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Chef John’s Pecan Pie Brownies Recipe

Chef John’s Pecan Pie Brownies

A decadent fusion of fudgy chocolate brownies and gooey pecan pie topping, Chef John’s Pecan Pie Brownies are the ultimate indulgent dessert. Rich, nutty, and bursting with caramel flavor, these brownies are perfect for special occasions or whenever you crave something extra special.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 170 grams unsalted butter, melted
  • 115 grams semi-sweet chocolate, chopped
  • 250 grams granulated sugar
  • 3 large eggs for brownie base
  • 1 teaspoon vanilla extract for brownie base
  • 95 grams all-purpose flour
  • 20 grams unsweetened cocoa powder
  • 1/2 teaspoon salt for brownie base
  • 135 grams light brown sugar, packed for pecan pie topping
  • 120 ml corn syrup light or dark
  • 2 large eggs for pecan pie topping
  • 45 grams unsalted butter, melted for pecan pie topping
  • 1 teaspoon vanilla extract for pecan pie topping
  • 1/4 teaspoon salt for pecan pie topping
  • 150 grams pecan halves, roughly chopped

Equipment

  • 1 9x13-inch baking pan
  • 2 mixing bowls
  • 1 whisk
  • 1 spatula
  • 1 medium saucepan
  • 1 measuring cups and spoons
  • 1 parchment paper (optional)

Method
 

  1. Preheat the oven to 175°C (350°F). Line your 9x13-inch baking pan with parchment paper or lightly grease it.
  2. In a medium microwave-safe bowl, melt the butter and chocolate together until smooth (about 1 minute, stirring every 20 seconds).
  3. Whisk in the sugar until combined.
  4. Add the eggs and vanilla, whisking vigorously until the batter is glossy.
  5. Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until just combined; do not overmix.
  6. Pour the brownie batter evenly into the prepared pan and smooth the top.
  7. In a clean bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth.
  8. Stir in the chopped pecans.
  9. Gently pour the pecan topping over the brownie layer, spreading it out evenly.
  10. Bake for 38–42 minutes, or until the center is just set and no longer jiggles.
  11. Remove from oven and let cool completely in the pan on a wire rack (about 1 hour).
  12. Once cool, slice into 12 bars.
  13. Serve as-is or topped with whipped cream or vanilla ice cream.

Notes

For a chewier texture, bake for 38 minutes; for a firmer brownie, bake up to 42 minutes.
The brownies slice best when fully cooled or chilled.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
You can substitute maple syrup or honey for the corn syrup for a twist in flavor.