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Brownie Pecan Pie
Sarah namedy

Brownie Pecan Pie

A decadent dessert that combines rich, fudgy brownie with the classic pecan pie topping, all baked together in a buttery crust for the perfect holiday-worthy indulgence.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box brownie mix (plus ingredients listed on package)
  • 1 unbaked pie crust (store-bought or homemade)
  • 1 cup chopped pecans (toasted optional)
  • 1/2 cup corn syrup (or maple syrup/honey)
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup melted butter
  • 1 tsp vanilla extract

Equipment

  • 9-inch pie pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie pan.
  2. Prepare the brownie batter according to package instructions. Pour into the prepared crust.
  3. In a bowl, whisk together pecans, corn syrup, sugar, eggs, melted butter, and vanilla until combined.
  4. Pour pecan mixture evenly over brownie batter.
  5. Bake for 45–50 minutes until the center is set and a toothpick comes out with moist crumbs.
  6. Cool completely before slicing. Serve with whipped cream or ice cream if desired.

Notes

For a deeper flavor, toast pecans lightly before adding to the filling. Allow the pie to cool fully for clean slices. Serve with whipped cream or vanilla ice cream. Store leftovers covered in the refrigerator for up to 4 days.