These pecan pie brownies have a fudgy and chewy base and topped with a gooey pecan topping! Made with simple ingredients, there is NO corn syrup needed and made in just ONE bowl.
Come Thanksgiving, I am always on dessert duty and the desserts always involve pecans. As many of my folks and friends follow various diets, I have the keto pecan pie and the vegan pecan pie covered. If I’m bringing something to a pot lock, I make my famous pecan pie bars.
This year, however, I wanted to change things up and give a brownie twist to it. It’s no secret that I love a good brownie recipe. I often make almond flour brownies and coconut flour brownies. For this holiday dinner, I’ll be making pecan pie brownies. While I do already have a pecan brownie recipe, pecan pie is already in its own food group.
Why this pecan pie brownie recipe will have you swooning-
- No flour needed. Unlike traditional brownies, there is no flour needed for the entire recipe, but they taste just as good, if not better.
- 8 ingredients! Several of the ingredients used are in both the brownies and the pecan pie topping, making this even easier!
- One bowl recipe. No fancy kitchen gadgets or multiple mixing bowls needed.
- Chewy, gooey, and fudgy. These brownies are the ultimate texture explosion that hits all the senses.
This dessert is one you can whip up for the holiday season for something a little different, while keeping all the traditional flavors intact. It’s so easy to make and will have your guests raving for more!
What goes into pecan pie brownies?
For the brownies
- Butter– Salted butter that comes from a block (or sticks) and not a tub.
- Chocolate– Any chocolate bar that has at least 45% cocoa content. Don’t use chocolate chips, as they don’t melt as smoothly as a block of chocolate.
- Brown sugar– While white sugar works, brown sugar will yield an even gooier and rich brownie. You can also use coconut sugar.
- Eggs– room temperature eggs.
- Cocoa powder– Unsweetened cocoa powder with no added sugar.
- Arrowroot powder– Gives the brownies some stability and holds everything together. You can also use cornstarch or tapioca flour.
For the pecan pie topping
- Butter– If you aren’t a fan of the sweet and salty combination, use unsalted butter.
- Brown sugar– Or coconut sugar.
- Honey– Gives the topping the gooey and sticky texture it needs.
- Vanilla extract– A must for any good pecan topping!
- Pecans– Unsalted and chopped pecans.
How do you make pecan pie brownies without corn syrup?
Start by making the brownies. In a microwave safe bowl, add the butter and chocolate. Microwave them in 20-second spurts until the chocolate has mostly melted. Whisk it together until smooth. Add the sugar, then the eggs, one at a time. Add in the cocoa powder and arrowroot powder and whisk everything together until glossy.
Now, transfer the brownie batter into a lined pan and bake for 30-35 minutes, or until a skewer comes out mostly clean. Remove the brownies from the oven and let them cool completely.
Once the brownies have cooled, prepare the pecan pie topping. In a small saucepan, add the butter, brown sugar, and honey. Place the saucepan over medium heat and bring it to a boil. Once boiling, reduce to low and let it simmer for 4-5 minutes, until it has thickened. Remove the pan off the heat, then add the vanilla extract and pecans and mix until combined.
- Keep them gluten free. This recipe is naturally gluten free, provided you use a gluten free brand of chocolate.
- Make them vegan. Make vegan brownies for the base and use vegan butter for the topping. If you follow a strict vegan diet, replace the honey with maple syrup.
- Lower the carbs. Make keto brownies for the base and replace the brown sugar with keto brown sugar.
Storing and freezing instructions
- To store: As these brownies have a gooey topping, they must be stored in the refrigerator, covered. They will keep well for up to one week.
- To freeze: Place leftovers in an airtight container and store them in the freezer for up to 6 months.
More brownie recipes to try
Pecan Pie Brownies
For the brownies
- Preheat the oven to 180C/350F. Line an 8 x 8-inch baking dish with parchment paper and set aside.
- In a microwave safe bowl, add the butter and chocolate. Microwave in 20-second spurts until melted. Whisk them together.
- Whisk in the sugar then the eggs, one at a time. Add the cocoa powder and arrowroot powder until the batter is smooth and glossy.
- Transfer the brownie batter into the lined pan and bake for 30-35 minutes, or until a skewer comes out mostly clean.
- Remove the brownies from the oven and let them cool in the pan completely.
- Once cooled, prepare the topping. In a small saucepan, add the butter, sugar, and honey and place it over medium heat. Once it starts bubbling, reduce the heat to low and let it simmer for 5 minutes. Remove from the heat and whisk in the vanilla extract and the pecans.
- Transfer the filling over the top of the brownies and let the topping cool completely.