Fudgy Salted Pecan Pie Brownies
If you're hunting for an easy dessert to bring to the holiday table, you're in the right place!…
- Prep
- 35 mins
- Cook
- 50 mins
- Total
- 1 hr 25 mins
- Makes
- 16 servings
If you're hunting for an easy dessert to bring to the holiday table, you're in the right place! Baked in an 8-inch square pan, these Salted Pecan Pie Brownies are a fun, delicious spin on classic pecan pie. You get a sweet and salty combo of homemade chocolate brownies with an easy salted pecan pie topping. They are so rich and decadent that one bite will have you in heaven!
Salted Pecan Pie Brownies at a Glance
These pecan pie brownies come together easily, but the best part is pouring the salted pecan pie topping over the brownies! The other satisfying moment, besides eating them of course, is slicing into them!
The brownie base is adapted from my Double Chocolate Mint Brownies. This version is a bit fudgier because it uses one less egg, and I added espresso powder to boost the chocolate flavor even more!
I could happily eat just the salted pecan pie topping with a spoon, I love it that much! This part is adapted from my Chocolate Pecan Pie recipe, this time made with a flavorful sea salt butter.
The sea salt balances the sweetness of the caramel pecan topping beautifully and gives it a creamy texture.
Making Pecan Pie Brownies, Step by Step
Here is a quick walkthrough of how to make the best pecan pie brownies!
Whisk the dry ingredients together. Combine the all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder.
Mix the wet ingredients with a hand mixer or stand mixer. You will need unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract.
Add the dry to the wet. Slowly add the whisked dry ingredients on low speed. The batter will be on the thick side, yet soft and easy to spread.
Spoon, then bake. Scrape the batter into the prepared 8-inch square pan and smooth it out with a spatula. Bake for 25-30 minutes at 350ºF.
For reference, my brownies came out of the oven after 25 minutes.
Make the salted pecan pie topping. Make this while the brownies bake so the topping is ready when they come out. In a medium saucepan, combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, sea salt butter, and vanilla extract. Take it off the heat and stir in the chopped pecans.
Pour over the top, then bake again. Take the brownies out of the oven and spread the salted pecan pie topping over them. Scatter on a few sea salt flakes, then return the pan to the oven for another 15-20 minutes at the same 350ºF.
For reference, my brownies baked for an extra 20 minutes before I took them out.
Cool and set. Once finished, remove the brownies and let them cool and set completely. A little jiggle in the middle of the pan is normal, so don't worry!
Once they've cooled a bit, refrigerate them for 30-60 minutes to set a little faster. Eating these chilled is also SO GOOD.
Substitutes for Espresso Powder
Espresso powder is there to deepen the flavor of the pecan pie brownies. If you don't have any, you have a few options:
- Leave it out of the salted pecan pie brownie recipe;
- Dissolve 1 teaspoon of instant coffee powder in 2 tablespoons of water and use that; or
- Leave it out and use an unsweetened dark chocolate cocoa powder in place of the unsweetened cocoa powder (1:1 swap).
Essential Brownie Baking Tools
Common Questions
What baking pan will I need to make these brownies?You will need an 8-inch square baking pan.
Can I use a box mix of brownies instead?Absolutely! If you go the box mix route, I suggest stirring 2 teaspoons of vanilla extract and 1 teaspoon of espresso powder into the mix for extra flavor. Then follow the rest of the recipe for the salted pecan pie topping.
How can I make these pecan pie brownies more cake-like?Want More Brownie Recipes?
Fudgy Salted Pecan Pie Brownies
These Salted Pecan Pie Brownies are a must-make for the holiday season or any time of year! Baked in an 8-inch square pan, this recipe balances sweet and salty flavors, with fudgy homemade chocolate brownies topped with an easy pecan pie filling. They are so rich and decadent that one bite will have you in heaven!
- Prep
- 35 mins
- Cook
- 50 mins
- Total
- 1 hr 25 mins
- Makes
- 16 servings
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 on before baking
Method
- Set your oven rack to the 2nd level, just above center, and heat the oven to 350ºF. Generously coat an 8-inch square baking pan with a flour-based baking spray and set it aside. If you would rather cut the brownies outside the pan once they've cooled, line it with a parchment paper sling cut to fit. If you go this route, spray the top of the parchment with baking spray as well.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, unsweetened cocoa powder, and espresso powder. Set aside.
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat the unsalted butter, vegetable oil, granulated sugar, eggs, and vanilla extract on medium-high speed until smooth.
- Lower the speed and slowly add the dry mixture to the wet ingredients until just combined. The batter will be thick but soft, and easy to spread.
- Spoon the brownie batter into the prepared 8-inch square pan and spread it evenly with a spatula.
- Slide the pan into the oven and bake for 25-30 minutes at 350ºF. For reference, I pulled my brownies out after 25 minutes.
- While the brownies bake, set a medium saucepan over medium heat and stir constantly to combine the granulated sugar, dark brown sugar, all-purpose flour, light corn syrup, lightly whisked egg, unsalted butter, and vanilla extract. Take it off the heat and mix in the chopped pecans. You can also hold the pecans back and add them after pouring the pecan pie filling over the brownies.
- When ready, take the brownies out of the oven and pour the salted pecan pie filling over the top. Sprinkle with sea salt flakes, then return the pan to the oven for another 15-20 minutes at the same 350ºF. For reference, my brownies baked for an extra 15 minutes before I removed them.
- When they're done, take the brownies out and let them cool and set completely before cutting. The middle may still jiggle a bit, and that's fine!
- Once cooled, refrigerate them for 30-60 minutes to help them set. They're also really good served chilled!
- Store in an airtight container in the refrigerator for up to 3 days.
Baker’s notes
- The baking times listed are recommendations only. Start checking your brownies at the earliest time given. Every oven is different, so you may need to add more minutes to get the results you want.
- The 35 minute prep time covers both the brownies and the pecan pie topping.
- For a more cake-like brownie, add 1 more large egg to the fudgy chocolate brownie recipe. You can also add a few minutes to the baking time.
- If you use a brownie mix, I suggest adding 2 teaspoons of vanilla extract and 1 teaspoon of espresso powder to the mix for extra flavor!
- The mixer shown in the Instagram recipe video is my Ankarsrum Mixer. I love it!
