Brownie Pecan Pie slices

I have a total obsession with pecan pie. The combination of crunchy nuts with sweet sugar and that perfect gooeyness is like crack. I can’t stop eating it. One bite turns into five turns into oh my god where did that 1/4 of the pie go? Must’ve been someone else. I’m going to keep eating.

Please tell me I’m not alone in this.

So seeing as Thanksgiving is like 15 days and 18 hours away or something (but who’s counting?), I decided to go all out with my pecan pie this year by combining it with a brownie. So forget pie crust, our pecan pie has brownie on the bottom. IT’S BROWNIE PECAN PIE.

Oh yeah, baby.

Brownie Pecan Pie on a plate

I tested this brownie pecan pie recipe once myself, then gave it to my sister to test on her own, and we both agreed it was a Thanksgiving dessert recipe for the books. She says, and I quote:

Thanksgiving is often, unfortunately, devoid of chocolate. This pie provides some much needed chocolate therapy at the end of a potentially contentious family dinner. And, might I add, brownies are the best kind of dessert, period.

-Rebe, aka my sister, aka my best friend, aka the person who has the ideas for 49% of the recipes on this site

She took the words out of my mouth. I love it. HAPPY FEASTING.

Brownie Pecan Pie in pie plate

Tips for making this brownie pecan pie

Although super easy to make, this brownie pecan pie recipe does require some assembly (most of which is just pouring batter into a pan; don’t worry, you’ve got this!). First, you need to make the homemade brownie layer.

Your brownie base will actually be cooked twice, once on its own and once with the gooey pecan pie filling on top. The first time you bake the brownies is supposed to cook them just enough so they can withstand the pecan pie filling (you don’t want the pecans to sink into the brownies, or else it won’t taste like pecan pie!).

Brownie Pecan Pie on towel

Once the brownies are baked a second time with the yummy pie filling on top, they need to be popped into the fridge for at least two hours before you dig in. This will help the brownie pecan pie set properly and will prevent you from scalding the roof of your mouth with pecan pie filling (ask me how I know this).

If you’re in a rush or are impatient, you can just pour the pecan pie filling onto the brownie base and bake as is. I arranged the pecans by hand so that my pie would look pretty for you guys, but it’s totally unnecessary!


Brownie Pecan Pie

A Brownie Pecan Pie to end all other pecan pies. Fudgy, rich, sweet, nutty, and chocolatey. Calling this a crowd-pleaser is an understatement.

  • Author: Sarah | Broma Bakery
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 3 hours 30 mins
  • Yield: 1 pie 1x
  • Category: pie
  • Method: baked
  • Cuisine: thanksgiving


For the brownie bottom:

  • 1/2 cup butter
  • 1 cup dark- or semi-sweet chocolate chips
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon instant espresso powder

For the pecan topping::

  • 1/3 cup honey
  • 1/2 cup light (or medium) brown sugar
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 1/2 cups whole pecans


  1. Preheat oven to 350°F. Heavily grease a tall-sided pie pan with butter. Set aside.
  2. In a microwave-safe bowl, melt 1 stick butter for 30 seconds. or until fully melted. Remove, stir in chocolate chips, and microwave for an additional 10-15 seconds, until both butter and chocolate are fully melted. Allow to cool slightly.
  3. In a separate large bowl, whisk brown sugar and 1 egg by hand for 1 minute, until the mixture looks shiny. Whisk in 1 teaspoon vanilla. Add in slightly cooled melted chocolate/butter mixture, then add in flour, cocoa powder, salt, and espresso powder, stirring until combined.
  4. Pour into prepared pan, smooth over with a rubber spatula, and bake for 15 minutes. Allow to cool at room temperature for 15 minutes more.
  5. While the brownies are cooling, make the pecan pie topping. In a medium bowl, whisk together the honey, brown sugar, eggs, butter, salt, and vanilla extract until fully combined, about 1 minute. Stir in pecans.
  6. Pour pecan mixture over the partially cooked and cooled brownies. If you’d like to make a nice pattern, place the pecans one by one, starting at the outside, in concentric circles. When you’re done, you’ll have some pecan pie batter left over. Pour it on top!
  7. Bake for an additional 30 minutes, then remove from oven and allow to cool for at least 2 hours in the fridge.


If you don’t have a tall pie pan, you can also use an 8″x8″ brownie pan and cut these into bars!

Keywords: brownie bottom, thanksgiving, holiday, rich, fudgy,

More Thanksgiving dessert recipes from Broma Bakery:

No-Bake Crème Fraîche Pumpkin Mousse

Deep Dish Double Chocolate Pecan Skillet Pie

Ginger Molasses Apple Cake with Mascarpone Frosting

Gingersnap Pumpkin Mousse Cheesecake

Salted Maple Caramel Apple Pie

Brownie Pecan Pie sliced



Brownie+Pecan Pie=perfect combo! And that brownie bottom looks so gooey! I will definitely try this recipe soon. xoxo

Kelly | Maverick Baking

HELL YES. Pecan pie isn’t really a “thing” here in Scotland, so I only tried it for the first time last year and my lawwwwd have we been missing out. Definitely pinning these for future reference, that gooooooeyness!


