If you’re looking for an easy and decadent dessert with major crowd-pleasing potential, these Salted Pecan Pie Brownies are exactly what you need. Baked in a simple 8-inch square pan, this recipe layers chewy homemade chocolate brownies with a sweet, salty pecan pie topping that’s rich, buttery, and completely addictive.
Whether you serve them for Thanksgiving, Christmas, or just a cozy winter night in, these brownies are a guaranteed hit.
Why You’ll Love This Recipe
- Two desserts in one: Brownie + pecan pie = magic.
- No pie crust needed: You get all the flavor of pecan pie without the fuss.
- Perfect for the holidays: Rich, sweet, salty, and decadent.
- Freezer-friendly: Make ahead and freeze for stress-free hosting!
Ingredients Overview
For the Brownie Layer
- Flour – All-purpose for structure.
- Cocoa Powder – Unsweetened for a rich chocolate base.
- Espresso Powder – Optional, but enhances chocolate flavor.
- Butter & Oil – The combo creates a moist, fudgy texture.
- Sugar – Granulated for sweetness.
- Eggs – For structure and richness.
- Vanilla Extract – Deepens the chocolate flavor.
- Baking Powder + Salt – Leavening and balance.
For the Salted Pecan Topping
- Brown & Granulated Sugar – Caramel-like sweetness.
- Corn Syrup – Binds the topping like traditional pecan pie.
- Butter – Salted or unsalted (just adjust salt level).
- Egg – Helps the topping set.
- Vanilla – For warmth and depth.
- Pecans – Chopped for easier slicing and texture.
- Sea Salt Flakes – Adds contrast to the sweetness.
How to Make Salted Pecan Pie Brownies
1. Prep the Pan
Preheat your oven to 350ºF. Spray an 8-inch square pan with baking spray or line it with parchment paper for easy removal.
2. Make the Brownie Batter
In a medium bowl, whisk together:
- 1 cup flour
- ½ tsp salt
- ½ tsp baking powder
- ½ cup unsweetened cocoa
- 1 tsp espresso powder
In a separate mixing bowl, beat together:
- ¼ cup unsalted butter (softened)
- ¼ cup vegetable oil
- 1½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Gradually mix in the dry ingredients. The batter will be thick and fudgy.
3. Bake the Brownie Base
Spread the brownie batter into your prepared pan.
Bake at 350ºF for 25–30 minutes, just until the edges are set.
4. Prepare the Pecan Pie Topping
While the brownies are baking, make the topping:
In a saucepan over medium heat, stir together:
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tbsp flour
- ¼ cup light corn syrup
- 1 egg (slightly whisked)
- ¼ cup butter
- 1 tsp vanilla
Once melted and smooth, remove from heat and stir in:
- ½ cup chopped pecans
5. Pour and Bake Again
Remove brownies from the oven. Pour the pecan topping evenly over the warm brownie layer.
Sprinkle with sea salt flakes.
Return to the oven and bake for an additional 15–20 minutes, until the topping is golden and bubbling.
6. Cool and Slice
Let the brownies cool completely in the pan. Chill in the fridge for at least 30–60 minutes for easier slicing. The center may jiggle slightly—that’s okay!
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Enjoy cold or bring to room temperature before serving.
- Freeze for up to 2 months, wrapped tightly.
Recipe Notes
- Cake-like brownies? Add one extra egg to the batter.
- No espresso powder? Use instant coffee or omit.
- Brownie mix shortcut? Use your favorite mix and stir in 2 tsp vanilla + 1 tsp espresso powder for enhanced flavor.
Equipment You’ll Need
- 8-inch square baking pan
- Mixing bowls
- Hand or stand mixer (optional)
- Saucepan
- Rubber spatula
Final Thoughts
These Salted Pecan Pie Brownies are gooey, chewy, chocolatey, nutty, and just the right amount of salty. They’re a holiday table showstopper and dangerously easy to fall in love with. Perfect for gifts, gatherings, or treating yourself with a fork straight out of the pan. 😍