September 21, 2025
Pecan Pie Brownies
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A delicious fudgy autumnal pecan pie brownie with a thick chocolate brownie, and a delicious pecan pie style topping
These pecan pie brownies are the autumnal season, in a bake, and I love them so much. They’re fudgy, chocolate, nutty and delicious.
Brownies
If there’s one bake I never get tired of making (or eating), it’s a brownie. And let’s be honest, is there such a thing as too many brownie recipes? Absolutely not! Brownies are one of the most loved bakes around the world, and it’s easy to see why. That rich, fudgy texture paired with deep chocolate flavour is the ultimate comfort food, and when someone offers a slice, the answer is always: “Oh go on then!”
One of my all-time favourite recipes is my classic triple chocolate brownie, which has become the base for so many of my other decadent brownie creations, including this show-stopping pecan pie brownie. It starts with a rich, fudgy brownie layer made from just six simple ingredients: dark chocolate, butter, eggs, sugar, flour, and cocoa powder. Then it’s topped with a sticky, sweet, and nutty pecan pie layer that takes this recipe to the next level.
These pecan pie brownies combine the best of both worlds, the indulgence of a chocolate brownie and the gooey caramel crunch of pecan pie. Whether you’re baking for the holidays, a special occasion, or just because, this is the pecan brownie recipe you’ll come back to again and again.
Autumnal baking
There’s something undeniably magical about autumn baking. As the weather cools and the leaves turn golden, the urge to fill the kitchen with the warm scent of cinnamon, caramel, and baked apples becomes irresistible. Autumn is the perfect season for comfort bakes… the kind of cosy, golden treats that make you want to curl up with a blanket and a cup of tea.
One of my go-to bakes this time of year is my apple crumble traybake. It’s a twist on a classic dessert, layered into a soft, spiced sponge with juicy apples and a buttery crumble topping. It’s everything you love about a traditional apple crumble, but in easy traybake form; perfect for sharing (or not!).
If you’re a fan of rich, sweet bakes, then you’ll love my sticky toffee blondies. They combine the deep caramel flavour of sticky toffee pudding with the fudgy texture of a blondie, a proper autumn treat that always goes down a storm. And for something with a little spice? My sticky toffee cinnamon rolls are a dreamy mash-up of two iconic desserts. Think soft, fluffy cinnamon rolls baked with a sticky toffee glaze – pure indulgence, and ideal for slow weekend mornings.
Whether you’re baking for Bonfire Night, a cosy gathering, or just embracing the season, these autumn baking recipes are guaranteed to bring warmth and joy to your kitchen.
Pecan Pie
As the weather turns colder and the nights grow darker (cosy heaven), there’s nothing better than a cosy, indulgent bake and pecan pie is one of those desserts that feels like a heaven. Rich, buttery, and full of toasted nutty flavour, it’s the kind of pudding that feels right at home on any autumn table, whether it’s for a Sunday lunch or a relaxed evening treat.
Pecan pie (in brownie form at least) is made with simple ingredients that bring maximum flavour. It starts with unsalted butter and soft brown sugar, melted together to form a beautiful caramel-like base. Golden syrup adds that signature stickiness, while an egg helps create that smooth, set filling. A splash of vanilla extract and a pinch of sea salt bring balance and warmth, and the main character, chopped pecans add crunch in every bite.
Whilst I haven’t actually published my pecan pie dessert recipe yet, this brownie recipe is without a doubt a good one to go for in the mean time because it’s just utterly scrumptious.
Brownie batter
Because the focus of this recipe is the pecan pie topping, I went for a more basic brownie base with just the basic brownie ingredients… no chocolate chunks! You can of course add them if you want, but I gelt it wasn’t necessary on this occasion as I wanted the focus to be the pecan pie topping.
- Chocolate – I’ll always stand by this: using dark chocolate is key to the perfect brownie. I recommend choosing chocolate with at least 70% cocoa solids for the richest flavour.
- Butter – You can go with unsalted block butter or even a good-quality baking spread. Both work well in brownies, so use whatever you have on hand.
- Eggs – I typically use medium eggs, but large eggs are fine too. As a general rule, use 4 medium or 3 large eggs for the best consistency in your brownie batter.
- Sugar – I switch between light brown soft sugar and caster sugar, depending on the flavour I’m aiming for, or simply what’s in the cupboard! For this bake, I used light brown soft sugar to add a lovely hint of caramel.
- Flour – It’s plain flour all the way for brownies. No raising agents needed
- Cocoa Powder – I prefer a strong, high-quality cocoa powder for that deep, intense chocolate flavour. The richer, the better.
Pecan pie topping
So as these are pecan pie inspired and topped brownies, the actual pecan pie element is ever so slightly different to how I would do a normal pecan pie – but that is totally fine. It’s still an easy to make mixture to top your brownies with
- Butter – I would recommend using unsalted block butter, and not a baking spread or margarine
- Sugar – I use light brown soft sugar, as it’s the same as the brownie and for the delicious caramel flavour
- Syrup – golden syrup is king here. If you want a deeper flavour, you can use black treacle
- Salt – a little sprinkle of sea salt is perfect for the pecan mix but it is optional for those who don’t like salt in their bakes
- Vanilla – a little dash of vanilla as always
- Egg – one egg to help bind the mixture and create the perfect bake
Baking the brownies
I start by melting the dark chocolate and butter together until smooth. You can do this in the microwave (which is what I usually do), or melt them gently over a pan of simmering water using a heatproof bowl. Once melted, leave the mixture to cool for around 10 minutes.
