Let me introduce you to my absolute favorite dessert mashup: the Gooey Pecan Pie Brownies Recipe. Picture this—rich, fudgy brownies topped with a luscious, caramel-esque pecan pie layer that’s irresistibly gooey every single time. Trust me, once you try these, you’ll be hooked. They’re perfect for sharing (or not!), and I can’t wait to guide you through making them at home with all my best tips.

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Why This Recipe Works

The Perfect Blend of Textures: Fudgy brownie base contrasts gorgeously with gooey, caramelized pecan topping.
Layering Technique: Partially baking the brownie first ensures it stays dense without overcooking under the topping.
Balance of Flavors: A touch of instant coffee amps up the chocolate flavor while salty notes lift the sweetness beautifully.
Toasted Pecans: Toasting intensifies their flavor and adds the essential crunch that makes every bite satisfying.

Gooey Pecan Pie Brownies, pecan pie brownies, fudgy brownie dessert, pecan pie bar recipe, chocolate pecan dessert - The image shows a square dessert with four even vertical slices, placed on a white plate. The top layer is thick and packed fully with toasted pecans and pieces of chocolate, all coated in a shiny caramel-like glaze giving a textured and crunchy look. The pecans are a warm brown color with some darker chocolate spots scattered throughout. A few pecan pieces and chocolate bits are scattered around the plate on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Gooey Pecan Pie Brownies Recipe plays a crucial role in crafting that magical fudgy and gooey combination you’ll crave. When choosing ingredients, I always emphasize quality—especially the chocolate and pecans—to get the best flavor profile.

Gooey Pecan Pie Brownies, pecan pie brownies, fudgy brownie dessert, pecan pie bar recipe, chocolate pecan dessert - Flat lay of whole uncracked brown eggs, a small pile of glossy dark chocolate chunks, a few sticks of unsalted butter, a small white bowl of granulated sugar, a small white bowl with dark brown instant coffee dissolved in water, a small heap of sifted all-purpose flour, a small mound of sifted Dutch processed cocoa powder, a small white bowl of maple syrup, a small white bowl of light brown sugar, a small white bowl of melted butter, a small white bowl with golden vanilla extract, toasted pecan halves and pieces scattered naturally, all arranged with perfect symmetry on simple white ceramic bowls and dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Dark Chocolate: Choose quality with 60-70% cocoa for that deep, rich chocolate flavor without excessive bitterness.
Unsalted Butter: Provides richness and structure while letting you control the salt in the recipe.
Granulated Sugar: Sweetens and contributes to the chewy texture of the brownies.
Eggs: Room temperature eggs help create an airy, thick batter for a fluffy brownie crumb.
Instant Coffee: Adds depth to the chocolate flavor without making it taste like coffee.
All-Purpose Flour: The backbone of crumb structure, sifted to avoid lumps.
Dutch Processed Cocoa Powder: Intensifies cocoa flavor and balances acidity, key for that rich brownie taste.
Salt: Enhances all the sweetness and chocolate flavor—don’t skip it!
Maple Syrup: Natural sweetener that creates that shiny, gooey texture in the pecan topping.
Brown Sugar: Adds molasses notes and chewiness to pecan topping.
Vanilla Extract: Rounds out the flavors with a warm aroma.
Pecan Halves & Pieces: Toasted just right for crunch and signature pecan flavor that pairs perfectly with gooey caramel.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Honestly, one of the best parts about this Gooey Pecan Pie Brownies Recipe is how easy it is to customize! I love adding a few extra pecans on top before baking for an extra nutty crunch, but sometimes I also play around with the sweetness level or swap in different nuts depending on the season.

Nut Variations: I once replaced pecans with toasted walnuts—equally delicious and fun if you’re team walnut!
Dietary Mods: For a dairy-free spin, substitute with vegan butter and dark chocolate made without dairy.
Chocolate Boost: If you like your brownies super chocolatey, toss in some chocolate chips for pockets of melty goodness.
Spice it Up: Adding a pinch of cinnamon or cayenne to the topping gives a lovely warmth and surprise kick.

Step-by-Step: How I Make Gooey Pecan Pie Brownies Recipe

Step 1: Prep Your Pan and Toast Pecans

Start by lining a 9×9 inch pan with parchment paper and lightly greasing it—this step saves you from the frustration of sticky brownies later! Then, toast your pecans on a baking tray at 350°F (175°C) for about 7-8 minutes, just until fragrant but not burning. Toasting is non-negotiable here because it brings out the nuts’ natural oils and flavor, which makes the topping unforgettable.

Step 2: Melt the Chocolate and Butter

Gently melt your butter and dark chocolate together in short bursts in the microwave—20 seconds at a time—stirring in between. Patience is key here! Chocolate can seize and get grainy if overheated, so keep the temperature moderate and stir until smooth.

Step 3: Whisk Eggs and Sugar Until Thick and Ribbony

Using a hand or stand mixer, whisk the eggs and sugar for 3-5 minutes at medium-high speed. You want it to turn pale and form ribbons when the whisk is lifted. This step is essential for airiness that keeps the brownies rich but not dense or rubbery.

