There’s brownies, then there’s pecan pie, then there’s ooey, gooey, delectable PECAN PIE BROWNIES! These pecan pie brownies are perfectly delicious and potluck/family dinner worthy. I’m warning you though… it’s impossible to just have one.
3 Reasons to Love this Recipe:
- These pecan pie brownies are perfect to make ahead and freeze for later. Just set out and allow them to unthaw about an hour and then enjoy!
- This pecan pie brownie recipe can easily use pecan pieces or pecan halves or a mixture of both, whatever you have on hand.
- These pecan pie brownies have the reputation of staying gooey and soft due to the pecan pie filling, so don’t hesitate taking things to the next level and adding a scoop of your favorite ice cream.
Recipe:
- 1 Box of Brownie Mix (and the ingredients needed according to the box)
- 1 Cup Light Brown Sugar, packed
- ½ Cup Granulated Sugar
- 2 Eggs
- 1 Stick Butter, melted
- 2 Tablespoons Milk
- 1 ½ Teaspoons Vanilla
- 2 Cups Farms Fresh Pecans (I used Native halves, but feel free to use any pieces or halves, or a combination of the two)
Directions:
- Prepare the brownie mix according to the box directions. Pour into a 9”x13” cake pan. Bake at recommended temperature, about 20 minutes or half of the directed bake time according to the box.
- In a mixing bowl, whisk together the sugars and eggs. Add the butter, milk and vanilla.
- To the pie mixture, add the pecan pieces/halves.
- Pour pie mixture over the half-baked brownies. Return the pan to the oven and bake at 350*F 30-40 minutes, or until the pie topping is firm with only a slight jiggle in the center. It will set more as it cools.
- Remove from the oven and allow to fully cool before serving or freezing. Enjoy!