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Lawrence D. Smith

Gooey Pecan Topped Brownies

These pecan pie brownies feature a rich, fudgy chocolate base topped with a sweet honey-brown sugar filling and crunchy roasted pecans.
Easy to prepare using boxed brownie mix, they make a delicious dessert for holidays, celebrations, or everyday treats.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 Brownies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • - 1 box brownie mix prepared according to the package directions
For the Pecan Pie Topping
  • - ½ cup honey
  • - ½ cup packed light brown sugar
  • - 1 large egg at room temperature
  • - 1 tablespoon unsalted butter melted
  • - 2 teaspoons vanilla extract
  • - ½ teaspoon salt
  • - 1¾ cups roasted unsalted pecan pieces, roughly chopped

Equipment

  • 9 × 9-inch baking pan
  • Parchment paper
  • Mixing bowl for the pecan filling
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Knife for slicing the cooled brownies

Method
 

  1. Prepare the Baking Pan: Preheat the oven to 350°F (175°C). Line a 9 × 9-inch baking pan with parchment paper, covering the bottom and sides. Set aside.
  2. Mix the Brownie Batter: Prepare the boxed brownie mix according to the package instructions. Pour the batter into the lined pan and use a rubber spatula to spread it evenly into the corners and along the sides.
  3. Partially Bake the Brownies: Bake the brownie layer for 15 minutes, then carefully remove the pan from the oven.
    The brownies will still be raw in the center, but the surface should be set enough to support the pecan topping. Allow them to cool slightly.
  4. Prepare the Pecan Filling: While the brownie layer cools, combine the honey, packed light brown sugar, room-temperature egg, melted butter, vanilla extract, and salt in a medium bowl.
    Whisk until the ingredients are well combined, then gently fold in the roughly chopped pecans.
  5. Add the Pecan Topping: Once the brownie layer has cooled slightly, pour the pecan mixture evenly over the surface. Use a spatula to spread the filling gently across the brownies, taking care not to press it deeply into the partially baked base.
  6. Finish Baking: Return the pan to the 350°F (175°C) oven and bake for another 20 minutes, or until a knife inserted into the center comes out mostly clean.
  7. Cool Completely: Remove the pan from the oven and let the brownies cool completely to room temperature. This allows the pecan topping to set and makes the brownies easier to slice.
  8. Slice and Serve: Cut the cooled dessert into 16 brownies. Serve and enjoy the combination of fudgy chocolate and sweet, crunchy pecans.

Notes

  • Brownie Mix: Prepare the boxed brownie mix according to the package directions before adding it to the baking pan.
  • Partial Baking: Bake the brownie base for 15 minutes before adding the pecan filling. It should be partially set but not fully cooked.
  • Room-Temperature Egg: Use a large egg at room temperature to help the pecan filling combine smoothly.
  • Pecan Preparation: Use roasted, unsalted pecan pieces and roughly chop them for a satisfying crunch throughout the topping.
  • Gentle Spreading: Spread the pecan mixture carefully over the brownie base to keep the layers distinct.
  • Doneness Check: After the additional 20 minutes of baking, insert a knife into the center. It should come out mostly clean.
  • Cooling Is Essential: Let the brownies cool completely to room temperature before slicing so the pecan topping has time to set.
  • Yield: Cut the cooled brownies into 16 squares for serving.