Sinfully Good Brownie Pecan Pie Recipe: When Two Obsessions Collide by Donna John

Pies Desserts
a year ago

Recipes using different techniques always intrigue me. When I saw this decadent dessert recipe from the Food Network's Jeff Mauro for brownie pecan pie that only bakes the bottom half, and cooks the pecan topping on the stovetop, I had to try it.

You need to add this pecan pie recipe to your fall, Thanksgiving or Christmas menu. Or  just Monday night in April menu. Trust me. This brownie pecan pie is easy to make and combines two of our favorite obsessions: brownies and pecan pie. How can you go wrong? (You can't!)

The brownie filling is a sweet mixture of butter, unsweetened chocolate, sugar, flour, vanilla, eggs and semisweet chocolate chips. The ooey, gooey pecan topping is made with dark brown sugar, ground cinnamon, nutmeg, butter, pecans, light corn syrup, vanilla and a little water. The two collide into one amazing pecan pie! 

Serve this brownie pecan pie for dessert any time of the year. For even more decadence, drizzle with chocolate sauce! 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: Makes 1 pie


  • 1 refrigerated pie crust

Brownie Filling

  • 1 stick (1/2 cup) unsalted butter
  • 2 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 3/4 cup flour
  • 1 1/2 teaspoons vanilla 
  • dash of salt
  • 2 eggs
  • 1 cup semisweet chocolate chips

Pecan Topping

  • 1/4 cup dark brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • dash of salt
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter (divided)
  • 1 cup chopped pecans
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla  
  • 2 tablespoons water

Here's how to  make it: 

  1. Press the pie crust into a pie flat. Flute the edges. 
  2. To make the brownie filling, melt the butter and chocolate together until smooth over low heat. Pour into a large mixing bowl. Add the granulated sugar and stir to combine. Add the flour, vanilla, salt and eggs. Stir in the chocolate chips. Spread the filling on the bottom of the pie crust. Bake in a preheated 350-degree F oven until filling is firm and crust is golden, about 40 minutes. 
  3. To make the pecan topping, whisk together the brown sugar, cinnamon, salt and nutmeg. Set aside. Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the pecans and toast, stirring, about 3 minutes. Reduce the heat to low and add the corn syrup, vanilla, remaining butter, water and the brown sugar mixture. Cook, stirring, until thick, about 6 to 8 minutes. Pour the pecan topping over the pie. 

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Elisa Schmitz
OMG, Donna John , this looks amazing! How am I supposed to wait for Thanksgiving to try this? (I won't!)
I’m definitely obsessed with this recipe. 😍
Theophilus Ghoststone
Can you please give us a substitute for corn syrup?
That is one of the worst things to put in your body.
Donna John
I agree, but I have just a few recipes that I do use it in (mostly Thanksgiving desserts). I've read that you can substitute maple syrup, honey, golden syrup or molasses for corn syrup. I have never tried it, though.
Melissa Vickers
We tried this for one of our Christmas pies this year. It was mighty tasty--the brownie part is very good, and the pecan topping makes it extra special. I will say that my daughter said she'd really rather have either all chocolate or pecan and not mix the two--though she did say this tastes good! I guess she's just a purist at heart... No complaints from anybody else, and that was more of a musing than a complaint!

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