These Pecan Pie Brownies Will Outshine the Pie on Your Thanksgiving Table

When you think of Thanksgiving desserts, it’s natural to think of pie. Why? Because usually there’s at least one pie present on the table on Turkey Day, whether homemade or store-bought. It’s like the unspoken rule of the holiday.

But, what if pie isn’t your thing? We hear you, and we have a brand new dessert option that might be just what you need. It’s one part fall-flavored and festive, one part familiar and beloved. Meet our best-of-both-worlds dessert: Pecan Pie Brownies.

This recipe started as an experiment by Chef John, who admittedly, didn’t have faith it was going to work. “But it did. It worked really, really well,” he said. “I could not believe how incredibly good that was.”

The final result of his trial was a double-decker dessert with a crisp, crackly, nutty layer on top and a fudgy, chewy, decadent layer underneath. The rich chocolate paired with the crisp pecans for a flavor masterpiece.

“I did intentionally make the brownie not quite as sweet as usual, since as you might know, pecan pie filling is very sweet,” Chef John continued. “And thanks to that, I thought this had a beautiful balance.”

The Best of Both Desserts

For a two-tiered dessert, this recipe is surprisingly easy. It starts with the “world’s easiest brownie batter,” according to the chef. These are dense, fudgy brownies at the base (not the cakey kind), so they don’t incorporate a lot of flour. However, the brownies do need a quick par-bake to set the batter enough so the hefty topping doesn’t sink through.

Next, a classic pecan pie mixture (right down to the corn syrup) goes on top. The tricky thing about this recipe is that pecan pie and brownie batter have very different cook times—nearly a full 30-minute difference. But, believe it or not, the brownie underneath doesn’t burn or overcook. It stays perfectly chewy, tender, and delicious.

What more can we say—it’s pecan pie with a brownie crust. And if that sounds appealing to you in the slightest, we urge you to bring these impressive treats to the party instead of the umpteenth other pie provided. Everyone will be thrilled.

How to Make Pecan Pie Brownies

This recipe starts with a super simple brownie batter for the base. To make it, beat white sugar, high-quality cocoa powder, a little salt, and some warm melted butter together in a mixing bowl until incorporated. Don’t worry if it looks a little grainy at this stage.

Next, blend in vanilla extract and two eggs, one at a time. Finally, stir in some all-purpose flour on low speed, just until the flour disappears.

Grease an 8×8-inch square pan and line it with parchment paper so that the paper hangs over the edges (don’t skip this step—it’s essential for easy removal). Spread the batter evenly in the pan, then par-bake it for about 20 minutes in a 325-degree F oven. It won’t be fully cooked, but it should no longer look wet. As the brownies cool, whip up the pecan pie filling.

In another mixing bowl, whisk together brown sugar, a pinch of salt, vanilla, corn syrup, eggs, and melted butter until totally combined. Next, pour in chopped pecans and stir until totally coated, then pour the mixture evenly over the brownies.

This time, you’ll bake the bars in a 350-degree F oven for about an hour. Allow to cool completely, and chill in the fridge if you prefer a cold brownie. Use the parchment to lift the brownies out of the pan, slice into squares, and serve.

Get the Recipe: Pecan Pie Brownies