Okay, friends, let’s talk about a dessert that’s been a total game-changer in my house: Pecan Pie Brownies. Imagine the fudgy, intensely chocolatey goodness of a brownie, but then swirl in that gooey, nutty, caramel-y pecan pie filling. It’s seriously the best of both worlds, and I swear, every time I make these, they disappear in record time. It’s kind of like when I attempt to make Chocolate Chip Cookies – they’re gone before they even cool! This recipe is way easier than making a separate pecan pie and brownies from scratch too, which is a major win in my book, especially on those evenings when the sugar cravings hit hard and fast.
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What are Pecan Pie Brownies?
So, what *are* Pecan Pie Brownies exactly? Well, think of it as your favorite fudgy brownie, but amped up to eleven. We’re not just talking about sprinkling a few pecans on top. Oh no. This is a full-blown pecan pie filling, the kind that’s rich with butter, brown sugar, and of course, plenty of pecans, swirled right into the brownie batter. It’s essentially a dessert hybrid – part brownie, part pecan pie, all deliciousness. I love the contrast of textures and flavors: the soft, chewy brownie, the crunchy pecans, and that sweet, gooey filling. Honestly, it’s pure magic. You know that feeling when you have a slice of your grandma’s apple pie, and it feels like a warm hug from the inside out? That’s what these brownies do for me.
Why you’ll love this recipe?
Where do I even begin? The flavor is obviously a huge draw – that perfect balance of chocolate, caramel, and nutty goodness is seriously addictive. But beyond the taste, what I love most about these Pecan Pie Brownies is how surprisingly easy they are to make. Don’t let the “pecan pie” part intimidate you! We’re using a simplified filling that comes together in minutes. Seriously, this one’s a lifesaver on busy weeknights when you need a quick and easy dessert that’s guaranteed to impress. Plus, the ingredients are pretty common pantry staples, so you probably have most of them on hand already, meaning it’s super cost-effective. If you’re anything like me and sometimes you don’t want to go to the store, you’ll be happy to know most of these ingredients are already waiting for you at home.
And the versatility! You can serve these warm with a scoop of vanilla ice cream (my personal favorite), or let them cool completely and cut them into squares for a more portable treat. They’re perfect for potlucks, bake sales, or just a cozy night in with a movie. If you love easy brownie recipes, you HAVE to try these. They’re even better than my mom’s famous chocolate cake (don’t tell her I said that!). What I’ve noticed is that every time I try out a similar recipe, the brownies are never as moist as they should be. This Pecan Pie Brownie recipe is the opposite. Every bite melts in your mouth.
How do I make Pecan Pie Brownies?
Quick Overview
Making these Pecan Pie Brownies is easier than you might think! You’ll start by making a simple brownie batter, then whip up a quick pecan pie filling. Swirl the filling into the batter, bake until gooey and delicious, and then drizzle with a simple glaze. The beauty of this recipe is that you don’t need any fancy equipment or complicated techniques. It’s all about simple ingredients and straightforward steps, which is exactly how I like my baking. No overly difficult baking techniques here, that’s a guarantee. I promise if you follow these instructions, you’ll be sure to make a delicious dessert.
Ingredients
For the Brownie Batter:
* 1/2 cup (1 stick) unsalted butter, melted
* 1 cup granulated sugar
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
* 2 large eggs
* 1/2 cup all-purpose flour
* 1/4 cup chopped walnuts (optional, for extra nutty flavor)
What is the recipe for pecan pie filling?
* 1/2 cup (1 stick) unsalted butter, melted
* 1 cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 1 cup pecan halves, roughly chopped
For the Glaze:
* 1 cup powdered sugar
* 2-3 tablespoons milk
* 1/2 teaspoon vanilla extract
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan. I always line it with parchment paper too, leaving an overhang on the sides. This makes it super easy to lift the brownies out later, and there’s nothing worse than trying to pry stuck brownies out of a pan! When I make these, I find that cooking them for 30 minutes is perfect for creating the perfect texture. Trust me, you’ll be thanking me when you can simply pick up the brownies instead of scooping them out.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the granulated sugar, cocoa powder, salt, and flour. Make sure there are no lumps of cocoa powder – you want a smooth, even mixture. This ensures that the cocoa powder distributes evenly throughout the batter, giving you that rich chocolate flavor in every bite. I even sift the cocoa powder sometimes for a smoother mixture.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the melted butter, vanilla extract, and eggs. Make sure the butter isn’t too hot, or it might cook the eggs. You want a smooth, emulsified mixture that’s light and airy.
Step 4: Combine
Is it safe to mix wet and dry ingredients together? Be careful not to overmix – you want a slightly thick, fudgy batter. If you overmix the flour, the gluten in the brownies will develop, and nobody wants to eat them, so don’t over mix them. Why do I use fold in technique?
Step 5: Prepare Filling
In a medium bowl, whisk together the melted butter, brown sugar, eggs, vanilla extract, and salt. Set aside. What is the recipe for pecan pie filling? Stir in the chopped pecans. The filling should be thick and gooey. I like to use a whisk to combine the filling, as it creates softer consistency compared to using an electric whisk.
Step 6: Layer & Swirl
How do I make brownie batter? Pour the batter into the prepared pan. Drop spoonfuls of the pecan pie filling over the brownie batter. Use a knife or skewer to swirl the filling into the batter, creating an marbled effect. Don’t over-swirl, or the filling will just blend in with the batter. You want distinct pockets of pecan pie goodness!
Step 7: Bake
Bake for 30-35 minutes, or until toothpick inserted into the center comes out with fudgy crumbs. The center might still look a little soft, but it will firm up as it cools. Every oven is different, so start checking for doneness around the 30-minute mark. If the top is browning too quickly, you can tent the pan with foil.