While the chocolate mixture is cooling, I whisk the eggs and sugar together in a separate bowl until they turn thick, pale, and mousse-like. This can take a few minutes, whether you’re using an electric whisk or doing it by hand. You’re aiming for a light, airy texture where you should see ribbons or trails left in the mixture when you lift the whisk out.
Next, gently fold the cooled chocolate and butter mixture into the egg mixture, being careful not to knock out too much air. Then fold in the plain flour and cocoa powder until just combined. Pour the brownie batter into a lined 9” square baking tin and bake in a preheated oven for about 25 minutes, until there’s a slight wobble in the centre.
Once out of the oven, leave the oven on and make the pecan pie filling. Add the butter, sugar, syrup to a pan and melt together until smooth. Then, you need to let it cool slightly as you add in the vanilla, salt, egg and pecans and mix to combine. I carefully pour it over the brownie – do it in small amounts as a heavy pour could impact the brownie, and spread carefully until even.
Bake the brownies back in the oven for a further 20 minutes or so to bake the pecan pie topping, and mould everything together into a delicious bake. I let the bars cool fully in the tin, and then set in the fridge for a few hours before portioning into the delicious bars.
Tips and tricks
- These brownies will last 5+ days at room temperature, or in the fridge
- You can freeze this brownies for 3+ months
- I use this 9″ square tin when baking my brownies
- You can add chocolate chips to the brownie mixture if you want – 100-200g worth would be tasty
- It’s important to use the correct size tin so that the bake works correctly
Pecan Pie Brownies!
Ingredients
Brownies
- 200 g unsalted butter
- 200 g dark chocolate
- 275 g light brown soft sugar
- 4 medium eggs
- 100 g plain flour
- 50 g cocoa powder
Pecan topping
- 50 g unsalted butter
- 115 g light brown soft sugar
- 75 g golden syrup
- 250 g pecans (chopped)
- 1 medium egg
- pinch of sea salt (optional)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180ºc/160ºc fan and line a 9x9" square tin with parchment paper and leave to the side for now.
- Add the dark chocolate and butter to a bowl, and melt the two together until smooth. I do this in the microwave. Leave to cool for 5-10 minutes
- In a new bowl, add the sugar and eggs and whisk together for a couple of minutes until doubled in volume, and mousse like
- Fold through the cooled butter/chocolate mixture and then fold through the plain flour and cocoa powder
- Pour the mixture into the lined tin and then bake in the oven for 25 minutes
- Once the 25 minutes is up, remove the tin from the oven and leave on the side
- Add the butter, sugar and syrup to a pan and melt together until smooth. Leave to cool for 5 minutes
- Add the pecans, egg, salt and vanilla and mix together until combined
- Carefully pour the mix of the top of the brownies (best to do in small spoonfuls so that it's easier to spread)
- Return the tin to the oven for 20-25 minutes, until golden and bubbling and delicious
- Leave to cool fully in the tin and then set in the fridge for 3+ hours
- Slice up and enjoy!
Notes
- These brownies will last 5+ days at room temperature, or in the fridge
- You can freeze this brownies for 3+ months
- I use this 9" square tin when baking my brownies
- You can add chocolate chips to the brownie mixture if you want - 100-200g worth would be tasty
- It's important to use the correct size tin so that the bake works correctly
Enjoy!
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J x
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I baked this pecan pie brownies recipe 2 days ago and they are definitely better for being left a couple of days,day 3 and they’ll taste perfect .
Do you leave the brownie in the tin whilst it’s chilling in the fridge?
Could I sub the egg in the pecan pie topping? I was thinking either a chia egg, apple sauce or a bit of soya milk? Thanks! ❤️
Hi, can you use maple syrup instead of golden syrup, thank you xx
I must admit, I did have to read the receipe over and over, thinking I have to bake for another 20 minutes, but omg I made these last night, they are so fudge it just works
I’m so confused, is that not what the recipe says?
Do we bake these for 45 mins? X
You do bake for 45 minutes – people are doubting the technical double baking of the brownie x
I can’t wait to try this. I usually just use my own brownie recipe, because it always comes out well and add extra bits to it,. but that bakes within 25 – 30 mins. If I were to use that with this, would the additional 20 mins for the pecan pie topping to bake on top cause the brownie to over bake?
Also I’m not sure what the last paragraph means, “Bake the brownies back in the oven for a further 20 minutes or so to bake the pecan pie topping, and mould everything together into a delicious bake. I let the bars cool fully in the tin, and then set in the fridge for a few hours before baking.” Should the brownie be chilled in the fridge for a few hours before the final 20 min bake, or should that be to let them chill in the fridge for a few hours before cutting/eating?
Love you recipes – they’re always amazing, thank you so much for sharing them!!
Hey! As you can you see from the photos, with my recipe, they’re not over baked at all – the recipe works wonderfully. x
You usually cook your brownies for 25-30 mins however you return these for another 25 mins once the topping is on! Does this not make the brownies dry out?
Hey! As you can you see from the photos, they’re not over baked at all – it works wonderfully.
Does the brownie over bake with going back in the oven for 25 mins to bake the topping?
Hey! As you can you see from the photos, they’re not over baked at all – it works wonderfully.
Can this be frozen?
Yep, three months!