Dessert

Fudgy Pecan Pie Brownies Recipe

ByJeannette Jaeger November 26, 2025November 26, 2025

Introduction

These fudgy pecan pie brownies combine the rich, chocolatey depth of homemade brownies with a sweet, chewy honey-sweetened pecan pie topping. Perfectly balanced and irresistibly delicious, they bring together the best of two classic desserts in one bite.

Close-up of several square dessert bars arranged tightly on a white marbled surface, each bar showing a two-layer structure. The bottom layer is dark, moist, and dense with a rich chocolate texture, while the top layer is thickly covered with glossy, sticky, chopped pecans in golden brown and caramel hues, creating a crunchy appearance. One bar is slightly tilted to highlight the contrast between the dark chocolate base and the shiny nutty topping. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup neutral oil (avocado or vegetable oil)
1/4 cup butter, melted
1 cup white sugar
2 teaspoons vanilla extract
2 large eggs
3/4 cup all-purpose flour
1/2 cup natural unsweetened cocoa powder
1/4 teaspoon baking powder
1 cup pecans, roughly chopped
1/4 cup honey
1/4 cup brown sugar, packed
2 tablespoons butter
2 tablespoons heavy cream

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
Step 2: In a large bowl, whisk together the oil, melted butter, white sugar, and vanilla extract until combined. Add the eggs one at a time, mixing well after each addition.
Step 3: In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.
Step 4: Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25 minutes. The brownies will look slightly underbaked — this is intentional.
Step 5: While the brownies bake, prepare the pecan pie topping. In a small saucepan over medium-low heat, melt the butter with brown sugar, honey, and heavy cream. Bring to a gentle boil and simmer for 1 minute, stirring frequently. Avoid a rolling boil to keep the topping chewy.
Step 6: Remove the saucepan from heat and stir in the chopped pecans.
Step 7: Pour the warm pecan mixture over the partially baked brownies, spreading it evenly. Return to the oven and bake for another 20 minutes. The topping will bubble and set around the edges but may remain slightly soft in the center.
Step 8: Remove from the oven and allow the brownies to cool completely in the pan on a wire rack before cutting into squares. This cooling step ensures clean slices and the topping sets properly.

Tips & Variations

Use maple syrup instead of honey if you prefer its flavor, though honey provides a chewier texture.
Roughly chop the pecans for a mix of crunch and bite-sized pieces throughout the topping.
For extra richness, serve warm brownies topped with a scoop of vanilla ice cream.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. To freeze, wrap brownies tightly in plastic wrap and place in a freezer-safe bag or container for up to 1 month. Thaw at room temperature, then reheat in the microwave for 10–15 seconds to restore fudgy texture.

How to Serve

The image shows several square-shaped pecan bars arranged on a white marbled surface. Each bar has two clear layers: the bottom layer is a dense, dark brown chocolate-like base with a smooth texture, while the top layer is thick and packed with glossy, caramel-colored chopped pecans that have a slightly sticky appearance. One bar is held above the surface by a woman's hand, showing the layers more clearly. The bars are uniformly cut and appear rich and chewy. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boxed brownie mix instead of making from scratch?

Yes, you can substitute a boxed brownie mix for the base if you’re short on time. Just bake according to package instructions before adding the pecan pie topping.