Texas Chocolate Pecan Pie Brownies

Why You’ll Love These Texas Chocolate Pecan Pie Brownies

If you’re craving a dessert that’s fudgy, nutty, and irresistibly gooey, these Texas Chocolate Pecan Pie Brownies are calling your name. This recipe combines the best of both worlds: a deep, rich chocolate brownie base and a caramelized pecan pie topping that’s chewy, crunchy, and perfectly sweet. It’s the kind of dessert that steals the show at gatherings, holidays, or even as a cozy weekend indulgence.

What You’ll Need

Brownie Base:

• 4 oz (113 g) unsweetened chocolate
• 1/2 cup (113 g) unsalted butter
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (65 g) all-purpose flour
• 1/4 teaspoon salt

Pecan Pie Topping:

• 1/2 cup (100 g) brown sugar
• 1/3 cup (80 ml) light corn syrup (or maple syrup)
• 1 tablespoon (15 g) unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (150 g) pecan halves
• Pinch of flaky sea salt (optional for topping)

How to Make Texas Chocolate Pecan Pie Brownies

Step 1: Preheat & Prepare Pan

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it well.

Step 2: Make the Brownie Batter

Melt the chocolate and butter together in a saucepan over low heat, stirring until smooth. Remove from heat and let cool slightly.

In a mixing bowl, whisk together the sugar and eggs until slightly frothy. Stir in the chocolate mixture and vanilla extract.

Sift in the flour and salt, then gently fold until just combined. Pour the batter into the prepared pan and smooth the top.

Step 3: Make the Pecan Pie Layer

In another bowl, whisk together brown sugar, corn syrup, melted butter, egg, and vanilla until smooth. Stir in the pecan halves.

Step 4: Layer and Bake

Gently spoon the pecan mixture over the brownie batter, spreading it evenly to cover the top.

Bake for 35–40 minutes, or until the center is set and the pecans are beautifully glossy and caramelized.

Step 5: Cool & Slice

Let the brownies cool completely in the pan before slicing. The topping firms up as it cools, making for clean, gooey cuts.

Serving Suggestions

Serve warm with vanilla ice cream for the ultimate indulgence, or enjoy with a cup of coffee or hot chocolate. A sprinkle of sea salt on top right before serving enhances the flavor even more.

Storage & Make-Ahead Tips

Best Storage Methods

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for up to 1 week.
• Freezer: Wrap individually and freeze for up to 2 months. Let thaw at room temperature before serving.

Expert Tips

• Don’t overmix the brownie batter; it helps keep the texture fudgy.
• Use parchment paper for easy lifting and cleaner cuts.
• Toast the pecans before adding for extra depth of flavor.

Variations

• Chocolate Chips: Add 1/4 cup semi-sweet chips to the brownie batter for an extra chocolate kick.
• Maple Twist: Use maple syrup instead of corn syrup for a cozy fall flavor.
• Nut-Free Option: Swap pecans for walnuts or leave out the topping entirely for pure brownies.

FAQs

Can I make these ahead of time?

Yes! You can make them a day in advance; in fact, the flavors deepen overnight.

Why is my topping runny?

Make sure to bake long enough for the topping to set. It should bubble and darken slightly.

Can I double the recipe?

Absolutely! Use a 9×13-inch pan and increase the baking time by about 5–10 minutes.

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