83% would make this again

Pecan Pie Brownies

Q: Why is my pecan pie brownie soggy or runny in the middle?

Bake time and the filling ratio are usually the cause. If the brownie base is too underbaked the topping will sink in, and if the pecan filling has too much liquid or not enough eggs it will stay runny. Partially baking the brownie base first, using a tried and true pecan filling ratio, and baking until the filling is just set with a slight jiggle will prevent a wet center.

Q: How do I get a gooey pie like top that still sets nicely?

Cook the filling until it is glossy and set but not hard by using the classic mix of brown sugar, eggs, melted butter and a bit of syrup, then bake until the center only barely jiggles. Corn syrup helps give that shiny, chewy texture, but a gentle bake and a full cool down are what make it hold its shape while staying gooey.

Q: Do I have to use corn syrup and what are good alternatives?

Corn syrup is useful because it keeps the filling smooth and glossy, but you can swap golden syrup or maple syrup with good results. If you reduce the syrup slightly when using an alternative you can avoid an overly sweet or runny filling while keeping that pie like shine. Many home bakers prefer golden syrup or maple for flavour.

Q: Why does the pecan layer sink into the brownies and how do I stop it?

The simple fix is to parbake the brownie base so it has some structure before you add the topping. Spread the brownie batter, bake until mostly set but still slightly soft, then pour on the pecan mix and finish baking. That two stage bake keeps the layers distinct and avoids a soggy seam.

Q: How can I cut neat clean bars without mess?

Cool the pan completely, then chill in the fridge for 30 minutes to firm the filling. Use a warm clean knife or try the plastic knife trick many bakers recommend for clean slices. Chilling first gives the filling body so slices hold together and the cut lines look sharp.

Q: How should I store these and how long will they keep?

Because the filling contains eggs you should refrigerate leftovers. Stored in an airtight container they keep 3 to 4 days in the fridge, and you can freeze well wrapped for a couple of months. Rewarm gently or serve cold depending on whether you want the filling softer or firmer.

Vish G

September 18, 2025

This Pecan Pie Brownie recipe brings together the best of two classics in one rich, gooey bite. A fudgy brownie base is topped with a sweet pecan layer that tastes just like pie. It’s an easy dessert that feels special enough for any occasion.

PREP TIME

20 MIN

COOK TIME

55 MIN

SERVINGS

Ingredients

For the brownie base
115 g / 1 stick unsalted butter
200 g / 1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
65 g / ½ cup plain flour (all purpose)
40 g / ½ cup cocoa powder
¼ tsp salt
For the pecan topping
2 large eggs
100 g / ½ cup light brown sugar, packed
120 ml / ½ cup light corn syrup or golden syrup
40 g / 3 tbsp unsalted butter, melted
1 tsp vanilla extract
¼ tsp salt
150 g / 1½ cups pecans, roughly chopped, plus extra halves for topping
Optional garnish
Warm caramel sauce for drizzling
Pinch of flaky sea salt

Instructions

Preheat oven to 175°C / 350°F. Line a square 20 cm / 8 inch baking tin with parchment, leaving some overhang for easy lifting.
Melt the butter in a pan or microwave-safe bowl. Stir in sugar until glossy, then whisk in eggs and vanilla until smooth.
Sift in flour, cocoa powder, and salt. Stir gently until combined and thick. Spread evenly in the lined tin.
Bake for 20 minutes until the top looks set but the center is still soft. Remove from the oven and set aside while you prepare the topping.
In a bowl, whisk together eggs, brown sugar, syrup, melted butter, vanilla, and salt until smooth. Stir in chopped pecans.
Pour the pecan mixture gently over the parbaked brownie base, spreading evenly. Place a few pecan halves on top if you’d like a decorative finish.
Return to the oven and bake for 30–35 minutes, until the pecan layer is golden and just set in the center with only a slight jiggle.
Let the pan cool completely at room temperature, then lift out using the parchment. For clean slices, chill in the fridge for 30 minutes before cutting.
Drizzle with warm caramel and sprinkle with flaky salt just before serving, if using.