This Brownie Pecan Pie brings together the best of both worlds—rich, fudgy brownie and sweet, toasty pecan topping. A comforting dessert perfect for any gathering.
1 unbaked 9-inch pie crust
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 cup chopped dark chocolate or chocolate chips
3 large eggs (for pecan layer)
3/4 cup light corn syrup (or substitute maple syrup)
1/2 cup brown sugar
1 tsp vanilla extract
2 tbsp melted butter
1 1/2 cups pecan halves
Preheat your oven to 350°F (175°C). Fit the unbaked pie crust into a 9-inch pie pan and chill it in the fridge.
Prepare the brownie batter: In a bowl, whisk melted butter and sugar. Add eggs one at a time, then stir in cocoa powder, vanilla extract, flour, and salt until smooth. Fold in chopped chocolate.
Pour brownie batter into the chilled pie crust and spread evenly.
Prepare the pecan topping: In another bowl, whisk eggs, corn syrup (or maple), brown sugar, vanilla, and melted butter. Fold in pecan halves.
Gently spoon the pecan mixture over the brownie batter to avoid mixing layers.
Bake the pie for 50–60 minutes until the top is set and slightly puffed, with a gentle jiggle in the center.
Let the pie cool at room temperature for at least 2 hours before slicing to set properly.
Use room temperature eggs for better consistency in both layers.
You can use maple or golden syrup instead of corn syrup without changing the texture much.
Bake on the lower-middle rack to avoid underbaking the brownie layer.
Great with vanilla ice cream or whipped cream on top.
Find it online: https://mimarecipes.com/brownie-pecan-pie-recipe/