Gorgeous presentation! Gorgeous recipe! Gorge-ous eating, I’m sure!

Christina Colbert

Looks absolutely wonderful! Instead of chocolate chips, would chocolate work … as in Valrhona Guanaja (70%)?

Sarah | Broma Bakery

Definitely. In my own opinion, the darker the better 🙂

Abby @ Heart of a Baker

Ohhh girl, I agree with Rebe, there is never enough chocolate at Thanksgiving! I’m gonna put this on my list to make for Friendsgiving next weekend! xo


I am making this! two of my favorite things!!

Mary Cennamo

This recipe sounds delicious! I am going to try it at Thanksgiving this year. Where did you get your ceramic dish? How wide and deep is it? Thanks. Mary

Sarah | Broma Bakery

I got it from Farmhouse Pottery (link here)! It’s my FAVORITE.

Karen Peugeot

Looks so good, can’t wait to make this. Thanks


omg this sounds IN-CRE-DI-BLE! x

Ariadna || RAWR BOWS


mmmmmm wOw! This is on me bucket list!


This looks ahhhmazing! What are you thoughts on using chopped pecans vs whole? Unfortunately whole ones remind me of cockroaches ????

Sarah | Broma Bakery

hahaha, chopped is totally fine! I would do 2 cups.

Crawford Joan

Oh yeah,I’ll be thinking about you while serving this gorgeous pie.!!


For a slacker, could you use boxed brownie mix (gasp!) for the bottom? I mean surely it wouldn’t be AS good- but maybe close.

Sarah | Broma Bakery

Yes, you can absolutely do that 🙂


I wonder if you could add a chocolate pecan filling for a double-whammy of chocolate?

kristin reverman

Not a honey fan, an suggestions for switch up? And absolutely not opposed to using corn syrup…lyles syrup etc…I do not do “healthy” when making desserts.

Sarah | Broma Bakery

Do a corn syrup!


I just made this in an 8×8 pan, but didn’t account for the difference in surface area from the 11 in pie dish used in the instructions. The flavor is AMAZING, but if you’re going to do bars, I recommend going with a 9×9 pan or increasing the baking times for both steps in the 8×8 pan. Following the directions with the 8×8 pan resulted in underdone bars (even with the 2 hours in the fridge). My boyfriend and I ended up using it to top our vanilla ice cream and I’m totally not upset about it because it’s so good. 10/10 will make again in pie dish.


I am making this now but after doing the circles of pecans I had a bunch of pecans left over. Did you do a double layer of pecans?

Sarah | Broma Bakery

1 layer did it for me. If you have tons left over, I’d absolutely do a second layer!


Yes, for the 8×8 pan I did need to do a double layer of pecans.


I am the designated pecan pie person for Thanksgiving. Non problem except that I need to bring two!
and we still have to hide them from a nephew who will eat one by himself if not caught!!!


I’m a little confused on the directions regarding placing the pecans in a circular pattern. Do I place all of the pecans on top of the brownie and then pour the pecan batter over the top of the pecans?

Sarah | Broma Bakery

Hi Mike! I mixed the pecans in the batter completely, then took them out all wet and placed them on top of my brownies. If you do it this way, you may end up with extra pecan pieces. I simply made a second layer around the outside!

olivia timperman

Can this be made ahead and shipped?

Sarah | Broma Bakery

I would not recommend that. The gooeyness from the pecan part won’t hold up well in transit, I’d think. Sorry!


This looks amazing! If I make this 1 day ahead of time do you recommend storing it in the fridge or at room temperature!

Sarah | Broma Bakery

Hi Rachel! Fridge for sure!


If I make this the day before Thanskgiving and put it in the fridge should i reheat at 350F for around 20mins?

Sarah | Broma Bakery

Yes, exactly! I would say 15 mins or so!


For those with portioning problems, an 11″ round dish will actually yield the same volume as TWO 9″ cake tins. So if you don’t have an 11″ ceramic dish, you can either half the recipe or make two 9″ pies. The math is below, and it assumes that you want the pie height to stay the same.

(6.5^2)(3.14) = 132 sq inches
(4.5^2)(3.14) = 64 sq inches.

4.5 and 6.5 are the radii of a 9″ and 11″ cake pan, respectively.

By the way an 8×8 brownie pan will have the same volume as a 9″ cake tin, so even though Sarah says to use an 8×8, you’ll most likely need two 8x8s or end up with 3″ tall bars lol.

Georgie | The Home Cook's Kitchen

THIS WAS INSANE!!!!!!!!!! so so so good! 10/10. made it for friendsgiving and it was a massive hit! the brownie is beautifully rich, smooth and gooey and the pecan topping is has a beautiful toffee like texture! i’m still thinking of it and ranting about it weeks later! thanks for the amazing recipe Sarah!


I made this for a get together with friends and they loved it! I went the 8×8 route just to be sure that I wouldn’t have to worry about any goodness overflowing. It’s a delicious combination of two of my favorite desserts. Thanks for the recipe!

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