Brownie Pecan Pie Recipe – A Cozy Mash-Up of Fudgy Brownie and Classic Pecan Pie

Introduction

The first time I made this, the kitchen smelled like warm chocolate and toasted nuts — and everyone drifted in, attracted by that cozy aroma. Right away I knew this Brownie Pecan Pie would become a staple, and soon it did. It’s rich, crackly on top, and wonderfully nutty, so whether you’re after a holiday showstopper or a quiet dessert for two, it fits the bill. Also, if you like other mash-ups, check out this brown-sugar pecan pie brownies for a slightly different take.

Why You’ll Love It

• Quick and easy to make, even on a busy evening.
• Comforting homemade flavor with a fudgy center and crunchy pecans.
• Made with simple ingredients you probably already have.
• Great for any occasion, from weeknight dessert to holiday table.
• Always a crowd-pleaser — people ask for seconds and the recipe too.

Here’s what you’ll need to bring it to life.

Ingredients You’ll Need

• 1 unbaked 9-inch pie crust
• 1 cup semi-sweet chocolate chips, melted — use good quality chips for deeper chocolate flavor.
• 1/2 cup unsalted butter, melted — use unsalted so you can control the salt balance.
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 1/2 cups pecan halves — toast them briefly if you want extra flavor.

Also, for inspiration, you can peek at this pecan pie brownies to see how other bakers layer nuts and chocolate.

How to Make It

1. Preheat your oven to 350°F (175°C). Meanwhile, place the pie crust in a 9-inch pie dish and set it aside.
2. In a large bowl, whisk the melted chocolate and melted butter until silky and smooth. You’ll see the shine when it’s ready.
3. Add both sugars and whisk again until they blend into the chocolate; the mixture will smell sweet and thick. Then beat in the eggs, one at a time, so the batter stays glossy. Next, stir in the vanilla.
4. In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined. The batter should be dense and fudgy. For another variation, take a look at these pecan pie brownies.
5. Pour the brownie batter into the prepared pie crust and smooth the top with a spatula. Arrange the pecan halves evenly over the filling; they’ll toast and glisten as they bake.
6. Bake for 40–45 minutes, or until the center feels set and a toothpick comes out with just a few moist crumbs. You’ll notice the edges pull away slightly from the crust when it’s done.
7. Let the pie cool completely before slicing so the fudgy center firms up. Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence, and enjoy that first warm, chocolatey bite.

For more playful takes on pecan-chocolate treats, this bourbon pecan fudge brownie idea is also fantastic.

Kitchen Tips

• Save time: melt the chocolate and butter together in a single microwave-safe bowl, stirring every 20 seconds so it never scorches.
• Fix for a gooey center: if your pie is too soft, tent it with foil and bake 5–10 minutes longer; meanwhile, let it cool fully on the counter.
• Flavor twist: fold in a handful of chopped dark chocolate or swap half the pecans for walnuts for a different crunch. Also try a sprinkle of flaky sea salt on top before serving.

Serving Ideas

Serve this Brownie Pecan Pie warm for gooey slices, or at room temperature for cleaner cuts. It’s perfect for:

• Family dinners and Sunday dessert traditions, because the smell fills the whole house.
• Holiday tables, where it pairs beautifully with whipped cream, bourbon whipped cream, or vanilla ice cream.
• Cozy nights in with coffee — the chocolate and nuts make every bite feel like a hug.

Garnish with a drizzle of caramel or a few extra toasted pecan halves for a pretty finish. For another crunchy, nut-forward option, take a look at this pecan-pie bark recipe: pecan pie bark.

Storing & Leftovers

• Store in the fridge covered for up to 4 days; bring slices to room temperature before serving.
• To freeze, wrap whole slices tightly and freeze up to 2 months; thaw overnight in the fridge.
• Leftover idea: make a decadent sandwich with a scoop of ice cream between two warmed slices for a dessert “ice cream pie.”

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors meld.

Q: Can I swap any ingredients?
A: Of course — swap semi-sweet chips for dark chocolate or use half walnuts if pecans aren’t handy. This Brownie Pecan Pie is forgiving.

Q: What’s the best way to serve it?
A: Serve warm with a scoop of vanilla ice cream or dollop of whipped cream for contrast.

Q: How do I know it’s perfectly cooked?
A: Look for crackled top and slightly pulled-away edges; a toothpick should come out with a few moist crumbs.

Final Thoughts

This recipe lives on my table because it brings people together — and because the first time my grandma tried it, she asked for the recipe twice. So try it, tweak it, and make it yours. When you slice into that warm, fudgy center and hear the pecans crunch, you’ll understand why this Brownie Pecan Pie is a keeper.

Conclusion

For more inspiring versions and to compare techniques, check out this take on a similar dessert at Brownie Pecan Pie – Baker by Nature, and explore another delicious riff at Pecan Pie Brownie – Andy Cooks.

Brownie Pecan Pie

A cozy mash-up of fudgy brownie and classic pecan pie, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the Pie

• 1 9-inch pie crust 1 unbaked 9-inch pie crust
• 1 cup 1 cup semi-sweet chocolate chips, melted Use good quality chips for deeper chocolate flavor.
• 1/2 cup 1/2 cup unsalted butter, melted Use unsalted so you can control the salt balance.
• 1 cup 1 cup granulated sugar
• 1/2 cup 1/2 cup brown sugar
• 3 large 3 large eggs
• 1 tsp 1 tsp vanilla extract
• 1/2 cup 1/2 cup all-purpose flour
• 1/4 cup 1/4 cup unsweetened cocoa powder
• 1/4 tsp 1/4 tsp salt
• 1 1/2 cups 1 1/2 cups pecan halves Toast them briefly if you want extra flavor.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set it aside.
2. In a large bowl, whisk the melted chocolate and melted butter until silky and smooth.
3. Add both sugars and whisk again until they blend into the chocolate.
4. Beat in the eggs, one at a time, so the batter stays glossy. Stir in the vanilla.
5. In a separate bowl, sift together the flour, cocoa powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Pour the brownie batter into the prepared pie crust and smooth the top with a spatula.
8. Arrange the pecan halves evenly over the filling.

Baking

1. Bake for 40-45 minutes, or until the center feels set and a toothpick comes out with just a few moist crumbs.
2. Let the pie cool completely before slicing and serve with whipped cream or a scoop of vanilla ice cream.

Notes

For extra convenience, you can melt the chocolate and butter together in a microwave-safe bowl, stirring every 20 seconds. If your pie has a gooey center, tent it with foil and bake for an additional 5-10 minutes.