If you love fudgy brownies and gooey pecan pie, prepare to fall head-over-heels for Brownie Pecan Pie. This delightful dessert brings together the rich, chocolatey decadence of brownies baked inside a flaky pie crust, all crowned with toasty, caramelized pecans. Whether you bake it for a holiday feast, a festive potluck, or just because chocolate cravings hit hard, this pie is guaranteed to steal the spotlight and leave everyone reaching for seconds.
Ingredients You’ll Need
This Brownie Pecan Pie only calls for pantry staple ingredients, but each one plays a vital role. The result is a dessert with a crisp crust, irresistibly fudgy center, and the perfect nutty crunch on top. Let’s break down why each element matters:
- Unbaked 9-inch pie crust: The buttery, crisp foundation that holds all the gooey, chocolaty filling together—store-bought or homemade both work deliciously.
- 1/2 cup unsalted butter: Gives the brownie filling its tender crumb and rich flavor; unsalted is best for controlling the overall saltiness.
- 1 cup semi-sweet chocolate chips: These melt into a deep, chocolatey base that sets this pie apart from basic pecan or brownie desserts.
- 1 cup granulated sugar: Balances the semi-sweet chocolate and adds classic brownie sweetness.
- 1/2 cup light brown sugar, packed: Adds moisture and an extra layer of warm caramel notes.
- 3 large eggs: Provides structure and binding, ensuring a perfectly set pie that’s still fudgy.
- 1 teaspoon vanilla extract: Rounds out the flavors and highlights the chocolate and pecans beautifully.
- 1/4 teaspoon salt: Essential for bringing out the flavors and balancing all that sweetness.
- 1/2 cup all-purpose flour: Just enough to thicken the batter while keeping it luscious and soft in the center.
- 1 1/2 cups pecan halves or chopped pecans: Adds crunch, toasty aroma, and makes the pie a true showstopper.
How to Make Brownie Pecan Pie
Step 1: Prepare the Pie Crust
Preheat your oven to 350°F (175°C). Gently place your unbaked 9-inch pie crust into a pie dish, taking time to crimp the edges just the way you like it. Set it aside—you’re about to fill it with something magical.
Step 2: Melt Chocolate and Butter
In a small saucepan over low heat, combine the butter and chocolate chips. Stir constantly with a rubber spatula or wooden spoon until you have a smooth, glossy mixture. This is the foundation of the Brownie Pecan Pie’s deep chocolate flavor. Once melted, remove from the heat and let cool for a few minutes so it’s not piping hot when added to the eggs.
Step 3: Whisk the Wet Ingredients
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, and salt. Whisk thoroughly until everything’s well combined and the mixture looks a little glossy and thick. This base ensures your pie will have that dreamy, brownie-like texture.
Step 4: Combine and Fold
Slowly pour the cooled chocolate-butter mixture into the egg-sugar mixture, whisking as you go (this helps avoid scrambled eggs!). Once combined, stir in the flour until you no longer see any dry streaks. Finally, fold in the pecans—use chopped for a more uniform crunch or halves for a gorgeous, classic look.
Step 5: Fill and Bake
Pour that luscious brownie filling into your prepared pie crust. Smooth the top with a spatula, and arrange extra pecans on top if you want a decorative finish. Bake for 40 to 45 minutes, just until the center is set and a toothpick inserted comes out with a few moist crumbs—no raw batter! If the crust edges are browning quickly, tent them loosely with foil.
Step 6: Cool and Serve
Let the Brownie Pecan Pie cool completely on a wire rack. This helps everything set up perfectly and makes it much easier to slice. Serve at room temperature for a fudgy bite, or slightly warm with a scoop of vanilla ice cream for a truly decadent experience.
How to Serve Brownie Pecan Pie
Garnishes
This pie is a knockout as-is, but a dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes each slice downright irresistible. You can even sprinkle a little shaved chocolate or a dusting of powdered sugar for an extra touch.
Side Dishes
Because Brownie Pecan Pie is wonderfully rich, pair each slice with something light—think fresh berries or a citrus fruit salad. Coffee, espresso, or a chilled glass of milk all make classic choices to sip alongside, balancing out the sweetness.
Creative Ways to Present
Turn mini slices into bite-sized party treats, or layer thin slivers with whipped cream in small glasses for individual trifles. Dress up the pie plate with a ring of whole pecans around the edge or a drizzle of caramel sauce to wow your guests before the first bite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the pie tightly with plastic wrap or foil and keep it at room temperature for up to 2 days. For longer storage—if you can resist!—refrigerating will keep it fresh for about a week.
Freezing
Brownie Pecan Pie freezes beautifully. Once completely cooled, wrap individual slices or the whole pie in plastic and a layer of foil. Store in the freezer for up to 3 months. Let it thaw overnight in the fridge before serving for the best texture.
Reheating
To revive that just-baked warmth, pop slices in the microwave for about 10 seconds or slip the whole pie into a 300°F oven for 10 to 15 minutes. Top with ice cream or whipped cream while it’s still warm for peak comfort food.
FAQs
Can I use a store-bought pie crust?
Absolutely! A store-bought crust saves time and still delivers fantastic results. If you prefer homemade, go for it—it just adds to the “from scratch” charm.
Can I make Brownie Pecan Pie in advance?
Yes, you can bake it a day ahead. The flavors deepen as it rests, and it slices even more cleanly. Store it tightly covered at room temperature until ready to serve.
What’s the best way to get clean slices?
Let the pie cool completely before slicing—this helps the fudgy filling set up. For neat slices, use a sharp knife dipped in hot water and wiped clean between cuts.
Are there any nut substitutes for pecans?
Walnuts work nicely if you’re out of pecans, offering a slightly different texture and flavor. For those with nut allergies, try substituting with sunflower seeds or simply leave the nuts out for a chocolate-only treat.
How do I know when my Brownie Pecan Pie is done baking?
The best way to test it is with a toothpick—insert it near the center. If it comes out with a few moist crumbs but no raw batter, you’re good to go! The center should look set but still slightly soft.
Final Thoughts
I can’t wait for you to try this Brownie Pecan Pie—it’s a show-stopping mixture of chocolatey indulgence and nutty crunch, destined to be a favorite wherever you bring it. Treat yourself and your loved ones to a slice (or two), and see why this pie deserves a permanent place in your dessert lineup.
Print
Brownie Pecan Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent fusion of a classic brownie and a pecan pie with this irresistible Brownie Pecan Pie recipe. Perfect for any occasion, this dessert combines a fudgy brownie base with a crunchy pecan topping, creating a delightful treat for chocolate and nut lovers alike.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Brownie Filling:
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1 1/2 cups pecan halves or chopped pecans
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges. Set aside.
- Melt Butter and Chocolate: In a small saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Remove from heat and let cool.
- Prepare Brownie Filling: In a large bowl, whisk granulated sugar, brown sugar, eggs, vanilla, and salt. Slowly add the melted chocolate mixture while whisking. Stir in flour, then fold in pecans.
- Bake: Pour the brownie filling into the pie crust. Bake for 40–45 minutes until set. Cover edges with foil if browning too quickly.
- Cool and Serve: Let the pie cool on a wire rack before slicing. Serve at room temperature or slightly warm with whipped cream or ice cream.
Notes
- Use chopped pecans for a more uniform texture or pecan halves for a classic look.
- The pie can be made a day ahead and stored at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 40g
- Sodium: 115mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
