These extra gooey Pecan Pie Fudge Brownies are the perfect pair with rich chocolatey brownies and a sweet crunchy pecan pie topping. Over-the-top delicious, they are going to be the star dessert at your Thanksgiving or holiday meal!
Are you most excited about the desserts or the starchy sides at Thanksgiving? For me, I always look forward to sweet pies, cookies, and candy. My favorites tend to be those with chocolate like peanut butter blossom cookies or chocolate toffee pretzel bark.
This year I decided to blend my favorite pie- pecan pie- with my favorite chocolate- brownies! OH WOW! These are over-the-top amazing! I’ve shared this recipe with several people and they say it is their absolute favorite dessert. The rich fudgy brownie base becomes so gooey and sweet with the traditional pecan pie topping soaking right throughout the entire pan. Each bite is so delicious that you’ll question if you ever want to make traditional pecan pie again. It really will be the most talked about and requested recipe at your next Thanksgiving or holiday meal.
- Brownie mix– The fudge brownie mix is recommended for a super fudgy taste. Any brand will work. This also includes the ingredients such as oil and eggs.
- 3 Eggs
- White and brown sugar
- Light corn syrup
- Vanilla extract
- Butter– melted
- Pecans- I use chopped pecans but whole might work for the topping if you preferred the look.
How to make it
This recipe is so much easier to make than regular pecan pie. All you have to do is:
–Step One: Mix the brownies. Read the box directions and mix together including the ingredients listed. This typically includes brownie mix, eggs, oil, and water. Pour all this into a parchment paper-lined or very greased 9×9″ pan. If you only have an 8×8 or 9×13, you’ll need to adjust the baking times accordingly.
–Step Two: Bake half the time according to the directions. For example- if the box states 40 minutes for a 9×9″ pan, then bake for 20 minutes and remove from the oven. I found that 20 minutes was the best time for my oven, but this will vary with pan size and different ovens. The top will almost appear cooked but a toothpick inserted in the center will come out with undercooked batter.
–Step Three: While the brownies are baking, whisk together eggs, sugars, corn syrup, vanilla extract, butter, and 1 cup of pecans. Pour this over the top of the half-cooked brownies. Then sprinkle the remaining pecans over the top so they are evenly covering the brownies. This will give it a pecan pie appearance.
–Step Four: Return the pan to the oven and bake for the remainder of the time. This is the important part– you want to be sure the top is completely cooked. Just like with a pecan pie, the top will be firm with very slight movement. Don’t worry, once completely cooled it will be firm up. However, if you think it has too much movement, bake for an additional 2-3 and check again. Do not try the toothpick in the center trick. These brownies are very fudgy and the toothpick will not come out clean.
–Step Five: Cool for at least 2 hours before devouring! This is the hard part because they will come out looking so irresistible. But it’s important to allow the top to firm up. You can speed up the process by cooling it in the refrigerator.
Frequently asked questions
The brownies will be finished when the pecan pie topping is cooked through and barely jiggles when the pan is shaken. The brownie base needs to cook half the time listed on the box to ensure it will cook through when the pecan pie topping is added.
The brownies can be stored at either room temperature or in the refrigerator for up to 3 days.
Yes! Light or dark corn syrup can be used with similar results. The taste is in the name. Light corn syrup will give a light and sweet flavor. The dark corn syrup will give a rich and robust flavor.
More delicious recipes
- Peanut Butter Blossom Cookies- creamy peanut butter cookies with the rich chocolate top
- Easy Red Velvet Cake Mix Cookies– chewy, moist, and filled with creamy white chocolate chips.
- Peanut Butter Oatmeal Chocolate Chip Cookies– soft and chewy with no freezing time required!
Pecan Pie Fudge Brownies
- 18.3 oz brownie mix
Pecan Pie Topping
- 3 eggs
- 3/4 cup white granulated sugar
- 1/2 cup brown sugar
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/3 cup butter melted
- 2 cups chopped pecans divided
- Make the brownies according to the instructions on the box including ingredients listed. I recommend using the directions for a 9×9" pan. Bake for half the time listed on the box.
- While the brownies are baking, whisk together eggs, white sugar, brown sugar, corn syrup, vanilla extract, and melted butter. Stir in 1 cup of pecans. Pour this over the top of the half-baked brownies. Sprinkle the remaining cup of pecans evenly over the top.
- Bake for the remainder of the time listed on the box. Check to ensure the top is cooked. The brownies will be finished when the pecan topping barely jiggles when shaking the pan. Remove and allow to fully cool before serving. The topping will firm up once cooled. The brownies will be very fudgy.