Step 4: Combine Mixtures and Fold in Dry Ingredients

Slowly add the melted chocolate-butter combo to the egg mixture, mixing gently until combined. Then stir in the instant coffee dissolved in hot water for a subtle complexity. Finally, sift in your flour, cocoa powder, and salt, folding carefully with a spatula. The goal is to blend everything without losing air, so go easy and slow here!

Step 5: Bake Brownies Partially and Rest

Pour the batter into your prepared pan and smooth it out. Bake at 335°F for just 15 minutes, then pull the pan out and increase oven temp to 350°F. Let the partially baked brownies rest for 5-10 minutes at room temp — this resting time gives the texture a beautiful balance of soft and set layers.

Step 6: Make the Pecan Pie Topping & Bake Again

Whisk together maple syrup, brown sugar, melted butter, egg, salt, and vanilla until smooth. Stir in those perfectly toasted pecans, then spread this mixture evenly over the brownie base. Pop everything back into the oven at 350°F for about 30 minutes, or until the pecan topping is golden and bubbling with sticky goodness.

Step 7: Cool Completely Before Serving

Once out of the oven, it can be tempting to dive right in, but the gooey pecan layer needs at least an hour to fully set in the pan. Trust me on this—cutting too early makes a mess and won’t give you those perfect squares everyone raves about.

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Pro Tips for Making Gooey Pecan Pie Brownies Recipe

Avoid Overmixing: Folding the dry ingredients gently preserves those bubbles that make the brownie light yet fudgy.
Toast Nuts First: Toast your pecans close to bake time for best flavor, but keep an eye on them—they can burn fast!
Watch Your Oven Temperature: Baking low and slow for the first part gives that perfect fudge-like texture without drying out the base.
Patience with Cooling: Don’t rush serving—giving the brownies ample rest sharpens the gooey contrast and makes cutting clean slices easier.

How to Serve Gooey Pecan Pie Brownies Recipe

Gooey Pecan Pie Brownies, pecan pie brownies, fudgy brownie dessert, pecan pie bar recipe, chocolate pecan dessert - The image shows close-up pieces of sticky pecan bars arranged on a white plate placed on a white marbled surface. Each bar has three visible layers: the bottom layer is dark brown and dense, likely a rich chocolate or brownie base; the middle layer is slightly hidden but appears to be a gooey, caramel-like filling with a shiny texture; the top layer is thickly covered with large, toasted pecan halves that are glossy and coated with a sticky syrup, giving the nuts a shiny, caramelized appearance. The pecans are unevenly piled, creating a rough, textured look with various shades of brown, from light golden to deep mahogany. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling just a pinch of flaky sea salt over the top right after baking—it enhances the sugary pecan pie layer and keeps the richness from feeling one-note. For an extra fancy touch, a light dusting of powdered sugar or a drizzle of dark chocolate works beautifully.

Side Dishes

These brownies stand out on their own but pair wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream if you want to turn it into a decadent dessert experience. A simple cup of coffee or a big glass of cold milk also complements them perfectly.

Creative Ways to Present

For gatherings, I like to cut these Gooey Pecan Pie Brownies into petite squares and arrange them on a tiered dessert tray alongside fresh berries and mint leaves. They’re gorgeous and invite guests to indulge a little at a time. I’ve even carefully wrapped individual portions in parchment for gift-giving occasions—such a sweet homemade treat.

Make Ahead and Storage

Storing Leftovers

Leftover brownies keep well in an airtight container at room temperature for up to 3 days. I usually store them layered with parchment paper to keep them from sticking together—still fudgy and completely delicious the next day if you’re lucky enough to have some left!

Freezing

If you want to freeze, cut the brownies first into individual squares and wrap each tightly in plastic wrap, then place in a freezer-safe bag. They freeze well for up to 3 months. Thaw in the fridge overnight for the best results.

Reheating

To enjoy leftovers warm, pop a brownie on a microwave-safe plate and heat for about 15-20 seconds. This helps revive that gooey sensation without drying them out—perfect for a quick treat!

FAQs

Can I use walnuts instead of pecans in this Gooey Pecan Pie Brownies Recipe?

Absolutely! Walnuts work wonderfully as a substitute, bringing their own unique flavor and crunch. Just be sure to toast them lightly before adding to the topping for the best taste.
Why do I need to partially bake the brownies before adding the pecan topping?

Partially baking sets the brownie base enough to support the gooey topping without becoming soggy, while also ensuring the brownie doesn’t overcook during the second bake. It’s the secret to perfect texture that’s neither dry nor underdone.
How important is to let the brownies rest after baking?

It’s very important! The resting allows the pecan pie topping to firm up so you can cut clean, neat squares. Cutting them warm tends to create a sticky mess rather than neat slices.
Can I make this recipe ahead of time?

Yes! Gooey Pecan Pie Brownies keep well for several days at room temperature or can be frozen for longer storage, making them an excellent make-ahead dessert for parties or holidays.

Final Thoughts

This Gooey Pecan Pie Brownies Recipe holds a special place in my heart because it combines two classic desserts into one delightfully indulgent treat. Whether you’re baking for a crowd or just craving a bit of chocolatey, nutty comfort, this recipe delivers every single time. I have so much fun making it and hope you’ll enjoy it just as much—here’s to finding your new favorite dessert!