Pecan Pie Brownies are a rich, chocolate and pecan pie Thanksgiving dessert recipe that you’re going to want all year long!
I think we can all agree pecan pie is a must on Thanksgiving. I’ve tried switching it up and my Pecan Pie Cake Roll was a hit so this year I thought I’d see if I could do it again. These Pecan Pie Brownies take everyone’s favorite part of the pecan pie, the gooey, nutty filling, and bake it right on top of rich chocolate brownies. These brownies were out of this world good! The combination of chocolate and pecan pie filling is even better than your classic pecan pie.
1 box Brownie mix , must have instructions for making in 13×9 pan + ingredients listed on the package
PECAN PIE FILLING:
1 cup Sugar
1 1/2 cups Light Corn syrup
1/4 cup Unsalted butter
1 1/2 teaspoon Vanilla extract
2 cups Pecans, roughly chopped
Preheat oven according to brownie package
Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously.
Mix brownies according to package
Pour brownie batter into a greased 13×9 inch pan and place in oven to bake for 20 minutes. * see note about cooking time below
As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.
When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely.
Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan.
Let cool to room temperature before cutting.