.
• Using a hand mixer or stand mixer fitted with a paddle, blend the unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla on medium-high until combined.
• Reduce speed and gradually add the dry ingredients until just combined. The batter will be thick but spreadable.
• Spread the batter in the prepared pan and bake at 350°F for 25–30 minutes. (Author removed at 25 minutes.)
• While brownies bake, make the pecan topping: over medium heat, stir granulated sugar, brown sugar, flour, light corn syrup, the lightly whisked egg, unsalted butter, and vanilla until combined. Remove from heat and stir in chopped pecans. You may add pecans after pouring the topping if preferred.
• Pour the pecan filling over the par-baked brownies, sprinkle sea salt flakes, and bake again at 350°F for 15–20 minutes, until the topping is set. (Author baked an additional 15–20 minutes.)
• Remove from oven and let cool completely so the filling sets. A slight jiggle in the center is normal. For quicker setting and a delicious chilled option, refrigerate 30–60 minutes before cutting.
• Store in an airtight container in the refrigerator for up to 3 days.

Video

Notes

• Baking times are guidelines; begin checking at the earliest listed time since oven temperatures vary.
• Prep time includes making both the brownie batter and the pecan topping.
• To make brownies more cake-like, add one extra large egg and extend baking time slightly, watching to avoid overbaking.
• If using a boxed brownie mix, add 2 teaspoons vanilla extract and 1 teaspoon espresso powder to boost flavor, then follow the recipe for the pecan topping.

Nutrition

Calories: 267 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 13 g

Nutritional information is an estimate and will vary based on ingredients used.

Enjoy these salted pecan pie brownies warm, chilled, or at room temperature. They make a show-stopping addition to any dessert spread and are easy enough to prepare for special occasions or simple weekend baking.