Pecan Pie Fudge Brownies
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!
Fudgy Pecan Pie Bars
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.
Why You Will Love This Recipe
Incredibly moist and fudgy!
A mix between a pie and a brownie.
Always the most popular dessert for a crowd.
Ingredients
- 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.
Instructions
This recipe is so much easier to make than regular pecan pie. All you have to do is:
- 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.
- 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.
- 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.
- 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.
- 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 Desserts
Did you try this recipe? Please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Pecan Pie Fudge Brownies
Ingredients
Brownie Mix
- 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
Instructions
- 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.
OmG this is the best of both worlds! Pecan pie and brownies! Both my husband and I love pecan pie. I will def have to try this recipe! Thank you!
The Pecan Pie topping was to die for, but the Brownie was to gooey. We put it in a bowl with some vanilla ice cream. It was fantastic. Next time I’m going to try less butter & less Karo syrup. It still gets 5 star’s because it is that good.