This pecan pie brownies recipe combines all the best parts of brownies and pecan pie to create a fudgy twist on a classic Thanksgiving dessert using a box mix!

Stack of three Pecan Pie Brownies with caramel drizzled on top

Why this recipe works

Think of pecan pie brownies as a pecan pie with a thick, fudgy brownie crust. Simply put. This recipe starts with a quick and easy brownie mix, top that with a homemade buttery sweet pecan pie topping and that’s all there is to it. The hardest part is waiting for the brownies to cool.

Even if you aren’t typically a fan of pecan pie, this combination is SO good. The first time I tried them I was in love. The rich brownie and savory sweet pecan topping is next level. Bring it a notch further with a drizzle of caramel and flaky sea salt!

Overhead photo of Pecan Pie Brownies cut into squares

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BROWNIES – We used the Duncan Hines Dark Chocolate Fudge Brownie Mix. Be sure to grab a brownie mix that is 18 ounces. If you want to put in the extra work you can make homemade fudge brownies instead, totally up to you!

How to Make Pecan Pie Brownies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Heat the oven to 350°F (176°C). Grease and line a 9×9-inch metal baking pan with parchment paper, leaving enough parchment on all four sides so the brownies can easily be lifted from the pan.
Prepare and bake the brownies according to the instructions on the back of the box. Allow them to cool to room temperature.
In a medium-sized bowl, combine the pecans, melted butter, brown sugar, corn syrup, honey, heavy cream, and salt.
Transfer the pecan mixture to the cooled brownies. Evenly distribute the mixture to ensure the pecans extend to the corners and outer edges of the brownie layer.
Return the baking pan to the oven and bake for 20 minutes.
Remove the pan from the oven, allow it to cool on a wire rack, and then place it in the refrigerator to let the brownies chill for at least 1 hour.
Gently lift the brownies from the pan with the parchment paper ‘handles’ and place the slab on a cutting board. Using a sharp chef’s knife, divide the brownies into 16 portions, sprinkle with the flaky salt, and drizzle with caramel (if using).

Frequently Asked Questions & Expert Tips

Can I make this in an 8×8-inch baking pan?

If you don’t have a 9×9-inch baking pan, you can use an 8×8-inch pan, however, the brownies (and pecan topping) will be thicker. Refer to the back of the box for the correct bake time for the brownie layer and bake for the same 20 minutes once the pecan topping is on the brownie layer.

Won’t the double bake time dry out the brownies?

It’s actually the opposite! The butter, honey, and corn syrup in the pecan topping soak through the brownie’s top layer, resulting in a soft and gooey brownie. However, you’ll need to use an 18-ounce brownie mix for this recipe. Some mixes come in 16 or 17-ounce weights which isn’t ideal for double baking and can cause the brownies to dry out.

How do you store pecan pie brownies?

Store leftovers in an air-tight container kept at room temperature for up to 5 days.

Can I make pecan pie brownies ahead of time?

Yes, absolutely. The brownies develop more flavor the next day, so I recommend waiting till the next day to eat them (if you can wait that long)! You can prepare, bake, and store the brownies a day or two in advance. Be sure to let them fully cool and keep them in an air-tight container.

Serving Suggestions

Pecan pie brownies are insanely good all on their own, but a drizzle of caramel and a sprinkle of flaky sea salt is never a bad choice! Serve warm with a scoop of ice cream or enjoy at room temperature.

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