Step 8: Cool & Glaze
Let the brownies cool completely in the pan before frosting. This is crucial! If you try to cut them while they’re still warm, they’ll be a gooey mess. For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled brownies. I sometimes pop them in the fridge for about 15 minutes after glazing to set, but honestly, I usually can’t wait that long!
Step 9: Slice & Serve
How do I remove brownies from pan using parchment paper? What is the best way to serve these warm or at room temperature? If you want to get fancy, top with vanilla ice cream or a dollop of whipped cream and serve. What are some extra chopped pecans? I personally love to serve mine at room temperature, but everyone has their own preferences!
What should I serve it with?
These Pecan Pie Brownies are amazing on their own, but they’re even better with the right accompaniments! For breakfast, if you happen to have any leftover (which is rare at my house!), they pair perfectly with a strong cup of coffee. The rich, chocolatey flavor of the brownies balances out the bitterness of the coffee beautifully. For brunch, serve them on a platter with fresh berries and a dollop of whipped cream. They’ll look elegant and decadent! As a dessert, warm them up slightly and top with a scoop of vanilla ice cream and a drizzle of caramel sauce. It’s the perfect ending to any meal.
And for cozy snacks? I love to curl up on the couch with a warm brownie and a glass of milk (or maybe a little nip of bourbon – don’t judge!). It’s the ultimate comfort food combination. My kids love to eat it with a side of vanilla ice cream as well, but sometimes that’s a bit too sweet, even for me. Every year at Christmas time, my family brings these brownies with us when we go visit our relatives. This specific dessert has become a tradition for our family, which is why I hold this recipe so close to my heart. It might just become a tradition for your family too!
How do I make a Pecan Pie Brownie?
Over the years, I’ve learned a few tricks to make these Pecan Pie Brownies even better. First, when it comes to the brownie batter, don’t overmix! A few streaks of flour are okay. Overmixing leads to tough brownies, and we want fudgy, chewy perfection. For the pecan pie filling, toast the pecans before adding them to the filling. Toasting brings out their nutty flavor and adds a lovely crunch. Just spread them on a baking sheet and bake for 5-7 minutes at 350°F (175°C), or until fragrant. Keep a close eye on them, as pecans can burn easily!
Swirling is key to getting that beautiful marbled effect. Don’t overdo it – a few strategic swirls are all you need. If you swirl too much, the filling will just blend in with the batter. Feel free to customize the swirl pattern however you want, though. For ingredient swaps, you can use different types of nuts in the filling, like walnuts or almonds. You can also add a tablespoon of coffee or espresso powder to the brownie batter for a deeper chocolate flavor. And if you’re feeling adventurous, try adding a pinch of cayenne pepper to the filling for a little kick! When baking, keep an eye on the brownies towards the end of the baking time. Every oven is different, so they might need a few extra minutes or less. You’re looking for a fudgy center with slightly set edges. For glaze variations, you can add a tablespoon of cocoa powder to the glaze for a chocolate glaze, or a teaspoon of maple extract for a maple glaze. The key is to make sure the brownie has a slightly firm texture when poked with a toothpick.
Storing and Reheating Tips
If you happen to have any Pecan Pie Brownies leftover (highly unlikely!), they store well at room temperature for up to 3 days. Just keep them in an airtight container to prevent them from drying out. I usually cover them with plastic wrap. For refrigerator storage, they’ll last for up to a week. Again, make sure they’re in an airtight container. You can also freeze these brownies for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. When you’re ready to enjoy them, thaw them in the refrigerator overnight. For the glaze, it’s best to add it right before serving. If you add it too far in advance, it can get sticky. If you’re storing the brownies without the glaze, you can make the glaze separately and drizzle it on when you’re ready to eat them.
To reheat, you can microwave them for a few seconds, but be careful not to overheat them, or they’ll get hard. Alternatively, you can warm them in a 300°F (150°C) oven for a few minutes. They’re pretty delicious either way, but microwaving them can be a bit quicker! Either way, make sure they’re consumed within the week.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for Pecan Pie Brownies! I truly believe that this dessert is worth trying. It’s decadent, easy to make, and always a crowd-pleaser. It combines the best parts of pecan pie and brownies into one incredible treat. If you’re a chocolate lover like myself, then this recipe is one you definitely won’t want to miss. If you’re looking for more easy and delicious brownie recipes, be sure to check out my other posts! And if you try this recipe, please leave a comment below and let me know how it turns out. I can’t wait to hear how yours turn out! Happy baking!
How Peanut Butter Chocolate Bars Became My Go-To Indulgence!
Ingredients
Chocolate Layer
- 1.5 cups semisweet chocolate chips melted
- 0.5 cup unsalted butter softened
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.75 cup all-purpose flour
Peanut Butter Layer
- 1 cup creamy peanut butter
- 0.5 cup powdered sugar
- 0.25 cup honey
- 0.5 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
- In a medium bowl, mix together the melted chocolate chips, butter, sugar, and vanilla extract until well combined.
- Add eggs, one at a time, beating until smooth. Stir in flour until just combined, then spread the batter evenly into the prepared baking dish.
- Bake for 15-20 minutes, or until the edges are set. Meanwhile, prepare the peanut butter layer.
- For the peanut butter layer, mix together peanut butter, powdered sugar, honey, and vanilla in a separate bowl until smooth.
- Spread the peanut butter mixture over the baked chocolate layer, then return to oven for another 5-10 minutes until the top is golden and firm to the touch.
- Cool completely before cutting into bars and serving.
