Pecan Pie Brownies are rich and chocolatey with a nutty pecan pie layer! This is a thanksgiving dessert recipe you will want to make each year!

Pecan Pie Brownies at a glance

  • two distinct layers
  • baked in a 9×13 inch pan, meaning it’s the perfect pecan brownie to share!
  • can be made 2 days ahead of time – so you can focus on other thanksgiving dishes the day of!
  • Butter VS. Oil in Brownies

    For my personal tastes, I found that my optimal brownie uses a combination of butter and vegetable oil. Butter enhances the natural chocolate flavor but oil helps to produce a chewier brownie.

How to Properly Measure Flour

  • Fluff the flour with a fork
  • Use a spoon to scoop the flour into your measuring cup
  • Use a butter knife to level off the flour in the measuring cup

If you stick the measuring cup straight into the bag of flour, that will result in too much flour being packed into the cup, which can result in dry brownies.

Should I Bake Brownies in a Glass or Metal Pan?

I used a glass 9×13 inch baking pan. You can use a metal pan – I would recommend decreasing the baking time by 5 minutes because metal heats up faster than glass requiring less baking time.

How To Make Pecan Pie Filling

Our pecan pie filling is really simple to make. In a mixing bowl combine all of the pecan pie filling ingredients, stirring together with a spatula. Voila, that’s it! Add the filling to the baked brownies and bake again until the filling is set.

Type of Pecans to Use

You can use whole pecans, chopped pecans, or a mixture of both. Whatever you have on hand will work great! I used a ratio of 3:1 – whole pecans to chopped pecans.