For many chocolate lovers, there’s no better dessert than a batch of homemade brownies. But this twist on the classic may just change minds! This recipe dresses up chewy brownies with an unexpected topping: gooey pecans.

This pecan pie brownies recipe starts with chocolaty brownies as the base and has a sweet brown sugar pecan pie topping. It’s everything you love about a classic pecan pie paired with the ultimate brownie base layer. Try a batch for Thanksgiving or a holiday dessert exchange. Everyone in the group is guaranteed to ask for seconds.

Ingredients for Pecan Pie Brownies

• Sugar: We use granulated sugar to sweeten the brownies, and brown sugar sweetens and helps caramelize the pecan topping. Feel free to use all granulated sugar or all brown sugar for both measurements if desired.
• All-purpose flour: All-purpose flour imparts the perfect soft and tender brownie texture.
• Baking cocoa: Choose natural, unsweetened cocoa such as Hershey’s Cocoa or Nestle Cocoa.
• Baking powder: We use just a bit of baking powder to get the brownies to rise nice and tall.
• Canola oil: Oil enriches the brownies so they’re moist and tender. You can use melted butter as a substitute if you prefer.
• Eggs: You’ll need five eggs total for this pecan pie brownies recipe: two for the pecan pie topping and three for the brownie base.
• Light corn syrup: This pecan pie brownies recipe uses corn syrup in both the brownie base and the topping. The syrup adds chewiness to the brownies while helping make the ideal gooey pecan topping.
• Vanilla extract: I always like to invest in one of the best vanilla extracts. You could use vanilla paste for a more intense vanilla flavor, but never use imitation vanilla.
• Pecan pie topping: The pecan pie topping is the star of the show for this decadent dessert. You can choose to buy whole pecans and roughly chop them yourself, or purchase a package of chopped pecans.

Taste of Home